Beef, chuck, top blade, separable lean only, trimmed to 0" fat, select, cooked, broiled
* 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 | 0.2 MG | 18% | |
| Niacin | 4.0 MG | 25% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 99.6 MG | 18% | |
| Vitamin B-12 | 3.8 UG | 158% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.8 MG | 16% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 217 MG | 17% | |
| Potassium, K | 304 MG | 6% | |
| Sodium, Na | 68 MG | 3% | |
| Zinc, Zn | 8.9 MG | 81% | |
| Copper, Cu | 0.1 MG | 12% | |
| Selenium, Se | 20 UG | 36% |
Nutrition Highlights
- Excellent source of protein with 26.2g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (81% of Daily Value per 100g).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (25% DV).
- Good source of Vitamin B-6 (28% DV).
- Rich source of Vitamin B-12 (158% of Daily Value per 100g).
About Beef, chuck, top blade, separable lean only, trimmed to 0" fat, select, cooked, broiled
This cut of beef comes from the shoulder area of the cow and is known for its rich, beefy flavor and relatively tender texture when properly cooked. It's a leaner option compared to other chuck cuts, as it's trimmed of all visible fat before cooking. The top blade steak, also called flat iron steak, is particularly prized for its balance of tenderness and flavor, making it a favorite among steak enthusiasts and chefs alike.
Nutritionally, this beef cut offers a substantial amount of high-quality protein, providing all essential amino acids necessary for muscle growth and repair. With zero carbohydrates and a moderate fat content, it can be an excellent choice for those following low-carb or ketogenic diets. The protein in this cut is particularly beneficial for athletes, bodybuilders, or anyone looking to increase their protein intake. However, it's worth noting that while the fat content is lower than many other beef cuts, it still contributes to the overall calorie count.
In the kitchen, this versatile cut can be prepared in various ways. It's excellent when broiled or grilled to medium-rare or medium doneness, which helps maintain its tenderness. The steak can also be sliced thin and used in stir-fries or fajitas. For a more economical option, it can be cubed and used in stews or slow-cooked dishes, where its flavor really shines through. When cooking, it's best to avoid overcooking, as this can lead to toughness. Let the steak rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and flavorful result.
Compare Beef, chuck, top blade, separable lean only, trimmed to 0" fat, select, cooked, broiled
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