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> Figure 3-8. Separation of round from full loin, showing cut (above) and IMPS numbers 158, No. 160, and No. 164 - 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
Figure 3-9. Separation of short loin from loin end (sirloin), showing cut (above) and IMPS No. 172, No. 173, and No. 181. - Red Meats
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Figure
3-8.
Separation
of
round
from
full
loin,
showing
cut
(above)
and
IMPS
numbers
158,
No.
160,
and
No.
164
MD0710
3-14