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9

32.

and sawn into single loins and sawn into

33.

single T-bone (back) chops of 15mm

thickness.

34.

Position of the legs

35.

Separate the legs by cutting and sawing

36.

through the vertebrae and tail bone.

37.

remove the vertebrae and

38.

tail bone,

39.

excess blood particles

40.

and excess fat.

41.

Remove the end of the knuckle bone.

42.

Fully trimmed and prepared leg.