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> Figure 3-1. Standard wholesale cuts of beef. - Red Meats
Section II. Inspection of Wholesale and Market-Ready Cuts of Beef - Red Meats
Figure 3-2. Separation of rib from loin, showing cut (above) and IMPS No. 102 (below) - Red Meats
Red Meats
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Figure
3-1.
Standard
wholesale
cuts
of
beef.
MD0710
3-7