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Z. Adjunct Characteristics of Food: all > Characteristics of Meat, Poultry or Fish |
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A. Product Type: Product Type, EU |
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G. Cooking Method: Cooked by Moist Heat |
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Z. Adjunct Characteristics of Food: Characteristics of Meat, Poultry or Fish |
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Cut of Meat (1) |
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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Extent of Fat Trim (1) |
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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