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Meat slices 3400 to 3817

3400: Forequarter, with flank (5-ribs)
3401: Forequarter, short cut
3500: Crop
3510: Shoulder, bone-in, with shank
3511: Shoulder, bone-in, without shank
3512: Foreshank, 2 x sliced
3513: Shoulder, boneless
3514: Shoulder, boneless, with shankmeat
3515: Shoulder, boneless, without shankmeat (shin)
3516: Shoulder-clod
3517: Blade
3518: Chuck tender
3520: Chuck and blade, bone-in
3521: Chuck, bone-in
3522: Neck, boneless
3523: Chuck, straight cut
3600: Brisket with flank, bone-in
3601: Breast, bone-in
3602: Flank, bone-in
3603: Brisket with flank, boneless
3604: Brisket with flank, sheeted
3605: Flank, boneless
3606: Flank, boneless, sheeted
3607: Breast, boneless
3608: Breast, boneless, sheeted
3701: Marrow-bone
3702: Marrow-bone, cut
3803: Heart
3804: Heart, cap-off
3807: Thick skirt
3811: Sweetbread, heart
3817: Leg, scalded

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3102 Hinds and ends without fat, liver, kidneys, thick skirt, tail and flank
3103 Hinds and ends, straight cut
3706 Thin skirt