Beef, Australian, imported, grass-fed, loin, tenderloin steak/roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
OUTDOOR/OPEN-AIR GROWING CONDITION
TENDERLOIN
Water: 71.21 G
Energy: 151 KCAL
Energy: 631 kJ
Protein: 20.53 G
Total lipid (fat): 7.63 G
Ash: 1.06 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 4 MG
Iron, Fe: 2.21 MG
Sodium, Na: 62 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Fatty acids, total saturated: 3.393 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.206 G
SFA 15:0: 0.048 G
SFA 16:0: 1.796 G
SFA 17:0: 0.102 G
SFA 18:0: 1.209 G
SFA 20:0: 0.013 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 3.046 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.206 G
MUFA 18:1: 2.788 G
MUFA 18:1-11 t (18:1t n-7): 0.057 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.42 G
PUFA 18:2: 0.247 G
PUFA 18:3: 0.063 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.035 G
Fatty acids, total trans: 0.347 G
Cholesterol: 50 MG
Tryptophan: 0.231 G
Threonine: 0.912 G
Isoleucine: 0.882 G
Leucine: 1.668 G
Lysine: 1.813 G
Methionine: 0.588 G
Cystine: 0.214 G
Phenylalanine: 0.786 G
Tyrosine: 0.715 G
Valine: 0.932 G
Arginine: 1.355 G
Histidine: 0.665 G
Alanine: 1.165 G
Aspartic acid: 1.855 G
Glutamic acid: 3.281 G
Glycine: 0.897 G
Proline: 0.829 G
Serine: 0.792 G
Hydroxyproline: 0.102 G
Beef, Australian, imported, grass-fed, loin, tenderloin steak/roast, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
OUTDOOR/OPEN-AIR GROWING CONDITION
TENDERLOIN
Water: 72.42 G
Energy: 138 KCAL
Energy: 579 kJ
Protein: 20.85 G
Total lipid (fat): 6.11 G
Ash: 1.08 G
Calcium, Ca: 4 MG
Iron, Fe: 2.25 MG
Sodium, Na: 63 MG
Fatty acids, total saturated: 2.725 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.154 G
SFA 15:0: 0.039 G
SFA 16:0: 1.428 G
SFA 17:0: 0.084 G
SFA 18:0: 0.994 G
SFA 20:0: 0.01 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 2.408 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.153 G
MUFA 18:1: 2.22 G
MUFA 18:1 c: 2.007 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.386 G
PUFA 18:2: 0.22 G
PUFA 18:2 n-6 c,c: 0.175 G
PUFA 18:3: 0.055 G
PUFA 18:3 n-3 c,c,c (ALA): 0.05 G
PUFA 18:3i: 0.005 G
PUFA 20:4: 0.057 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.035 G
Fatty acids, total trans: 0.264 G
Fatty acids, total trans-monoenoic: 0.214 G
TFA 18:1 t: 0.214 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.05 G
Cholesterol: 49 MG
Tryptophan: 0.239 G
Threonine: 0.944 G
Isoleucine: 0.913 G
Leucine: 1.726 G
Lysine: 1.876 G
Methionine: 0.608 G
Cystine: 0.222 G
Phenylalanine: 0.813 G
Tyrosine: 0.739 G
Valine: 0.964 G
Arginine: 1.402 G
Histidine: 0.688 G
Alanine: 1.205 G
Aspartic acid: 1.92 G
Glutamic acid: 3.395 G
Glycine: 0.929 G
Proline: 0.858 G
Serine: 0.819 G
Hydroxyproline: 0.105 G
Beef, Australian, imported, grass-fed, loin, top loin steak/roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
LOIN
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 66.42 G
Energy: 199 KCAL
Energy: 831 kJ
Protein: 19.9 G
Total lipid (fat): 13.17 G
Ash: 0.91 G
Carbohydrate, by difference: 0.11 G
Calcium, Ca: 5 MG
Iron, Fe: 1.46 MG
Sodium, Na: 60 MG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Fatty acids, total saturated: 5.837 G
SFA 10:0: 0.009 G
SFA 12:0: 0.012 G
SFA 14:0: 0.408 G
SFA 15:0: 0.074 G
SFA 16:0: 3.218 G
SFA 17:0: 0.161 G
SFA 18:0: 1.918 G
SFA 20:0: 0.022 G
SFA 22:0: 0.012 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.447 G
MUFA 14:1: 0.102 G
MUFA 16:1: 0.408 G
MUFA 18:1: 4.92 G
MUFA 18:1-11 t (18:1t n-7): 0.307 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.436 G
PUFA 18:2: 0.283 G
PUFA 18:3: 0.075 G
PUFA 18:4: 0.004 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.032 G
PUFA 20:5 n-3 (EPA): 0.012 G
PUFA 22:5 n-3 (DPA): 0.028 G
Fatty acids, total trans: 0.634 G
Cholesterol: 46 MG
Tryptophan: 0.208 G
