To cut up: v.tr. "To cut up" is to separate, with the help of a butcher's knife, the different pieces which constitute a large piece of butchery or a whole animal, in particular a hairy game, which must first be skinned. and empty carefully.
The butchering of a shortened leg of veal (without the shank) makes it possible to isolate, following the fibrous tissues, the nut, the pastry nut and the under-nut....
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