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1131 to 1140 of 1999 for Beef Oxtails
Beef Top Round (Lean Only, Trimmed to 1/8" Fat, Cooked, Broiled)
Beef Top Sirloin (Lean Only, Trimmed to 1/8" Fat, Choice Grade, Cooked, Broiled)
Beef Top Loin (Lean Only, Trimmed to 1/8" Fat, Choice Grade, Cooked, Broiled)
Beef Brisket (Flat Half, Lean Only, Trimmed to 1/8" Fat, Select Grade, Cooked, Braised)
Beef Bottom Sirloin (Tri-Tip Roast, Lean Only, Trimmed to 0" Fat, Choice Grade, Cooked, Roasted)
Beef Brisket (Point Half, Trimmed to 1/4" Fat, Cooked, Braised)
Beef Ribs (Whole, Trimmed to 1/4" Fat, Select Grade, Cooked, Broiled)
Beef Ribs (Whole, Trimmed to 1/4" Fat, Prime Grade, Cooked, Roasted)
Beef Ribs (Large End, Trimmed to 1/4" Fat, Prime Grade, Cooked, Roasted)
Beef Ribs (Large End, Lean Only, Trimmed to 1/4" Fat, Choice Grade, Cooked, Roasted)
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