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Beef Ribs (Large End, Lean Only, Trimmed to 0 cm Fat, Select Grade, Cooked, Roasted)
Beef T-Bone Steak (Lean Only, Trimmed to 0.65 cm Fat)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0 cm Fat, Choice Grade)
Lamb Foreshank (Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Leg (Whole (Shank and Sirloin) Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Lamb Cubed For Stew or Kabob (Lean Only, Trimmed to 0.65 cm Fat)
Beef Chuck (Shoulder Tender Medallion, Lean Only, Trimmed to 0 cm Fat)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0 cm Fat)
Beef Knuckle (Tip Center, Steak, Lean Only, Trimmed to 0 cm Fat, Cooked, Grilled)
Beef Chuck (Top Blade, Lean Only, Trimmed to 0.65 cm Fat)
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