Threonine: 0.82 G
Isoleucine: 0.793 G
Leucine: 1.498 G
Lysine: 1.629 G
Methionine: 0.528 G
Cystine: 0.193 G
Phenylalanine: 0.706 G
Tyrosine: 0.642 G
Valine: 0.837 G
Arginine: 1.217 G
Histidine: 0.597 G
Alanine: 1.046 G
Aspartic acid: 1.667 G
Glutamic acid: 2.948 G
Glycine: 0.806 G
Proline: 0.745 G
Serine: 0.711 G
Hydroxyproline: 0.091 G
Beef, Australian, imported, grass-fed, loin, top loin steak/roast, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
LOIN
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 72.95 G
Energy: 131 KCAL
Energy: 548 kJ
Protein: 21.79 G
Total lipid (fat): 4.87 G
Ash: 1.01 G
Calcium, Ca: 5 MG
Iron, Fe: 1.57 MG
Sodium, Na: 66 MG
Fatty acids, total saturated: 2.09 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.131 G
SFA 15:0: 0.021 G
SFA 16:0: 1.239 G
SFA 17:0: 0.056 G
SFA 18:0: 0.623 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 2.067 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.153 G
MUFA 18:1: 1.877 G
MUFA 18:1 c: 1.747 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.225 G
PUFA 18:2: 0.125 G
PUFA 18:2 n-6 c,c: 0.097 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 18:3i: 0.005 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.012 G
PUFA 22:5 n-3 (DPA): 0.025 G
Fatty acids, total trans: 0.164 G
Fatty acids, total trans-monoenoic: 0.131 G
TFA 18:1 t: 0.131 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 41 MG
Tryptophan: 0.25 G
Threonine: 0.987 G
Isoleucine: 0.954 G
Leucine: 1.804 G
Lysine: 1.961 G
Methionine: 0.636 G
Cystine: 0.232 G
Phenylalanine: 0.85 G
Tyrosine: 0.773 G
Valine: 1.008 G
Arginine: 1.466 G
Histidine: 0.719 G
Alanine: 1.26 G
Aspartic acid: 2.006 G
Glutamic acid: 3.549 G
Glycine: 0.971 G
Proline: 0.897 G
Serine: 0.856 G
Hydroxyproline: 0.11 G
Beef, Australian, imported, grass-fed, loin, top sirloin cap-off steak/roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
SIRLOIN
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 73.65 G
Energy: 127 KCAL
Energy: 532 kJ
Protein: 21.77 G
Total lipid (fat): 4.45 G
Ash: 1.1 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 5 MG
Iron, Fe: 2.51 MG
Sodium, Na: 59 MG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 1.859 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.098 G
SFA 15:0: 0.019 G
SFA 16:0: 0.981 G
SFA 17:0: 0.053 G
SFA 18:0: 0.684 G
SFA 20:0: 0.006 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 1.73 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.111 G
MUFA 18:1: 1.596 G
MUFA 18:1-11 t (18:1t n-7): 0.021 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.351 G
PUFA 18:2: 0.176 G
PUFA 18:3: 0.048 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.039 G
Fatty acids, total trans: 0.158 G
Cholesterol: 55 MG
Tryptophan: 0.248 G
Threonine: 0.98 G
Isoleucine: 0.948 G
Leucine: 1.792 G
Lysine: 1.948 G
Methionine: 0.631 G
Cystine: 0.23 G
Phenylalanine: 0.844 G
Tyrosine: 0.768 G
Valine: 1.001 G
Arginine: 1.456 G
Histidine: 0.714 G
Alanine: 1.251 G
Aspartic acid: 1.993 G
Glutamic acid: 3.526 G
Glycine: 0.964 G
Proline: 0.891 G
Serine: 0.85 G
Hydroxyproline: 0.11 G
Beef, Australian, imported, grass-fed, loin, top sirloin cap-off steak/roast, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
SIRLOIN
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 74.1 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 21.9 G
Total lipid (fat): 3.87 G
Ash: 1.11 G
Calcium, Ca: 5 MG
Iron, Fe: 2.53 MG
Sodium, Na: 60 MG
Fatty acids, total saturated: 1.601 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.079 G
SFA 15:0: 0.016 G
SFA 16:0: 0.843 G
SFA 17:0: 0.046 G
SFA 18:0: 0.597 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 1.495 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.385 G
MUFA 18:1 c: 1.284 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.338 G
PUFA 18:2: 0.166 G
PUFA 18:2 n-6 c,c: 0.148 G
