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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 43838-2024 |
Technical specification for measuring the production performance of beef cattle {译} 肉牛生产性能测定技术规范 |
China National Standards beef |
 English PDF |
| GB/T 29392-2022 |
Livestock and poultry meat quality grading beef {译} 畜禽肉质量分级 牛肉 |
China National Standards beef |
English PDF |
| GB/T 17238-2022 |
Fresh and frozen sliced beef {译} 鲜、冻分割牛肉 |
China National Standards beef |
English PDF |
| GB/T 41438-2022 |
Technical specification for beef traceability {译} 牛肉追溯技术规程 |
China National Standards beef |
English PDF |
| GB/T 13214-2021 |
General quality requirements for canned beef and canned mutton 牛肉类、羊肉类罐头质量通则 |
China National Standards beef |
English PDF |
| GB/T 41194-2021 |
Technical specification for body condition score of beef cows 肉用母牛体况评分技术规范 |
China National Standards beef |
English PDF |
| GB/T 29392-2012 |
beef cuts grading for high rib、ribeye、striploin、tenderloin of normal beef 普通肉牛上脑、眼肉、外脊、里脊等级划分 |
China National Standards beef |
English PDF |
| GB/T 27643-2011 |
beef carcass and cuts 牛胴体及鲜肉分割 |
China National Standards beef |
English PDF |
| GB/T 25734-2010 |
Yak dried beef 牦牛肉干 |
China National Standards beef |
English PDF |
| GB/T 19694-2008 |
Product of geographical Indication - Pingyao braised beef 地理标志产品 平遥牛肉 |
China National Standards beef |
English PDF |
| GB/T 9960-2008 |
Fresh and frozen beef ,quarters 鲜、冻四分体牛肉 |
China National Standards beef |
English PDF |
| GB/T 17238-2008 |
Fresh and frozen beef,cuts 鲜、冻分割牛肉 |
China National Standards beef |
English PDF |
| GB/T 20752-2006 |
Method for the determination residues of the metabolites of nitrofuran in pork, beef, chicken, porcine liver and aquatic products - LC-MS-MS method 猪肉、牛肉、鸡肉、猪肝和水产品中硝基呋喃类代谢物残留量的测定 液相色谱-串联质谱法 |
China National Standards beef |
English PDF |
| GB/T 13214-2006 |
Canned corned beef and mutton 咸牛肉、咸羊肉罐头 |
China National Standards beef |
English PDF |
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