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A. Regulatory Category: all > Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21 (group results)
Meat, Poultry, Seafood or Related Product (US CFR) (5)

B. Identifying Substance (group results)
Animal Used As Food Source (5)

C. Part of Substance (group results)
Part Of Animal (5)

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. (2)
Divided Into Pieces, Thickness More Than 1.5 Cm. (1)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (1)
Heat-Treated (4)

G. Cooking Method (group results)
Cooked By Dry Heat (1)
Cooked With Fat Or Oil (1)
 Cooking Method Not Applicable (2)
Cooking Method Not Known (1)

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

J. Preservation Method (group results)
Preservation Method Not Known (3)
Preserved By Chemicals (1)
 Preserved By Heat Treatment (1)

K. Packing Medium (group results)
No Packing Medium Used (4)
 Packed In Edible Medium (1)

M. Container or Wrapping (group results)
Container Or Wrapping By Material (1)
Container Or Wrapping Not Known (4)

N. Contact Surface (group results)
Food Contact Surface From Human-Made Material (1)
Food Contact Surface Not Known (4)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food
Human Food, No Age Specification (5)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Proximates > Protein

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Color Of Fish Flesh (1)
Color Of Poultry Meat (1)
Cut Of Meat (3)
 Extent Of Fat Trim (1)
Grade Of Meat (2)

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A. Regulatory Category: Product Type, USA > Product Type, U.S. Code of Federal Regulations, Title 21
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group > Human Food
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S. Substances Included: Nutrients > Proximates > Protein
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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5 results
Group by: A. Regulatory Category, E. Physical State, Shape or Form, P. Consumer Group/Dietary Use/Label Claim, S. Substances Included, Z. Adjunct Characteristics
 
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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, cured, thin-sliced beef 
  
  
  
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 Tuna, light, canned in oil 
  
  
  
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
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 Pork, bacon, rendered fat, cooked