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Beef T-Bone Steak (Trimmed to 1/8" Fat)
Beef Bottom Sirloin Butt (Tri-Tip Steak, Lean Only, Trimmed to 0" Fat, Cooked, Broiled)
Beef Chuck (Shoulder Clod, Top and Center Steaks, Lean Only, Trimmed to 0" Fat)
Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Select Grade)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Sirloin Half, Trimmed to 1/4" Fat, Choice Grade)
Beef Tip Round (Trimmed to 1/8" Fat)
Beef Brisket (Whole, Trimmed to 1/8" Fat, Cooked, Braised)
Beef Brisket (Point Half, Trimmed to 1/8" Fat)
Beef Chuck (Arm Pot Roast, Trimmed to 1/8" Fat)
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