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Beef Top Sirloin (Trimmed to 1/8" Fat)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0" Fat, Choice Grade)
Lamb (Trimmed to 1/4" Fat, Choice Grade)
Lamb Foreshank (Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Lean Only, Trimmed to 1/4" Fat, Choice Grade)
Lamb Loin (Trimmed to 1/4" Fat, Choice Grade)
Lamb Ribs (Trimmed to 1/4" Fat, Choice Grade)
Lamb Shoulder Blade (Trimmed to 1/4" Fat, Choice Grade)
Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 1/4" Fat)
Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/8" Fat, Choice Grade)
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