PUFA 18:3: 0.045 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 18:3i: 0.005 G
PUFA 20:4: 0.062 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.039 G
Fatty acids, total trans: 0.126 G
Fatty acids, total trans-monoenoic: 0.102 G
TFA 18:1 t: 0.102 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 54 MG
Tryptophan: 0.251 G
Threonine: 0.992 G
Isoleucine: 0.959 G
Leucine: 1.813 G
Lysine: 1.97 G
Methionine: 0.639 G
Cystine: 0.233 G
Phenylalanine: 0.854 G
Tyrosine: 0.777 G
Valine: 1.013 G
Arginine: 1.473 G
Histidine: 0.722 G
Alanine: 1.266 G
Aspartic acid: 2.016 G
Glutamic acid: 3.566 G
Glycine: 0.975 G
Proline: 0.901 G
Serine: 0.86 G
Hydroxyproline: 0.111 G
Beef, Australian, imported, grass-fed, rib, ribeye steak/roast lip-on, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 64.6 G
Energy: 217 KCAL
Energy: 906 kJ
Protein: 19.8 G
Total lipid (fat): 15.21 G
Ash: 0.88 G
Carbohydrate, by difference: 0.11 G
Calcium, Ca: 5 MG
Iron, Fe: 1.74 MG
Sodium, Na: 60 MG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 18 IU
Fatty acids, total saturated: 6.782 G
SFA 10:0: 0.009 G
SFA 12:0: 0.011 G
SFA 14:0: 0.456 G
SFA 15:0: 0.079 G
SFA 16:0: 3.715 G
SFA 17:0: 0.182 G
SFA 18:0: 2.288 G
SFA 20:0: 0.024 G
SFA 22:0: 0.014 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 6.344 G
MUFA 14:1: 0.103 G
MUFA 16:1: 0.444 G
MUFA 18:1: 5.775 G
MUFA 18:1-11 t (18:1t n-7): 0.279 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.467 G
PUFA 18:2: 0.314 G
PUFA 18:3: 0.087 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.011 G
PUFA 22:5 n-3 (DPA): 0.026 G
Fatty acids, total trans: 0.7 G
Cholesterol: 52 MG
Tryptophan: 0.209 G
Threonine: 0.825 G
Isoleucine: 0.798 G
Leucine: 1.508 G
Lysine: 1.64 G
Methionine: 0.532 G
Cystine: 0.194 G
Phenylalanine: 0.71 G
Tyrosine: 0.646 G
Valine: 0.843 G
Arginine: 1.226 G
Histidine: 0.601 G
Alanine: 1.053 G
Aspartic acid: 1.678 G
Glutamic acid: 2.968 G
Glycine: 0.812 G
Proline: 0.75 G
Serine: 0.716 G
Hydroxyproline: 0.092 G
Beef, Australian, imported, grass-fed, rib, ribeye steak/roast lip-on, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 70.09 G
Energy: 160 KCAL
Energy: 668 kJ
Protein: 21.47 G
Total lipid (fat): 8.2 G
Ash: 0.96 G
Calcium, Ca: 5 MG
Iron, Fe: 1.88 MG
Sodium, Na: 65 MG
Fatty acids, total saturated: 3.596 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.22 G
SFA 15:0: 0.032 G
SFA 16:0: 2.049 G
SFA 17:0: 0.091 G
SFA 18:0: 1.176 G
SFA 20:0: 0.01 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 3.522 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.232 G
MUFA 18:1: 3.235 G
MUFA 18:1 c: 3.007 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.285 G
PUFA 18:2: 0.18 G
PUFA 18:2 n-6 c,c: 0.125 G
PUFA 18:3: 0.049 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 18:3i: 0.008 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.011 G
PUFA 22:5 n-3 (DPA): 0.022 G
Fatty acids, total trans: 0.292 G
Fatty acids, total trans-monoenoic: 0.228 G
TFA 18:1 t: 0.228 G
TFA 18:2 t not further defined: 0.055 G
Fatty acids, total trans-polyenoic: 0.063 G
Cholesterol: 50 MG
Tryptophan: 0.246 G
Threonine: 0.972 G
Isoleucine: 0.94 G
Leucine: 1.777 G
Lysine: 1.931 G
Methionine: 0.626 G
Cystine: 0.228 G
Phenylalanine: 0.837 G
Tyrosine: 0.761 G
Valine: 0.993 G
Arginine: 1.444 G
Histidine: 0.708 G
Alanine: 1.241 G
Aspartic acid: 1.976 G
Glutamic acid: 3.496 G
Glycine: 0.956 G
Proline: 0.884 G
Serine: 0.843 G
Hydroxyproline: 0.108 G
Beef, Australian, imported, grass-fed, round, bottom round steak/roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ROUND OR LEG (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 72.33 G
Energy: 140 KCAL
Energy: 586 kJ
Protein: 21.13 G
Total lipid (fat): 6.16 G
Ash: 1.04 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 5 MG
Iron, Fe: 2.08 MG
