Carne de vita / Beef meat
R102 Carcasses EUROP-classification
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R201 Hindquarter, bull
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R202 Hindquarter, cow
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R301 Forequarter, bull
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R302 Forequarter, cow
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R303 Pistola, hindquarter with bavette, (cow)
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R304 Forequarter with flank, (cow)
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R305 Haunch, (cow)
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R401 Inside round (Topside)
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R402 Inside round (Topside) PAT
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R403 Silverside with eye-round
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R404 Silverside (cuts)
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R405 Thick flank
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R406 Knuckle
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R407 Knuckle (cuts) PAT
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R408 Rump
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R409 Rump-heart PAT
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R501 Striploin
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R502 Tenderloin (fillet)
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R503 Rib eye (entrecote) boneless
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R504 Rib eye (entrecote), boneless, without cap
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R602 Shank without bone
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R603 Shank PAT
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R701 Flank deboned
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R702 Flank bone-in
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R801 Neck
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R802 Neck Cuts
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R803 Neck PAT
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R901 Shoulder without chuck tender
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R902 Shoulder (cuts)
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R903 Shoulder PAT
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R904 Chuck tender
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R1001 Brisket
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R1002 Brisket PAT
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R1101 95% lean meat (neck, shoulder)
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R1102 75% lean meat (brisket, flank)
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