Beef, carcass, separable lean and fat, choice, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 19% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 2.7 UG | 111% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 154 MG | 12% | |
| Potassium, K | 267 MG | 6% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 3.6 MG | 32% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 18.1 UG | 33% |
Nutrition Highlights
- Good source of protein with 17.3g per 100g.
- Good source of Zinc, Zn (32% DV).
- Good source of Selenium, Se (33% DV).
- Good source of Niacin (22% DV).
- Rich source of Vitamin B-12 (111% of Daily Value per 100g).
About Beef, carcass, separable lean and fat, choice, raw
This cut of meat comes from the primal sections of the animal and includes both lean muscle tissue and intramuscular fat, which gives it a rich flavor and tender texture. Being graded as "choice" indicates a moderate level of marbling, which contributes to juiciness but also increases the total fat content compared to leaner grades. It's a high-protein option, offering nearly 17 grams per 100 grams, making it valuable for muscle repair and maintenance. However, with 24 grams of fat per serving and no carbohydrates or fiber, it's a dense source of calories and saturated fat, which may be a consideration for those monitoring heart health or caloric intake.
In the kitchen, this versatile protein is commonly used for grilling, pan-searing, roasting, or slow-cooking, depending on the specific cut. Popular preparations include steaks, roasts, and ground beef for burgers or meatballs. Because of its fat content, it tends to stay moist during cooking and develops a deep, savory flavor, especially when seared at high heat. Pairing it with fiber-rich vegetables, whole grains, or legumes can help balance a meal nutritionally. For those looking to reduce saturated fat intake, trimming visible fat or choosing leaner cuts may be beneficial, though doing so may slightly alter the texture and taste that this grade is known for.
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