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Pork


The neck boneless


Is not all meat round the head, but only the gentle pieces located on the right and at the left behind cheeks between the head and a trunk. Neck gentle, soft, moderately the fat. From it it is possible to prepare chops, a goulash, cutlets and a shish kebab.


Shovel on the bone


It is an external part of a forward foot above a knee, the lower part of the first line which is containing or not containing a scapular bone with attached muscles (that is on a bone or without a bone), with a foreshank (forearm), a skin and hypodermic fat or without them


Brisket on a bone


Settles down from both sides of ink below cutting and in the same way on all its length. It is the fattest part which has been cut out with a stone.


Belly on a bone


A part of ink with a bone which settles down on each side belly department at once behind a shovel.


Foreshank


The lower part of a forward foot below a knee.


Tenderloine


The top lumbar part.


Leg on a bone


It is a fleshy pork buttock, the most top part of a hind leg.


Leg boneless


The most top part of a hind leg without a bone.


The carbonate


Settles down from both sides of ink below cutting and in the same way on all its length. It cut out without a bone.


Pork chops



Shoulder square cut



Ribs



Middle



Leg set


OFFAL PORK

Tongue pork



Back legs



Mask



Forward legs



Liver pork



Head half



Kidneys pork



Heart pork




Ears



Cartilages



Neck bones



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Your Darya Alexandrovskaya
+7 (495) 787-47-00




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