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knowledge base > science & nutrition > meat dictionary > veal
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Meat slices 3400 to 3817

3400: Forequarter, with flank (5-ribs)
3401: Forequarter, short cut
3500: Crop
3510: Shoulder, bone-in, with shank
3511: Shoulder, bone-in, without shank
3512: Foreshank, 2 x sliced
3513: Shoulder, boneless
3514: Shoulder, boneless, with shankmeat
3515: Shoulder, boneless, without shankmeat (shin)
3516: Shoulder-clod
3517: Blade
3518: Chuck tender
3520: Chuck and blade, bone-in
3521: Chuck, bone-in
3522: Neck, boneless
3523: Chuck, straight cut
3600: Brisket with flank, bone-in
3601: Breast, bone-in
3602: Flank, bone-in
3603: Brisket with flank, boneless
3604: Brisket with flank, sheeted
3605: Flank, boneless
3606: Flank, boneless, sheeted
3607: Breast, boneless
3608: Breast, boneless, sheeted
3701: Marrow-bone
3702: Marrow-bone, cut
3803: Heart
3804: Heart, cap-off
3807: Thick skirt
3811: Sweetbread, heart
3817: Leg, scalded


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Articles
Meat slices 3001 to 3002
Meat slices 3100 to 3814
Meat slices 3200 to 3817
Meat slices 3300 to 3704
Meat slices 3400 to 3817
Meat slices 3808 to 3818

Newest articles
3001 Carcass
3002 Side of calf
3100 Hinds with fat, liver, kidneys, thick skirt and tail
3101 Hinds and ends without fat, liver, kidneys, thick skirt and tail
3102 Hinds and ends without fat, liver, kidneys, thick skirt, tail and flank
3103 Hinds and ends, straight cut
3706 Thin skirt