牛肉部位

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1.

Hump

2. Neck

3. Shin

4. Bolo/Shoulder

5. Chunk

6. Flat rib

7. Brisket

8. Prime rib

9. Thin flank /

10.Wing rib /

11.Sirloin /

12.Rump /

13.Fillet

14.Topside

15.Silverside /

16.Aitchbone

17.Thick flank /

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