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Meat slices 3100 to 3814

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
3707: Thin skirt, deskinned
3802: Liver
3805: Kidney knobs
3806: Kidney, without fat
3813: Tripe
3814: Spleen

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