Attribute
HAIPC: L5-BWQ68
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.
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Children
34
Value
HAIPC: L6-HV0E4
BELLY
Value
HAIPC: L6-HV0WE
FEET
Structure composed of bone, meat, nail, and skin that bears the weight of the animal.
Value
HAIPC: L6-HV13Y
HEAD
Structure typically composed of bone, brain, and sensory organs. Also used for the target area of the human body.
Value
HAIPC: L6-HV19O
LIVER
Value
HAIPC: L6-HV1FT
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
HAIPC: L6-HV1ZX
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
HAIPC: L6-HV20X
TESTICLES
Value
HAIPC: L6-HV21T
TONGUE
Value
HAIPC: L6-HV28L
HEART
Value
HAIPC: L6-HV48G
DIAPHRAGM/DIAPHRAGM MUSCLE
Value
HAIPC: L6-HV7C3
LUNGS
Value
HAIPC: L6-HVANU
BONE
Rigid, ossified organs from the endoskeleton of vertebrates.
Value
HAIPC: L6-HVANV
CARCASS (NON-POULTRY)
Body of large, slaughtered animal after offal is removed that is typically sold at wholesale level.
Value
HAIPC: L6-HVANW
FOREQUARTER
The anterior portion of a large animal spilt carcass.
Value
HAIPC: L6-HVANX
HINDQUARTER
The posterior portion of a large animal spilt carcass.
Value
HAIPC: L6-HVANZ
FAT
Lipid animal tissue that is solid at room temperature.
Value
HAIPC: L6-HVAO1
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
HAIPC: L6-HVAO2
WHOLE MUSCLE - PRIMAL
Unsliced whole muscle cut first separated from a large animal carcass.
Value
HAIPC: L6-HVAO3
WHOLE MUSCLE - RIB CUT
Muscle piece from the chuck, rib, plate, or belly containing rib bones.
Value
HAIPC: L6-HVAO4
WHOLE MUSCLE - ROAST CUT
Flat muscle slice that is 5 cm. (2 in.) or more thick.
Value
HAIPC: L6-HVAO5
WHOLE MUSCLE - SLICE/CUTLET CUT
Thin, flat muscle slice that is less than 2 cm. (3/4 in.) thick.
Value
HAIPC: L6-HVAO6
WHOLE MUSCLE - STEAK/CHOP CUT
Flat muscle slice that is 2 to 4 cm. (3/4 to 1 1/2 in.) thick.
Value
HAIPC: L6-HVAO7
WHOLE MUSCLE - SUB-PRIMAL
Unsliced whole muscle cut separated from a large animal primal cut.
Value
HAIPC: L6-HVAO8
TENDONS
Fibrous connective tissue.
Value
HAIPC: L6-HVAO9
MIXED PARTS FOR GROUNDING/MINCING
Two or more product forms are combined to create a single product such as a sausage.
Value
HAIPC: L6-HVC6U
BRAIN
Value
HAIPC: L6-HVC6V
ESOPHAGUS
Value
HAIPC: L6-HVC6W
HEAD MEAT/CHEEK MEAT
Value
HAIPC: L6-HVC6Y
INTESTINE (LARGE)
Value
HAIPC: L6-HVC6Z
INTESTINE (SMALL)
Value
HAIPC: L6-HVC70
MIXED OFFAL
Value
HAIPC: L6-HVC71
PANCREAS
Value
HAIPC: L6-HVC73
THYMUS
Value
HAIPC: L6-HVC78
KIDNEY