Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" 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 | 7% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 3.7 MG | 23% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 81 MG | 15% | |
| Vitamin B-12 | 3.0 UG | 126% | |
| 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 | 2.3 MG | 13% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 216 MG | 17% | |
| Potassium, K | 344 MG | 7% | |
| Sodium, Na | 76 MG | 3% | |
| Zinc, Zn | 7.9 MG | 72% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 25.2 UG | 46% |
Nutrition Highlights
- Low in calories with 117 kcal per 100g.
- Excellent source of protein with 21.2g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (72% of Daily Value per 100g).
- Good source of Selenium, Se (46% DV).
- Good source of Niacin (23% DV).
- Good source of Vitamin B-6 (26% DV).
About Beef, chuck, mock tender steak, boneless, separable lean only, trimmed to 0" fat, select, raw
This cut comes from the shoulder area of the animal and is known for its lean profile and moderate tenderness. With only 3.5 grams of fat per 100 grams and no carbohydrates, it's a solid choice for those looking to increase protein intake without excess calories. The 21.2 grams of protein per serving makes it comparable to other lean beef options, supporting muscle maintenance and satiety. Because it's trimmed to virtually no fat, it's also relatively low in saturated fat, though like all beef, it still provides important nutrients such as iron, zinc, and B vitamins, particularly B12.
In the kitchen, this cut works well with moist-heat cooking methods such as braising, stewing, or slow-cooking, which help break down its connective tissue and enhance tenderness. It can also be marinated and quickly seared if sliced thin against the grain, though care should be taken not to overcook it due to its leanness. Its mild flavor makes it a versatile base for a wide range of dishes, from hearty beef stews to stir-fries and grain bowls. For those managing fat intake or following high-protein, lower-calorie meal plans, it's a practical and nutrient-rich option.
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