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| LAMB CUTS |
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 * LEG, SINGLE, TROTTER-OFF |
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| * BREAST |
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| * CHUCK, 4-RIB, SQ-CUT, DOUBLE |
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| * CHUCK, 4-RIB, SQ-CUT, SPLIT |
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| * FORESHANK |
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| * LAMB, BONELESS |
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| * LEG, DOUBLE, TROTTER-OFF |
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| * LEG, DOUBLE, TROTTER-ON |
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| * LOIN, TRIMMED 4X4 |
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| * RACK, 8-RIB 7/DOWN |
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| * RACK, 8-RIB 7/UP |
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| * RIB, DENVER STYLE |
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| * SHOULDER, CROSS-CUT |
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| VEAL CUTS |
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| * BREAST 10/12 |
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| * CHUCK, SQ-CUT 36/47 |
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| * FOREQUARTER 42/49 |
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| * HINDQUARTER |
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| * HOTEL RACK, 7-RIB 14/20 |
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| * LEG SLICES, RETAIL |
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| * LEG, SINGLE 35/45 |
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| * LEG, TBS 3-PC 24/32 |
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| * LOIN, 4X4 TRIMMED 12/18 |
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| * LOIN, SHORT TENDERLOIN 1/UP |
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| * OSSO BUCO, FORESHANK |
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| * OSSO BUCO, HINDSHANK |
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| * RACK, RIBEYE 2/4 |
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| * SHOULDER CLOD 14/20 |
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| * TOP ROUND, TRD, CAP-OFF 8/10 |
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