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About Us - Our History After the steer is slaughtered, it is cut into four pieces (called quarters) for easy handling. This is done by first splitting the carcass down the backbone into two bilateral halves. Each half is divided into the forequarter (the front portion) and hindquarter (the rear portion) by cutting along the natural curvature between the 12th and 13th ribs. Our History
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Information about Our History.
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Did you Know?factory meat
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