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Cuts of beef
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| 1000 | Side of beef |
| 1001 | Hindquarter, flank on |
| 1002 | Forequarter straight cut |
| 1003 | Pistola hindquarter with part boneless flank |
| 1100 | Pistola hindquarter |
| 1110 | Top bit and rump without flank |
| 1120 | Sirloin and forerip including rump filet |
| 1121 | Striploin chain-on |
| 1122 | Striploin, boneless |
| 1123 | Striploin, boneless, topmuscle removed |
| 1124 | Tenderloin chain-on |
| 1125 | Tenderloin |
| 1130 | Forerib |
| 1131 | Forerib |
| 1132 | Forerib ribeye |
| 1140 | Silverside |
| 1141 | Silverside, less heel |
| 1142 | Silverside heel |
| 1143 | Eye of round |
| 1144 | Silverside, less eye of round and heel |
| 1150 | Topside with cap |
| 1151 | Topside without cap |
| 1160 | Rump, full cut |
| 1161 | Cap of rump |
| 1162 | Rump tail |
| 1163 | Rump center cut |
| 1170 | Thick flank |
| 1180 | Shank, leg of beef, bone in |
| 1181 | Shank without bone |
| 1190 | Sliced bone in shank, leg of beef |
| 1200 | Forequarter, less rib plus hindquarter flank |
| 1201 | Flank, plate and brisket |
| 1202 | Chuck and blade |
| 1203 | Capa |
| 1204 | Flank |
| 1205 | Brisket and flat ribs |
| 1206 | Flank, bone in, skirt in |
| 1207 | Flank, boneless |
| 1208 | Skirt steak |
| 1209 | Skirt, boneless |
| 1220 | Brisket, bone-in |
| 1221 | Brisket, boneless |
| 1240 | Chuck, bone-in |
| 1241 | Chuck, boneless |
| 1250 | Plate, bone-in |
| 1260 | Shoulder, bone-in |
| 1261 | Neck and skin, boneless |
| 1262 | Chuck tenderloin |
| 1263 | Shoulder clod, boneless |
| 1264 | Shoulder blade |
| 1270 | Shank bone-in |
| 1271 | Skank without bone |
| 1301 | Tail |
| 1302 | Thick skirt |
| 1303 | Thin skirt |
| 1304 | Heart |
| 1305 | Heart, trimmed |
| 1306 | Tongue, swiss cut |
| 1307 | Liver |
| 1308 | Kidney |
| 1309 | Tripe |
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Cuts of pork
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| 2000 | Pork side |
| 2001 | Porkside without head and front foot with jowl |
| 2002 | Porkside without head, jowl and front foot |
| 2100 | Leg and chump incl. Foot |
| 2101 | Silverside muscle |
| 2102 | Rump |
| 2103 | Topside muscle |
| 2104 | Topside muscle without cap |
| 2105 | Thick flank muscle |
| 2106 | Hindquarter hock |
| 2107 | Hindquarter hock |
| 2108 | Hindquarter hock, trimmed |
| 2200 | Middle excl. chump, kidney and flair |
| 2201 | Middle boneless |
| 2202 | Bone in belly including flank, rind on |
| 2203 | Bone in belly without flank, rind on |
| 2204 | Square cut pork belly, single robbed, rind on |
| 2205 | Square cut pork belly, sheet ribbed, rindless |
| 2206 | Pork belly, spare ribs |
| 2207 | Pork belly flanks, rindless |
| 2208 | Pork belly strips, rindless |
| 2300 | Straight cut shoulder with riblets |
| 2310 | Riblets |
| 2311 | Riblets no meaty |
| 2312 | Neck/spare rib, bone in |
| 2313 | Neck/spare, boneless |
| 2314 | Forequarter hock |
| 2315 | Round cut shoulder, without spare rib, shoulder rib and flank |
| 2316 | Shoulder italian cut |
| 2317 | Shoulder dutch cut |
| 2318 | Round cut shoulder, without spare rib, shoulder rib, flank and shank |
| 2319 | Shoulder (3d) |
| 2320 | Shoulder (4d) |
| 2401 | Pork leg with chump, round cut without foot |
| 2402 | Pork leg spanish without foot |
| 2403 | Pork leg "Parma cut" |
| 2404 | Pork leg "Lyonnaise cut" |
| 2405 | Pork leg italian cut |
| 2406 | Pork leg (3d) |
| 2407 | Pork leg (4d) |
| 2410 | Loin bone in, without neck |
| 2411 | Loin without tenderloin |
| 2412 | Loin ribs (narrow cut) |
| 2413 | Boneless loin with chain |
| 2414 | Boneless loin, without neck, trimmed |
| 2415 | Tenderloin |
| 2416 | Tip of tenderloin |
| 2501 | Neck fat, rindless |
