a small piece of meat, generally mutton or veal, in the former case usually cut off the ribs, esp. the smaller ones near the neck, used for broiling, frying, etc
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FR: haut-de-c?telettes -- morceau de viande-de mouton ou de veau-comprenant la partie moyenne du thorax et compris entre les carrés de c?telettes et la poitrine [EUR]
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