Vous avez cherché: brisket beef (Anglais - Maltais)

beef
Ċanga

beef meat
laħam taċ-ċanga

beef/veal
Ċanga/vitella

beef 0,6 %
ċanga 0,6 %

beef conformation
konformazzjoni tal-gendus

beef and veal ,
ċanga u vitella,

beef characteristics:
karatteristiċi taċ-ċanga:

intervention brisket (code int 23)
intervent tal-laħam tas-sider (codiċi int 23)

cured tongue, jellied veal, brisket
ilsien ippriservat, vitella fil-ġelatina, laħam tas-sidra

crop, chuck and blade and brisket cuts
“crop”, qatgħat ta’ spalla u skapula u sidra

deckle to be left attached to the brisket.
id-deckle għandu jitħalla mwaħħal mal-laħam tas-sider.

special beef premium
primjum speċjali għaċ-ċanga

crop, chuck and blade and brisket cuts (1)
l-għonq, bl-ilħit u l-iskapula u l-qatgħat tas-sidra

the brisket fat must not be more than 1 cm thick;
ix-xaħam tal-brisketta ma jridxgħandux ikun eħxejn minn 1ċm;

extensive beef producing region
reġjuni ta' produzzjoni estensiva ta' laħam taċ-ċanga

2.2 voluntary beef labelling
2.2 tikkettjar volontarju taċ-ċanga

from the point end of brisket, the outer ano-genital area and the tail,
mit-tarf tal-ponta tas-sidra, iż-żona ano-ġenitali ta' barra u d-denb,

butter intervention stocks beef intervention stocks
1 400 ħażniet ta’ butir li ħteġilhom intervent

in addition beef carcases are swabbed in at least three areas (leg, flank and neck), pork carcases however are swabbed in at least two areas (leg and brisket).
barra hekk il-karkassi taċ-ċanga jittieħdu kampjuni minnhom mill-anqas minn tlett partijiet (is-sieq, il-falda u l-għonq), il-karkassi tal-majjal madankollu jittieħdu kampjuni minnhom mill-anqas minn żewġ partijiet (is-sieq u s-sidra).