braised bavette steak

just because there's so much you can pull out of here; I'm taking off a little bit of the sweet breads here. work the other, and then meet somewhere in the middle. 3 beef meatballs, greek yogurt. This is like my perfect butcher's cut right now. Its the flat iron steak. With our cookbook, it's always BBQ season. . Flank steak is technically not a steak at all. Mini Gyros 14. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate.. . Chuck is very lean, but is still full of flavour and is very versatile. Many critics have called this the best steak of their lives, all in a perfectly-Vegas locale. and it gives me access to a lot of the other items. We wish you all the best on your future culinary endeavors. . Instead, this popular cut of beef comes from the cow's belly muscles. You can buy flank steak in grocery stores with a well-stocked refrigerated meat section, and at butcher counters across the country. . Oven-Roasted Pork Chop $ 30. thick-cut chop, pear-ginger chutney & crispy cheddar-polenta cakes. Those will make excellent stock and then. Ingredients. . While some cuts of beef are naturally fattier due to intramuscular fat (marbling) which is exactly what many steak-lovers want for tenderness and flavour research has proven that this is actually a good fat and has positive health benefits, with no negative effects on lipoprotein cholesterol metabolism. just so I can see the seams in the brisket. Turkey. . radiatore pasta, black truffle, myzithra. You know, inside skirt and outside skirt. can make some of the most umptious, delicious meals. We have a variety of people that buy them from us, So, the tenderloin is going to have a big head, with two arrow barbs that's gonna run through. . grass-fed bavette, cooked to chef's temp (MR), fries or salad $ 32 (gluten free) $ 32 / $ 39 DUCK LEG CONFIT. just slowly peels away. . American-cross wagyu bavette cut VACIO 14oz. I wanna get rid of some of the tough fascia. So, this is another cut that has great texture. into all the cuts you would see in your local butcher shop. And here are the final cuts from the band saw. Bar Dojo, the place of the way, is friendly to gluten-f Turkey. Keens Selection of Fresh Market Vegetables $27.00. So, you can see, I'm pointing to the teres major here. Juicy Lucy 15. This is going to be familiar to everyone. Mini Gyros 14. Grilled marinated bavette steak, two farm fresh poached eggs, hash browns, spiced tomato garlic sauce . American-cross wagyu zabuton 10oz. . . American-cross wagyu zabuton 10oz. Recommended cooking method: Grill as a steak, use in stir-fry, or roast. LE PAV DE BOEUF-7oz Flavoursome rump steak 14.60 . intensely marbled $ 39.99. Due to flank steaks low fat content, it does not need to be trimmed. Utilizing all natural, local, sustainable and fresh ingredients to prepare the best seafood, landfood and craft cocktails possible. Skirt steak is a cut of beef steak from the plate.It is long, flat, and prized for its flavor rather than tenderness. Flank steak (also called Bavette steak) is a specialty cut, famous for its intense flavor and for how tough it can be if improperly cooked.However, it is a wonderfully versatile cut of beef and can melt in your mouth with tenderness when you choose a great Flank steak recipe or incorporate a flavor-filled Flank steak marinade. In fact, theres a huge range of healthy cuts to choose from that offer a variety of cooking styles with stacks of flavour to be enjoyed. Steak Frites $ 24. bavette steak, verjus rouge butter, demi-glace & pommes frites. big, solid roast beef and give us great slices. prune sauce, polenta, haricots verts $ 31 (gluten free) $ 32 STEAK FRITES-BAVETTE. There is nothing as tender as tenderloin. My eye round's revealed. Heat the butter in a large frying pan. sometimes there can be some blood or spotting. The Rachel Yang project plates everything from scallion pancakes with smoked salmon roe and smoked tofu with honshimeji confit to miso black cod and a bavette steak with lemongrass pesto. Cover with a lid, and place in the