소고기 국가별 명칭

국가별 명칭 <DIV align=center> <TABLE class=NBGL border=1 cellSpacing=0 borderColor=white borderColorLight=black borderColorDark=white cellPadding=0 width=538 bgColor=#efefef> <TBODY> <TR> <TD bgColor=#c8c8c8 width=62> 국내부분육명칭</TD> <TD bgColor=#c8c8c8 width=32> HAM NO.</TD> <TD bgColor=#c8c8c8 width=105>  HAM 명칭</TD> <TD bgColor=#c8c8c8 width=50> MBG  NO.</TD> <TD bgColor=#c8c8c8 width=93> MBG 명칭 </TD> <TD bgColor=#c8c8c8 width=182> 세부설명 </TD></TR> <TR> <TD height=31 width=62> 갈비 </TD> <TD height=31 width=32> 1690</TD> <TD height=31 width=105> Short Ribs </TD> <TD height=31 width=50> 123A </TD> <TD height=31 width=93> Short Ribs </TD> <TD height=31 width=182> 늑골수(5~9개)에 따라 세분됨  </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 갈비덧살</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Boneless Chuck Short Rib</TD> <TD bgColor=#ffffff height=31 width=182> 갈비 제 1~5번째의 뼈없는 살코기</TD></TR> <TR> <TD height=31 width=62> 갈비등심 </TD> <TD height=31 width=32> 2230</TD> <TD height=31 width=105> Spencer Roll </TD> <TD height=31 width=50> 110 </TD> <TD height=31 width=93> Beef Rib, Roast Ready </TD> <TD height=31 width=182> MBG110에서 모든 뼈를 제거한것 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 갈비등심-뼈붙임 </TD> <TD bgColor=#ffffff height=31 width=32> 1600</TD> <TD bgColor=#ffffff height=31 width=105> Ribs-Prepared </TD> <TD bgColor=#ffffff height=31 width=50> 107 </TD> <TD bgColor=#ffffff height=31 width=93> Rib Oven-Prepared </TD> <TD bgColor=#ffffff height=31 width=182> 뼈있는갈비등심 </TD></TR> <TR> <TD height=31 width=62> 갈비본살</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Boneless Short Ribs</TD> <TD height=31 width=182> 갈비 제6~8번째의 뼈없는 살코기 (복거근)</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 갈비심 </TD> <TD bgColor=#ffffff height=31 width=32> 2240</TD> <TD bgColor=#ffffff height=31 width=105> Cube Roll </TD> <TD bgColor=#ffffff height=31 width=50> 112 </TD> <TD bgColor=#ffffff height=31 width=93> Rib Eye Roll </TD> <TD bgColor=#ffffff height=31 width=182> 꽃등심이라고도 함 </TD></TR> <TR> <TD height=31 width=62> 갈비정육 </TD> <TD height=31 width=32> 2235</TD> <TD height=31 width=105> Rib Ends </TD> <TD height=31 width=50> 123D </TD> <TD height=31 width=93> Beef Rib </TD> <TD height=31 width=182> HAM1690에서 늑골제거 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 건 </TD> <TD bgColor=#ffffff height=31 width=32> 6200</TD> <TD bgColor=#ffffff height=31 width=105> Tendons </TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B27 </TD> <TD bgColor=#ffffff height=31 width=93> Tendon </TD> <TD bgColor=#ffffff height=31 width=182> 스지라고도 함 </TD></TR> <TR> <TD height=31 width=62> 견갑골살 </TD> <TD height=31 width=32> 2300</TD> <TD height=31 width=105> Blade or Clod </TD> <TD height=31 width=50> 114 </TD> <TD height=31 width=93> Shoulder Clod </TD> <TD height=31 width=182> 앞다리라고도 함 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 곱창</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Small Intestine</TD> <TD bgColor=#ffffff height=31 width=182> 작은 창자</TD></TR> <TR> <TD height=31 width=62> 꼬리 </TD> <TD height=31 width=32> 6070</TD> <TD height=31 width=105> Tail </TD> <TD height=31 width=50> USMEF- B07 </TD> <TD height=31 width=93> OX Tail (Beef Tail)</TD> <TD height=31 width=182> 척추, 미척추와 그 주위 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 꽃등심</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Well Marbled Loin</TD> <TD bgColor=#ffffff height=31 width=182> 속심,속등심,알등심,갈비심이라고도 함. 