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Small pieces of meat, obtained in the process of manual trimming of the muscles with adhering pieces of skin and fat. A small amount of tendons, cartilage and arterial vessels adhering to the meat is allowed .Moist surface characteristic of turkey meat.
Small pieces of meat, obtained in the process of manual trimming of the muscles adjacent to back part of the turkey ridge. Pieces of meat at arbitrary size ,with a small amount of skin and fat. Single cartilage and tendons, a small amount of arterial vessels, individual hematomas are allowed. Moist surface characteristic of turkey meat.