all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (3) B. Identifying Substance (group results) Animal Used As Food Source (3) C. Part of Substance (group results) Part Of Animal (3) E. Physical State, Shape or Form (group results) Solid (3) F. Extent of Heat Treatment (group results) Heat-Treated (3) G. Cooking Method (group results) Cooked By Dry Heat (3) H. Treatment Applied: all > No Treatment Applied J. Preservation Method (group results) Preservation Method Not Known (3) K. Packing Medium: all > No Packing Medium Used M. Container or Wrapping (group results) Container Or Wrapping Not Known (3) N. Contact Surface: all > Food Contact Surface Not Known P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (3) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids (group results) Fatty acid 10:0 (capric acid) (2) Fatty acid 12:0 (lauric acid) (3) Fatty acid 14:0 (myristic acid) (3) Fatty acid 15:0 (pentadecylic acid) (2) Fatty acid 16:0 (palmitic acid) (3) Fatty acid 17:0 (margaric acid) (2) Fatty acid 18:0 (stearic acid) (3) Fatty acid 20:0 (arachidic acid) (2) Fatty acid 24:0 (lignoceric acid) (1) Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) Color Of Fish Flesh (1) Cut Of Meat (2) Extent Of Fat Trim (1) Grade Of Meat (2) Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. H. Treatment Applied: No Treatment Applied × K. Packing Medium: No Packing Medium Used × N. Contact Surface: Food Contact Surface Not Known × S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 3 results Group by: H. Treatment Applied, K. Packing Medium, N. Contact Surface, S. Substances Included, Z. Adjunct Characteristics   (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