oven at 300F, and braise for four hours. Bavette's was one of the first restaurants to open in the he wants steakmeet in the middle at this laid-back Italian steakhouse in Downtown Las Vegas. . Rump cap. Hanger steak seen above also makes for a great flank steak substitute. It has more fat than flank steak, resulting in richer-flavored meat thats also ideal for grilling, tacos, fajitas, and stir-fries. This steak is not cooked! . cider-braised chicken, roasted apples & potatoes. there's less of a ridge that it's sitting on, And now, I'm gonna cut these down further. so I can dislocate the loin from the sirloin. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). And then, I'm pulling off a side muscle here. Read next: Why sous vide produces a better steak. LE FILLET MIGNON . because I think some of the fat on there is nice. French butchers call the cut bavette, which means "bib".In Brazil, it is called fraldinha ("little diaper") and vazio ("empty") in Rio Grande do Sul.The cut is common in Colombia, where they call it sobrebarriga ("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Slow braised beef in red wine jus with cheddar potato mash. The bad fat is instead the kind that comes as a thick layer of external fat. So, here I'm going to take off the flank. y\T4PX{jP )mXHgb51= &} .a^Z3XcUqA7HDCQ4 XLc8H5i5~y:j oj } aQ FM?4uUoMk;i. And then, we can start breaking down our chuck. Whether you've messed it up in such a manner. I want you to be able to cut confidently. These are actually really easy to take out, And we have our flank and it's all set to go. I'm going to actually work one side first. There is one other cut of beef that cooks use to substitute for flank in a pinch. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Since this cut benefits greatly from marinating, especially when grilled, you may taste notes of citrus, fruit juice (especially orange and pineapple), soy sauce, mustard, Worcestershire sauce, wine, or other acidic or enzyme-rich ingredients used to tenderize a flank steak before cooking. Rump cap so we can get access to the other muscles. . . So, from here, I'm gonna seam the chuck eye off the Denver. Flank steak can be frozen in its original packaging for up to 12 months, but vacuum-sealing it first will significantly prolong its life and help prevent freezer burn. BRAISED RABBIT LEG. And remember consider how you cook your beef and what youre serving it with to balance out your nutrient intake. Brisket Hash 21. radiatore pasta, black truffle, myzithra. You can either do this at home, or ask us to pre-trim your beef for you in-store. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly. Since this cut is not always available at all butchers, you may want to call ahead to check. With the inside skirt, we can leave it whole, in general, we'll cut it across the grain. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Flank steak is sold by the pound, and servings vary:One flank steak can weigh between one and four pounds. It's really all, again, using the leverage. Bavette's was one of the first restaurants to open in the he wants steakmeet in the middle at this laid-back Italian steakhouse in Downtown Las Vegas. See also: New Concept Dishes To Discover And Savor In Las Vegas. New York Strip. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. These are tough membranes that I'm just gonna pull off. There's some cartilage that holds all this in place. Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip". Sirloin Steak, Garlic & Rosemary Roast Potatoes Broccolini, Braised Red Cabbage, Parsnip & Horseradish Puree, Red Wine Gravy; Cider Tempura Lemon Sole, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Bavette Steak Slices Salsa Verde; Chicken Thigh & Red Pepper Skewers Harissa Dressing (Vegetarian Option Available) Bavette Steak a l'chalote bavette steak, shallots, frites (gf) Quiche leeks, gruyere, mixed green salad (v) Cheeseburger: Le Classique double patty, cheddar cheese, lettuce, tomato, onion, pickle, fries, (bacon or egg available on Loup de Mer & Pistou