Sodium, Na: 70 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 2.51 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.166 G
SFA 15:0: 0.031 G
SFA 16:0: 1.41 G
SFA 17:0: 0.066 G
SFA 18:0: 0.811 G
SFA 20:0: 0.008 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 2.634 G
MUFA 14:1: 0.049 G
MUFA 16:1: 0.225 G
MUFA 18:1: 2.354 G
MUFA 18:1-11 t (18:1t n-7): 0.045 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.377 G
PUFA 18:2: 0.2 G
PUFA 18:3: 0.064 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.038 G
Fatty acids, total trans: 0.248 G
Cholesterol: 55 MG
Tryptophan: 0.239 G
Threonine: 0.944 G
Isoleucine: 0.913 G
Leucine: 1.725 G
Lysine: 1.876 G
Methionine: 0.608 G
Cystine: 0.222 G
Phenylalanine: 0.813 G
Tyrosine: 0.739 G
Valine: 0.964 G
Arginine: 1.402 G
Histidine: 0.688 G
Alanine: 1.205 G
Aspartic acid: 1.919 G
Glutamic acid: 3.395 G
Glycine: 0.928 G
Proline: 0.858 G
Serine: 0.819 G
Hydroxyproline: 0.105 G
Beef, Australian, imported, grass-fed, round, bottom round steak/roast, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ROUND OR LEG (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 73.31 G
Energy: 130 KCAL
Energy: 544 kJ
Protein: 21.4 G
Total lipid (fat): 4.93 G
Ash: 1.06 G
Calcium, Ca: 4 MG
Iron, Fe: 2.11 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 1.959 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.125 G
SFA 15:0: 0.023 G
SFA 16:0: 1.113 G
SFA 17:0: 0.05 G
SFA 18:0: 0.627 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 2.129 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.186 G
MUFA 18:1: 1.901 G
MUFA 18:1 c: 1.766 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.349 G
PUFA 18:2: 0.178 G
PUFA 18:2 n-6 c,c: 0.139 G
PUFA 18:3: 0.058 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3i: 0.005 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.038 G
Fatty acids, total trans: 0.179 G
Fatty acids, total trans-monoenoic: 0.135 G
TFA 18:1 t: 0.135 G
TFA 18:2 t not further defined: 0.039 G
Fatty acids, total trans-polyenoic: 0.044 G
Cholesterol: 54 MG
Tryptophan: 0.245 G
Threonine: 0.969 G
Isoleucine: 0.937 G
Leucine: 1.771 G
Lysine: 1.925 G
Methionine: 0.624 G
Cystine: 0.228 G
Phenylalanine: 0.834 G
Tyrosine: 0.759 G
Valine: 0.99 G
Arginine: 1.439 G
Histidine: 0.706 G
Alanine: 1.237 G
Aspartic acid: 1.97 G
Glutamic acid: 3.485 G
Glycine: 0.953 G
Proline: 0.881 G
Serine: 0.841 G
Hydroxyproline: 0.108 G
Beef, Australian, imported, grass-fed, round, top round cap-off steak/roast, boneless, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ROUND OR LEG (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 72.52 G
Energy: 129 KCAL
Energy: 538 kJ
Protein: 22.24 G
Total lipid (fat): 4.4 G
Ash: 1.09 G
Calcium, Ca: 5 MG
Iron, Fe: 2.28 MG
Sodium, Na: 59 MG
Fatty acids, total saturated: 1.77 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.092 G
SFA 15:0: 0.018 G
SFA 16:0: 0.982 G
SFA 17:0: 0.051 G
SFA 18:0: 0.606 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 1.846 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.11 G
MUFA 18:1: 1.713 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.291 G
PUFA 18:2: 0.156 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.032 G
Fatty acids, total trans: 0.14 G
Cholesterol: 47 MG
Tryptophan: 0.255 G
Threonine: 1.007 G
Isoleucine: 0.974 G
Leucine: 1.841 G
Lysine: 2.001 G
Methionine: 0.649 G
Cystine: 0.237 G
Phenylalanine: 0.867 G
Tyrosine: 0.789 G
Valine: 1.029 G
Arginine: 1.496 G
Histidine: 0.734 G
Alanine: 1.286 G
Aspartic acid: 2.048 G
Glutamic acid: 3.622 G
Glycine: 0.991 G
Proline: 0.915 G
Serine: 0.874 G
Hydroxyproline: 0.112 G
Beef, Australian, imported, grass-fed, round, top round cap-off steak/roast, boneless, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ROUND OR LEG (MEAT CUT)
OUTDOOR/OPEN-AIR GROWING CONDITION
Water: 73.05 G
Energy: 129 KCAL
Energy: 542 kJ
Protein: 22.41 G
Total lipid (fat): 4.43 G
