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Lamb Shoulder Whole (Arm and Blade, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Beef Chuck (Shoulder Top and Center Steaks, Trimmed to 0 cm Fat, Select Grade)
Turkey Light or Dark Meat (Skin and Bone Removed, Smoked, Cooked)
Beef Ribs (Large End, Trimmed to 0.3 cm Fat)
Beef Rib Eye (Small End, Trimmed to 0 cm Fat, Choice Grade)
Beef Ribs (Large End, Trimmed to 0.65 cm Fat, Select Grade)
Beef Ribs (Large End, Lean Only, Trimmed to 0.65 cm Fat)
Beef Ribs (Large End, Lean Only, Trimmed to 0.65 cm Fat, Select Grade)
Beef Ribs (Small End, Lean Only, Trimmed to 0.65 cm Fat, Prime Grade)
Beef Ribs (Small End, Trimmed to 0.3 cm Fat, Prime Grade)
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