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The cutting

1. top rib
2. rib eye
3. chuck tender
4. blade
5. shoulder ball
6. braising steack
7. striploin
8. tenderloin fillet
9. blade
10. flank
11. sirloin
12. "aiguillette"
13. "fricandeau"
14. silverside
15. topside
16. topside
17. shin
18. tail
19. tongue

Picture by Frédéric Thiry
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