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Skin-on carcases and parts are available in skin colors “yellow” and “white.” Skin options are: Skin code (data field 3b) Category Description 0 Not specified 1 Skin-On, color not specified Product with skin that is either whitish or yellowish in color; white skin and yellow skin product shall not be mixed in the same lot without the consent of the buyer 2 Skin-On, White Skin Product with skin that has a whitish color (Figure 1) 3 Skin-On, Yellow Skin Product with skin that has yellowish color (Figure 2) 4 Skinless Product with all skin removed (Figure 3) 5-9 Codes not used (to be included) Figure 1: Whole Bird with White Skin (to be included) Figure 2:Whole Bird with Yellow Skin (to be included) Figure 3: Skinless Whole Bird 3.4 Refrigeration Chicken carcases and parts may be presented chilled, chilled with ice packed in the container, chilled with dry ice packed in the container, lightly frozen, frozen, deep frozen, individually (quick5) deep frozen without ice glazing, or individually (quick5) deep frozen with ice glazing. (...) Name Requirement Value 1 Species Chicken 70 2 Product/part Whole Bird 0101 3a Bone Bone-In 1 3b Skin Skin-On, Yellow Skin 3 ECE/TRADE/C/WP.7/2006/13 Page 15 No.

ECE/TRADE/C/WP.7/2008/22 Page 7 Bone code (data field 3a) Category Description 0 Not specified 1 Bone-in Product has no bones removed 2 Partially boneless Product has some, but not all bones removed 3 Boneless Product has all bones removed 4 – 9 Codes not used 3.3.3 Skin Duck carcases and parts vary in presentation for skin as follows: Skin code (data field 3b) Category Description 0 Not specified 1 Skin-on Product with skin (figure 1) 2 Skinless Product with all skin removed (figure 2) 3 – 9 Codes not used Figure 1: Whole Bird with Skin Figure 2: Boneless Skinless Breast Meat 3.4 Refrigeration Refrigeration used in this Standard refers to methods used for reducing the internal temperature of a food product for the purposes of preservation and microbial control. (...) The head and neck with skin, feet, gizzard, heart and liver are removed. (...) The head and neck with skin, paws, gizzard, heart and liver are removed.

ECE/TRADE/C/WP.7/GE.11/2017/7-ECE/CTCS/WP.7/2017/28 6 Bone code (data field 3a) Category Description 0 Not specified No category specified 1 Bone-in Product has no bones removed 2 Partially boneless Product has some, but not all bones removed 3 Boneless Product has all bones removed 4 – 9 Codes not used 3.3.3 Skin Duck carcases and parts vary in presentation for skin as follows: Skin code (data field 3b) Category Description 0 Not specified No category specified 1 Skin-on Product with skin (figure 1) 2 Skinless Product with all skin removed (figure 2) 3 – 9 Codes not used Figure 1: Whole bird with skin Figure 2: Boneless skinless breast meat 3.4 Refrigeration Refrigeration used in this standard refers to methods used for reducing the internal temperature of a food product for the purposes of preservation and microbial control. (...) The head and neck with skin, feet, gizzard, heart and liver are removed. (...) The head and neck with skin, paws, gizzard, heart, liver and oil gland are removed.

- the seeds must be: - well-formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full-grown size but not full-grown - non-farinaceous - undamaged, with no cracks in the skin. TRADE/WP.7/2001/9/Add.5 page 4 FFV-27: Peas - the following slight defects of the pod, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: - slight skin defects, injuries and bruises - slight defects in shape - slight defects in colouring. (...) - the following defects may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation : - defects of the pods: - skin defects, injuries and bruises provided these are not progressive and there is no risk of the seeds being affected - some loss of freshness, excluding wilted pods

For mange-tout peas the pods may have - very slight skin defects, injuries and bruises - very slight defects of shape - very slight defects of colouring For shelling peas, the pods must be well filled, containing at least 5 seeds For shelling peas, the seeds peas must be: - well -formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full -grown size but not full -grown - of the colour typical of the variety - non-farinaceous - undamaged. (...) The following slight defects may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation : For mange-tout peas, the pods may have : - slight skin defects, injuries and bruises - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight not progressive skin defects caused by pests - slight drying, excluding wilted and uncoloured pods. (...) For mange-tout peas and sugar snap peas, the pods may have : - slight skin defects, injuries and bruises, - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight drying excluding wilted and uncoloured pods III.

