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The beef leg is a first quality cut.
For processing the beef leg is trimmed and cutted depending on the muscles anatomic structure in five distinct parts: topside, silverside, rump, eye of round and knuckle.
The beef leg is a first quality cut.
For processing the beef leg is trimmed and cutted depending on the muscles anatomic structure in five distinct parts: topside, silverside, rump, eye of round and knuckle.
