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Ribbed lamb carcass
Credit: Dr. Amy Radunz
Digital Credit: Dr. Amy Radunz
Publisher: University of Wisconsin - River Falls
Rights: Image Gallery user terms
Description: Lamb carcass is ribbed between the 12th and 13th ribs. Then measurement can be obtained such as 12th rib fat thickness, ribeye area, and bodywall thickness.
Resolution: 2592x1944
File Size: 873.14 KB