all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (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 (group results) Consumer Group (5) R. Geographic Places and Regions S. Substances Included: all > Nutrients (group results) Carbohydrate components (1) Lipid components (5) Minerals (5) Nitrogen components (4) Proximates (5) Vitamins (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 (3) Extent Of Fat Trim (1) Grade Of Meat (2) Recently Viewed Items Go to Item History   (Click to View)   Cheese, cottage, creamed, large or small curd                 (Click to View)   Cream, fluid, light (coffee cream or table cream)                 (Click to View)   Egg noodle, enriched, cooked

These terms define your current search. Click the × to remove a term. E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces × S. Substances Included: Nutrients × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 5 items, grouped by Z. Adjunct Characteristics (view ungrouped items) Color Of Fish Flesh (1)    (Click to View)   Tuna, light, canned in oil               Color Of Poultry Meat (1)    (Click to View)   Chicken, broilers or fryers, meat and skin, cooked, fried, flour               Cut Of Meat (3)    (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, cured, thin-sliced beef               (Click to View)   Pork, bacon, rendered fat, cooked               Extent Of Fat Trim (1)    (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               Grade Of Meat (2)    (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, cured, thin-sliced beef