Ash: 1.09 G
Calcium, Ca: 5 MG
Iron, Fe: 2.3 MG
Sodium, Na: 60 MG
Fatty acids, total saturated: 1.783 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.092 G
SFA 15:0: 0.018 G
SFA 16:0: 0.989 G
SFA 17:0: 0.052 G
SFA 18:0: 0.611 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 1.86 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.111 G
MUFA 18:1: 1.726 G
MUFA 18:1 c: 1.606 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.293 G
PUFA 18:2: 0.158 G
PUFA 18:2 n-6 c,c: 0.141 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 18:3i: 0.005 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.032 G
Fatty acids, total trans: 0.141 G
Fatty acids, total trans-monoenoic: 0.12 G
TFA 18:1 t: 0.12 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 48 MG
Tryptophan: 0.257 G
Threonine: 1.015 G
Isoleucine: 0.981 G
Leucine: 1.855 G
Lysine: 2.016 G
Methionine: 0.653 G
Cystine: 0.238 G
Phenylalanine: 0.873 G
Tyrosine: 0.795 G
Valine: 1.036 G
Arginine: 1.507 G
Histidine: 0.739 G
Alanine: 1.295 G
Aspartic acid: 2.063 G
Glutamic acid: 3.649 G
Glycine: 0.998 G
Proline: 0.922 G
Serine: 0.88 G
Hydroxyproline: 0.113 G
Beef, Australian, imported, grass-fed, seam fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
FREE-RANGE <DICTION>The term, free range is a farming method whereby animals are given the ability to roam freely instead of being restricted to a confined area. This term can be applied to egg, dairy, poultry, and meat production.[http://www.ecolife.com/define/free-range.html]
Water: 31.2 G
Energy: 562 KCAL
Energy: 2352 kJ
Protein: 9.58 G
Total lipid (fat): 57.73 G
Ash: 0.44 G
Carbohydrate, by difference: 1.06 G
Calcium, Ca: 3 MG
Iron, Fe: 0.89 MG
Sodium, Na: 34 MG
Vitamin A, RAE: 36 UG
Retinol: 36 UG
Vitamin A, IU: 120 IU
Fatty acids, total saturated: 26.584 G
SFA 10:0: 0.033 G
SFA 12:0: 0.049 G
SFA 14:0: 1.866 G
SFA 15:0: 0.362 G
SFA 16:0: 13.715 G
SFA 17:0: 0.762 G
SFA 18:0: 9.61 G
SFA 20:0: 0.124 G
SFA 22:0: 0.052 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 22.93 G
MUFA 14:1: 0.412 G
MUFA 16:1: 1.558 G
MUFA 18:1: 20.881 G
MUFA 18:1 c: 18.474 G
MUFA 18:1-11 t (18:1t n-7): 1.987 G
MUFA 20:1: 0.078 G
Fatty acids, total polyunsaturated: 1.552 G
PUFA 18:2: 1.116 G
PUFA 18:2 n-6 c,c: 0.424 G
PUFA 18:3: 0.315 G
PUFA 18:3 n-3 c,c,c (ALA): 0.205 G
PUFA 18:3i: 0.11 G
PUFA 18:4: 0.021 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.012 G
PUFA 22:5 n-3 (DPA): 0.049 G
Fatty acids, total trans: 3.209 G
Fatty acids, total trans-monoenoic: 2.407 G
TFA 18:1 t: 2.407 G
TFA 18:2 t not further defined: 0.691 G
Fatty acids, total trans-polyenoic: 0.801 G
Cholesterol: 65 MG
Beef, Australian, imported, Wagyu, external fat, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 30.25 G
Energy: 596 KCAL
Energy: 2492 kJ
Protein: 6.54 G
Total lipid (fat): 63.27 G
Ash: 0.4 G
Calcium, Ca: 2 MG
Iron, Fe: 1 MG
Sodium, Na: 37 MG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 22.504 G
SFA 10:0: 0.021 G
SFA 12:0: 0.039 G
SFA 14:0: 1.683 G
SFA 15:0: 0.27 G
SFA 16:0: 12.691 G
SFA 17:0: 0.752 G
SFA 18:0: 6.98 G
SFA 20:0: 0.051 G
SFA 22:0: 0.009 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 31.583 G
MUFA 14:1: 0.532 G
MUFA 16:1: 2.216 G
MUFA 18:1: 28.657 G
MUFA 18:1 c: 25.843 G
MUFA 18:1-11 t (18:1t n-7): 2.483 G
MUFA 20:1: 0.178 G
Fatty acids, total polyunsaturated: 1.575 G
PUFA 18:2: 1.372 G
PUFA 18:2 n-6 c,c: 0.966 G
PUFA 18:3: 0.137 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3i: 0.084 G
PUFA 18:4: 0.007 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 3.304 G
Fatty acids, total trans-monoenoic: 2.814 G
TFA 18:1 t: 2.814 G
TFA 18:2 t not further defined: 0.407 G
Fatty acids, total trans-polyenoic: 0.49 G
Cholesterol: 73 MG
Beef, Australian, imported, Wagyu, external fat, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 25.17 G
Energy: 639 KCAL
