Classification and grading - beef, veal and calf, lamb and mutton, pork. Pictures (cuts), diagrams, cutting tests, etc. blue (non-descript and unlabeled) 3-ring binder (top seams split) - so I can either include the binder or not include it - your choice containing the following butcher guide 8.5x11 paper brochure materials (age markings but intact).
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