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Do the same with the rib section.
Slice the chilled breast between each rib section.
The rack, or rib section, and the customary leg of lamb prove to be popular again this year.
That equates to about 1,000 pounds of ground beef, along with 128 pounds of rib section, 108 pounds of short loin and 120 pounds of sirloin.
In the United States popular cuts include individual chops from the ribs or loin, the leg, and the so-called crown roast, made by forming the rib section, or rack, into a circle.
Steers implanted twice and fed to gain rapidly had the least fat in the 9th to 11th rib section; steers with a delayed implant and programmed-fed to gain slowly had the most fat in this same section.
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In Western cooking fresh pork is commonly roasted, choice cuts being the loin, leg, and rib sections known as spareribs.
Human rib sections, containing microcracks stained with basic fuchsin, were serially sectioned and microcracks identified and reconstructed in three dimensions using computer software.
In this experiment, no significant interactions occurred except for fat weight in the 9th to 11th rib sections, although steers implanted on d 1 and fed to gain rapidly tended to have fewer days on feed.
Separate bones into rib sections and lightly coat with mustard mixture.
In nearly all the lungs and rib sections, micrometastases were detected on the pleural surface, and not within the lung parenchyma or bone proper.
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