Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, select, 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 | 72.6 MG | 13% | |
| Vitamin B-12 | 3.4 UG | 143% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 164 MG | 13% | |
| Potassium, K | 276 MG | 6% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 5.1 MG | 46% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 16.3 UG | 30% |
Nutrition Highlights
- Good source of protein with 17.4g per 100g.
- Good source of Zinc, Zn (46% DV).
- Good source of Selenium, Se (30% DV).
- Good source of Vitamin B-6 (21% DV).
- Rich source of Vitamin B-12 (143% of Daily Value per 100g).
About Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, select, raw
This cut of beef comes from the shoulder area of the cow, specifically the chuck primal, and is known for its rich flavor and marbling. The blade roast is a tougher cut due to the connective tissue and muscle fibers, but it becomes incredibly tender when cooked low and slow. Trimming the fat to 1/8 inch helps reduce the overall fat content while still maintaining enough marbling to keep the meat moist and flavorful during cooking. It's a good source of high-quality protein, providing about 17.4 grams per 100 grams, along with essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
Because of its texture, this cut is best suited for slow-cooking methods such as braising, pot roasting, or stewing, which break down the tough fibers and render the fat. It's a popular choice for hearty dishes like beef stew, pot roast, or shredded beef for sandwiches. While it's higher in fat compared to leaner cuts, the fat contributes to its juiciness and depth of flavor. For those monitoring fat intake, trimming more fat or using cooking methods that allow fat to be drained can help make it a more balanced option. When included as part of a varied diet, it can be a satisfying and nutrient-dense choice, especially when paired with plenty of vegetables and whole grains.
Compare Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, select, raw
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