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1.25 Argentine pesos from producers per killed animal; 0.55 Argentine pesos from packers per packed animal; This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals per year, it totals 23,400,000 Argentine pesos. This is a budget of around €6,325,000 per year (March 28, 2006).
rib steak, ribeye (2) Kontrfile Steak, striploin (3) Sokum rump (4) Bonfile fillet steak, tenderloin (5) Tranç the upper left side of nuar, inside round, top round (6) Nuar round of beef, eye of round (7) Kontrnuar the lower left side of nuar, flat, gooseneck (with eye of round) (8) incik front and rear leg (9, 14) Yumurta
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled , pan-fried , or broiled , while fish steaks may also be baked .
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Bife a cavalo, bife com ovo a cavalo, or bife a caballo is a traditional dish in Portugal, Brazil, Paraguay and Argentina.It consists of a grilled, or sometimes pan-fried steak, with fried eggs on top. [1]
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