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> 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 3-6. Separation of loin from ribs, showing cut (above) and IMPS No. 155 (below). - Red Meats
Figure 3-8. Separation of round from full loin, showing cut (above) and IMPS numbers 158, No. 160, and No. 164 - Red Meats
Red Meats
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Figure
3-7.
Separation
of
full
loin
from
round,
showing
where
the
cut
is
made
and
IMPS
No.
158,
No.
172,
and
No.
193.
MD0710
3-13
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