Energy: 2672 kJ
Protein: 5.54 G
Total lipid (fat): 68.07 G
Ash: 0.25 G
Carbohydrate, by difference: 0.97 G
Calcium, Ca: 4 MG
Iron, Fe: 0.81 MG
Sodium, Na: 43 MG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 22.395 G
SFA 10:0: 0.017 G
SFA 12:0: 0.036 G
SFA 14:0: 1.736 G
SFA 15:0: 0.248 G
SFA 16:0: 13.607 G
SFA 17:0: 0.546 G
SFA 18:0: 6.137 G
SFA 20:0: 0.05 G
SFA 22:0: 0.011 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 35.821 G
MUFA 14:1: 0.737 G
MUFA 16:1: 3.031 G
MUFA 18:1: 31.821 G
MUFA 18:1 c: 29.56 G
MUFA 18:1-11 t (18:1t n-7): 1.877 G
MUFA 20:1: 0.232 G
Fatty acids, total polyunsaturated: 2.448 G
PUFA 18:2: 2.157 G
PUFA 18:2 n-6 c,c: 1.68 G
PUFA 18:3: 0.2 G
PUFA 18:3 n-3 c,c,c (ALA): 0.098 G
PUFA 18:3i: 0.102 G
PUFA 18:4: 0.007 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.018 G
Fatty acids, total trans: 2.842 G
Fatty acids, total trans-monoenoic: 2.262 G
TFA 18:1 t: 2.262 G
TFA 18:2 t not further defined: 0.478 G
Fatty acids, total trans-polyenoic: 0.58 G
Cholesterol: 95 MG
Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean and fat, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
TENDERLOIN
Water: 65.2 G
Energy: 206 KCAL
Energy: 860 kJ
Protein: 19.71 G
Total lipid (fat): 14.09 G
Ash: 1.02 G
Calcium, Ca: 4 MG
Iron, Fe: 2.2 MG
Sodium, Na: 63 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 6.105 G
SFA 10:0: 0.006 G
SFA 12:0: 0.01 G
SFA 14:0: 0.402 G
SFA 15:0: 0.067 G
SFA 16:0: 3.455 G
SFA 17:0: 0.193 G
SFA 18:0: 1.95 G
SFA 20:0: 0.014 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 6.167 G
MUFA 14:1: 0.084 G
MUFA 16:1: 0.368 G
MUFA 18:1: 5.692 G
MUFA 18:1-11 t (18:1t n-7): 0.087 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.531 G
PUFA 18:2: 0.409 G
PUFA 18:3: 0.034 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.564 G
Cholesterol: 60 MG
Tryptophan: 0.223 G
Threonine: 0.882 G
Isoleucine: 0.853 G
Leucine: 1.613 G
Lysine: 1.753 G
Methionine: 0.568 G
Cystine: 0.207 G
Phenylalanine: 0.76 G
Tyrosine: 0.691 G
Valine: 0.901 G
Arginine: 1.31 G
Histidine: 0.643 G
Alanine: 1.126 G
Aspartic acid: 1.794 G
Glutamic acid: 3.173 G
Glycine: 0.868 G
Proline: 0.802 G
Serine: 0.765 G
Hydroxyproline: 0.098 G
Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
TENDERLOIN
Water: 60.9 G
Energy: 248 KCAL
Energy: 1039 kJ
Protein: 18.5 G
Total lipid (fat): 19.11 G
Ash: 0.91 G
Carbohydrate, by difference: 0.58 G
Calcium, Ca: 4 MG
Iron, Fe: 2.37 MG
Sodium, Na: 61 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Fatty acids, total saturated: 7.788 G
SFA 10:0: 0.008 G
SFA 12:0: 0.011 G
SFA 14:0: 0.504 G
SFA 15:0: 0.079 G
SFA 16:0: 4.657 G
SFA 17:0: 0.22 G
SFA 18:0: 2.287 G
SFA 20:0: 0.016 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 8.926 G
MUFA 14:1: 0.103 G
MUFA 16:1: 0.607 G
MUFA 18:1: 8.177 G
MUFA 18:1-11 t (18:1t n-7): 0.051 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.746 G
PUFA 18:2: 0.618 G
PUFA 18:3: 0.043 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.065 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.705 G
Cholesterol: 74 MG
Tryptophan: 0.21 G
Threonine: 0.831 G
Isoleucine: 0.804 G
Leucine: 1.519 G
Lysine: 1.651 G
Methionine: 0.535 G
Cystine: 0.195 G
Phenylalanine: 0.715 G
Tyrosine: 0.651 G
Valine: 0.849 G
Arginine: 1.234 G
Histidine: 0.605 G
Alanine: 1.061 G
Aspartic acid: 1.69 G
Glutamic acid: 2.989 G
Glycine: 0.817 G
Proline: 0.755 G
Serine: 0.721 G
Hydroxyproline: 0.093 G
Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean only, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
TENDERLOIN
Water: 66.47 G
Energy: 191 KCAL
Energy: 801 kJ
Protein: 20.19 G
Total lipid (fat): 12.3 G
Ash: 1.04 G
Calcium, Ca: 4 MG
Iron, Fe: 2.24 MG
Sodium, Na: 64 MG
Fatty acids, total saturated: 5.507 G
SFA 10:0: 0.005 G
SFA 12:0: 0.009 G
SFA 14:0: 0.355 G
SFA 15:0: 0.06 G
SFA 16:0: 3.119 G
SFA 17:0: 0.173 G
