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1. - cap si bot (III) 4. - cotlet (I)

2. - gt (III) 3. - spata (II) 5. - partea de la 6. - pulpa (I) rinichi (I) 7. - piept si fleica 8. - rasol (III) 9. - picioare (II) (III)

I, II, III - arata calitatea carnii.