牛肉部位分级.doc

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1、後腿眼肉【米奇牛排】俗稱:老鼠肉英文:BeefRoundEyeofRound板腱【白蘭地牛排】俗稱:無英文:BeefChuckTopBladeMuscle肋排骨【貝克牛排】俗稱:無英文:BeefRibBackRibs後腰脊肉【爵士牛排】俗稱:腿仁英文:BeefLoinTopSirloin腹脅肉排俗稱:巴掌肉英文:FlankSteak黃瓜條俗稱:筍條,肩胛里肌英文:BeefChuckChuckTender和尚頭俗稱:股仔英文:BeefRoundKnuckle,TipRoast丁骨俗稱:天蓬，(前)紅屋(後)丁骨英文:BeefLoinT-B

2、one頭刀俗稱:紫蓋英文:BeefRoundTopRound,Inside,Outside菲力俗稱:小里肌，腰內肉英文:BeefLoinTenderloin牛肋條俗稱:條肉英文:BeefRibRibFingers,Intercostals牛腱俗稱:腱子英文:BeefShankShin/Shank,CrossCuts紐約克俗稱:外條英文:BeefLoin,StripLoin,Sirloin,NewYorkCut,TopLoinSteak板肉俗稱:無英文:BeefChuckChuckFlap無骨肩胛小排俗稱:無英文:BeefChuckSho

3、rtRibsBoneless帶骨肩胛小排俗稱:無英文:BeefChuckShortRibsBone-in帶骨牛小排俗稱:無英文:BeefShortPlateRibBone-in,沙朗俗稱:里肌,大里肌,肋眼英文:BeefRibRibEye,CubeRoll側胸腹肉俗稱:牛培根英文:BeefPlateShortPlateShortRibsBone-in內側腹橫肌排俗稱:無英文:BeefPlateSkirtSteak