Beef
| FOREQUARTER | ||
| B 113 | Neck and Chuck-Neck |  |
| B 117 | Neck and Chuck -Neck bark off | |
| B 111 | Neck and Chuck -Chuck roll | |
| B 115 | Neck and Chuck -Chuck roll bark off | |
| B 112 | Neck and Chuck-Short Chuck | |
| B 110 | Neck and Chuck-Chuck bark off | |
| B 451 | Neck and Chuck -PAD Chuck roll, basse côte 4 cuts | |
| B 114 | Shoulder-Full shoulder with chuck tender and dessus de palette | |
| B 114A | Shoulder-Neck and Chuck -Shoulder with blade and ex chuck tender | |
| B 114B | Shoulder-Boneless shoulder ex-dessus de palette/chuck tender | |
| B 114C | Shoulder-Boneless shoulder including blade and chuck tender semi pare in 5 pieces | |
| B 453 | Shoulder-PAD Shoulder including blade and chuck tender semi pare in 5 pieces | |
| B 130 | Shoulder-Untrimmed feather blade (full fat) | |
| B 131 | Shoulder- Feather blade -semi par | |
| B 431 | Shoulder-Feather blade PAD both sides | |
| B 132 | Shoulder-Chuck tender | |
| B 432 | ShoulderChuck tender PAD | |
| B 120 | Shoulder-Boneless shoulder ex-feather blade (Dicker bug) | |
| B 120A | Shoulder-LMC fat on, not square | |
| B 121 | Shoulder-LMC full trim | |
| B 122 | Shoulder-Boule macreuse with pencil semi pare | |
| B 460 | Shoulder-Boule macreuse with pencil PAD both sides | |
| B 461 | Shoulder -Boule macreuse PAD both sides & gristle out | |
| B 462 | Shoulder-Boule macreuse PAD 4 cuts | |
| B 140 | Brisket with deckel 70 VL | |
| B 141 | Brisket 90 VL | |
| B 142 | Brisket pastrami | |
| B 143 | Brisket-Rolled brisket | |
| B 471 | Brisket -PAD brisket full Pastrami muscle | |
| B 151 | Shin bone in | |
| B 151A | Shin bone in short cut | |
| B 150 | Shin boneless with skin | |
| B 152 | Shin boneless without skin | |
| LOIN | ||
| B 105 | Ribeye | |
| B 104 | Rib-5 rib boneless rib, intercostals on (cap on) | |
| B 103A | Rib-5 rib boneless entrecote | |
| B 103 | Rib-5 rib cote de boeuf | |
| B 102A | Rib-5 rib carvery rib tied | |
| B 102 | Rib-5 rib carvery rib | |
| B 101A | Rib-Standing rib ex backbone, vertebral column and flat bones | |
| B 101 | Rib-5 rib standing rib | |
| B 422 | Bavette flanchet PAD | |
| B 272 | Bavette flanchet semi pare | |
| B 441 | Bavette aloyau PAD | |
| B 271 | Bavette aloyau semi pare | |
| B 263 | Fillet head chain on | |
| B 262B | Fillet chain off and skin off PAD | |
| B 262A | Fillet chain off | |
| B 262 | Fillet half chain off | |
| B 261A | Fillet chain on skin off | |
| B 255 | Eye of striploin | |
| B 261 | Fillet chain on skin on | |
| B 254 | Striploin without chain | |
| B 253 | Striploin strap and intercostals off | |
| B 252 | Striploin, chain on, intercostals on,strap on | |
| B 251 | Striploin-3 rib bone in short loin | |
| B 250 | Striploin-Striploin | |
| ROUND | ||
| B 447 | Rump tail PAD | |
| B 446 | Rump cap PAD | |
| B 445A | Rump heart PAD sub-divided into 3 pieces | |
| B 445 | Rump heart PAD (ex filet mignon) -"cats Tongue" | |
| B 247 | Rump tail semi pare | |
| B 246 | Rump cap semi pare | |
| B 245 | Rump heart | |
| B 243 | Rump without tail | |
| B 242 | Rump with short tail | |
| B 241 | Rump with tail -semi par | |
| B 240 | Rump with full tail | |
| B 434 | Shank/Heel -Heel PAD : plat de nerveux, nerveux, carrotte and triangle | |
| B 236 | Shank/Heel-Heel seamed into 3 pieces | |
| B 235 | Shank/Heel-Shank with heel | |
| B 234 | Shank/Heel -Heel | |
| B 233 | Shank/Heel-Boneless shank ex skin | |
| B 232 | Shank/Heel-Boneless shank with skin | |
| B 231 | Shank/Heel-Shank bone in, short cut | |
| B 230 | Shank/Heel-Shank bone in, long cut | |
