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Beef Tenderloin (Trimmed to 0.3 cm Fat, Prime Grade)
Soy Protein Concentrate (Crude, Protein Basis, Produced By Acid Wash)
Lamb (Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Bison Ribeye (Lean Only, Trimmed to 0 cm Fat)
Beef Chuck (Shoulder Tender Medallion, Trimmed to 0 cm Fat)
Beef Knuckle (Tip Center, Steak, Trimmed to 0 cm Fat)
Beef Chuck (Top Blade, Trimmed to 0.65 cm Fat)
Pepper or Hot Sauce
Hearts of Palm (Canned)
Butterscotch or Caramel Toppings
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