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BEEF
TENDERLOIN
VEALANGUS
KUBBEH
SHANK
TOPSIDE
SIRLOIN
T-BONE
BLADE
FLANK
TENDERLOIN
RIB EYE ROLL
BLADE
SHIN
SILVERSIDE
RUMP
BEEF RIBS
CHUCK
THICK FLANK
KNUCKLE
SHOR RIBS
BRISKET
BUTCHER
TECHNIQUES
TRIMMING
BLADE
ANGLE OF BLADE
WASTAGE
TO RETAIN SHAPE
MOISTURE
FORVERY LEAN CUTS
MOISTURE &FLAVOUR
AU BLEU
SAIGNANT
À POINT
BIEN CUIT