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Meatcuts
Beef cuts
Side of beef
Hindquarter with flank
Forequarter without flank
Forequarter with flank
Flank with skirt
Hindquarter without boned flank
Hindquarter, pistola cut with part of boneless flank
Hindquarter, pistola cut
Sirloin with tenderloin
Top bit and rump
Special products and offal
Pork cuts
Pork side
Pork side without head, with jowl
Pork side without head and front foot, with jowl
Pork side without head, jowl and front foot
Side without head and belly
Leg with loin and neck
Leg without neck, with defatted loin
Leg with loin without neck, defatted
Forequarter with jowl
Forequarter without foot and jowl
Middle without rump
Leg with rump and head of tenderloin
Leg with rump without head of tenderloin
Loin with tenderloin and neck
Shoulder
Belly as grown
Special products and offal
Veal cuts
Veal carcass
Half of veal
Hinds and ends without flanks with kidneys
Special products and offal
Lamb cuts
Carcass of young lamb
Hinds and ends without kidneys
Unsplit forequarter with flanks
Unsplit leg
Leg with chump
Trimmed leg without shank
Loins
Neck
Shoulder
Brisket with flank
Special products and offal
Turkey cuts
Whole turkey, ready to grill
Breast
Upper leg (thigh)
Lower leg (drumstick)
Turkey wing
Special products and offal
Chicken cuts
Chicken, ready to grill
Breast
Leg
Wing
Back
Special products and offal
Agriculture
Cattle Farming
Pig Farming
Sheep Farming
Poultry Farming
Quality Management
Slaughterhouses and meat cutting plants
Marketing standards
Classification of lamb
Classification of pork
Classification of beef
Trust through transparency and monitoring
bos
sus
Quality assurance programmes
AMA Quality Seal
Agricultural operations
Schlachtbetrieb
Meat cutting plants
Food retailers
AMA Organic Seal
Suppliers
Home
Meatcuts
Beef cuts
Pork cuts
Veal cuts
Lamb cuts
Turkey cuts
Chicken cuts
Side of beef
Side of beef
Hindquarter with flank
Forequarter without flank
Forequarter with flank
Flank with skirt
Hindquarter without boned flank
Hindquarter, pistola cut with part of boneless flank
Hindquarter, pistola cut
Sirloin with tenderloin
Top bit and rump
Special products and offal
Pork side
Pork side
Pork side without head, with jowl
Pork side without head and front foot, with jowl
Pork side without head, jowl and front foot
Side without head and belly
Leg with loin and neck
Leg without neck, with defatted loin
Leg with loin without neck, defatted
Forequarter with jowl
Forequarter without foot and jowl
Middle without rump
Leg with rump and head of tenderloin
Leg with rump without head of tenderloin
Loin with tenderloin and neck
Shoulder
Belly as grown
Special products and offal
Veal carcass
Veal carcass
Half of veal
Hinds and ends without flanks with kidneys
Special products and offal
Carcass of young lamb
Carcass of young lamb
Hinds and ends without kidneys
Unsplit forequarter with flanks
Unsplit leg
Leg with chump
Trimmed leg without shank
Loins
Neck
Shoulder
Brisket with flank
Special products and offal
Whole turkey, ready to grill
Whole turkey, ready to grill
Breast
Upper leg (thigh)
Lower leg (drumstick)
Turkey wing
Special products and offal
Chicken, ready to grill
Chicken, ready to grill
Breast
Leg
Wing
Back
Special products and offal
Close
Meatcuts
Agriculture
Cattle Farming
Pig Farming
Sheep Farming
Poultry Farming
Close
Agriculture
Quality Management
Slaughterhouses and meat cutting plants
Marketing standards
Marketing standards
Trust through transparency and monitoring
Trust through transparency and monitoring
Quality assurance programmes
Quality assurance programmes
Classification of lamb
Classification of pork
Classification of beef
bos
sus
AMA Quality Seal
AMA Quality Seal
AMA Organic Seal
Agricultural operations
Schlachtbetrieb
Meat cutting plants
Food retailers
Close
Quality Management
Suppliers
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