Beef for boiling (chuck back rib, parts of chuck, shoulder blade cap, top rib) (1403)

Brisket and flat ribs is divided into:

Beef for boiling (chuck back rib, parts of chuck, shoulder blade cap, top rib)



Siedefleisch (Hinteres Ausgelöstes, Kruspelspitz, Kavalierspitz, Zwerchspitz)
Siedefleisch (Fehlrippe, Dünnes Schulterblatt, Querrippe)
Beef for boiling (chuck back rib, parts of chuck, shoulder blade cap, top rib)
Tranches à bouillir (entrecôte seconde, piéce parée, arrière de paleron, plat de bavette, gros bout)
Carne per bollito (sottospalla, copertina di collo, copertina di spalla, tranci di pancia)
Beef for boiling (Подлопаточная часть для варения)

Side of beef :: Brisket and flat ribs :: Beef for boiling (chuck back rib, parts of chuck, shoulder blade cap, top rib)

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