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RANDOM MUSINGS FROM THE TOP OF THE HILL. I MAY HAVE BUTCHERED THIS. When beef cattle is butchered, it is cut into eight large sections called the primal cuts. From front to back along the top of the animal are the chuck, rib, loin and round cuts. Along the bottom, you have the shank, brisket, short plate and flank. Interesting to note that the cuts mentioned above are American standards. In other countries, the animal may be butchered differently.
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Forssa Flat Track 2013 kalustoa. National Motorcycle Museum, Anamosa, Iowa. Maarata MM finaali 1, Forssa 2012.