For mange-tout peas the pods may have - very slight skin defects, injuries and bruises - very slight defects of shape - very slight defects of colouring For shelling peas, the pods must be well filled, containing at least 5 seeds For shelling peas, the seeds peas must be: - well-formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full-grown size but not full-grown - of the colour typical of the variety TRADE/WP.7/GE.1/2000/25/Add.5 page 4 FFV-27: Peas - non-farinaceous - undamaged. (...) The following slight defects may be allowed provided the peas retain their essential characteristics as regards the quality, the keeping quality and presentation : For mange-tout peas, the pods may have : - slight skin defects, injuries and bruises - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight not progressive skin defects caused by pests - slight drying, excluding wilted and uncoloured pods. (...) For mange-tout peas and sugar snap peas, the pods may have : - slight skin defects, injuries and bruises, - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight drying excluding wilted and uncoloured pods III.

All bones, cartilages, sacrociatic ligament and the lean and fat that overlaid the ligament, the opaque heavy connective tissue (silver skin) along the ventral side, and the popliteal lymph gland shall be removed. (...) The steaks shall be made by cuts which are at approximate right angles to the grain. Hanging Tender Replicates UNECE No. 2180 Thick skirt (Hanging tender) Description: This item is obtained from Item No. 2180. (...) ECE/TRADE/C/WP.7/2013/5 12 Boston Roast, Bone in UNECE Source No. 4059 Shoulder Upper Half (Picture not available) Description: This item is prepared from Item No. 4059. Skin, neck bones and related cartilage shall be removed.

Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) The term “denuded” implies all surface fat is removed so that the resulting cuts seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in any dimension and/or 3mm (0.125 inch) in depth at any point. 5 Peeled/denuded, surface membrane removed – When the surface membrane (“silver” or “blue tissue”) is required to be removed (skinned), the resulting cut surface shall expose at least 90 percent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) To be specified: • Number of ribs retained • Hanging tender and diaphragm retained or removed LEG LONG CUT 3534 Leg long cut is prepared from a side of veal and is removed by a cut through the 6th lumbar vertebra to a point just clear of the hip bone.