배최장근 근육으로 Marbling 과 색깔이 우수한 등심</TD></TR> <TR> <TD height=31 width=62> 꾸리살 </TD> <TD height=31 width=32> 2310</TD> <TD height=31 width=105> Chuck Tender </TD> <TD height=31 width=50> 116B </TD> <TD height=31 width=93> Chuck Tender </TD> <TD height=31 width=182> 견갑골 머리쪽 움푹한 부분에 위치한 단일근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 늑간근 </TD> <TD bgColor=#ffffff height=31 width=32> 2430</TD> <TD bgColor=#ffffff height=31 width=105> Intercostals (Finger meat) </TD> <TD bgColor=#ffffff height=31 width=50> 124A </TD> <TD bgColor=#ffffff height=31 width=93> Intercostal </TD> <TD bgColor=#ffffff height=31 width=182> 늑간살,갈비살이라고도 함. 갈비뼈와 갈비뼈사이 근육 </TD></TR> <TR> <TD height=31 width=62> 대창</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Large Intestine</TD> <TD height=31 width=182> 대장</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 도가니</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Patella</TD> <TD bgColor=#ffffff height=31 width=182> 종지뼈,무릎뼈 라고도 함.무릎 한가운데 있는 작은 접시같이 오목한 뼈</TD></TR> <TR> <TD height=31 width=62> 뒷양지</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Brisket Navel End</TD> <TD height=31 width=182> 　</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 뒷양지 </TD> <TD bgColor=#ffffff height=31 width=32> 2200</TD> <TD bgColor=#ffffff height=31 width=105> Thin Flank </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> - </TD> <TD bgColor=#ffffff height=31 width=182> 치마양지라고도 함. 차돌양지의 뒷부분 </TD></TR> <TR> <TD height=31 width=62> 등갈비</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Back Ribs</TD> <TD height=31 width=182> 척추와 갈비사이 6~8인치 길이의 제 6~13번째 갈비뼈와 그 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 등골</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Spinal Cord</TD> <TD bgColor=#ffffff height=31 width=182> 척수라고도 함.척추관에 위치한 신경계 일부</TD></TR> <TR> <TD height=31 width=62> 등심</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Rib Loin</TD> <TD height=31 width=182> 제 1~13번째 갈비 등쪽 부위에 걸친 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 떡갈비</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Boneless Rib</TD> <TD bgColor=#ffffff height=31 width=182> 갈비에서 갈비뼈를 발라내어 완전히 살코기만으로 다지고 정형한 재구성육</TD></TR> <TR> <TD height=31 width=62> 떡심</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Back Strap</TD> <TD height=31 width=182> 억세고 질긴 근육인 목덜미 인대의 목덜미판</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 마구리</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Rib Cartilages</TD> <TD bgColor=#ffffff height=31 width=182> 마구리뼈라고도 함. 갈비 끝부분의 늑연골과 관절하는 쪽</TD></TR> <TR> <TD height=31 width=62> 멍에살</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Hump Muscle</TD> <TD height=31 width=182> 쇠악지라고도 함. 첫째갈비 등쪽부분의 첫째 흉추가시돌기 부분근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 목살</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Nack Muscle</TD> <TD bgColor=#ffffff height=31 width=182> 경추첫번째부터 일곱째 부위에 분포하는 목덜미근육</TD></TR> <TR> <TD height=31 width=62> 목심 </TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Chuck Roll</TD> <TD height=31 width=182> 어깨등심, 하등심이라고도 함.제 1~5번째 갈비 등쪽 부위에 걸친 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 반골꼬리</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Pelvic Bone and Tail</TD> <TD bgColor=#ffffff height=31 width=182> 골반골이 부착된 척추,미추의 뼈와 근육</TD></TR> <TR> <TD height=31 width=62> 벌집 위 </TD> <TD height=31 width=32> 6152</TD> <TD height=31 width=105> Honeycomb </TD> <TD height=31 width=50> USMEF- B06C </TD> <TD height=31 width=93> Honeycomb </TD> <TD height=31 width=182> 제2위/허니콤 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 보섭살</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Rump Round(D-Rump)</TD> <TD bgColor=#ffffff height=31 width=182> 대접살,대접이라고도 함. 