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> Figure 3-2. Separation of rib from loin, showing cut (above) and IMPS No. 102 (below) - Red Meats
Figure 3-1. Standard wholesale cuts of beef. - Red Meats
Figure 3-3. Separation of square-cut chuck from rib, showing cut (above) and IMPS No.113 (below). - Red Meats
Red Meats
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Figure
3-2.
Separation
of
rib
from
loin,
showing
cut
(above)
and
IMPS
No.
102
(below)
MD0710
3-8