GB/T 29392-2012
Beef cuts grading for high rib,ribeye,striploin,tenderloin of normal beef (English Version)
- Standard No.
- GB/T 29392-2012
- Language
- Chinese, Available in English version
- Release Date
- 2012
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Status
- 2023-02
- Replace By
- GB/T 29392-2022
- Latest
- GB/T 29392-2022
- Scope
- This standard specifies the terms and definitions, technical requirements, grading and specification division methods, evaluation results and labels of common beef brain, eye meat, outer loin, and tenderloin. This standard is applicable to the grading of common beef, not applicable to the grading of veal, veal and snowflake meat.
GB/T 29392-2012 Referenced Document
- GB 12694 National Food Safety Standards Hygienic Specifications for Slaughtering and Processing of Livestock and Poultry*， 2016-12-23 Update
- GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
- GB/T 17238 Fresh and frozen beef cuts*， 2022-04-15 Update
- GB/T 19477 Operating procedure of livestock and poultry slaughtering — Cattle*， 2018-12-28 Update
- SBJ/T 08-2007 Specification for design of cattle and sheep slaughtering and cutting workshop
GB/T 29392-2012 history
- 2022 GB/T 29392-2022 Quality grading of livestock and poultry meat—Beef
- 2012 GB/T 29392-2012 Beef cuts grading for high rib,ribeye,striploin,tenderloin of normal beef
