Fresh and frozen beef, young bull and veal cuts, offal and by-products: full and robbed forequarters, cube rolls, striploins, chuck & blade, chuck tender, tenderloins, eyerounds, rump, hindquarters, silverside, topside, knuckle, shin shank, brisket, thick flank, trimmings, head meat, offal and by-products: liver, heart, kidney, lung, aorta, tongue, diaphragm, tripe, honeycomb, omasum, tendons, testicles, tail, feet (bleached or burned), mask, snout.