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BEEF IDENTIFICATION

BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS.

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BEEF IDENTIFICATION

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  1. BEEFIDENTIFICATION NEXT

  2. PARTS A. Muzzle B. Hock C. Dewclaw D. Foot A B C D NEXT

  3. PARTS A. Pastern B. Neck C. Brisket D. Twist A B C D NEXT

  4. PARTS A A. Forearm B. Chest C. Dewlap D. Dewclaw B C D NEXT

  5. PARTS A. Ankle B. Knee C. Hock D. Stifle A B C D NEXT

  6. PARTS A A. Nose B. Knee C. Rump D. Foot B C D NEXT

  7. PARTS A. Brisket B. Loin C. Jowl D. Pastern A B C D NEXT

  8. PARTS A. Rib B. Dewlap C. Tail-head D. Face A B C D NEXT

  9. PARTS A. Point of the Shoulder B. Chest C. Twist D. Plate A B C D NEXT

  10. PARTS A. Throat B. Brisket C. Forearm D. Ham A B C D NEXT

  11. PARTS A. Point of the shoulder B. Tail C. Jaw D. Round A B C D NEXT

  12. PARTS A. Face B. Muzzle C. Ear D. Heart girth A B C D NEXT

  13. PARTS A A. Neck B. Crest C. Bridge of nose D. Elbow B C D NEXT

  14. PARTS A. Horns B. Poll C. Eye D. Dewlap A B C D NEXT

  15. PARTS A. Crest B. Rack C. Mound D. Head A B C D NEXT

  16. PARTS A. Jaw B. Forearm C. Neck D. Hip A B C D NEXT

  17. PARTS A. Loin B. Rump C. Chuck D. Top of the Shoulders A B C B NEXT

  18. PARTS A. Ribs B. Stifle C. Quarter D. Loin A B C D NEXT

  19. PARTS A. Underline B. Over-line C. Middle D. Back A B C D NEXT

  20. PARTS A. Quarter B. Loin C. Knee D. Rump A B C D NEXT

  21. PARTS A. Hip B. Hook C. Pin D. Both A & B A B C D NEXT

  22. PARTS A. Hind-saddle B. Quarter C. Rump D. Chuck A B C D NEXT

  23. PARTS A. Switch B. Tail-head C. Hook D. Stifle A B C D NEXT

  24. PARTS A. Ham B. Leg C. Quarter D. Hock A B C D NEXT

  25. PARTS A. Loin B. Rib C. Flank D. Stifle A B C D NEXT

  26. PARTS A. Pin bone B. Hip C. Twist D. Stifle A B C D NEXT

  27. PARTS A A. Heart girth B. Rear flank C. Chest D. Belly B C D NEXT

  28. PARTS A. Fore flank B. Elbow C. Rear flank D. Quarter A B C D NEXT

  29. PARTS A. Dock B. Tail C. Switch D. Rump A B C D NEXT

  30. PARTS A. Tail B. Tail-head C. Navel D. Switch A B C D NEXT

  31. 26% CUTS A. Shoulder B. Loin C. Chuck D. Round A B C D NEXT

  32. 9% CUTS A. Sirloin B. Round C. Brisket D. Back A B C D NEXT

  33. 27% CUTS A. Quarter B. Loin C. Brisket D. Round A B C D NEXT

  34. 4% CUTS A. Plate B. Flank C. Stifle D. Round A B C D NEXT

  35. 5.5% CUTS A. Underline B. Bacon C. Short Plate D. Rib A B C D NEXT

  36. 4% CUTS A. Fore Shank B. Plate C. Long Loin D. Picnic A B C D NEXT

  37. 6% CUTS A. Brisket B. Dewclaw C. Loin D. Round A B C D NEXT

  38. 9.5% CUTS A. Rump B. Rack C. Chuck D. Rib A B C D NEXT

  39. 8% CUTS A A. Flank B. Plate C. Brisket D. Short Loin B C D MENU

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