Beef, plate steak, boneless, outside skirt, 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 | 9% | |
| Riboflavin | 0.6 MG | 44% | |
| Niacin | 4.3 MG | 27% | |
| Pantothenic acid | 1.1 MG | 23% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 59.5 MG | 11% | |
| Vitamin B-12 | 5.2 UG | 215% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.8 MG | 21% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 153 MG | 12% | |
| Potassium, K | 260 MG | 6% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 5.4 MG | 49% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 24 UG | 44% |
Nutrition Highlights
- Good source of protein with 19.1g per 100g.
- Good source of Iron, Fe (21% DV).
- Good source of Zinc, Zn (49% DV).
- Good source of Selenium, Se (44% DV).
- Good source of Riboflavin (44% DV).
- Good source of Niacin (27% DV).
About Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0" fat, select, raw
This cut of beef comes from the plate section, specifically the outside skirt, and is known for its rich flavor and coarse texture. It's a long, thin piece of meat with visible grain, making it ideal for marinating and quick cooking methods. When trimmed to minimal fat and prepared raw, it offers a concentrated source of high-quality protein, providing nearly 20 grams per 100-gram serving. The fat content is moderate at around 13.4 grams, with virtually no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns.
Nutritionally, this cut delivers essential nutrients including iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation. The protein content helps with muscle maintenance and repair, while the heme iron is highly bioavailable, making it beneficial for those needing to boost iron intake. However, those monitoring saturated fat intake may want to consider portion sizes or preparation methods that allow excess fat to drain away.
In the kitchen, this cut shines when marinated to enhance tenderness and flavor, then quickly seared over high heat—perfect for fajitas, stir-fries, or tacos. Its loose texture readily absorbs marinades, and slicing it thinly against the grain after cooking ensures maximum tenderness. It's also excellent when grilled or broiled briefly, as longer cooking can make it tough. For food safety, it should be cooked to at least 145°F internal temperature and rested before slicing.
Compare Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to 0" fat, select, raw
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