Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" 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 | 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 | 70.9 MG | 13% | |
| Vitamin B-12 | 3.4 UG | 140% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 160 MG | 13% | |
| Potassium, K | 267 MG | 6% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 4.9 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 17.0g 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 (140% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
This cut of beef comes from the shoulder area of the cow, known for its rich marbling and deep flavor. When trimmed to 1/8" fat and classified as choice grade, it strikes a balance between tenderness and robust taste, making it a popular option for slow-cooking methods. The visible fat content contributes to its juiciness when cooked properly, though it also increases the calorie and fat content compared to leaner cuts.
Nutritionally, this beef provides an excellent source of complete protein, offering all essential amino acids needed for muscle maintenance and repair. It's particularly rich in iron, zinc, and B vitamins, especially vitamin B12, which supports energy metabolism and nervous system function. The fat content includes both saturated and unsaturated fats, with the latter providing some beneficial fatty acids. However, those monitoring their saturated fat intake may want to consider portion sizes or alternative cooking methods that allow fat to render away.
In the kitchen, this cut shines in slow-cooked dishes where its connective tissue breaks down into gelatin, creating tender, flavorful results. It's ideal for pot roasts, stews, and braises, where low, moist heat transforms the tough muscle fibers into fork-tender meat. Many cooks also use it for ground beef, though the higher fat content creates a juicier burger or meat sauce. For those seeking a balance between flavor and nutrition, trimming any additional surface fat before cooking and skimming excess fat from cooking liquids can help moderate the overall fat content while preserving the cut's characteristic richness.
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