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A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source (group results)

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food (group results)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results)

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B. Identifying Substance: Animal Used As Food Source
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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
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat
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1 item, grouped by S. Substances Included (view ungrouped items)

Lipid components (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  

Minerals (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  

Nitrogen components (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  

Proximates (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  

Vitamins (1)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled