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        1. Al-Berri

          Beef Forequarter

          Beef Forequarter

          First cut is to separate whole chuck/shank/brisket section from rib/plate section, cutting through between ribs to chine, sawing chine (backbone) off and put on bandsaw. Then, slice off shank/brisket section, separating through the armpit the SHANK from the BRISKET.

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