New Search

 
    
Refine your search within these categories:

A. Regulatory Category: all > Product Type, USA (group results)
Product Type, U.S. Code of Federal Regulations, Title 21 (3)

B. Identifying Substance: all > Animal Used As Food Source (group results)
Meat Animal (Mammal) (3)

C. Part of Substance (group results)
Part Of Animal (3)

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. (1)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (2)
Heat-Treated (1)

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

H. Treatment Applied (group results)
Food Modified (1)
Ingredient Added (1)
 No Treatment Applied (1)
Treatment Applied Not Known (1)

J. Preservation Method (group results)
Preservation Method Not Known (3)

K. Packing Medium (group results)
No Packing Medium Used (3)

M. Container or Wrapping (group results)
Container Or Wrapping Not Known (3)

N. Contact Surface (group results)
Food Contact Surface Not Known (3)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (3)

R. Geographic Places and Regions

S. Substances Included (group results)
Not Fully Specified (1)
 Nutrients (2)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Grade Of Meat (group results)
Grade Of Meat Not Known (2)
 Grade Of Meat, U.S. (1)

Recently Viewed Items
Go to Item History
 
(Click to View)
 Spaghetti, enriched, cooked 
  
  
  
 
(Click to View)
 Corn, yellow 
  
  
  
 
(Click to View)
 Cheese, cottage, creamed, large or small curd 
  
  
  
 
These terms define your current search. Click the
×
to remove a term.

A. Regulatory Category: Product Type, USA
×
B. Identifying Substance: Animal Used As Food Source
×
E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
×
Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Grade Of Meat
×

3 items, grouped by G. Cooking Method (view ungrouped items)

Cooked By Dry Heat (1)   
(Click to View)
 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  

Cooking Method Not Applicable (2)   
(Click to View)
 Beef, cured, thin-sliced beef 
  
  
  
 (Click to View)
 Beef, lean, raw