all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (7) B. Identifying Substance: all > Animal Used As Food Source (group results) Fish Or Lower Water Animal (1) Meat Animal (Mammal) (5) Poultry Or Game Bird (1) C. Part of Substance (group results) Extract, Concentrate Or Isolate Of Plant Or Animal (1) Part Of Animal (6) E. Physical State, Shape or Form (group results) Liquid (2) Semisolid (1) Solid (4) F. Extent of Heat Treatment: all > Heat-Treated (group results) Fully Heat-Treated (5) Partially Heat-Treated (2) G. Cooking Method (group results) Cooked By Dry Heat (3) Cooked By Moist Heat (1) Cooking Method Not Applicable (3) H. Treatment Applied: all > No Treatment Applied J. Preservation Method (group results) No Preservation Method Used (1) Preservation Method Not Known (4) Preserved By Heat Treatment (2) K. Packing Medium (group results) No Packing Medium Used (7) M. Container or Wrapping (group results) Container Or Wrapping Not Known (7) N. Contact Surface: all > Food Contact Surface Not Known P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (7) R. Geographic Places and Regions S. Substances Included: all > Nutrients (group results) Carbohydrate components (3) Lipid components (7) Minerals (7) Nitrogen components (6) Proximates (7) Vitamins (7) Z. Adjunct Characteristics (group results) Adjunct Characteristics Of Meat, Poultry Or Fish (3) Recently Viewed Items Go to Item History   (Click to View)   Oyster, breaded and fried                 (Click to View)   Brown rice, long grain, cooked                 (Click to View)   Shrimp, fried, dipped in egg, milk and breadcrumbs

These terms define your current search. Click the × to remove a term. B. Identifying Substance: Animal Used As Food Source × F. Extent of Heat Treatment: Heat-Treated × H. Treatment Applied: No Treatment Applied × N. Contact Surface: Food Contact Surface Not Known × S. Substances Included: Nutrients × 7 results Group by: B. Identifying Substance, F. Extent of Heat Treatment, H. Treatment Applied, N. Contact Surface, S. Substances Included   (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Fish, salmon, sockeye, cooked, dry heat               (Click to View)   Fat, beef tallow               (Click to View)   Cream, fluid, half and half               (Click to View)   Cream, fluid, light (coffee cream or table cream)               (Click to View)   Egg, whole, cooked, hard-boiled