Butcher's cut

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It's unfortunate that the names used for cuts of beef can be confusing for customers. The terminology can differ from county to county, from store to store, from butcher to butcher. And that's without looking at the terms they use in North America. This is a butcher's guide to help…

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Skirt steak The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender, but very tasty. The outer skirt steak is more tender and has a much more intense flavor than the inner one. Brisket beef Brisket beef comes from the chest and is divided by a layer of fat. Due to it

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