| Data set information | |
| Name | Wholesale Cut |
| Synonyms | Primal Cut,分割肉 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Wholesale cut refers to the basic divisions of meat from an animal carcass. There are four basic (primal) cuts into which beef is separated: chuck, loin, rib and round. Similarly, there are five basic major (primal) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg. It is recommended that packages of fresh meat purchased in the supermarket be labeled with the primal cut as well as the product, such as 'chuck roast' or 'round steak' for beef, and 'shoulder roast' or 'loin chop' for lamb. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:41.531560+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 313fc8e2-ffaa-4f02-a4b4-1026d262a287 |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |