all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (5) B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) (group results) Cattle (1) Swine (5) C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part (group results) Meat Part (5) E. Physical State, Shape or Form (group results) Solid (5) F. Extent of Heat Treatment (group results) Heat-Treated (4) Not Heat-Treated (1) G. Cooking Method: all > Cooking Method Not Known H. Treatment Applied (group results) Food Modified (4) Ingredient Added (2) J. Preservation Method (group results) Preservation Method Not Known (1) Preserved By Chemicals (2) Preserved By Chilling Or Freezing (1) Preserved By Heat Treatment (1) K. Packing Medium (group results) No Packing Medium Used (5) M. Container or Wrapping: all > Container Or Wrapping Not Known N. Contact Surface (group results) Food Contact Surface Not Known (5) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (5) R. Geographic Places and Regions S. Substances Included (group results) Not Fully Specified (1) Nutrients (4) Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results) Cut Of Meat, U.S. (5) Recently Viewed Items Go to Item History   (Click to View)   Margarine, fortified                 (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled

These terms define your current search. Click the × to remove a term. B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) × C. Part of Substance: Part Of Animal > Animal Body Or Body Part × G. Cooking Method: Cooking Method Not Known × M. Container or Wrapping: Container Or Wrapping Not Known × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat × 5 results Group by: B. Identifying Substance, C. Part of Substance, G. Cooking Method, M. Container or Wrapping, Z. Adjunct Characteristics   (Click to View)   Pork, ham, canned               (Click to View)   Pork, cured, salt pork, raw               (Click to View)   Pork sausage, fresh, cooked               (Click to View)   Salami, cooked, beef               (Click to View)   Pork, bacon, rendered fat, cooked