MODULE: PROCESSING FRONT QUARTER

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Marking for boning

4 videos

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The blade

6 videos

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The arm

1 video

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The brisket

7 videos

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The stewing meat

3 videos

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The neck

3 videos

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The ribeye

3 videos

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Rolled roast

5 videos

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The ribs

1 video

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Cuts of meat

1 video

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The shin

2 videos

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The flap

1 video

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