The 16 cuts, according to their meat quality, were classified into 3 major characteristics groups: tenderloin, high rib, ribeye and striploin were classified as one group, belonging to high grade meet; fore beef shank, rear beef shank, beef flank, beef neck, knuckle, triangle meat and beef shoulder were classified into the second group; silverside, topside, beef rump, rib cut, and brisket, the third group.
聚类分析结果表明牛柳、上脑、眼肉、西冷4个部位的牛肉在品质上相似而聚为一类，属于高档牛肉；会牛扒、米龙、臀肉、肋条和胸肉则划归为第二类，属于中档牛肉；前腱、后腱、牛腩、牛前、和尚头、前柳和肩肉则聚为第三类，属于一般档次的牛肉。
Eight Qinchuan cattles(3 males, 3 females and 2 steers) were slaughtered and carcass were divided up to 16 retail cuts: tenderloin, striploin, ribeye, high rib, brisket, rib cut, beef rump, topside, knuckle, silverside, fore beef shank, rear beef shank, triangle meet, beef neck and beef shoulder, from which the following items, including content of water, crude ash, crude fat, crude protein, meat colour, pH value, tenderness and water holding capacity were measured.
本研究选取发育正常、健康无病、年龄在1.5岁的秦川牛公牛3头、母牛3头、阉牛2头共8头牛进行屠宰，对牛柳、西冷、眼肉、上脑、胸肉、肋条肉、臀肉、米龙、膝圆、黄瓜条、牛前腱、牛后腱、牛腩、牛前柳和牛前等16个部位取样进行水分、粗灰分、粗脂肪、粗蛋白、肉色、pH、嫩度和系水力8项指标测定。
The main product was white-slice duck, half duck duck head, neck, palm wing brisket and grassland duck meat roll, French-type Breast Japanese-type Breast business suit duck and other frozen duck meat product totally 70 varieties.
主要生产白条鸭、半边鸭、鸭头、鸭脖、鸭掌、鸭翅、鸭胸肉及草原鸭卷、法式胸肉、日式胸肉、西装鸭等冻鲜鸭肉系列产品共70多个品种。
Barbecuing works best for large cuts of meat such as whole pigs or turkeys and for tougher cuts like brisket or spareribs that benefit from long slow cooking.
最适合烧烤的肉类，如大量削减整个火鸡和猪或像胸肉或排骨更严厉的削减那些受益于长期缓慢的饭菜。
The meat percentage of leg rear cut and shoulder brisket cut are largest and with a highest correlation with lean meat percentage.
而且腿臀块与肩胸块的肉率最高，其与瘦肉率的相关也最大。