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Refine your search within these categories:

A. Regulatory Category: all > Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21
Meat, Poultry, Seafood or Related Product (US CFR) (4)

B. Identifying Substance (group results)
Animal Used As Food Source (4)

C. Part of Substance (group results)
Part Of Animal (4)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)
Divided Into Pieces, Thickness 0.3-1.5 Cm. (2)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (1)
Heat-Treated (3)

G. Cooking Method (group results)
Cooked By Dry Heat (1)
Cooked With Fat Or Oil (1)
 Cooking Method Not Applicable (1)
Cooking Method Not Known (1)

H. Treatment Applied (group results)
Food Modified (2)
Ingredient Added (2)
 No Treatment Applied (1)

J. Preservation Method (group results)
Preservation Method Not Known (3)
 Preserved By Chemicals (1)

K. Packing Medium (group results)
No Packing Medium Used (4)

M. Container or Wrapping: all > Container Or Wrapping Not Known

N. Contact Surface (group results)
Food Contact Surface Not Known (4)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (4)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components (group results)
Fats (4)
Fatty acids (4)
 Sterols (4)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Color Of Poultry Meat (1)
Cut Of Meat (3)
 Extent Of Fat Trim (1)
Grade Of Meat (2)

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A. Regulatory Category: Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
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M. Container or Wrapping: Container Or Wrapping Not Known
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S. Substances Included: Nutrients > Lipid components
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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4 results
Group by: A. Regulatory Category, E. Physical State, Shape or Form, M. Container or Wrapping, S. Substances Included, Z. Adjunct Characteristics
 
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  
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 Beef, cured, thin-sliced beef 
  
  
  
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
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 Pork, bacon, rendered fat, cooked