Dalian Junyu Food Co.,Ltd

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Dalian Junyu Food Co.,Ltd

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		Chuck Eye Roll -5 Rib Dec, 27 2011 Prepared from a Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat ,at the loin end,parallel to the vertbrae. The m.trapezius and rhomboideus are removed.

		Tenderloin: side muscle-off Dec, 27 2011 The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.

		Butt tenderloin Dec, 27 2011 The thick end of the full tenderloin, which is not attached to the shortloin.

		Flank steak Dec, 27 2011 The oval flat muscle at the end of the flank, free of excess fat and connective tissues.

		Shortloin Dec, 27 2011 Separated from the rump and loin at the pin bone ,the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge and parallel to the chine bone. Tenderloin retained

		Hind shank(bone-in) Dec, 27 2011 The hindshank is cut from below the knee joint through the femur bone of a hindquarter, leaving the patella intact. This cut includes the tibia bone and the patella. The outer skin and other surface fat are removed.

		Beef Strips Dec, 27 2011 Prepared by slicing Rump Cap into strips. The Eye of Rump and Rump Centre may be similarly sliced.

		Brisket Navel end Dec, 26 2011 This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on.

		Foreshank (bone-in) Dec, 26 2011 The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus.

		Striploin: Chain muscle, silverskin off, steak ready Dec, 26 2011 The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge.

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