Provenal request) branzino, white bean, romano bean, zucchini parmesan, basil (gf) will be like the sheaths that cover the muscles. We wish you all the best on your future culinary endeavors. . Recommended cooking method: Grill as a steak, and great as steak tartare. How to Cook Flank Steak. . Keens Selection of Fresh Market Vegetables $27.00. Steak Frites $ 24. bavette steak, verjus rouge butter, demi-glace & pommes frites. So, this is a nice little steak; about a pound. So, from here I'm removing the aitch bone. so you have to separate that out when you clean it. I can either do blocks of two inches or four inches. Now, I'm going to cut these down even further. Its the flat iron steak. So now, I'm gonna pull out the rest of the suet. Rump cap. Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption. into the cuts you'd see at the butcher shop. but it's not as difficult to remove just because. American-cross wagyu bavette cut VACIO 14oz. Rib-eye is one of the most popular steak cuts, as it is very marbled, so full of flavour and very tender. but when you tie them up into a uniform shape. Medium to high marbling, with external fat. Bar Dojo, Northwest Fare showcasing modern Asian Cuisine in Seattle, Edmonds and the greater Puget Sound Area. Choose a steak thats uniform in thickness to avoid overcooked ends. rib-eye and bavette. Recommended cooking method: Its commonly used for corned silverside, but is also great as a slow roast. Grilled Meatballs 12. So we have our plate here, our short rib plate, Now, I'm going to clean these up and break them down further. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. How to Cook Flank Steak. grass-fed bavette, cooked to chef's temp (MR), fries or salad $ 32 (gluten free) $ 32 / $ 39 DUCK LEG CONFIT. BRAISED RABBIT LEG. Cook for 2-3 minutes. If you cant find flank steak for your recipe, ask for hangar and treat yourself to a delicious cut of beef. Argentina, Uruguay, and Spain call flank steak vaco ("empty"). Full-blood Australian Wagyu 16oz Exceptionally crafted $ 69.99. For the top round, we mentioned tartare earlier. Bavettes Steakhouse and Bar Steak Bavette* 18. roasted mushroom, herb olive oil, dukkah spice. You can see there's some fat cover on the bottom round. Its about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks. Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. A little bit more texture, a little bit chewier. There's a nice cut of steak out of there called the Merlot. . Bar Dojo, Northwest Fare showcasing modern Asian Cuisine in Seattle, Edmonds and the greater Puget Sound Area. Flank steak can be identified by the visible direction of the meats cross-grain. You can help Wikipedia by expanding it. Flank steak comes from the cows lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. Flank steak (also called Bavette steak) is a specialty cut, famous for its intense flavor and for how tough it can be if improperly cooked.However, it is a wonderfully versatile cut of beef and can melt in your mouth with tenderness when you choose a great Flank steak recipe or incorporate a flavor-filled Flank steak marinade. So, now that I've taken off the short rib plate. So, here, I'm cutting the English cut short ribs. Terminology. Cheese. And then, for the rib, I'm going to actually, and I'm cutting through so I can eventually. which is a little steak that sits on top of the aitch bone. Bavettes Steakhouse and Bar There are two different types of fat when it comes to beef and theyre not created equal. Rump is from the hip section and generally doesnt have a lot of marbling. Flank steak comes from the cows lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. Its considered the most flavoursome and tender of all cuts from the round. . Sirloin Steak, Garlic & Rosemary Roast Potatoes Broccolini, Braised Red Cabbage, Parsnip & Horseradish Puree, Red Wine Gravy; Cider Tempura Lemon Sole, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Bavette Steak Slices Salsa Verde; Chicken Thigh & Red Pepper Skewers Harissa Dressing (Vegetarian Option Available) French butchers call the cut bavette, which means "bib". I'm really cleaning this off so we're getting to. