Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, choice, 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 | 8% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 3.9 MG | 24% | |
| Pantothenic acid | 0.9 MG | 19% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 127 MG | 23% | |
| Vitamin B-12 | 4.4 UG | 185% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 3.5 MG | 20% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 240 MG | 19% | |
| Potassium, K | 315 MG | 7% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 11.0 MG | 100% | |
| Copper, Cu | 0.2 MG | 17% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 38.5 UG | 70% |
Nutrition Highlights
- Excellent source of protein with 33.6g per 100g, great for muscle building and recovery.
- Good source of Iron, Fe (20% DV).
- Rich source of Zinc, Zn (100% of Daily Value per 100g).
- Rich source of Selenium, Se (70% of Daily Value per 100g).
- Good source of Riboflavin (22% DV).
- Good source of Niacin (24% DV).
About Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, choice, cooked, braised
This cut comes from the shoulder area of the cow and is known for being lean while still offering a good amount of protein. With nearly 34 grams of protein per 100 grams and virtually no carbohydrates, it's a solid choice for those focused on building or maintaining muscle without adding extra carbs to their diet. The fat content is moderate at under 7 grams per serving, and because it's trimmed to zero inches of fat, it's relatively lean compared to other chuck cuts. It's also a source of essential nutrients like iron, zinc, and B vitamins, which support energy production and immune health.
Because it's a tougher cut, it benefits from slow, moist cooking methods like braising, which break down connective tissue and make it tender and flavorful. This makes it ideal for stews, pot roasts, and other hearty dishes where it can simmer in broth or sauce for an extended period. Its leanness means it can dry out quickly with high-heat cooking, so it's best avoided for quick grilling or pan-searing unless marinated or sliced very thin. For those watching their fat intake or seeking a high-protein option, this cut offers a satisfying, nutrient-dense choice when prepared thoughtfully.
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