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| Z.  Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish | 
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| Consumer Group (2)    | 
 
(Click to View) 
|   | Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled |   |  |   |   |  |   |   |  |   |   |  
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(Click to View) 
|   | Chicken, broilers or fryers, meat and skin, cooked, fried, flour |   |  |   |   |  |   |   |  |   |   |  
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