Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" 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 | 7% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 75 MG | 14% | |
| Vitamin B-12 | 3.2 UG | 133% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 229 MG | 18% | |
| Potassium, K | 347 MG | 7% | |
| Sodium, Na | 82 MG | 4% | |
| Zinc, Zn | 8 MG | 73% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.1 UG | 44% |
Nutrition Highlights
- Excellent source of protein with 21.2g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (73% of Daily Value per 100g).
- Good source of Selenium, Se (44% DV).
- Good source of Niacin (22% DV).
- Good source of Vitamin B-6 (24% DV).
- Rich source of Vitamin B-12 (133% of Daily Value per 100g).
About Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, choice, raw
This cut comes from the shoulder area of the cow and is known for being lean with minimal visible fat when trimmed. It's a good source of high-quality protein, providing over 21 grams per 100-gram serving, which supports muscle maintenance and repair. With only 5.2 grams of fat and no carbohydrates, it's a suitable option for those aiming to control fat or carb intake. It also contains essential nutrients like iron, zinc, and B vitamins, particularly B12, which play important roles in energy metabolism and immune function. Because it's relatively lean, it can dry out quickly if overcooked, so careful preparation is important.
In the kitchen, it's best suited for slow-cooking methods such as braising or stewing, which help break down its connective tissue and develop tenderness. It can also be sliced thin and marinated before quick grilling or stir-frying to maximize flavor and prevent toughness. While not as naturally tender as premium steaks, its affordability and nutrient density make it a practical choice for hearty, protein-rich meals. For those watching fat intake, trimming any remaining surface fat before cooking can further reduce its fat content without sacrificing its satisfying, meaty texture.
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