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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make about a 1- to 2-in. cut along the curve of the bone to separate meat from bone.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as necessary.
Roll out each ball of dough into an 8-inch circle (dough will be very thin).
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Ground beef is often labeled using the cut of meat that it is ground from, such as ground chuck…
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