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A. Regulatory Category (group results)

B. Identifying Substance

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > No Treatment Applied

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group (group results)

R. Geographic Places and Regions

S. Substances Included (group results)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Grade Of Meat > Grade Of Meat, U.S. > Select Grade

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E. Physical State, Shape or Form: Solid
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1 item, grouped by B. Identifying Substance (view ungrouped items)

Animal Used As Food Source (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled