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Meat slices 3300 to 3704

3300: Loins and ends double, bone-in, with tenderloin
3301: Chine/ends, straight cut
3302: Chine/ends, straight cut, without fillet
3310: Loins and ends, bone-in, with tenderloin, 8-ribs
3311: Loins and ends, bone-in, straight cut, 8-ribs
3312: Loins and ends, bone-in, without tenderloin, 8-ribs
3313: Loins and ends, bone-in, with tenderloin, 4-ribs
3314: Prime rib, bone-in, 4-ribs
3315: Chop ready rack, 6-ribs
3316: Chop ready rack, French trimmed
3320: Loins and ends, boneless, without tenderloin, 8-ribs
3321: Loins and ends, boneless, without tenderloin and cap, 8-ribs
3322: Loins and ends, boneless, without tenderloin, 8-ribs, rib-eye
3323: Loins and ends, boneless, 4-ribs
3324: Loins and ends, boneless, 4-ribs, rib-eye
3325: Prime rib, boneless, 4-ribs
3326: Rib-eye, 4-ribs
3327: Tenderloin
3328: Tenderloin, chainless
3329: Tenderloin, chainless, deskinned
3703: Rib bones
3704: Rib bones, cut

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Articles
Meat slices 3001 to 3002
Meat slices 3100 to 3814
Meat slices 3200 to 3817
Meat slices 3300 to 3704
Meat slices 3400 to 3817
Meat slices 3808 to 3818

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3001 Carcass
3002 Side of calf
3100 Hinds with fat, liver, kidneys, thick skirt and tail
3101 Hinds and ends without fat, liver, kidneys, thick skirt and tail
3102 Hinds and ends without fat, liver, kidneys, thick skirt, tail and flank
3103 Hinds and ends, straight cut
3706 Thin skirt