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3. Open shoulder fromarm and blade sides.4. Cut meat from topsurface of arm and bladeb<strong>on</strong>es; then run point ofknife al<strong>on</strong>g edges of theseb<strong>on</strong>es.I5.Unjoint and removearm b<strong>on</strong>e, then scrape endof ridge b<strong>on</strong>e.
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