Beef, New Zealand, imported, intermuscular fat, cooked
* 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 | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 1.1 MG | 7% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Vitamin B-12 | 0.4 UG | 17% | |
| Vitamin D (D2 + D3) | 0.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 9 MG | 2% | |
| Phosphorus, P | 75 MG | 6% | |
| Potassium, K | 125 MG | 3% | |
| Sodium, Na | 25 MG | 1% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 4 UG | 7% |
About Beef, New Zealand, imported, intermuscular fat, cooked
This cut of meat comes from cattle raised in New Zealand, known for its grass-fed diet and high-quality standards. The "intermuscular fat" designation refers to the visible fat layers between muscle tissues, which remain after cooking. This particular preparation results in a rich, flavorful protein source that's notably high in calories and fat content compared to leaner cuts.
The nutritional profile shows a protein content of nearly 8 grams per 100-gram serving, which is moderate for meat. However, the fat content is exceptionally high at 57.2 grams, contributing to the elevated calorie count of 560 per serving. This makes it a dense energy source, though it's relatively low in carbohydrates and contains no fiber. The high fat content includes both saturated and unsaturated fats, which can provide satiety and flavor but should be consumed in moderation as part of a balanced diet.
In cooking, this cut is often used in traditional dishes where the fat contributes to flavor and tenderness. It can be roasted, grilled, or slow-cooked to render the fat and develop rich flavors. Due to its high fat content, it's particularly well-suited for dishes that benefit from marbling, such as certain stews or braised preparations. Health-conscious consumers might want to trim visible fat before cooking or use this cut sparingly as part of a varied diet that includes leaner protein sources.
Compare Beef, New Zealand, imported, intermuscular fat, cooked
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