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位于牛的前腿之间、胸部下方的肌肉组织,由两块主要肌肉构成,结缔组织丰富.常用于慢煮、低温烘烤、烟熏。
The muscle tissue located between the front legs and below the chest of a cow is composed of two main muscles with abundant connective tissue Commonly used for slow cooking, low-temperature baking, and smoking.