Attribute
GPC: 20002688
Anatomical Form
Describes the meat product in terms of whether it is the whole animal or part of the animal which has been cut such as the muscle, bone, organ, or fat.
Children
34
Value
GPC: 30000316
BELLY
Value
GPC: 30000974
FEET
Structure composed of bone, meat, nail, and skin that bears the weight of the animal.
Value
GPC: 30001246
HEAD
Structure typically composed of bone, brain, and sensory organs. Also used for the target area of the human body.
Value
GPC: 30001452
LIVER
Value
GPC: 30001673
NECK
Structure typically composed of bone, meat and skin that attaches the head to the thorax. Also apply as a target area in human body care.
Value
GPC: 30002397
TAIL
Structure composed of bone, meat and skin that is from an appendage at the rear of the animal. Also apply to fish and other shellfish.
Value
GPC: 30002433
TESTICLES
Value
GPC: 30002465
TONGUE
Value
GPC: 30002709
HEART
Value
GPC: 30005296
DIAPHRAGM/DIAPHRAGM MUSCLE
Value
GPC: 30009315
LUNGS
Value
GPC: 30013626
BONE
Rigid, ossified organs from the endoskeleton of vertebrates.
Value
GPC: 30013627
CARCASS (NON-POULTRY)
Body of large, slaughtered animal after offal is removed that is typically sold at wholesale level.
Value
GPC: 30013628
FOREQUARTER
The anterior portion of a large animal spilt carcass.
Value
GPC: 30013629
HINDQUARTER
The posterior portion of a large animal spilt carcass.
Value
GPC: 30013631
FAT
Lipid animal tissue that is solid at room temperature.
Value
GPC: 30013633
WHOLE MUSCLE - NON POULTRY MEAT PART/PIECE
Large, unsliced muscle cut or part separated from a carcass and typically sold to the end consumer.
Value
GPC: 30013634
WHOLE MUSCLE - PRIMAL
Unsliced whole muscle cut first separated from a large animal carcass.
Value
GPC: 30013635
WHOLE MUSCLE - RIB CUT
Muscle piece from the chuck, rib, plate, or belly containing rib bones.
Value
GPC: 30013636
WHOLE MUSCLE - ROAST CUT
Flat muscle slice that is 5 cm. (2 in.) or more thick.
Value
GPC: 30013637
WHOLE MUSCLE - SLICE/CUTLET CUT
Thin, flat muscle slice that is less than 2 cm. (3/4 in.) thick.
Value
GPC: 30013638
WHOLE MUSCLE - STEAK/CHOP CUT
Flat muscle slice that is 2 to 4 cm. (3/4 to 1 1/2 in.) thick.
Value
GPC: 30013639
WHOLE MUSCLE - SUB-PRIMAL
Unsliced whole muscle cut separated from a large animal primal cut.
Value
GPC: 30013640
TENDONS
Fibrous connective tissue.
Value
GPC: 30013641
MIXED PARTS FOR GROUNDING/MINCING
Two or more product forms are combined to create a single product such as a sausage.
Value
GPC: 30015606
BRAIN
Value
GPC: 30015607
ESOPHAGUS
Value
GPC: 30015608
HEAD MEAT/CHEEK MEAT
Value
GPC: 30015610
INTESTINE (LARGE)
Value
GPC: 30015611
INTESTINE (SMALL)
Value
GPC: 30015612
MIXED OFFAL
Value
GPC: 30015613
PANCREAS
Value
GPC: 30015615
THYMUS
Value
GPC: 30015620
KIDNEY