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Meat slices 2403 to 2803

2403: Forequarter, bone-in, with flank, without bavettes, 5 ribs
2404: Forequarter, 5 ribs, straight cut
2600: Breast, bone-in
2601: Breast, boneless
2602: Lean muscle (breast)
2603: Lean muscle (breast), without armpit
2604: Breast for cured meat
2802: Heart, with cap
2803: Heart, without cap

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