SFA 18:0: 1.766 G
SFA 20:0: 0.013 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 5.246 G
MUFA 14:1: 0.068 G
MUFA 16:1: 0.302 G
MUFA 18:1: 4.86 G
MUFA 18:1 c: 4.461 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.494 G
PUFA 18:2: 0.374 G
PUFA 18:2 n-6 c,c: 0.32 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 18:3i: 0.011 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.066 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.464 G
Fatty acids, total trans-monoenoic: 0.399 G
TFA 18:1 t: 0.399 G
TFA 18:2 t not further defined: 0.054 G
Fatty acids, total trans-polyenoic: 0.065 G
Cholesterol: 59 MG
Tryptophan: 0.232 G
Threonine: 0.914 G
Isoleucine: 0.884 G
Leucine: 1.671 G
Lysine: 1.817 G
Methionine: 0.589 G
Cystine: 0.215 G
Phenylalanine: 0.787 G
Tyrosine: 0.716 G
Valine: 0.934 G
Arginine: 1.358 G
Histidine: 0.666 G
Alanine: 1.167 G
Aspartic acid: 1.859 G
Glutamic acid: 3.288 G
Glycine: 0.899 G
Proline: 0.831 G
Serine: 0.793 G
Hydroxyproline: 0.102 G
Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean only, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
TENDERLOIN
Water: 61.91 G
Energy: 237 KCAL
Energy: 993 kJ
Protein: 18.87 G
Total lipid (fat): 17.73 G
Ash: 0.93 G
Carbohydrate, by difference: 0.57 G
Calcium, Ca: 4 MG
Iron, Fe: 2.41 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 7.377 G
SFA 10:0: 0.008 G
SFA 12:0: 0.011 G
SFA 14:0: 0.469 G
SFA 15:0: 0.075 G
SFA 16:0: 4.406 G
SFA 17:0: 0.211 G
SFA 18:0: 2.178 G
SFA 20:0: 0.015 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 8.17 G
MUFA 14:1: 0.085 G
MUFA 16:1: 0.539 G
MUFA 18:1: 7.513 G
MUFA 18:1 c: 6.967 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.698 G
PUFA 18:2: 0.575 G
PUFA 18:2 n-6 c,c: 0.491 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 18:3i: 0.016 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.066 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.645 G
Fatty acids, total trans-monoenoic: 0.546 G
TFA 18:1 t: 0.546 G
TFA 18:2 t not further defined: 0.084 G
Fatty acids, total trans-polyenoic: 0.1 G
Cholesterol: 74 MG
Tryptophan: 0.216 G
Threonine: 0.854 G
Isoleucine: 0.826 G
Leucine: 1.562 G
Lysine: 1.698 G
Methionine: 0.55 G
Cystine: 0.201 G
Phenylalanine: 0.736 G
Tyrosine: 0.669 G
Valine: 0.873 G
Arginine: 1.269 G
Histidine: 0.622 G
Alanine: 1.091 G
Aspartic acid: 1.737 G
Glutamic acid: 3.073 G
Glycine: 0.84 G
Proline: 0.777 G
Serine: 0.741 G
Hydroxyproline: 0.095 G
Beef, Australian, imported, Wagyu, loin, top loin steak/roast, boneless, separable lean and fat, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
LOIN
Water: 57.21 G
Energy: 289 KCAL
Energy: 1210 kJ
Protein: 17.67 G
Total lipid (fat): 24.2 G
Ash: 0.8 G
Carbohydrate, by difference: 0.12 G
Calcium, Ca: 4 MG
Iron, Fe: 1.69 MG
Sodium, Na: 56 MG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Fatty acids, total saturated: 8.928 G
SFA 10:0: 0.009 G
SFA 12:0: 0.015 G
SFA 14:0: 0.663 G
SFA 15:0: 0.097 G
SFA 16:0: 5.188 G
SFA 17:0: 0.284 G
SFA 18:0: 2.647 G
SFA 20:0: 0.017 G
SFA 22:0: 0.006 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 12.179 G
MUFA 14:1: 0.198 G
MUFA 16:1: 0.87 G
MUFA 18:1: 11.05 G
MUFA 18:1-11 t (18:1t n-7): 0.452 G
MUFA 20:1: 0.062 G
Fatty acids, total polyunsaturated: 0.642 G
PUFA 18:2: 0.541 G
PUFA 18:3: 0.044 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 1.028 G
Cholesterol: 63 MG
Tryptophan: 0.19 G
Threonine: 0.749 G
Isoleucine: 0.724 G
Leucine: 1.37 G
Lysine: 1.489 G
Methionine: 0.483 G
Cystine: 0.176 G
Phenylalanine: 0.645 G
Tyrosine: 0.587 G
Valine: 0.765 G
Arginine: 1.113 G
Histidine: 0.546 G
Alanine: 0.956 G
Aspartic acid: 1.523 G
Glutamic acid: 2.695 G
Glycine: 0.737 G
Proline: 0.681 G
Serine: 0.65 G
Hydroxyproline: 0.084 G
Beef, Australian, imported, Wagyu, loin, top loin steak/roast, boneless, separable lean only, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
