Beef seam
Workmanship standard: On the spine after the outer ridge is removed, the part between every two bones on the side of the ribs.
Product features: The surface is covered with fascia, the meat is tender, and the muscles contain a small amount of muscle tissue.
Detail
Workmanship standard: On the spine after the outer ridge is removed, the part between every two bones on the side of the ribs .
Product features: The surface is covered with fascia, the meat is tender, and the muscles contain a small amount of muscle tissue.
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