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E. Physical State, Shape or Form: all > Solid

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G. Cooking Method (group results)

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Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results)

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E. Physical State, Shape or Form: Solid
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Group by: E. Physical State, Shape or Form, H. Treatment Applied, M. Container or Wrapping, 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