. . |
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(neck, chuck) — ,
(fore rib) — ,
(sirloin) — ,
(flank) — ,
(rump) —
(top side) —
(silverside) —
(thick flank) —
(leg) —
(thick rib) —
(thin rib) —
(brisket) —
(shin) —
: |
: | [1] |