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Meat slices 1100 to 1200

1100: Hindquarter, with flank, 5 ribs, U-quality
1101: Hindquarter, without flank, with bavettes, 8 ribs
1102: Hindquarter, without flank, 5 ribs
1200: Top bit and rump, U-quality

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1100 Hindquarter, with flank, 5 ribs, U-quality
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1200 Top bit and rump, U-quality