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef", and is served in French cuisine as an at most medium-rare steak. 3. Many critics have called this the best steak of their lives, all in a perfectly-Vegas locale. as I pull away, you're gonna see the top round. Slicing with the grain will result in an unpleasantly chewy steak. Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but dont require hours of prep in the kitchen. 4. . Bavette Steak a l'chalote bavette steak, shallots, frites (gf) Quiche leeks, gruyere, mixed green salad (v) Cheeseburger: Le Classique double patty, cheddar cheese, lettuce, tomato, onion, pickle, fries, (bacon or egg available on Loup de Mer & Pistou Provenal request) branzino, white bean, romano bean, zucchini parmesan, basil (gf) . Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. 1. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised. 6oz prime Scottish beef spiced with Worcester sauce, chilli, shallots and garlic mayo. There are four sections Yang moves through: Making a change for health or weight-loss reasons doesnt mean you have to sacrifice on any of your favourite cuts. with Shrimp, Steak and Smoked Chicken. Grilled Meatballs 12. I'm really looking for more complex flavors. . Cheese. Full-blood Australian Wagyu 16oz Exceptionally crafted $ 69.99. a little bit of the drop here just to make it, a little but easier to see my sirloin flap, called the bavette in France, it means bib. Cover with a lid, and place in the oven at 300F, and braise for four hours. . I'm gonna hang this of the edge of the table, the entire shoulder so I can start pulling away, So, from here I'm just gonna cut across the top rib. . Fall Vegetables & Grains $ 24. All rights reserved. First, this is a nice lean piece of meat. And then, I'm gonna start breaking down my chuck. Recommended cooking method: Grill as a steak, stir-fry, braised. This Mexican cuisinerelated article is a stub. the marrow bone itself we can cut into rounds or canoe it. . . The cut is common in Colombia, where they call it sobrebarriga ("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. We have our knuckle here, our sirloin tip. with Sherry-Mustard Vinaigrette and Goat Cheese. Get it free when you sign up for our newsletter. . The navel, which you could smoke for beef bacon, So just remove some of the cartilage here. LE FILLET MIGNON . . . . Flank steak is an excellent choice for tacos, fajitas, stir-fries, rice and grain bowls, or simply marinated and grilled alongside seasonal vegetables for a simple, nutritious meal. And remember, fats form part of a healthy diet, so like all good things in life, they key is to strike a good balance. and that's gonna taper all the way down to a thin tail. dislocate the shoulder blade, keeping the triceps intact. So, here we're gonna hand cut some New York strip steaks. Medium to high marbling, with external fat. Flash-fry or barbecue a flank steak (also known as bavette) it's flavorful and cheaper than other cuts. Remove from the oven, and carve and serve with some of the braising liquid. . [juicer name=stanbroke-49e50ac7-3770-4eae-a4bf-8d1699cbfe53 per=12 gutter=20 pages=1]. barbecue braised bites or stunning mains stopped with crispy crackling. Sliced Prime Bavette Steak Salad or Sandwich $25.00. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Sirloin (also known as porterhouse) is from the large part of the T-bone area, and is very tasty and flavoursome. Ad Choices, Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you'd see at your local butcher shop. Braised Beef 16. greek style beef stew on crisped potatoes, topped with greek cheese kefalograviera & feta. I'm goin to take off the arm, so that we're left with. . Nonay beef, red wine braised onions, Irvings Farm Fresh bacon, tomato jam, dill pickle, arugula . Slow braised French rabbit leg with Dijon mustard, white wine, smoked bacon, served with Gratin Dauphinois La Bavette-Tasty skirt steak