Beef blade (boneless)
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Description
The beef blade is detached from the upper carcass by a deep cut that follows the rounded contour of shoulder cartilage. The shoulder is boned, including the front shin. It is cleaned by tendons, bloody meat and fringes are removed without loosen the muscles.
The pice is boned, trimmed of fat and fringes.
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Beef blade (boneless)
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