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Z. Adjunct Characteristics of Food: all > Characteristics of Meat, Poultry or Fish |
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Olives, Green, Lucques, France, Whole, Large, With Pit |
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F. Extent of Heat Treatment: Heat-Treated |
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Z. Adjunct Characteristics of Food: Characteristics of Meat, Poultry or Fish |
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Cut of Meat (3) |
Ground Beef, Broiled, 70% Lean, 30% Fat |
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Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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Extent of Fat Trim (2) |
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice |
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