n.— «It didn’t take long to see that the rib tips of one carcass had turned from cartilage to bone—indicating the animal was at least 4 years old, a “hardbone” in meat-locker parlance.» —“What’s the Beef? Making the Grade At Meat Judging” by Justin Scheck in Greeley, Colorado Wall Street Journal Mar. 12, 2008. (source: Double-Tongued Dictionary)

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