NYT 1564-2007 羊肉分割技术规范.pdf

NY/T1564-2007躯干(trunk)带臀腿(leg-chump on)带臀去腱腿(leg-chump on shank off)去臀腿(leg-chump off)去臀去腱腿(leg chump off.shank off)带骨臀腰肉(rump-bone on).去髋带臀腿(leg-chump on aitch bone removed)去髋去腱带股腿(leg-femur bone)鞍肉(saddle)带骨羊腰脊（双/单）(short loin pair/,single)羊T骨排（双/单）(short loin chop pair/.single)腰肉(loin)羊肋脊排(rack)法式羊肋脊排(rack-cap on or off French)单骨羊排（法式）(rib chop(French)前l/4胴体(forequarter)方切肩肉(square cut shoulder)肩肉(shoulder)肩脊排/法式脊排(shoulder rack/.shoulder rack French)牡蛎肉(shoulder blade or oyster cut)颈肉(neck)前腱子肉/后腱子肉(fore shank/.hind shank)法式羊前腱/羊后腱(fore shank/hind shank French)胸腹腩(breast and flap)法式肋排(lamb full rib set French)b)去骨分割羊肉(13种)半胴体肉(side meat)躯于肉(trunk meat)剔骨带臀腿(leg-chump on bone removed)剔骨带臀去腱腿(leg-chump on shank off,bone removed)剔骨去臀去腱腿(leg chump off.shank off,bone removed)臀肉（砧肉）(topside)膝圆(knuckle)粗米龙(silverside)臀腰肉(rump)腰脊肉(short loin)去骨羊肩(square cut shoulder rolled/.netted)里脊(tender loin)通脊(back strap)5.2分割方法分割方法按附录A、附录B和附录C执行。3