Beef, chuck, mock tender steak, boneless, separable lean only, 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 | 75.7 MG | 14% | |
| Vitamin B-12 | 3.2 UG | 134% | |
| Vitamin A, RAE | 2 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 | 230 MG | 18% | |
| Potassium, K | 349 MG | 7% | |
| Sodium, Na | 83 MG | 4% | |
| Zinc, Zn | 8.1 MG | 73% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24.3 UG | 44% |
Nutrition Highlights
- Excellent source of protein with 21.4g 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 (134% of Daily Value per 100g).
About Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, choice, raw
This cut comes from the shoulder area of the animal and is known for its lean profile, making it a solid choice for those looking to maximize protein while keeping fat intake moderate. With nearly 21 grams of high-quality protein per 100 grams, it provides all essential amino acids necessary for muscle repair, immune function, and overall tissue maintenance. Its minimal carbohydrate content makes it suitable for low-carb or ketogenic diets, while the absence of fiber is typical for all meat products. The fat content is relatively low at 4.6 grams per 100 grams, though the exact amount can vary slightly depending on trimming and grading.
Because it's a tougher cut, it benefits from slow, moist cooking methods like braising or stewing to break down connective tissue and enhance tenderness. It can also be sliced thin against the grain and quickly seared for stir-fries or fajitas, though care should be taken not to overcook it. Marinating beforehand can help improve both flavor and texture. Its versatility and nutrient density make it a practical option for balanced meals, especially when paired with fiber-rich vegetables or whole grains to create a well-rounded plate.
Compare Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, choice, raw
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