BEEF (A-AAA + Commercial)

​-Beef Shoulder 

-Boneless shoulder

-Outside round

-Faux fillet

-Fillet mignon (tenderloin)

-Beef Liver

-Inside round

-Sausage (merguez)

-Eye Round

-Sirloin

-Scoth tender

-Ground meat

​-Heart

-Tripe

CHICKEN

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-Whole chicken (attached) ( 1.0-1.2 kg)

-Whole chicken (attached) ( 1.3-1.5 kg)

-Whole chicken ( 1.6-1.7 kg)

-Whole chicken ( 1.8-2.0 kg)

-Cornish hens 

-Mature chicken (small)

-Mature chicken (large)

-Chicken breast with bone (no back)

-Chicken breast with skin

-Boneless skinless chicken breast

-Back attached chicken legs

-Bonesless whole legs

​-Bonesless thighs

-Drumsticks

-Wings

-Gizzard

-Liver and heart
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VEAL

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-Boston round

-Brain

-Heart

-Front

-Milk veal front

-Half veal 

-Half milk veal 

-Stomach (tripe)

-Veal outside round

-Veal liver

-Heel meat

-Inside round

-Shank

-Tongue

-Veal feet

-Veal sirloin

-Tail

-Veal kidneys

-Tripe

GAME

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-Turkey

-Duck

-Rabbit

-Quails

LAMB

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-Whole lamb

-Bonesless Lamb leg

-Boneless shoulder

​-Lamb rack 

-Testicles

-Pluck (foie, poumon, coeur)

-Lamb feet

-Lamb shoulder

-Tripe

-Bone-in lamb leg

-Lamb shank

-Pied d'agneau

-Kidneys

-Head

SAUSAGE

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-Merguez

-Casing (A)

-Casing (B)