관골의 일부(엉치뼈)를 감싸고 있는 근육</TD></TR> <TR> <TD height=31 width=62> 볼살</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Cheek Meat</TD> <TD height=31 width=182> 위턱과 아래턱의 외측에 위치한 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 부채살</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Top Blade(Oyser Blade)</TD> <TD bgColor=#ffffff height=31 width=182> 서대살이라고도 함. 견갑골(부채뼈, 주걱뼈, 어깨뼈)아래 부착된 근육</TD></TR> <TR> <TD height=31 width=62> 뼈사태</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Bone-in Shin/Shank</TD> <TD height=31 width=182> 스푼,스폰이라고도 함. 앞사태의 상완골,하완골의 뼈와 주변근육 또는 뒷사태의 경골과 주변 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 사분도체</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Quarter Beef</TD> <TD bgColor=#ffffff height=31 width=182> 이분도체를 마지막 갈비 기준으로 앞다리와 뒷다리로 반을 분리한것</TD></TR> <TR> <TD height=31 width=62> 사태 </TD> <TD height=31 width=32> 1680</TD> <TD height=31 width=105> Shin/Shank</TD> <TD height=31 width=50> 117 </TD> <TD height=31 width=93> Foreshank </TD> <TD height=31 width=182> 뼈를 제거하지 않은 상태 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 설도 </TD> <TD bgColor=#ffffff height=31 width=32> 2120</TD> <TD bgColor=#ffffff height=31 width=105> Top Sirloin </TD> <TD bgColor=#ffffff height=31 width=50> 184 </TD> <TD bgColor=#ffffff height=31 width=93> Top Sirloin Butt </TD> <TD bgColor=#ffffff height=31 width=182> 톱 서로인 </TD></TR> <TR> <TD height=31 width=62> 설도상</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> Top Sirloin Butt(Rump)</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> 　</TD> <TD height=31 width=182> 꼬리부분의 측복부 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 설도상 </TD> <TD bgColor=#ffffff height=31 width=32> 2090</TD> <TD bgColor=#ffffff height=31 width=105> Rump </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> 　</TD> <TD bgColor=#ffffff height=31 width=182> HAM2081을 정선 </TD></TR> <TR> <TD height=31 width=62> 설도상-전체 </TD> <TD height=31 width=32> 2080</TD> <TD height=31 width=105> Full Rump </TD> <TD height=31 width=50> - </TD> <TD height=31 width=93> - </TD> <TD height=31 width=182> 　</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 설도-적육 </TD> <TD bgColor=#ffffff height=31 width=32> 2110</TD> <TD bgColor=#ffffff height=31 width=105> Roastbiff </TD> <TD bgColor=#ffffff height=31 width=50> 184B </TD> <TD bgColor=#ffffff height=31 width=93> 　</TD> <TD bgColor=#ffffff height=31 width=182> 설도-전체를 완벽히 정선 </TD></TR> <TR> <TD height=31 width=62> 설도하 </TD> <TD height=31 width=32> 2130</TD> <TD height=31 width=105> Bottom Sirloin</TD> <TD height=31 width=50> 185 </TD> <TD height=31 width=93> Bottom Sirloin Butt </TD> <TD height=31 width=182> 버텀 써로인 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 설도하 </TD> <TD bgColor=#ffffff height=31 width=32> 2060</TD> <TD bgColor=#ffffff height=31 width=105> Thick Flank </TD> <TD bgColor=#ffffff height=31 width=50> 167 </TD> <TD bgColor=#ffffff height=31 width=93> Knuckle </TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 설도하 </TD> <TD height=31 width=32> 2070</TD> <TD height=31 width=105> Knuckle </TD> <TD height=31 width=50> 167A </TD> <TD height=31 width=93> Knuckle, Peeled </TD> <TD height=31 width=182> 도가니살 이라고도 함.HAM2060에서 적색 표피 등을 제거.