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Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, Uni

Cuts of Beef. Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture. Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office

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Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, Uni

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  1. Cuts of Beef Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office March 2002 1

  2. Chuck (4)

  3. Brisket (4)

  4. Rib ($)

  5. Plate (4)

  6. Loin ($)

  7. Flank (4)

  8. Rump ($)

  9. Round ($)

  10. Shank (4)

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