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並前往https://www.clemson.edu/extension/agribusiness/marketing/files/2020/livestock/cutsheets/beef-for-portioning-11-x-17-rma-clemson.pdf

FOR PORTIONING

Specify number of ribs per portion. Cooking Method: Dry heat for thinner cuts,. Moist heat for thicker cuts. PLATE. OUTSIDE SKIRT STEAK. 121C Beef Plate ...

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