N° OFIVAL : DESIGNATION : N° OFIVAL : DESIGNATION :
  • 1001
    		• Hindquarter, 8 ribs
  • 1130a
    		• Silverside heel
  • 1002
    		• Pistol carve hinquarter, 8 ribs
  • 1130b
    		• Silverside, less eye of round and heel
  • 1003
    		• Forequarter, 5 ribs with chuck
  • 1133
    		• Silverside eye of round
  • 1250
    		• Skirt, boneless
  • 1251
    		• Skirt steak
  • 1131c
    		• Silverside with eye of round
       
  • 1131b
    		• Silverside plate
       
  • 1131a
    		• Eye of round
       
  • 1132
    		• Silverside
  • 1011
    		• Hindquarter short carve, 8 ribs
  • 1211
    		• Rump without cap
  • 1012
    		• Forequarter short carve, 5 ribs
  • 1212
    		• Cap of rump
  • 1021
    		• Hindquarter short carve, 3 ribs
  • 1213
    		• Rump, full cut
  • 1022
    		• Forequarter short carve, 10 ribs
  • 1214
    		• Rump, center cut
  • 1002b
    		• Hind, 3 pistol carve ribs    
  • 1333b
    		• Plate, 3 ribs    
  • 1100
    		• Thig clod
  • 1220a
    		• Tenderloin chain-on
  • 1102
    		• Chuck tenderloin
  • 1220b
    		• Tenderloin chain-off
  • 1256
    		• Blade, boneless
  • 1221a
    		• Striploin, boneless
  • 1201
    		• Skirt, 8 ribs without undercut
  • 1221b
    		• Striploin, boneless- topmuscle removed
  • 1200
    		• Skirt, 3 ribs    
  • 1101
    		• top bit and rump without flank
  • 1231
    		• Rib-eye
  • 1203
    		• Skirt, 8 ribs without undercut
  • 1233
    		• Noix d'entrecôte
  • 1202
    		• Skirt, 3 ribs
  • 1232
    		• Ribe-eye, boneless
  • 1230
    		• Midribs    
  • 1333a
    		• Plate, 8 ribs
  • 1330
    		• Ribe-eye, centre
  • 1012
    		• Forequarter short cut, 5 ribs
  • 1310
    		• Chuck , boneless
  • 1330
    		• Chuck
  • 1320
    		• Shoulder and chuck, boneless
  • 1300
    		• Shoulder and chuck
  • 1316
    		• Chuck, bone-in
  • 1316
    		• Shin, bone-in
  • 1311
    		• Fore shin, boneless
  • 1320
    		• Shoulder
  • 1312
    		• Shoulder clod, boneless
  • 1302
    		• Crop
  • 1313
    		• Blade, boneless
  • 1340
    		• Chuck, bone-in
  • 1314
    		• Blade top
       
  • 1315
    		• Marrow box or nerve chuck tenderloin
  • 1331
    		• Brisket
  • 1321
    		• Lower ribs, boneless
  • 1333a
    		• Plate, 8 ribs
  • 1322
    		• second midrib
       
  • 1327
    		• Boneless chuck
  • 1110
    		• Top side OFFAL
  • 1120
    		• Thick flank
  • 2-70
    		• Thin skirt
  • 1130
    		• Silverside
  • 2-71
    		• Thick skirt
  • 1210
    		• Rump, full cut
  • 2-90
    		• Tail
  • 1256
    		• Shin with bone
  • 2-30
    		• Trotter
       
  • 1-62
    		• Cheek without inner linning
  • 1111
    		• Topside
  • 1-80
    		• Liver
  • 1112
    		• Topside cap
  • 2-42
    		• Spleen
  • 1113
    		• Topside cap
  • 1-70
    		• Open heart
  • 1114
    		• Topside
  • 1-40
    		• Tongue Swiss cut
  • 1115
    		• Filet
  • 2-1
    		• Kidney
  • 1116
    		• Sirloin    
  • 1120
    		• Thick flank
  • 2-41
    		• Lungs
  • 1121
    		• Eye of thick flank
  • 3-11
    		• Tripe
  • 1122
    		• Plate of thick flank
  • 3-13
    		• Stomach membrane
  • 1123
  • Shifting
  • 3-14
    		• Stomach rennet
       
  • 3-12
    		• Stomach Bonnet