knowledge base > science & nutrition > meat dictionary > lamb |
Meat slices 5101 to 5810
5101: Forequarter5500: Forequarter flank-on
5504: Breast flank-on
5801: Kidneys
5802: Liver
5804: Sweetbreads
5806: Heart
5810: Pluck (lung, heart, liver)
knowledge base > science & nutrition > meat dictionary > lamb |
Meat slices 5000 to 5006 | ||
Meat slices 5100 to 5100 | ||
Meat slices 5101 to 5810 | ||
Meat slices 5102 to 5201 | ||
Meat slices 5216 to 5224 | ||
Meat slices 5501 to 5501 | ||
Meat slices 5526 to 5526 | ||
Meat slices 5803 to 5815 | ||
5000 Carcass S | ||
5001 Carcass E | ||
5002 Carcass U | ||
5003 Carcass R | ||
5004 Carcass O | ||
5005 Carcass P | ||
5006 Suckling-lamb, carcass |