| Cattle specimens, though
less common than pig, represented larger bulk-meat cuts from fore/hind
leg quarters and back meats. Leg portions were mostly low meat-yield
shank cuts. Rib and backbone meats were also common. A few upper
ribs fragments were probably associated with backbones (thoracic
vertebrae) and rib shafts likely represented short-rib meats. Although
cattle remains represented more usable meat per element, they included
only low yield meats: shank, back meats, short-rib. |
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