Select any link to see items in a related category.
more general categories information about this item A. Product Type A. Product Type Product Type, EU (24) Products of Plant and Animal Origin, EC (14) Terrestrial Animals (EC) (6) Meat (EC) (6) Eurocode 2 Food Classification (17) Meat and Meat Products (EUROCODE2) (6) EuroFIR Food Classification (24) Meat or Meat Product (EuroFIR) (6) Red Meat (EuroFIR) (6) European Food Groups (EFG) (19) Red Meat and Meat Products (EFG) (6) Product Type, International (24) Food and Feed Commodities (Codex) (23) Food Commodities of Animal Origin (CCPR) (6) Mammalian Products (CCPR) (6) Meat (from Mammals other than Marine Mammals) (MM) (CCPR) (6) Food Additives (Codex) (17) Meat and Meat Products (CCFAC) (6) Global Product Classification (GS1 GPC) (24) Meat/Poultry/Game/Batrachian (GS1 GPC) (6) Unprepared/Unprocessed [A1020] (6) Unprepared/Unprocessed (Perishable) [A1022] (6) Product Type, USA (24) Product Type, US CFR, Title 21 (20) Meat, Poultry, Seafood or Related Product (US CFR) (6) Meat or Meat Product (from Mammal) (US CFR) (6) Product Type, USDA Standard Reference (23) Beef Products (USDA SR) (6) B. Food Source B. Food Source Animal Used As Food Source (6) Meat Animal (Mammal) (6) Cattle (6) Cow (4) Beef Cow (4) Black Angus (2) C. Part of Plant or Animal C. Part of Plant or Animal Part of Animal (6) Animal Body or Body Part (6) Meat Part (6) Skeletal Meat Part (6) Skeletal Meat Part, Without Bone or Shell (6) Skeletal Meat Part, Without Bone, Without Skin (6) Skeletal Meat Part, Without Bone and Skin, With Separable Fat (4) E. Physical State Shape or Form E. Physical State Shape or Form Solid (18) Divided or Disintegrated (6) Divided Into Pieces (4) F. Extent of Heat Treatment F. Extent of Heat Treatment Heat-Treated (11) Fully Heat-Treated (11) G. Cooking Method G. Cooking Method Cooked by Moist Heat (2) Cooked in Water or Water-Based Liquid (2) Braised (1) H. Treatment Applied H. Treatment Applied Component Removed (6) Fat Removed (6) Fat Partially Removed (6) J. Preservation Method J. Preservation Method No Preservation Method Used (5) K. Packing Medium K. Packing Medium No Packing Medium Used (14) M. Container or Wrapping M. Container or Wrapping No Container or Wrapping Used (3) N. Food Contact Surface N. Food Contact Surface Food Contact Surface, Other (3) P. Consumer Groups/Dietary Use/Label Claim P. Consumer Groups/Dietary Use/Label Claim Consumer Group (24) Human Food (24) Adult Food (7) Dietary Claim or Use (24) General Label Claim (22) Fresh Label Claim (9) Nutrition-Related Claim or Use (24) Protein Special Claim or Use (6) High Protein Food (6) Preservative-Related Claim or Use (16) No Nitrite/Nitrate Added Claim or Use (6) R. Geographic Place and Region R. Geographic Place and Region Continents, Regions and Countries (21) North America (13) Mexico (2) Z. Adjunct Characteristics of Food Z. Adjunct Characteristics of Food Characteristics of Meat, Poultry or Fish (6) Cut of Meat (6) Cut of Meat, U.S. (6) Chuck (6) Chuck Shoulder (2) Chuck Arm Roast (2) Extent of Fat Trim (4) External Fat Trimmed To 1/8 Inch (4) Production Environment (24) Growing Condition (11) Outdoor/Open-Air Growing Condition (11) Conventional Outdoor/Open-Air Production Growing Condition (4) Quality Standards (9) Grade of Meat (6) Grade of Meat, U.S. (6) Choice Grade (4)
