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deckle meat

deckle meat
 n.— «Blade Meat.…Also called deckle meat or corner pieces. This boneless cut is situated over the shoulder end of the primal rib and is removed when the rib is prepared for roasting.» —by Arno Schmidt Chef’s Book of Formulas, Yields, and Sizes Jan., 1990. (source: Double-Tongued Dictionary)

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