加拿大牛肉出口協會台灣辦事處，肉類成本分析，牛肉等級，檢驗報告，美味食譜

　　加拿大牛肉產品共分為四大分類：次分切肉、零售細部分切肉、牛副產品及小牛肉等四類。
以下記載的切肉規格詳細說明了加拿大牛肉出口商所能提供的最低限度基本切割規格。


	牛肉屠體分切申請表下載
	牛肉專題演講申請表下載




109A 牛肋脊肉，帶骨O.P肋眼沙朗可直接燒烤，特殊規格，已捆綁 Beef Rib, Roast Ready,Special Netted or Tied	109D 牛肋脊肉，帶骨O.P肋眼沙朗可直接燒烤，去外皮脂肉層，短切(FCO肋脊) Beef Rib, FCO, Roast Ready, Cover Off. Short-Cut	109E 牛肋脊肉，帶骨O.P肋眼沙朗 FCO肋脊，眼肉條，含側唇，寒骨 Beef Rib, FCO, Ribeye Roll, Lip on, Bone-in	110 牛肋脊肉　肋眼沙朗可直接燒烤、去骨、已捆綁 Beef Rib Roast Ready, Boneless. Beef Rib, Netted or Tied




112 牛肋眼肉條，不含側唇　肋眼沙朗 Beef Ribeye Roll Lip Off	112A 牛肋眼肉條含側唇　肋眼沙朗 Beef Ribeye Roll Lip On	123A/B 帶骨牛小排，小肋排，已切修 Beef Short Plate/Rib Short Ribs, Trimmed	123D 無骨牛小排，小肋排，去骨 Beef Short Plate/Rib Short Ribs, Boneless




124 肋排骨 Beef Ribt Back Ribs	124A 牛腩條、肉條，肋條肉 Beef Rib Rib Fingers(Intercostal)	114 上肩胛肉塊(前腳心) Beef Chuck Long Clod	114E 前腿心(短切) Beef Chuck Short Clod




114D 板腱，扁平上肩胛肉排 Beef Chuck Top Blade Muscle(Flat Iron)	115 牛肩胛肉，方切，去骨 Beef Chuck Square Cut Chuck, Boneless	116A




116B 肩胛裡肌(黃瓜條) Beef Chuck Chuck Tender	116D 肩胛眼肉條(梅花肉中心肉條) Beef Chuck	116F 牛肩胛肉，繩狀肉 Beef Chuck Rope Meat	116G 牛肩胛肉，翼板端肉　板肉 Beef Chuck Chuck Tail Flap




130 肩胛小排，含骨 Beef Chuck Short Ribs,Bone-in	130A 肩胛小排，去骨 Beef Chuck Short ribs, Boneless	121C 牛胸腹板，外側腹橫肌排 Beef Plate Skirt Steak, Outer	117 前腿小腱，去骨 Beef Shank Foreshank(shin Meat), Boneless




121B 牛胸腹板，側胸腹肉　腹脅肉 Beef Plate Short Plate	120 牛胸前肉，去骨，去肉脂肪層 Beef Brisket Boneless, Deckle Off	121D 牛胸腹板，內側腹橫肌排 Beef Plate Skirt Steak, Inner	121E 牛胸腹板，外側腹橫肌排去皮膜 Beef Plate Skirt Steak, Outer, Skinned




159 牛後腿肉，去骨 Beef Round Boneless	牛後腿肉，股肉及腱子或是切成三部位。去骨 Beef Round Full Boneless Round with Knuckle and Shank or 3-Part Round Achilles	160C 牛後腿肉，去足跟和腱，不包含股，含骨 Beef Round Heel and Shank off, without Knuckle (Baron of Beef Round, Bone-in)	160B 牛後腿肉，去足跟和腱，不包含股，去骨 Beef Round Heel and Shank off, without Knuckle Boneless (Baron of Beef Round, Boneless)



160B 牛後腿肉，去部份臀肉和腱，含腱骨 Beef Round Rump and Shank partially Removed. Handle on(Ponderosa Hip)	167 牛後腿肉，股肉(和尚頭) 未去皮脂 Beef Round Knuckle	167A 牛後腿肉，股肉去皮脂(和尚頭) Beef Round Knuckle, Peeled	168 牛後腿，上部(內側)肉，未切修 Beef Round Beef Top Round Inside



170 牛後腿，下部(鵝頸)肉 Beef Round Bottom Round(Gooseneck)	牛後腿，下部(鵝頸)肉，已切修 Beef Round Bottom Round(Gooseneck) ,Trimmed	171A 牛後腿，下部(鵝頸)肉，未切修，去足跟 Beef Round Bottom(Gooseneck), Untrimmed, Heel Out	171B 牛後腿，扁外側肉，去足跟 Beef Round Outside Round Flat, Heel Out



171C 牛後腿，後腿眼肉 Beef Round Eye of Round	174 牛腰脊，前腰脊肉短切2x3　丁骨 Beef Loin Short Loin, Short Cut(2x3)	180 牛腰脊，前腰脊肉條，紐約克短切2x3，去骨 Beef Loin Strip Loin, Short-Cut(2x3), Boneless	牛腰脊，前腰脊肉條，紐約克短切0x1，去骨 Beef Loin Strip Loin, Short-Cut(0x1),Boneless



牛腰脊，前腰脊肉條，紐約克短切0x1，去骨，去縱背韌帶2" Beef Loin Strip Loin, Boneless(0x1), Streak Ready Strip Loin, 2" of Backstrop Removed	184 牛腰脊，上後腰脊肉 Beef Loin Top Sirloin Butt	牛腰脊，上後腰脊肉加式切修 Beef Loin Top Sirloin Butt, Canadian Trim	185A 牛腰脊，下後腰脊，翼板肉 Beef Loin Bottom Sirloin Butt, Flap Meat



185B 牛腰脊，下後腰脊，球尖肉 Beef Loin Bottom Sirloin Butt, Ball Tip	185C 牛腰脊，下後腰脊，三角肉 Beef Loin Bottom Sirloin Butt, Tri Tip (Triangle)	189A 牛腰脊，全腰裹脊肉條，菲力(修油)含側肉，去脂 Beef Loin full Tenderloin, Side Muscle On, Defatted	191 牛腰脊，後腰裹脊肉，去脂，菲力頭 Beef Loin Butt Tenderloin, Defatted



190 牛腰脊，全腰裹脊肉條，菲力去側肉，修清 Beef Loin Full Tenderloin, Side Muscle Off, Defatted (Triangle)	190A 牛腰脊，全腰裹脊肉條，菲力去側肉，去皮膜 Beef Loin Full Tenderloin, Side Muscle Off, Skinned	193 牛腹肉協排，法蘭克牛排 Beef Flank Steak	135A 燉煮用肉塊 Diced Beef Beef for Stewing