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Meat slices 3100 to 3814

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
3707: Thin skirt, deskinned
3802: Liver
3805: Kidney knobs
3806: Kidney, without fat
3813: Tripe
3814: Spleen

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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