대퇴골(femur)을 감싸 원형을 이루는 뒷다리 외측 앞쪽에 위치한 근육 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 소 간장 </TD> <TD bgColor=#ffffff height=31 width=32> 6080</TD> <TD bgColor=#ffffff height=31 width=105> Liver </TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B03 </TD> <TD bgColor=#ffffff height=31 width=93> Liver </TD> <TD bgColor=#ffffff height=31 width=182> 소간 </TD></TR> <TR> <TD height=31 width=62> 소 머리고기 </TD> <TD height=31 width=32> 6240</TD> <TD height=31 width=105> Head Meat </TD> <TD height=31 width=50> USMEF- B23 </TD> <TD height=31 width=93> Head Meat </TD> <TD height=31 width=182> 　</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 소 신장 </TD> <TD bgColor=#ffffff height=31 width=32> 6090</TD> <TD bgColor=#ffffff height=31 width=105> Kidney </TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B04 </TD> <TD bgColor=#ffffff height=31 width=93> Kidney </TD> <TD bgColor=#ffffff height=31 width=182> 소 콩팥 </TD></TR> <TR> <TD height=31 width=62> 소 심장 </TD> <TD height=31 width=32> 6100</TD> <TD height=31 width=105> Heart </TD> <TD height=31 width=50> USMEF- B02 </TD> <TD height=31 width=93> Heart </TD> <TD height=31 width=182> 소 염통 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 소 제1위 </TD> <TD bgColor=#ffffff height=31 width=32> 6150</TD> <TD bgColor=#ffffff height=31 width=105> Tripe-Scalded</TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B06B </TD> <TD bgColor=#ffffff height=31 width=93> Tripe-Scalded </TD> <TD bgColor=#ffffff height=31 width=182> 소 양/위 </TD></TR> <TR> <TD height=31 width=62> 소혀</TD> <TD height=31 width=32> 6030</TD> <TD height=31 width=105> Swiss Cut Tongue </TD> <TD height=31 width=50> USMEF- B01D </TD> <TD height=31 width=93> Tongue-Swiss Cut </TD> <TD height=31 width=182> 스위스 절단 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 소혀 </TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> Tongue-Sort Cut</TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B01C </TD> <TD bgColor=#ffffff height=31 width=93> Tongue-Short Cut </TD> <TD bgColor=#ffffff height=31 width=182> 짧게 절단한것 </TD></TR> <TR> <TD height=31 width=62> 쇼트로인 </TD> <TD height=31 width=32> 1552</TD> <TD height=31 width=105> Short loin </TD> <TD height=31 width=50> 174 </TD> <TD height=31 width=93> Short Loin </TD> <TD height=31 width=182> 안심 꼬리가 부착된 뼈있는 채끝 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 스지</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Tendon</TD> <TD bgColor=#ffffff height=31 width=182> 건</TD></TR> <TR> <TD height=31 width=62> 스페어갈비</TD> <TD height=31 width=32> 1695</TD> <TD height=31 width=105> Spare Ribs</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Spare Ribs</TD> <TD height=31 width=182> 갈비에 덮여있는 근육을 제거하고 갈비뼈와 늑간살로 구성</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 써로인 버트 </TD> <TD bgColor=#ffffff height=31 width=32> 2081</TD> <TD bgColor=#ffffff height=31 width=105> Sirloin Butt </TD> <TD bgColor=#ffffff height=31 width=50> 182 </TD> <TD bgColor=#ffffff height=31 width=93> Sirloin Butt </TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 안심 </TD> <TD height=31 width=32> 2150</TD> <TD height=31 width=105> Tenderloin Side strap On</TD> <TD height=31 width=50> 189A </TD> <TD height=31 width=93> Full Tenderloin-  side muscle on </TD> <TD height=31 width=182> 요추골(채끝뼈) 안쪽에 위치하는 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 안심-허리근제외 </TD> <TD bgColor=#ffffff height=31 width=32> 2160</TD> <TD bgColor=#ffffff height=31 width=105> Tenderloin Side strap off </TD> <TD bgColor=#ffffff height=31 width=50> 190 </TD> <TD bgColor=#ffffff height=31 width=93> Full Tenderloin-  Side muscle off </TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 안창살 </TD> <TD height=31 width=32> 2190</TD> <TD height=31 width=105> Thin Skirt (Skirt