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1861 to 1870 of 2005 for Cooked Swordfish
Beef Top Round (Lean Only, Trimmed to 0" Fat, Cooked, Broiled)
Chicken Leg Meat and Skin (Broilers or Fryers, Stewed, Cooked)
Beef Tenderloin (Trimmed to 1/2" Fat, Prime Grade, Cooked, Broiled)
Chicken Neck Meat (Broilers or Fryers, Fried, Cooked)
Beef Tenderloin (Trimmed to 1/2" Fat, Prime Grade, Cooked, Roasted)
Chicken Neck Meat (Broilers or Fryers, Simmered, Cooked)
Beef Ribs (Large End, Trimmed to 1/8" Fat, Cooked, Broiled)
Chicken Thigh Meat and Skin (Broilers or Fryers, Stewed, Cooked)
Chicken Wing Meat and Skin (Broilers or Fryers, Roasted, Cooked)
Beef Eye Of Round (Trimmed to 1/8" Fat, Cooked, Roasted)
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