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Fig. 120. — Mutton carcass cuts. 1, 2, saddle; 3, 4, 5, rack; 1, 2, 3, 

 long saddle; 2, 3, 4, 5, body. 1, leg; 2, loin; 3, short rack; 2, 3, 

 back; 4, breast; 5, chuck; 4, 5, stew. (Illinois Bulletin 147.) 

 B 241 



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