Steak,Diaphragm) </TD> <TD height=31 width=50> USMEF- B09 </TD> <TD height=31 width=93> Outside Skirt </TD> <TD height=31 width=182> 소의 횡격막(돼지 : 갈매기살)</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 알목심</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Chuck Eye Roll (Blade Eye)</TD> <TD bgColor=#ffffff height=31 width=182> 목심에서 떡심을 기준으로 멍에살을 다듬고 갈비족 Tail 길이를 짧게 정형한 것</TD></TR> <TR> <TD height=31 width=62> 앞갈비</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Chuck Short Ribs</TD> <TD height=31 width=182> 제 1~5번째 갈비뼈와 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 앞다리</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Shoulder Clod (Blade)</TD> <TD bgColor=#ffffff height=31 width=182> 견갑골을 감싸는 부분과 소의 어깨에 가까운 근육</TD></TR> <TR> <TD height=31 width=62> 앞사태</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Fore Shank (Shin)</TD> <TD height=31 width=182> 앞다리의 근육이 없는 상완골과 전완골 및 그를 싸고 있는 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 앞양지 </TD> <TD bgColor=#ffffff height=31 width=32> 2340</TD> <TD bgColor=#ffffff height=31 width=105> Brisket-Navel End </TD> <TD bgColor=#ffffff height=31 width=50> 121 </TD> <TD bgColor=#ffffff height=31 width=93> Brisket Point End</TD> <TD bgColor=#ffffff height=31 width=182> 양지머리, 양주머리라고도 함. 차돌양지의 앞부분. 미국산은 뼈가 포함됨 </TD></TR> <TR> <TD height=31 width=62> 양</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Tripe</TD> <TD height=31 width=182> 제 1위</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 양 깃머리 </TD> <TD bgColor=#ffffff height=31 width=32> 6141</TD> <TD bgColor=#ffffff height=31 width=105> Rumen Pillars</TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B06D</TD> <TD bgColor=#ffffff height=31 width=93> Mountain Chain </TD> <TD bgColor=#ffffff height=31 width=182> 양에 붙은 좁고 두꺼운 고기</TD></TR> <TR> <TD height=31 width=62> 양지 스테이크 </TD> <TD height=31 width=32> 2210</TD> <TD height=31 width=105> Flank Steak </TD> <TD height=31 width=50> 193 </TD> <TD height=31 width=93> Beef Flank Steak </TD> <TD height=31 width=182> 프랭크 스테이크 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 양지(전체) </TD> <TD bgColor=#ffffff height=31 width=32> 2320</TD> <TD bgColor=#ffffff height=31 width=105> Brisket </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> Brisket </TD> <TD bgColor=#ffffff height=31 width=182> 전지로부터 양지는 앞양지와 차돌양지로 나뉨. 몸통의 앞가슴부터 허리까지의 부위 </TD></TR> <TR> <TD height=31 width=62> 어깨등심 </TD> <TD height=31 width=32> 2260</TD> <TD height=31 width=105> Chuck Roll</TD> <TD height=31 width=50> 116A </TD> <TD height=31 width=93> Chuck Roll </TD> <TD height=31 width=182> 목심이라고도 함 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 어깨살과 견갑골살 </TD> <TD bgColor=#ffffff height=31 width=32> 2250</TD> <TD bgColor=#ffffff height=31 width=105> Chuck & Bladel </TD> <TD bgColor=#ffffff height=31 width=50> 115 </TD> <TD bgColor=#ffffff height=31 width=93> Beef Chuck, Squara-cut </TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 왕사골</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Upper Arm Bone</TD> <TD height=31 width=182> 앞다리의 상완골부분</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 우둔살(설깃) </TD> <TD bgColor=#ffffff height=31 width=32> 2050</TD> <TD bgColor=#ffffff height=31 width=105> Outside Flat </TD> <TD bgColor=#ffffff height=31 width=50> 171B </TD> <TD bgColor=#ffffff height=31 width=93> Outside Round </TD> <TD bgColor=#ffffff height=31 width=182> 뒷다리중 바깥쪽 우둔상과 설도하 사이 부분</TD></TR> <TR> <TD height=31 width=62> 우둔상</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Inside Round (Top round)</TD> <TD