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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) > Meat or Meat Product (from Mammal) (US CFR) (group results)
Cured Meat (US CFR) (2)

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

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part > Meat Part (group results)
Skeletal Meat Part (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
Extent Of Heat Treatment Not Known (2)
Heat-Treated (2)

G. Cooking Method (group results)
Cooked By Dry Heat (1)
Cooking Method Not Applicable (2)
 Cooking Method Not Known (1)

H. Treatment Applied (group results)
Food Modified (2)
Ingredient Added (1)
 No Treatment Applied (1)
Treatment Applied Not Known (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 (group results)
Not Fully Specified (1)
 Nutrients (3)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Cut Of Meat (4)
Extent Of Fat Trim (1)
 Grade Of Meat (3)

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A. Regulatory Category: Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21 > Meat, Poultry, Seafood or Related Product (US CFR) > Meat or Meat Product (from Mammal) (US CFR)
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C. Part of Substance: Part Of Animal > Animal Body Or Body Part > Meat Part
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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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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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4 items, grouped by F. Extent of Heat Treatment (view ungrouped items)

Extent Of Heat Treatment Not Known (2)   
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 Beef, cured, thin-sliced beef 
  
  
  
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 Beef, lean, raw 
  
  
  

Heat-Treated (2)   
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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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 Pork, bacon, rendered fat, cooked