| B 423 | Thick Flank/Knuckle -Knuckle PAD : Rond, plat, plat de mouvant, mouvant | |
| B 223 | Thick Flank/Knucke -Knuckle seamed into 3 pieces, semi pare | |
| B 222 | Thick Flank/ Knuckle-Knuckle | |
| B 221 | Thick Flank/Knuckle -Thick flank-Semi Par | |
| B 220 | Thick Flank/Knuckle-Thick flank with full tail | |
| B 415 | Silverside/Outside-Eye of round PAD | |
| B 414 | Silverside/Outside-Silverside flat, PAD both sides (2 muscles) | |
| B 413 | Silverside/Outside-Silverside flat, PAD inner side only (1 muscle) | |
| B 216 | Silverside/Outside-Flat, eye and wedge of silverside semi pare | |
| B 215 | Silverside/Outside-Eye of round | |
| B 214 | Silverside/Outside-Flat of silverside | |
| B 213 | Silverside/Outside-Hip hung outside | |
| B 212 | Silverside/Outside-Outside | |
| B 211 | Silverside/Outside-Silverside with heel - Semi Par | |
| B 210 | Silverside/Outside-Silverside with heel and scrag untrimmed | |
| B 407 | Topside/Inside-Topside bullet PAD | |
| B 402 | Topside/Inside-Topside cap PAD (3 pieces) | |
| B 401 | Topside/Inside -Topside heart PAD | |
| B 208 | Topside/Inside -Topside heart, semi pare | |
| B 207 | Topside/Inside-Topside bullet, semi pare | |
| B 206 | Topside/Inside -Topside cap, semi pare (3 pieces) | |
| B 205 | Topside/Inside-Inside cap off, semi pare | |
| B 204 | Topside/Inside -Roasting joints, non fatted | |
| B 203 | Topside/Inside-Hip hung topside | |
| B 202 | Topside/ Inside - Inside | |
| B 201 | Topside/Inside -Topside some trim | |
| B 200 | Topside/Inside -Topside untrimmed | |
| OFFAL | ||
| B 302B | heart boneless cap on | |
| B 302 | heart cap off bone out | |
| B 302A | heart bone in cap on | |
| B301 | liver | |
| B 303 | Kidney defatted | |
| B 303A | Kidney defatted & decored | |
| B 304 | Full tongue | |
| B 304A | Tongue Swiss cut | |
| B 305 | Tail trimmed tip off | |
| B 306 | Mountain chain | |
| B 307 | Tripe | |
| B 307A | Honeycomb | |
| B 309 | Thin skirt | |
| B 409 | Thin skirt PAD | |
| B 310 | Thick skirt | |
| B 410 | Thick skirt PAD | |
| B 312 | Square cut cheek | |
| B 308 | Tripe, whole, complete with mountain chain and honeycomb | |
| B 308A | Tripe, whole except honeycomb | |
| B 311 | Honeycomb tripe | |
| B 312A | Omasum/bible tripe | |
| B 313 | Omasum tripe, diced | |
| B 314 | Rennet tripe, diced | |
| B 315 | Tripe, diced | |
| B 316 | Reed/Rennet, Inverted | |
| B 317 | Thick skirt membrane | |
| B 318 | Lung Lobes | |
| B 319 | Spleen | |
| B 320 | Aorta | |
| B 321 | Thin skirt membrane | |
| B 322 | Wesand, open and closed | |
| B 323 | Trachea | |
| B 324 | Pizzle | |
| B 325 | Testicle | |
| B 326 | Testicle, gland off | |
| B 327 | Testicle, type "rognon blanc" | |
| B 334 | Marrow bone | |
| B 345 | Snout (Museau) | |
| MANUFACTURING | ||
| B 502 | 70 VL fresh | |
| B 502A | 71 VL frozen block packed | |
| B 501 | 95 VL frersh | |
| B 501A | 90 VL frozen block packed | |
| B 503 | Diced braising | |
| B 328 | Feet - natural, scalded and dehaired | |
| B 329 | Feet - scorched and singed | |
| B 330 | Tendon - flexor, long | |
| B 330A | Tendon - flexor | |
| B 331 | Beef tendons, hindquarter | |
| B 333 | Cartilage - rib, whole and seperated | |
| B 335 | Cartilage - scapula | |
| B 336 | Cartilage - knee | |
| B 337 | Paddywack - (Ligamentum Nuchae), (rib) | |
| B 338 | Paddywack - (Ligamentum Nuchae), (chuck) | |
| B 339 | Paddywack - (Ligamentum Nuchae), (straight) | |
| B 340 | Paddywack - (Ligamentum Nuchae), (mixed) | |
| B 341 | Achilles tendon, long | |
| B 342 | Achilles tendon | |
| B 343 | Cartilage - neck, meaty | |
| B 344 | Cartilage - neck, clean | |
