prime beef cuts that are fresh or frozen and vacuum-packed, beef fat and beef trimmings with varying degrees of meatiness: 50/50, 60/40, 70/30, 80/20, 90/10 and lean R1 meat, beef head meat, offal, mutton trimming, mutton fat, lamb trimming and pork: bones, feet, heads, and riblets through manufacturing meat like fats, jowls, trimmings, bellies to prime cuts: shoulders, legs, collar, tenderloins, pork and sow ribs, calibrated by weight