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 | Z.  Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) |  |  | 
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 | | M.  Container or Wrapping: Container Or Wrapping Not Known | × | 
| N.  Contact Surface: Food Contact Surface Not Known | × | 
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| Z.  Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish | × | 
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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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 |  | Chicken, broilers or fryers, meat and skin, cooked, fried, flour |  |  |  |  |  |  |  |  |  |  | 
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 |  | Pork, bacon, rendered fat, cooked |  |  |  |  |  |  |  |  |  |  | 
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