Beef, chuck, clod steak, separable lean only, trimmed to 1/4" fat, all grades, 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 | 20% | |
| Niacin | 3.1 MG | 20% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 9 UG | 2% | |
| Vitamin B-12 | 3.0 UG | 124% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 3.8 MG | 21% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 233 MG | 19% | |
| Potassium, K | 287 MG | 6% | |
| Sodium, Na | 60 MG | 3% | |
| Zinc, Zn | 7.9 MG | 72% | |
| Copper, Cu | 0.1 MG | 16% | |
| Selenium, Se | 30 UG | 55% |
Nutrition Highlights
- Excellent source of protein with 29.3g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (21% DV).
- Rich source of Zinc, Zn (72% of Daily Value per 100g).
- Rich source of Selenium, Se (55% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (20% DV).
About Beef, chuck, clod steak, separable lean only, trimmed to 1/4" fat, all grades, cooked, braised
This cut of beef comes from the shoulder region and is known for its rich, beefy flavor and relatively lean profile when trimmed to a quarter-inch of fat. A 100-gram serving provides 29.3 grams of high-quality protein, making it an excellent source for supporting muscle maintenance and repair. With zero carbohydrates and fiber, it's a suitable option for low-carb and ketogenic diets. The 7 grams of fat contribute to satiety and help with the absorption of fat-soluble vitamins, though those monitoring saturated fat intake may want to consider portion sizes.
Chuck clod steak is best prepared using slow, moist-heat cooking methods like braising, which break down the connective tissue and result in tender, flavorful meat. It's a popular choice for hearty dishes such as pot roasts, stews, and shredded beef recipes. Its robust taste pairs well with aromatic vegetables, herbs, and savory broths. Because it's economical and versatile, it's a favorite among home cooks looking to create nourishing, satisfying meals without overspending. When included as part of a balanced diet, this cut can be a valuable source of essential nutrients like iron, zinc, and B vitamins.
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