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> Figure 3-5. Separation of short plate from ribs, showing cut (above) and IMPS No. 103 and 121 (below). - Red Meats
Figure 3-4. Separation of brisket from chuck, showing cut (above) and IMPS No. 117 and No. 118 (below). - Red Meats
Figure 3-6. Separation of loin from ribs, showing cut (above) and IMPS No. 155 (below). - Red Meats
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Figure
3-5.
Separation
of
short
plate
from
ribs,
showing
cut
(above)
and
IMPS
No.
103
and
121
(below).
MD0710
3-11