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> Figure 3-6. Separation of loin from ribs, showing cut (above) and IMPS No. 155 (below). - Red Meats
Figure 3-5. Separation of short plate from ribs, showing cut (above) and IMPS No. 103 and 121 (below). - Red Meats
Figure 3-7. Separation of full loin from round, showing where the cut is made and IMPS No. 158, No. 172, and No. 193. - Red Meats
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Figure
3-6.
Separation
of
loin
from
ribs,
showing
cut
(above)
and
IMPS
No.
155
(below).
MD0710
3-12