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Description
English: Polish beef cuts
Polski: Polski rozbiór półtuszy wołowej
Date
Source Own work based on Polish norm "PN-86/A-82002 Wołowina. Części zasadnicze" as quoted in Olszewski, Adam (2007) (in Polish) Technologia przetwórstwa mięsa, Warsaw: Wydawnictwa Naukowo-Techniczne ISBN: 978-83-204-3305-0.
Author Kpalion

Summary

Polski: Polski rozbiór półtuszy wołowej
  1. Szyja
  2. Karkówka
  3. Rozbratel
  4. Antrykot
  5. Polędwica
  6. Rostbef
  7. Ogon
  8. Goleń
  9. Udziec
  10. Łata
  11. Szponder
  12. Mostek
  13. Łopatka

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7 May 2012

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current19:27, 7 May 2012Thumbnail for version as of 19:27, 7 May 20121,866 × 605 (65 KB)Kpalion

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