File:Rind-Ganz-plus.png
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Date/Time | Dimensions | User | Comment | |
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current | 12:58, 4 July 2006 | 1,843 × 819 (146 KB) | Julo | Schnittführung beim Rind. 1. Rinderhals, Kamm oder Nacken 2. Querrippe 3. Rinderbrust 4. Hochrippe 5. Vorderrippe oder hohes Roastbeef 6. Rostbraten oder flaches Roastbeef 5 und 6 bilden das Roastbeef oder Zwischenrippenstück |
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