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Meat slices 3200 to 3817

3200: Top bit and rump, double, bone-in, with tail
3201: Top bit and rump, single, bone-in, without tail
3202: Top bit and rump, bone-in, without shank
3210: Hindshank
3211: Hindshank, cut one side
3212: Hindshank, cut two sides
3213: Hindshank, sliced
3220: Topside
3221: Topside, cap-off
3222: Topside, cap-off, deskinned
3223: Cap of rump
3230: Silverside, with eye of round and heel muscle
3231: Silverside
3232: Silverside, deskinned
3233: Eye of round
3234: Eye of round, deskinned
3235: Heel muscle
3240: Rump, tail-on
3241: Rump
3242: Rump, full cut, deskinned
3243: Rump, centre cut, deskinned
3244: Rump tail
3250: Thick flank, with cap
3251: Thick flank
3252: Thick flank, deskinned
3253: Inside flank, with thick cap
3254: Inside flank, with thick cap, deskinned
3255: Meat round femur, with thin cap
3256: Knuckle
3257: Thick cap
3258: Cap
3259: Cap, deskinned
3701: Marrow-bone
3702: Marrow-bone, cut
3705: Heel bones
3800: Tail
3801: Tail, tip-off
3817: Leg, scalded

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Meat slices 3001 to 3002
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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