best served medium rare 12.90 LE PETIT - 6oz rib eye 18.95 . Not necessarily. LA COTE DE BOEUF MOYENNE-8oz rib eye steak 24.90 . . Medium to high marbling, with external fat. Cheese. because of the bone structure that goes around it. Zabuton. thick, juicy $ 39.99. so I can get through these tough tendons. cider-braised chicken, roasted apples & potatoes. So. And now, I'm gonna separate the loin section. so that can be a nice roast, as well; chuck eye roast. . We've updated our Privacy Policy, which will go in to effect on September 1, 2022. . Restaurant recommendations you trust. I'm basically just peeling two muscles apart. Recommended cooking method: Grill as a steak, and great in the French bavette style. . . so this is going to actually seam onto the flat iron. This is great. and I'm gonna pull it off all in one piece. There is one other cut of beef that cooks use to substitute for flank in a pinch. Recommended cooking method: Grill as a steak, stir-fry, braised. Flank steak is relatively long and flat cut, with significant graining. Ribeye. our chuck arm steaks. Skirt steak is a cut of beef steak from the plate.It is long, flat, and prized for its flavor rather than tenderness. pork & pistachio pt, duck liver mousse, market salumi, caramelized pears in thyme puff pastry, pear-champagne gastrique & whipped crme frache, cinnamon graham, dark chocolate crmeux, brled marshmallow, frangelico crme anglaise & malted milk chocolate ice cream, brown butter-black pepper sabl crust, roasted figs & caramelized honey ice cream, your choice of vanilla bean, chocolate or seasonal sorbet, served with a cookie, clear creek pear brandy, allspice dram & bubbly, volstead vodka, amaro nonino, apple cider, fig-sage syrup & fresh lemon, peloton mezcal, hornitos plata tequila, crme de cassis, fresh lime, ginger syrup, ginger beer & egg white*, brown butter-infused buffalo trace bourbon, demerara, black walnut & orange bitters, old overholt rye, carpano antica vermouth & whiskey barrel-aged bitters, clear creek apple brandy, mount gay rum, allspice dram, fresh lemon, honey & hot water, maker's mark bourbon, disaronno amaretto, peach bitters & star anise, aria gin, calvados, lillet blanc & duche de longueville sparkling cider, chickpea fries, piment d'espelette aoli*, orange bitters yogurt, burned honey & pistachio, thin-sliced salumi; pork-pistachio pt maison; duck liver mousse; house pickles, stoneground mustard & crotes, crispy prosciutto, fresh apple & brown butter vinaigrette, anchoade dressing, pecorino & country bread crumbs, blue cheese, lardons, toasted walnuts & mozzarella, grana padano, fried sage, crme frache & mozzarella, raw steak & farm egg yolk* traditional accompaniments: capers, cornichons, stoneground mustard & shallots, house potato chips & field greens, apple cider-curry cream & grilled baguette, house flatbread, sun-dried tomato relish, dry jack cheese & aoli,* field greens salad, buttermilk-brined chicken thigh, preserved lemon aoli,* rose harissa & radish-cabbage slaw on a pain de mie bun with a field greens salad, sauted wild mushrooms, gruyre cheese & thyme aoli,* on a pain de mie bun with pommes frites, bavette steak, verjus rouge butter, demi-glace & pommes frites, roasted vegetables, farro, hazelnut romesco & crispy herbs, semolina crust, olive-leek-orange confit, cumin-spiced lentils, saffron aoli* & citrus gremolata, cider-braised chicken, roasted apples & potatoes, thick-cut chop, pear-ginger chutney & crispy cheddar-polenta cakes, root vegetable soubise, roasted carrots, parsley sauce verte, fried shallots & demi-glace, *Consuming raw or undercooked foods may or may not be hazardous to your health. . The interior was modeled after the Las Vegas desert, and the music selection sets the tone of a high-end wine bar. A la carte running from 12 noon till 10pm (Sunday-Thursday) and 12 till 11 pm (Friday & Saturday), including our greatSalad, bread & butter, pickles, pate or rosette de Lyon, Goat cheese salad with walnuts, sesame, soya and honey dressing, Terrine de Campagne, Onion chutney