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131 to 140 of 1000 for Australian Lamb Shoulder Blade (Trimmed to 1/8" Fat)
Beef Tenderloin (Lean Only, Trimmed to 1/8" Fat)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade, Cooked, Roasted)
Veal Shoulder Blade (Cooked, Roasted)
Veal Shoulder Blade (Lean Only)
Lamb Fat (Trimmed to 1/4" Fat, Choice Grade, Cooked)
Lamb (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Pork Trimmed Retail Cuts (Loin and Shoulder Blade, Cooked)
Beef Chuck (Top Blade, Trimmed to 1/4" Fat, Choice Grade)
Beef Chuck (Top Blade, Lean Only, Trimmed to 1/4" Fat)
Beef Chuck (Top Blade, Trimmed to 1/4" Fat, Select Grade)
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