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Animal Used As Food Source (6)

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Cut of Meat (6)
 Extent of Fat Trim (4)

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Z. Adjunct Characteristics of Food: Characteristics of Meat, Poultry or Fish
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6 items, grouped by G. Cooking Method (view ungrouped items)

Cooked by Dry Heat (2)   
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

Cooked by Moist Heat (1)   
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice

Cooking Method Not Applicable (3)   
Ground Beef, Raw, 70% Lean, 30% Fat
Beef, Raw, 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