height=31 width=182> 뒷다리중 안쪽 넓적다리 부분</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 우둔상 </TD> <TD bgColor=#ffffff height=31 width=32> 2000</TD> <TD bgColor=#ffffff height=31 width=105> Inside </TD> <TD bgColor=#ffffff height=31 width=50> 168 </TD> <TD bgColor=#ffffff height=31 width=93> Top Round </TD> <TD bgColor=#ffffff height=31 width=182> HAM2000 Topside참고 </TD></TR> <TR> <TD height=31 width=62> 우둔하 </TD> <TD height=31 width=32> 2020</TD> <TD height=31 width=105> Silverside </TD> <TD height=31 width=50> 170 </TD> <TD height=31 width=93> Bottom Round </TD> <TD height=31 width=182> 보섭살이라고도 함 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 우둔하 </TD> <TD bgColor=#ffffff height=31 width=32> 2030</TD> <TD bgColor=#ffffff height=31 width=105> Outside </TD> <TD bgColor=#ffffff height=31 width=50> 170A </TD> <TD bgColor=#ffffff height=31 width=93> Bottom Round </TD> <TD bgColor=#ffffff height=31 width=182> HAM2020을 보다 정선한것 </TD></TR> <TR> <TD height=31 width=62> 우설</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Beef Tongue</TD> <TD height=31 width=182> 혀</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 우족</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Foot (Beef Feet)</TD> <TD bgColor=#ffffff height=31 width=182> 앞발목뼈 이하의 부위 또는 뒷발목뼈 이하의 부위</TD></TR> <TR> <TD height=31 width=62> 이분도체</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Sides (Half Carcase)</TD> <TD height=31 width=182> 도체를 목부위에서 꼬리쪽으로 반을 분리한것</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 인대 </TD> <TD bgColor=#ffffff height=31 width=32> 6250</TD> <TD bgColor=#ffffff height=31 width=105> Ligamentum nuchae </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> - </TD> <TD bgColor=#ffffff height=31 width=182> 떡심이라 불리움 </TD></TR> <TR> <TD height=31 width=62> 입술 </TD> <TD height=31 width=32> 6260</TD> <TD height=31 width=105> Lips(papillae) </TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> 　</TD> <TD height=31 width=182> 　</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 잡육</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Trimmings</TD> <TD bgColor=#ffffff height=31 width=182> 잔육이라고도 함. 도체에서 부위별 주요 부분육을 절단하고 남은 근육</TD></TR> <TR> <TD height=31 width=62> 전사분체 </TD> <TD height=31 width=32> 1060</TD> <TD height=31 width=105> Forequarter </TD> <TD height=31 width=50> 102 </TD> <TD height=31 width=93> Forequarter </TD> <TD height=31 width=182> 전사분도체, 앞다리라고도 함. 사분도체에서 갈비뼈 대부분이 포함된 지육 앞쪽 부위. 4분체 지육의 앞다리 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 제비추리 </TD> <TD bgColor=#ffffff height=31 width=32> 2460</TD> <TD bgColor=#ffffff height=31 width=105> Neck Chain </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> Neck Chain (Rope Meat)</TD> <TD bgColor=#ffffff height=31 width=182> 목뼈(경추)에 접해있는 긴 근육</TD></TR> <TR> <TD height=31 width=62> 쪽사골</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Forearm Bone</TD> <TD height=31 width=182> 앞다리의 전완골 부분</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 차돌양지 </TD> <TD bgColor=#ffffff height=31 width=32> 2350</TD> <TD bgColor=#ffffff height=31 width=105> Brisket-Point End </TD> <TD bgColor=#ffffff height=31 width=50> 120 </TD> <TD bgColor=#ffffff height=31 width=93> Brisket-Deckle Off </TD> <TD bgColor=#ffffff height=31 width=182> 흉부양지라고도 함. 1~13번째 갈비부위까지 걸쳐있는 갈비의 아랫부분으로 양지의 다른말</TD></TR> <TR> <TD height=31 width=62> 채끝등심 </TD> <TD height=31 width=32> 2140</TD> <TD height=31 width=105> Striploin </TD> <TD height=31 width=50> 180 </TD> <TD height=31 width=93> Striploin </TD> <TD height=31 width=182> 채끝이라고도 함. 