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E. Physical State Shape or Form: all > Solid

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: all > No Packing Medium Used

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S. Substances (group results)

Z. Adjunct Characteristics of Food: all > Production Environment (group results)

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E. Physical State Shape or Form: Solid
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K. Packing Medium: No Packing Medium Used
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Z. Adjunct Characteristics of Food: Production Environment
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9 items, grouped by E. Physical State Shape or Form (view ungrouped items)

Divided or Disintegrated (6)   
Ground Beef, Raw, 70% Lean, 30% Fat
Ground Beef, Broiled, 70% Lean, 30% Fat
Beef, Raw, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Raw, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice

Whole (3)   
Tomato, Raw, Red, Ripe, Big Beef
Tomato, Raw, Red, Ripe, Roma
Tomato, Raw, Green, Ripe, Green Zebra