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Pork Leg (Rump Half)
Lamb Leg (Sirloin Half, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Turkey Leg Meat and Skin
Turkey Leg Meat (Cooked, Roasted)
Pork Leg (Whole, Cooked, Roasted)
Chicken Leg Meat and Skin (Roasted, Cooked)
Chicken Leg Meat and Skin (Stewed, Cooked)
Beef Flank (Trimmed to 0 cm Fat, Choice Grade)
Beef Ribs (Whole, Trimmed to 0.65 cm Fat, Prime Grade)
Beef Porterhouse Steak (Trimmed to 0.65 cm Fat)
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