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| "cuts of beef for provisioning" |
Matt says:
I thought you might find this useful. I took a picture of it in a grocery store (pardon the glare).
It seems to be different than the terms used in Argentina, but it has been helpful for me over here tracking down the particular cuts of meat I'm looking for.
The one thing missing is that entrecot seems to be another term for a boneless rib roast.
