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A. Regulatory Category: all > Product Type, USA (group results)
Product Type, U.S. Code of Federal Regulations, Title 21 (6)

B. Identifying Substance (group results)
Animal Used As Food Source (6)

C. Part of Substance (group results)
Part Of Animal (6)

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 (2)
Heat-Treated (4)

G. Cooking Method (group results)
Cooked By Dry Heat (1)
Cooked With Fat Or Oil (1)
 Cooking Method Not Applicable (3)
Cooking Method Not Known (1)

H. Treatment Applied (group results)
Food Modified (2)
Ingredient Added (2)
 No Treatment Applied (2)
Treatment Applied Not Known (1)

J. Preservation Method (group results)
Preservation Method Not Known (4)
Preserved By Chemicals (1)
 Preserved By Heat Treatment (1)

K. Packing Medium (group results)
No Packing Medium Used (5)
 Packed In Edible Medium (1)

M. Container or Wrapping (group results)
Container Or Wrapping By Material (1)
Container Or Wrapping Not Known (5)

N. Contact Surface (group results)
Food Contact Surface From Human-Made Material (1)
Food Contact Surface Not Known (5)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group > Human Food (group results)
Human Food, No Age Specification (6)

R. Geographic Places and Regions

S. Substances Included (group results)
Not Fully Specified (1)
 Nutrients (5)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish
Color Of Fish Flesh (1)
Color Of Poultry Meat (1)
Cut Of Meat (4)
 Extent Of Fat Trim (1)
Grade Of Meat (3)

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A. Regulatory Category: Product Type, USA
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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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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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6 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Color Of Fish Flesh (1)   
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 Tuna, light, canned in oil 
  
  
  

Color Of Poultry Meat (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  

Cut Of Meat (4)   
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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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 Beef, lean, raw 
  
  
  
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 Pork, bacon, rendered fat, cooked 
  
  
  

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

Grade Of Meat (3)   
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  
 (Click to View)
 Beef, cured, thin-sliced beef 
  
  
  
 (Click to View)
 Beef, lean, raw