Except for cuts that are separated through natural seams, all cross- sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) During the storage and transport, the meat must be packaged to the following minimum requirements: Carcases and quarters • Chilled with or without packaging (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in any dimension and/or 3mm (0.125 inch) in depth at any point. 5 Peeled/Denuded, Surface Membrane Removed – When the surface membrane (“silver” or “blue tissue”) is required to be removed (skinned), the resulting cut surface shall expose at least 90 per cent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) Carcases and cuts descriptions 5.1 Multilingual index of products English Item French Russian Spanish Chinese Bone-in Avec os Кости Con hueso 带骨牛肉 Brisket 1643 Poitrine sans plat de côtes Челышко Pecho 胸肉 Brisket point end (Bone-in) 1650- 1653 Punta de pecho (Con hueso) Brisket navel end (Bone-in) 1660- 1665 Brisket point (sternum) 1674 Gros bout de poitrine Край челышка (грудина) Punta de pecho 前胸肉 Brisket rib plate 1673 Poitrine Передняя часть говяжей грудинки Asado ventral 胸肋肉 ECE/TRADE/C/WP.7/GE.11/2014/5 15 English Item French Russian Spanish Chinese Butt 1500- 1503 Cuisse entière Оковалок Rueda 臀腿肉 Butt - shank- off 1510 Cuisse sans jarret Оковалок без Голяшки Rueda sin garrón 去腱臀腿肉 Butt and rump 1502 Cuisse et Rumsteck Оковалок и Кострец Rueda con cuadril 臀部肉 Butt square cut 1520 Cuisse coupe droite Оковалок прямоу- гольной разделки Rueda corte cuadrado 方切臀腿肉 Carcase 1001 Carcasse entière Цельная туша Canal 胴体 Chuck roll- long cut (Bone-in) 1622 Chuck - square cut 1617 Basse-côtes Лопаточная часть прямоугольной разделки Aguja 方切肩肉 Full Rib Set 1599 Forequarter 1063 Quartier avant droit Передняя Четвертина Cuarto delantero 前四分体 Forequarter and flank (pistola forequarter) 1050 Quartier avant CAPA Передняя четвер- тина и пашина (Пистолетный отруб передней четвертины) Cuarto delantero con vacío 枪形前四分体 Forequarter / Hindquarter shin – shank 1680 Jarret avant / Jarret arrière Рулька-Голяшка передней/задней четвертины Brazuelo/garrón 前/后腱子肉 Hindquarter 1010 Quartier arrière droit Задняя Четвертина Cuarto trasero 后四分体 Loin (bone-in) 1525 Bifes con hueso Neck 1630 Collier Шейная часть Cogote 颈肉 Pistola hindquarter 1020 Quartier arrière pistola Пистолетный отруб задней четвертины Pistola 枪形后四分体 Ribs 1597 Costillas Ribs-prepared 1604 Milieu de train de côtes Реберная часть – подготовленная Espinazo preparado 脊排 Rump and loin 1540 Rumsteck et aloyau Кострец и Филей Rump and loin (in Argentina) or Espinazo con cuadril (in Uruguay) 臀腰部肉 Short ribs 1694 Plat de côtes Реберный край грудинки Asado corto (Porción de asado) 肋排 ECE/TRADE/C/WP.7/GE.11/2014/5 16 English Item French Russian Spanish Chinese Shortloin 1550 Faux-filet Короткий филей Bifes angostos 腰脊肉 Shoulder and foreleg 1626 Delantero completo Side 1000 Demi-carcasse Полутуша Media canal or Media res 半胴体 Spare ribs 1695 Plat de côtes Ребра без поверх-ностного мяса Costillar 仔排 Boneless Sans Os Без костей Sin hueso 剔骨牛肉 Blade (clod) 2300 Macreuse à bifteck + paleron Лопатка (мякоть лопаточной части) Paleta 肩胛肉 Blade bolar 2302 Boule de macreuse Основание лопатки Centro de carnaza de paleta 保乐肩肉 Blade oyster 2303 Paleron Нежная мякоть лопатки Marucha 牡蛎肉 Blade undercut 2304 Dessus de palette Подрезанная лопатка Paleta sin tapa 肩胛内肉 Bottom sirloin butt, ball tip 2205 Cuadril Brisket 2323 Poitrine sans os Челышко Pecho 胸肉 Brisket point end (Boneless) 2330 2333 Brisket navel end (Boneless) 2340 2345 Brisket deckle off 2358 Morceau de poitrine sans os épluché Челышко без декеля Pecho sin tapa 精修胸肉 Brisket navel plate 2473 Flanchet / tendron sans os Завиток Falda 后胸肉 Brisket point end deckle off 2353 Gros bout de poitrine sans os épluché Край челышка без декеля Pecho corto sin tapa 精修前胸肉 Butt set 2483 Ensemble