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Examples
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The upper part of the chuck, directly behind the head, is called the pescuezo (neck), used for making the fortified beef broth called jugo de res.
Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008
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The upper part of the chuck, directly behind the head, is called the pescuezo (neck), used for making the fortified beef broth called jugo de res.
Choice Cut Or Mystery Meat? A Guide To Mexican Butcher Shops: Part I - Beef 2008
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The neck of the lamb is most often sold cut in slices (rebanadas de pescuezo) and used to flavor soups and stews.
A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008
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The neck of the lamb is most often sold cut in slices (rebanadas de pescuezo) and used to flavor soups and stews.
A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008
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The neck of the lamb is most often sold cut in slices (rebanadas de pescuezo) and used to flavor soups and stews.
A Guide to Mexican Butcher Shops Part II: Pork and Lamb 2008
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½ pound beef neck (pescuezo de res) ½ pound beef sirloin (aguayón) 2 cloves garlic, peeled and coarsely chopped
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½ pound beef neck (pescuezo de res) ½ pound beef sirloin (aguayón) 2 cloves garlic, peeled and coarsely chopped
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