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Beef bones The beef on is the remaining bones remaining after the cutting of the beef carcass. Most often, tubular bones are used, which come in two types: brain with bone marrow inside and sugar bones - cartilage with connective tissues. Used for the preparation of strong meat broths and jerks. Calories 28,6 kcal Protein 4 gram Fat 1,3 gram Carbohydrates 0,2 gram

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