Training Manual for Meat Cutting and Merchandising

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9780870552434: Training Manual for Meat Cutting and Merchandising
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From Contents - Apprentice-Student Test Sets; Self-Helps; Beef Carcass Primal and Sub-primal cuts; Beef Flank, Hind Shank and Fore Shank; Beef Rounds; Beef Loin; Beef Forequarter and Strip; Beef Rib; Beef Arm Chucks; Port Carcass; Lamb Carcass; Veal Carcass. (Description by http-mart)

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