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Animal Used As Food Source (2)

C. Part of Plant or Animal: all > Part of Animal (group results)
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E. Physical State Shape or Form (group results)
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F. Extent of Heat Treatment (group results)
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 Dietary Claim or Use (2)

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Z. Adjunct Characteristics of Food (group results)
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C. Part of Plant or Animal: Part of Animal
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G. Cooking Method: Cooked by Dry Heat
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2 items, grouped by R. Geographic Place and Region (view ungrouped items)

Continents, Regions and Countries (1)   
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice

Geographic Place or Region Not Known (1)   
Ground Beef, Broiled, 70% Lean, 30% Fat