Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, 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 | 8% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 2.2 MG | 14% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 71.7 MG | 13% | |
| Vitamin B-12 | 3.4 UG | 142% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 162 MG | 13% | |
| Potassium, K | 271 MG | 6% | |
| Sodium, Na | 68 MG | 3% | |
| Zinc, Zn | 5.0 MG | 45% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 16.2 UG | 29% |
Nutrition Highlights
- Good source of protein with 17.2g per 100g.
- Good source of Zinc, Zn (45% DV).
- Good source of Selenium, Se (29% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (142% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut comes from the shoulder area of the animal, where muscles do a lot of work, giving it a rich, beefy flavor but also a moderate amount of connective tissue. Because it contains both lean meat and a layer of fat that's been trimmed to about 1/8 inch, it offers a good balance of taste and tenderness when cooked properly. It's a solid source of high-quality protein, delivering around 17 grams per 100 grams, along with important micronutrients like iron, zinc, and B vitamins, especially B12, which support energy metabolism and red blood cell formation. The fat content sits at nearly 20 grams per 100 grams, contributing to its juicy texture and calorie density, so portion size matters for those monitoring fat or calorie intake.
It's best suited for slow, moist-heat cooking methods such as braising, pot roasting, or stewing, which break down the connective tissue and yield tender, flavorful results. It also works well when cubed for kebabs or sliced thin after chilling for stir-fries, though quick cooking methods may leave it slightly tougher. Because of its robust flavor, it pairs well with hearty vegetables, red wine, and aromatic herbs. For a balanced meal, it can be combined with fiber-rich sides like leafy greens or whole grains to offset its lack of carbohydrates and increase overall nutrient diversity.
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