| 2502 | Backfat, rindless |
| 2503 | Jowl without neckfat, rindless |
| 2601 | Heart |
| 2602 | Liver |
| 2603 | Kidneys |
| 2604 | Tongue swiss cut |
| 2605 | Stomach |
| 2606 | Head without jowl |
| 2607 | Feet |
| 2608 | Tails |
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Cuts of veal
| 3000 | Veal carcass |
| 3001 | Hind and end |
| 3100 | Hind and end without flank |
| 3110 | Haunch |
| 3120 | Loins and ends bone-in with tenderloin |
| 3130 | Siverside with cap of rump |
| 3131 | Silverside |
| 3140 | Topside |
| 3150 | Rump tail-on |
| 3160 | Thick flank |
| 3161 | Knuckle |
| 3170 | Hind shin |
| 3180 | Loins and ends |
| 3181 | Loins and ends boneless |
| 3190 | Fillet |
| 3200 | Short forequarter unsplit, flank on |
| 3210 | Short forequarter unsplit |
| 3220 | Short forequarter unsplit without brisket |
| 3230 | Brisket, bone-in |
| 3240 | Flank, bone-in |
| 3241 | Flank, boneless |
| 3250 | Breast, bone-in |
| 3251 | Breast, boneless |
| 3260 | Neck, bone-in |
| 3261 | Neck, boneless |
| 3270 | Forequarter knuckle, bone-in |
| 3280 | Knuckle half shoulder, bone-in |
| 3281 | Knuckle half shoulder, boneless |
| 3301 | Tail |
| 3302 | Liver |
| 3303 | Heart |
| 3304 | Kidney with suet |
| 3305 | Kidney |
| 3306 | Tongue swiss cut |
| 3307 | Sweetbread |
| 3308 | Stomach |
| 3309 | Abdomen/Rennet-Bag |
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Cuts of lamb
| 4000 | Lamb carcass |
| 4100 | Hinds and ends with kidney, without flank and breast |
| 4110 | Leg |
| 4120 | Leg with aitchbone and shank |
| 4121 | Leg without shank, boneless |
| 4122 | Boneless leg, silverside |
| 4123 | Boneless leg, topside |
| 4124 | Boneless leg, thick |
| 4125 | Boneless leg, rump |
| 4130 | Shank, bone-in |
| 4140 | Loins and best end neck excluding chumps and breast |
| 4141 | Loins excluding neck |
| 4142 | French racks |
| 4143 | Double cutlets |
| 4144 | Eyemuscle of loin |
| 4145 | Filet |
| 4150 | Best end neck without breast |
| 4200 | Forequarter flank-on |
| 4210 | Shoulder, bone-in |
| 4211 | Shoulder, boneless |
| 4220 | Neck, bone-in |
| 4230 | Breast, flank-on |
| 4301 | Heart |
| 4302 | Liver |
| 4303 | Kidney |
| 4304 | Tongue |
| 4305 | Sweetbreads |
| 4306 | Stomach |
| 4307 | Head |
| 4308 | Bones |
| 4309 | Intestines |
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Cuts of chicken
| 1040 | Whole Chicken Broilers |
| 1050 | Whole Chicken Grillers |
| 1060 | Half Chicken |
| 2010 | Chicken Wings |
| 2020 | Chicken Middle Joint Wings |
| 2030 | Chicken Middle Joint Half Wings |
| 2040 | Chicken Wing Tips |
| 2050 | Chicken Two Joint Wing |
| 2060 | Chicken Drummets |
| 3010 | Chicken Breast Boneless Skinless Without Innerfillet |
| 3020 | Half Chicken Breast Boneless Skinless Without Inner Fillet |
| 3030 | Chicken Breast Boneless Skinless With Inner Fillet |
| 3040 | Half Chicken Breast Boneless Skinless With Inner Fillet |
| 3050 | Chicken Inner Fillet Tendon Tip On |
| 3060 | Chicken Inner Fillet Tendon Tip Off |
| 3070 | Whole Chicken Breast Bone is Skin on |
| 4020 | Chicken Knee Cartilage |
| 5010 | Whole Chicken Legs Boneless Skinless |
| 5020 | Chicken Whole Legs Bone in Skin On |
| 5030 | Chicken Legs Boneless Skin On |
| 5040 | Chicken Drumstick Bone in Skin on |
| 5050 | Chicken Thighs Boneless Skinless |
| 5060 | Chicken Thighs Bone in Skin On |
| 5070 | Chicken Thighs Boneless Skin On |
| 5090 | Chicken Leg Quarters |
| 6010 | Chicken Feet |
| 6030 | Chicken Paws |
| 7010 | Chicken Gizzards |
| 7030 | Chicken Liver |
| 7040 | Chicken Neck Skin On |
| 7050 | Chicken Neck Skinless |
| 7060 | Chicken Back |
| 7080 | Chicken Heart |
| 8010 | Chicken Leg Skin |
| 8020 | Chicken Breast Skin |
| 8030 | Mechanically Debonned Meat |
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