첫째 요추골에서 여섯째 요추골에 걸쳐 요추를 감싸는 근육 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 채받이</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Thin Flank (Flank Steak)</TD> <TD bgColor=#ffffff height=31 width=182> 업진, 업준,치맛살, 치맛살양지, 복부양지이라고도 함. 첫째 요추골에서 마지막 요추골까지 이르는 부위로 채끝 아랫부분 근육</TD></TR> <TR> <TD height=31 width=62> 척수 </TD> <TD height=31 width=32> 6220</TD> <TD height=31 width=105> Spinal Cord </TD> <TD height=31 width=50> - </TD> <TD height=31 width=93> - </TD> <TD height=31 width=182> 등골 이라고도 함 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 천엽</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Omasum</TD> <TD bgColor=#ffffff height=31 width=182> 제 3위</TD></TR> <TR> <TD height=31 width=62> 텍사스갈비</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Texas Skirt (Hanging Tender)</TD> <TD height=31 width=182> 등갈비라고도 함</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 토시살 </TD> <TD bgColor=#ffffff height=31 width=32> 2180</TD> <TD bgColor=#ffffff height=31 width=105> Thick Skirt </TD> <TD bgColor=#ffffff height=31 width=50> USMEF- B10 </TD> <TD bgColor=#ffffff height=31 width=93> Thin Flank (Flank Steak)</TD> <TD bgColor=#ffffff height=31 width=182> 안창살의 척추 인접한 가장 두터운 부분</TD></TR> <TR> <TD height=31 width=62> 풀셋</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Full Set</TD> <TD height=31 width=182> 한마리분 지육에서 부위별 주요품목을 세분한 것</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 허파 </TD> <TD bgColor=#ffffff height=31 width=32> 6210</TD> <TD bgColor=#ffffff height=31 width=105> Lungs </TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> 　</TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 홍두께</TD> <TD height=31 width=32> 2040</TD> <TD height=31 width=105> Eye Round </TD> <TD height=31 width=50> 171C </TD> <TD height=31 width=93> Eye of Round </TD> <TD height=31 width=182> 우둔심이라고도 함.우둔하 측면에 위치한 홍두깨 모양의 근육 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 홍창</TD> <TD bgColor=#ffffff height=31 width=32> 　</TD> <TD bgColor=#ffffff height=31 width=105> 　</TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> Abomasun</TD> <TD bgColor=#ffffff height=31 width=182> 제 4위</TD></TR> <TR> <TD height=31 width=62> 후사분체 </TD> <TD height=31 width=32> 1010</TD> <TD height=31 width=105> Hindquarter </TD> <TD height=31 width=50> 155 </TD> <TD height=31 width=93> Hindquarter </TD> <TD height=31 width=182> 4분체 지육의 뒷다리. 전사분도체(앞다리)의 나머지 부분 </TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> D형 설도 </TD> <TD bgColor=#ffffff height=31 width=32> 2100</TD> <TD bgColor=#ffffff height=31 width=105> D-Rumo </TD> <TD bgColor=#ffffff height=31 width=50> - </TD> <TD bgColor=#ffffff height=31 width=93> 　</TD> <TD bgColor=#ffffff height=31 width=182> HAM2120을D형으로 정선 </TD></TR> <TR> <TD height=31 width=62> LA갈비</TD> <TD height=31 width=32> 　</TD> <TD height=31 width=105> 　</TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> Short Ribs </TD> <TD height=31 width=182> 제 6~8번째 갈비뼈와 그 근육</TD></TR> <TR> <TD bgColor=#ffffff height=31 width=62> 　</TD> <TD bgColor=#ffffff height=31 width=32> 6050</TD> <TD bgColor=#ffffff height=31 width=105> Check-papillae on </TD> <TD bgColor=#ffffff height=31 width=50> 　</TD> <TD bgColor=#ffffff height=31 width=93> 　</TD> <TD bgColor=#ffffff height=31 width=182> 　</TD></TR> <TR> <TD height=31 width=62> 　</TD> <TD height=31 width=32> 6060</TD> <TD height=31 width=105> Check-papillae off </TD> <TD height=31 width=50> 　</TD> <TD height=31 width=93> 　</TD> <TD bgColor=#efefef height=31 width=182> 　</TD></TR></TBODY></TABLE></DIV>