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Soy Protein Isolate (Crude Protein Basis, Potassium Type)
Lamb (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Shoulder Arm (Trimmed to 0.3 cm Fat, Choice Grade)
Lamb Shoulder Blade (Trimmed to 0.3 cm Fat, Choice Grade)
Cream Substitute (with Hydrogenated Vegetable Oil and Soy Protein)
Margarine (Vegetable Oil Spread, 60% Fat, No Salt, Tub/Bottle)
Beef Porterhouse Steak (Trimmed to 0.3 cm Fat)
Beef T-Bone Steak (Trimmed to 0.3 cm Fat)
Beef Outside Round (Steak, Trimmed to 0 cm Fat)
Pork Shoulder Roasts or Steaks (Boston Blade)
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