Beef, chuck, short ribs, 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 | 13% | |
| Niacin | 3.3 MG | 21% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 64.3 MG | 12% | |
| Vitamin B-12 | 2.9 UG | 121% | |
| Vitamin A, RAE | 4 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 | 18 MG | 4% | |
| Phosphorus, P | 167 MG | 13% | |
| Potassium, K | 282 MG | 6% | |
| Sodium, Na | 75 MG | 3% | |
| Zinc, Zn | 7.1 MG | 65% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 19.3 UG | 35% |
Nutrition Highlights
- Good source of protein with 17.2g per 100g.
- Rich source of Zinc, Zn (65% of Daily Value per 100g).
- Good source of Selenium, Se (35% DV).
- Good source of Niacin (21% DV).
- Rich source of Vitamin B-12 (121% of Daily Value per 100g).
About Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, choice, raw
This cut of beef comes from the chuck area, specifically the short ribs, and is sold boneless with separable lean and fat. It's been trimmed to remove surface fat, making it a leaner option compared to untrimmed versions. With 17.2 grams of protein per 100 grams, it's a solid source of high-quality protein, which supports muscle maintenance and repair. The fat content is 19 grams per 100 grams, which is moderate, and since there are no carbohydrates or fiber, it's a purely animal-based protein and fat source. This makes it suitable for low-carb or ketogenic eating patterns, though those watching saturated fat intake may want to consider portion sizes.
In the kitchen, this cut is prized for its rich flavor and tenderness when cooked properly. Because it comes from a well-exercised area of the animal, slow cooking methods like braising, stewing, or pressure cooking help break down connective tissue and enhance juiciness. It's often used in hearty dishes such as beef stews, pot roasts, or slow-cooked barbecue. For those who enjoy meal prepping, it can be cooked in bulk and portioned for several meals, pairing well with vegetables, whole grains, or salads depending on dietary goals.
Compare Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, choice, raw
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