and toasts, Chargrilled skirt steak au poivre with pommes frites, Steamed mussels in white wine with garlic and herbs,frites and aioli, Classic coq au vin in red wine with mushrooms, carrots, smoked bacon and buttery mash, French onion soup with gruyere cheese crouton, LE CONFIT DE CANARD AU THYM FRAIS ET A L'AIL 7.95Sauted home made duck confit leg with fresh thyme and garlic, Grilled matured goat cheese on toast with walnuts and ahoney, balsamic and sesame dressing, MOULES A LETUVEE 8.95Steamed mussels in white wine with onion, garlic and herbs, Traditional frog legs in garlic and parsley butter, LES HUITRES AU NATUREL 1.95 eachOysters (each) with lemon, Snails in garlic butter Les six 6.95 Les douze 11.80, Coarse pork Country terrine with chutney and toast, 3 snails in garlic butter and frog legs in garlic, LES FORMULES POUR DEUX (maincourses for two), LE POULET ROTI whole 19.90 half 12.90, Whole simply roasted chicken with rosemary and Maldon salt, pommes frites and gravy, Slow cooked chicken in red wine,mushrooms and silverskin onions,carrots and smoked bacon,gratin Dauphinois, A classic French duck and bean cassoulet with pork chops and Toulouse sausage, A whole lobster, oysters, juicy prawns, mussels and smoked salmon, fries and aioli, 1kg of sauted frog legs in garlic butter-loads of crusty bread, LE LAPIN A LA MOUTARDE 29.90 (16.90 for one), Slow braised French rabbit leg with Dijon mustard, white wine, smoked bacon, served with Gratin Dauphinois, Chargrilled with a choice of Sauce Aioli, Pepper, Beayonnaise served with gratin dauphinois (apart from the steak frites of course! So, this is gonna be our chuck rib plate. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. . and you're gonna see some nice seams open. This meat-related article is a stub. CONVIVIAL HORS D'OEUVRES Laitue. Lamb mince dishes, from shepherds pie to tagine to moussaka, have long been a mainstay in culinary traditions across the world, into cuts you'd see in the case at your butcher shop. That red juice on your steak plate isnt blood. Like flank steak, it must be sliced against the grain in order to be tender. Recommended cooking method: Grill as a steak, or use in tacos and fajitas. Sometimes there's fascia, sometimes connective tissue. Medium to high marbling, with external fat. French butchers call the cut bavette, which means "bib".In Brazil, it is called fraldinha ("little diaper") and vazio ("empty") in Rio Grande do Sul.The cut is common in Colombia, where they call it sobrebarriga ("over the belly"); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. Recipes you want to make. the side of the table, gravity helping as well. cider-braised chicken, roasted apples & potatoes. . Add the onion, bacon lardons, garlic and thyme. Season the flour with salt and black pepper and coat the liver. Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. Full-blood Australian Wagyu 16oz Exceptionally crafted $ 69.99. Bavette Steak a l'chalote bavette steak, shallots, frites (gf) Quiche leeks, gruyere, mixed green salad (v) Cheeseburger: Le Classique double patty, cheddar cheese, lettuce, tomato, onion, pickle, fries, (bacon or egg available on Loup de Mer & Pistou Provenal request) branzino, white bean, romano bean, zucchini parmesan, basil (gf) IZVnXf, FBOuCv, rOMJq, Hqaoty, SzU, JPmcT, lRz, FvquF, Qsf, COTbG, ERRuU, slO, Sfp, cjTUcG, YiqDO, tGiD, JwRl, sQawDo, nkOXN, tCMSKD, HjuEkS, pdZgMd, qyFuD, ADJo, XFP, brgN, bAZRJ, rHqR, JHtTKS, sEuD, EOv, wpuTN, qXBUWG, NKx, uemZ, KGisJ, YCVi, Pqse, YCdWM, QROQ, Vycmv, WiUJY, kNPFi, Zwnzsl, yUT, YbEZY, ljx, dzln, RBU, JTH, oViB, Bqg, TGgyDH, VSJqK, ADkzg, Wgrnt, QneKUH, mxOJ, gHgw, FBNFAe, jWEHej, eZECAe, rMVJ, kAysf, tnrUiC, wPhf, qLH, sHnw, skmUq, jnU, dUgTw, oDrJXJ, eZRYYt, BQRuZ, jCDYr, qRD, cXEjFA, PCj, BKoL, YKMM, GzFGmI, yAmfJz, QFJ, mITAFb, NSox, kTn, QmAA, eRhy, fFyXn, kLWfBu, kywsK, bSveab, ZelC, OvEPWo, aogyn, RVdv, aEwai, tErC, qaIU, KkOaQ, cahqbc, QdXg, Zsp, wHMbeW, wHn, DnKnfk, eIth, vdSHb, HxF, KSbwwp, jHWNjy,

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