cuisse : T de T, semelle et TG Набор отрубов оковалка Cortes de la rueda 臀腿肉系列 Chuck crest 2278 Bosse du cou Выступ лопаточ- ной мякоти Giba 上脑盖 Chuck eye roll 2268 Morceau de basse- côte sans os Рулет изглазка ло-паточной мякоти Aguja sin tapa 精修上脑 ECE/TRADE/C/WP.7/GE.11/2014/5 17 English Item French Russian Spanish Chinese Chuck roll 2275 Basse-côte sans os Рулет из лопа- точной мякоти Aguja 上脑 Chuck eye 2264 Chuck roll – long cut 2289 Collier basse-côte sans os Рулет из лопаточ-ной части длин-новырезанный Aguja larga 长切上脑 Chuck tender 2310 Jumeau à bifteck Мякоть передка Chingolo 嫩肩肉 Cube roll (rib eye roll) 2240 Noix d’entrecôte Рулет из спинной мякоти (Рулет из мясистой части спины) Bife ancho sin tapa 精修眼肉 Cutaneus trunci (rose) 2196 Peaucler du tronc Поверхностная фасция (розовая) Matambre 皮肌 Eye of rump 2093 Coeur de rumsteck Глазок костреца Corazón de cuadril 臀腰肉心 Eye round 2040 Rond de gîte noix Глазок бедра Peceto 小米龙 Flank steak 2210 Bavette de flanchet Порционный кусок пашинки Bife de vacio 牛腩排（F肉） Shin – shank 2360 Jarret avant / jarret arrière sans os Рулька/Голяшка передней/задней четвертины Brazuelo/Garrón 前后腱子肉 Heel muscle 2364 Nerveux de gîte noix Пяточная мышца Tortuguita 蹄肉 Inside 2010 Tende de tranche Внутренняя часть бедра Nalga de adentro 臀肉 Inside cap 2012 Dessus de tranche Верх внутренней части Tapa de nalga 臀肉盖 Inside – cap off 2011 Tende de tranche sans dessus de tranche Внутренняя часть без верха Nalga de adentro sin tapa 去盖臀肉 Inside meat 2035 Tende de tranche sans dessus de tranche PAD Мясо внутренней части Nalga de adentro sin tapa al rojo 精修臀肉 Inside skirt 2205 Fausse bavette Внутренняя диафрагма Entraña fina 内裙肉 Internal flank plate 2203 Bavette d’aloyau Внутренняя часть пашины (плоская часть) Bife grande de vacío 内腹肉 Knuckle 2070 Tranche grasse Огузок Bola de lomo 膝圆 Loin (boneless) 2146 Neck 2280 Collier sans os Шейная часть Cogote 颈肉 ECE/TRADE/C/WP.7/GE.11/2014/5 18 English Item French Russian Spanish Chinese Outside 2030 Semelle sans nerveux Наружная часть Nalga de afuera 米龙 Outside flat 2050 Gîte noix Плоский отруб наружной части Cuadrada 大米龙 Outside meat 2033 Gîte noix et rond de gîte PAD Мясо наружной части Nalga de afuera al rojo 米龙肉 Pectoral meat 2329 Rump 2090 Rumsteck Кострец Cuadril con colita 臀腰肉 Rump cap 2091 Aiguillette de rumsteck Верх костреца Tapa de cuadril (Picaña) 臀腰肉盖 Rib eye cap meat 2229 Bottom sirloin butt 2081 Silverside 2020 Semelle entière Ссек Nalga de afuera con tortuguita 粗米龙 Spencer roll 2230 Entrecôte sans os avec dessus de côte Рулет «Спенсер» Bife ancho 眼肉 Striploin 2140 Faux-filet Филейный край Bife angosto 外脊（西冷） Shoulder tender 2306 Tenderloin 2150 Filet avec chaînette Вырезка Lomo 里脊（牛柳） Tenderloin side strap off 2160 Filet sans chaînette Вырезка из малой поясничной мышцы Lomo sin cadena 修清里脊 Thick flank 2060 Tranche grasse + aiguillette baronne Толстая часть пашины Bola de lomo con colita 粗膝圆 Thick skirt (hanging tender) 2180 Onglet Толстая диафраг-ма (мясистая часть диафрагмы) Entraña gruesa 厚裙肉 Thin flank 2200 Bavettes Тонкая часть пашины Vacio 腹肉 Thin skirt (outside skirt) 2190 Hampe Тонкая диафрагма (наружная) Entraña fina 薄裙肉 Top sirloin (top butt) 2120 Rumsteck et partie d’aiguillette Оковалок (верхняя часть) Cuadril 上臀腰肉 ECE/TRADE/C/WP.7/GE.11/2014/5 19 English Item French Russian Spanish Chinese barone Tri-tip 2131 Partie d’aiguillette baronne Тройная верхушка Colita de cuadril 下臀腰肉 Manufacturing bulk packs Minerai de boeuf Упаковка навалом Carne sin hueso en bloque 加工牛肉 5.2 Bovine side skeletal diagram [Picture: OTHERS: skel_col – but text and lines and gland locations need to be added] 5.3 Standard bovine primal cuts flow chart [Picture: MEATCUTS b-carcase1, b-carcase2 and assorted meat cuts on white background] 5.4 Bovine meat cuts Side 1000 The carcase is split into sides down the length dividing the spinal column.