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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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