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The typical St. Louis spare rib cut is rectangular or square-shaped to give the ribs more aesthetic appeal, while also cutting off more cartilage from the sides causing them to be meatier. [2] Popular cuts of meat that are typically used include: brisket and burnt ends, pork ribs, pork steak, rip tips, and snoots, which are pig noses and cheeks ...
STL-15 Submachine gun: 9×19mm Parabellum: Locally produced with industrial name SN9P and officially called the STL-15. It is the Vietnamese-produced version of the PP-19 Bizon. It comes with a Galil-style stock and is chambered in 9x19mm. [27] [28] Micro Uzi: Submachine gun: 9×19mm Parabellum: Manufactured and supplied to the PAVN. [29] Uzi ...
The STL-1A (or also called the STL-A1) [2] rifle is an assault rifle made in Vietnam. As a product of the Z111 Factory, it is wholly an upgrade version for the AKM rifle, but is commonly compared to an AK-103. [3] The rifle is chambered in 7.62x39mm. [3] The prototype of the STL-1A was converted from a 1972-built Soviet AKM rifle. [4]
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Beef ribs – Cut of beef with rib bone attached [5] Beefsteak – Flat cut of beef [6] Brisket – Cut of beef [7] [8] Burnt ends – Barbecued meat delicacy; Brochette – Thin metal or wood stick used to hold pieces of food together
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