Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised
* 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 | 6% | |
| Riboflavin | 0.3 MG | 19% | |
| Niacin | 2.5 MG | 15% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 5 UG | 1% | |
| Choline, total | 104.1 MG | 19% | |
| Vitamin B-12 | 2.3 UG | 96% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 206 MG | 16% | |
| Potassium, K | 237 MG | 5% | |
| Sodium, Na | 66 MG | 3% | |
| Zinc, Zn | 8.7 MG | 79% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.7 UG | 45% |
Nutrition Highlights
- Excellent source of protein with 27.3g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (79% of Daily Value per 100g).
- Good source of Selenium, Se (45% DV).
- Rich source of Vitamin B-12 (96% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, select, cooked, braised
This cut of beef comes from the shoulder area of the cow, specifically the blade roast section. It's a flavorful, moderately tough cut that benefits greatly from slow-cooking methods like braising. The meat is trimmed to 1/8" fat, which means some external fat remains while most visible fat is removed. When braised, the connective tissues break down, creating a tender, rich dish while maintaining a moderate fat content compared to other beef cuts.
Nutritionally, this beef provides an excellent source of complete protein, containing all essential amino acids needed for muscle maintenance and repair. With 27.3g of protein per 100g serving, it's particularly valuable for those with higher protein requirements. The 22.4g of fat per serving includes both saturated and unsaturated fats, contributing to its satisfying nature and helping with the absorption of fat-soluble vitamins. While it contains no carbohydrates or fiber, it's rich in essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and neurological function.
In cooking, this cut shines in slow-cooked dishes where moisture and time transform its texture. It's ideal for pot roasts, stews, and braised dishes where it's cooked low and slow in liquid. The marbling within the meat and the remaining trim fat help keep it moist during cooking. Many cooks brown it first to develop flavor, then cook it with vegetables, herbs, and broth until fork-tender. The resulting meat can be sliced for serving or shredded for sandwiches and tacos. Its robust flavor pairs well with root vegetables, red wine, and aromatic herbs like thyme and rosemary.
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