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> Figure 3-4. Separation of brisket from chuck, showing cut (above) and IMPS No. 117 and No. 118 (below). - Red Meats
Figure 3-3. Separation of square-cut chuck from rib, showing cut (above) and IMPS No.113 (below). - Red Meats
Figure 3-5. Separation of short plate from ribs, showing cut (above) and IMPS No. 103 and 121 (below). - Red Meats
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Figure
3-4.
Separation
of
brisket
from
chuck,
showing
cut
(above)
and
IMPS
No.
117
and
No.
118
(below).
MD0710
3-10