Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, 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 | 12% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 102.7 MG | 19% | |
| Vitamin B-12 | 5.2 UG | 218% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 2.6 MG | 15% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 198 MG | 16% | |
| Potassium, K | 324 MG | 7% | |
| Sodium, Na | 75 MG | 3% | |
| Zinc, Zn | 7.5 MG | 68% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 31.5 UG | 57% |
Nutrition Highlights
- Good source of protein with 19.4g per 100g.
- Rich source of Zinc, Zn (68% of Daily Value per 100g).
- Rich source of Selenium, Se (57% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (22% DV).
- Good source of Pantothenic acid (20% DV).
About Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0" fat, select, raw
This cut comes from the shoulder area of the cow and is known for its rich, beefy flavor and moderate marbling. Because it's trimmed to virtually no external fat, it's a leaner option compared to many other chuck cuts, making it a good choice for those seeking to reduce fat intake while still enjoying red meat. It's an excellent source of high-quality protein, providing nearly 20 grams per 100-gram serving, along with essential nutrients like iron, zinc, and B vitamins—particularly B12, which supports energy metabolism and red blood cell formation.
While naturally tender enough for quick cooking, this cut is best suited for methods that balance moisture and heat to preserve its juiciness. It's commonly used for grilling, pan-searing, or broiling when sliced thin against the grain. It also works well in stir-fries or as a base for marinated dishes, where bold flavors can complement its hearty taste. Because it contains no carbohydrates or fiber, it fits easily into low-carb and ketogenic meal plans, though pairing it with fiber-rich vegetables or whole grains can create a more balanced plate.
Compare Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0" fat, select, raw
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