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A. Regulatory Category (group results)
Product Type, USA (8)

B. Identifying Substance (group results)
Animal Used As Food Source (8)

C. Part of Substance: all > Part Of Animal (group results)
Animal Body Or Body Part (8)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated (group results)
Divided Into Pieces (5)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (1)
Heat-Treated (7)

G. Cooking Method
Cooked By Dry Heat (3)
Cooked With Fat Or Oil (1)
 Cooking Method Not Applicable (3)
Cooking Method Not Known (1)

H. Treatment Applied (group results)
Food Modified (2)
Ingredient Added (2)
 No Treatment Applied (5)

J. Preservation Method (group results)
Preservation Method Not Known (5)
Preserved By Chemicals (1)
 Preserved By Heat Treatment (2)

K. Packing Medium (group results)
No Packing Medium Used (6)
 Packed In Edible Medium (2)

M. Container or Wrapping (group results)
Container Or Wrapping By Form (1)
Container Or Wrapping By Material (1)
Container Or Wrapping Not Known (6)

N. Contact Surface (group results)
Food Contact Surface From Human-Made Material (2)
Food Contact Surface Not Known (6)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (8)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids > Fatty acids, total monounsaturated (group results)
 (8)

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

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C. Part of Substance: Part Of Animal
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids > Fatty acids, total monounsaturated
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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8 items, grouped by G. Cooking Method (view ungrouped items)

Cooked By Dry Heat (3)   
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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, cooked, dry heat 
  
  
  

Cooked With Fat Or Oil (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  

Cooking Method Not Applicable (3)   
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 Fish, salmon, sockeye, canned, drained solids with bone 
  
  
  
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 Beef, cured, thin-sliced beef 
  
  
  
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 Tuna, light, canned in oil 
  
  
  

Cooking Method Not Known (1)   
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 Pork, bacon, rendered fat, cooked