GB/T 29392-2012
AbolishedBeef cuts grading for high rib、ribeye、striploin、tenderloin of normal beef
普通肉牛上脑、眼肉、外脊、里脊等级划分
Application Summary AI generated
This standard specifies the grading requirements for high rib, ribeye, striploin, and tenderloin cuts from normal beef carcasses. It is applied in the Chinese meat processing and retail industries to classify these premium cuts based on marbling, fat cover, and meat color, ensuring consistent quality for domestic and export markets. The standard is used by slaughterhouses, cold chain distributors, and food inspection agencies to standardize product labeling and trade specifications.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.