Eat inn and Delivery
Cut of meat from the sholder part of a steer -500 kes/kg
Taken from the back region of a goat -700 kes/kg
Comes from the lower chest area of the cow -580 kes/kg
Cut from the short loin near the tenderloin of a cow -650 kes/kg
Cut from the back limb of a goat-700 kes/kg
cut from the middle chest of a cow -600 kes/kg
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