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These terms define your current search. Click the × to remove a term. F. Extent of Heat Treatment: Heat-Treated × G. Cooking Method: Cooked by Dry Heat × N. Food Contact Surface: Food Contact Surface, Other × 2 results Group by: F. Extent of Heat Treatment, G. Cooking Method, N. Food Contact Surface   Ground Beef, Broiled, 70% Lean, 30% Fat Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice