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C. Part of Plant or Animal (group results)
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 Cooked by Moist Heat (1)

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 Dietary Claim or Use (2)

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Z. Adjunct Characteristics of Food
Characteristics of Meat, Poultry or Fish (2)
Production Environment (2)
Quality Standards (2)

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M. Container or Wrapping: No Container or Wrapping Used
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2 items, grouped by Z. Adjunct Characteristics of Food (view ungrouped items)

Characteristics of Meat, Poultry or Fish (2)   
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice

Production Environment (2)   
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice

Quality Standards (2)   
Beef, Braised, Chuck, Arm Pot Roast, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice
Beef, Broiled, Short Loin, T-bone Steak, Separable Lean and Fat, Trimmed to 1/8 Inch Fat, Choice