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B. Identifying Substance: Animal Used As Food Source
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated
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F. Extent of Heat Treatment: Heat-Treated
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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7 results
Group by: B. Identifying Substance, E. Physical State, Shape or Form, F. Extent of Heat Treatment, P. Consumer Group/Dietary Use/Label Claim, 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, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled 
  
  
  
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 Fish, salmon, sockeye, canned, drained solids with bone 
  
  
  
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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
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 Tuna, light, canned in oil 
  
  
  
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
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 Pork, bacon, rendered fat, cooked