rib cut

rib cut的基本解释

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肋条肉

与rib cut相关的网络例句 [注：此内容来源于网络，仅供参考]

The 16 cuts, according to their meat quality, were classified into 3 major characteristics groups: tenderloin, high rib, ribeye and striploin were classified as one group, belonging to high grade meet; fore beef shank, rear beef shank, beef flank, beef neck, knuckle, triangle meat and beef shoulder were classified into the second group; silverside, topside, beef rump, rib cut, and brisket, the third group.

聚类分析结果表明牛柳、上脑、眼肉、西冷4个部位的牛肉在品质上相似而聚为一类，属于高档牛肉；会牛扒、米龙、臀肉、肋条和胸肉则划归为第二类，属于中档牛肉；前腱、后腱、牛腩、牛前、和尚头、前柳和肩肉则聚为第三类，属于一般档次的牛肉。

Eight Qinchuan cattles(3 males,3 females and 2 steers) were slaughtered and carcass were divided up to 16 retail cuts: tenderloin, striploin, ribeye, high rib, brisket, rib cut, beef rump, topside, knuckle, silverside, fore beef shank, rear beef shank, triangle meet ,beef neck and beef shoulder, from which the following items, including content of water, crude ash, crude fat, crude protein, meat colour, pH value, tenderness and water holding capacity were measured.

本研究选取发育正常、健康无病、年龄在1.5岁的秦川牛公牛3头、母牛3头、阉牛2头共8头牛进行屠宰，对牛柳、西冷、眼肉、上脑、胸肉、肋条肉、臀肉、米龙、膝圆、黄瓜条、牛前腱、牛后腱、牛腩、牛前柳和牛前等16个部位取样进行水分、粗灰分、粗脂肪、粗蛋白、肉色、pH、嫩度和系水力8项指标测定。

In case of a total en bloc resection of one or more high thoracic vertebrae, we start with a dorsal approach by exposing the affected spinal segments, cut and remove rib ends bilaterally, perform one or multilevel laminectomies and bilateral foraminectomies and facetectomies, followed by an incision and reaming of the intervertebral discs at the appropriate levels.

假设要做一个或多个高位胸椎椎体的整块切除，我们采用背侧入路显露病变节段，切除双侧肋骨末端，行一节或多节段椎板切除，双侧椎间孔及小关节切除，继以相应节段椎间盘切除和刮除。

Use a sharp carving knife to cut along the rib bones and sever the bones from the meat.

以叉子刺紧牛肋排，用较锋利的切肉刀沿着骨的部分切开，然后切骨。

A wholesale rib cut of lamb or veal between the shoulder and the loin.

羊或小牛的肋肉：从羊或小牛肩部至腰部切下的整块出售的肋部

与rib cut相关的网络解释 [注：此内容来源于网络，仅供参考]

rib cut：肋条肉;排骨肉

(带肋骨)里脊肉 rib and loin | 肋条肉;排骨肉 rib cut | 腰眼(里脊肉) rib eye

prime rib cut：(第七条肋骨附近的)优质肉

prime Havana 阴干的哈瓦那雪茄烟用包叶 | prime rib cut (第七条肋骨附近的)优质肉 | prime steam 湿

lower cut rib collar：衣领低减肋骨

Features:特色: | lower cut rib collar衣领低减肋骨 | double-needle stitching detailing双缝合针详述