牛肉部分各式食材的中英文对照.docVIP

肋脊部 (RIB)1. 修清肋眼肉（沙朗、修清肉眼）RIBEYE ROLL2. 去骨含側唇肋脊肉（沙朗）RIBEYE ROLL, LIP-ON3. 帶骨含側唇（肉眼）肋脊肉 RIBEYE, LIP-ON, BONE-IN4. 肋排骨 BACK RIBS5. 肋脊皮蓋肉 BLADE MEAT (SPECIAL TRIM)6. 去骨牛小排（肥牛肉）BONELESS SHORT RIBS7. 帶骨牛小排（牛仔骨）BONE-IN SHORT RIBS8. 牛肋條（腩條）RIB FINGERS (INTERCOSTAL MEAT)9. 網捆粗修帶骨肋脊肉 RIB, NETTED牛肉分部： 肋脊部 (RIB)1. 修清肋眼肉（沙朗、修清肉眼）RIBEYE ROLL2. 去骨含側唇肋脊肉（沙朗）RIBEYE ROLL, LIP-ON3. 帶骨含側唇（肉眼）肋脊肉 RIBEYE, LIP-ON, BONE-IN4. 肋排骨 BACK RIBS5. 肋脊皮蓋肉 BLADE MEAT (SPECIAL TRIM)6. 去骨牛小排（肥牛肉）BONELESS SHORT RIBS7. 帶骨牛小排（牛仔骨）BONE-IN SHORT RIBS8. 牛肋條（腩條）RIB FINGERS (INTERCOSTAL MEAT)9. 網捆粗修帶骨肋脊肉 RIB, NETTED