SIRLOIN
Water: 63.07 G
Energy: 223 KCAL
Energy: 931 kJ
Protein: 20.15 G
Total lipid (fat): 15.69 G
Ash: 0.89 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 4 MG
Iron, Fe: 1.85 MG
Sodium, Na: 61 MG
Fatty acids, total saturated: 5.909 G
SFA 10:0: 0.006 G
SFA 12:0: 0.011 G
SFA 14:0: 0.444 G
SFA 15:0: 0.06 G
SFA 16:0: 3.534 G
SFA 17:0: 0.18 G
SFA 18:0: 1.659 G
SFA 20:0: 0.009 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 8.022 G
MUFA 14:1: 0.13 G
MUFA 16:1: 0.593 G
MUFA 18:1: 7.263 G
MUFA 18:1 c: 6.817 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.441 G
PUFA 18:2: 0.362 G
PUFA 18:2 n-6 c,c: 0.298 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 18:3i: 0.013 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.524 G
Fatty acids, total trans-monoenoic: 0.446 G
TFA 18:1 t: 0.446 G
TFA 18:2 t not further defined: 0.065 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 58 MG
Tryptophan: 0.231 G
Threonine: 0.912 G
Isoleucine: 0.882 G
Leucine: 1.668 G
Lysine: 1.813 G
Methionine: 0.588 G
Cystine: 0.214 G
Phenylalanine: 0.785 G
Tyrosine: 0.715 G
Valine: 0.932 G
Arginine: 1.355 G
Histidine: 0.665 G
Alanine: 1.165 G
Aspartic acid: 1.855 G
Glutamic acid: 3.281 G
Glycine: 0.897 G
Proline: 0.829 G
Serine: 0.792 G
Hydroxyproline: 0.102 G
Beef, Australian, imported, Wagyu, loin, top loin steak/roast, boneless, separable lean only, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
LOIN
Water: 53.09 G
Energy: 331 KCAL
Energy: 1383 kJ
Protein: 16.92 G
Total lipid (fat): 29.15 G
Ash: 0.71 G
Carbohydrate, by difference: 0.13 G
Calcium, Ca: 4 MG
Iron, Fe: 1.71 MG
Sodium, Na: 68 MG
Fatty acids, total saturated: 10.309 G
SFA 10:0: 0.01 G
SFA 12:0: 0.018 G
SFA 14:0: 0.799 G
SFA 15:0: 0.094 G
SFA 16:0: 6.59 G
SFA 17:0: 0.226 G
SFA 18:0: 2.55 G
SFA 20:0: 0.018 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 15.368 G
MUFA 14:1: 0.31 G
MUFA 16:1: 1.307 G
MUFA 18:1: 13.668 G
MUFA 18:1 c: 12.978 G
MUFA 20:1: 0.083 G
Fatty acids, total polyunsaturated: 1.079 G
PUFA 18:2: 0.943 G
PUFA 18:2 n-6 c,c: 0.776 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.042 G
PUFA 18:3i: 0.035 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.891 G
Fatty acids, total trans-monoenoic: 0.689 G
TFA 18:1 t: 0.689 G
TFA 18:2 t not further defined: 0.167 G
Fatty acids, total trans-polyenoic: 0.202 G
Cholesterol: 61 MG
Tryptophan: 0.194 G
Threonine: 0.766 G
Isoleucine: 0.741 G
Leucine: 1.401 G
Lysine: 1.523 G
Methionine: 0.494 G
Cystine: 0.18 G
Phenylalanine: 0.66 G
Tyrosine: 0.6 G
Valine: 0.783 G
Arginine: 1.138 G
Histidine: 0.558 G
Alanine: 0.978 G
Aspartic acid: 1.558 G
Glutamic acid: 2.756 G
Glycine: 0.754 G
Proline: 0.697 G
Serine: 0.665 G
Hydroxyproline: 0.085 G
Beef, Australian, imported, Wagyu, loin, top loin steak/roast, separable lean and fat, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
LOIN
Water: 47.68 G
Energy: 392 KCAL
Energy: 1640 kJ
Protein: 14.58 G
Total lipid (fat): 36.98 G
Ash: 0.61 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 4 MG
Iron, Fe: 1.54 MG
Sodium, Na: 61 MG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Fatty acids, total saturated: 12.765 G
SFA 10:0: 0.011 G
SFA 12:0: 0.021 G
SFA 14:0: 0.977 G
SFA 15:0: 0.125 G
SFA 16:0: 7.987 G
SFA 17:0: 0.298 G
SFA 18:0: 3.313 G
SFA 20:0: 0.024 G
SFA 22:0: 0.006 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 19.457 G
MUFA 14:1: 0.391 G
MUFA 16:1: 1.603 G
MUFA 18:1: 17.348 G
MUFA 18:1-11 t (18:1t n-7): 0.399 G
MUFA 20:1: 0.114 G
Fatty acids, total polyunsaturated: 1.333 G
PUFA 18:2: 1.166 G
PUFA 18:3: 0.101 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 1.302 G
Cholesterol: 68 MG
Tryptophan: 0.155 G
Threonine: 0.611 G
Isoleucine: 0.591 G
Leucine: 1.117 G
Lysine: 1.214 G
Methionine: 0.394 G
Cystine: 0.144 G
Phenylalanine: 0.526 G
Tyrosine: 0.479 G
Valine: 0.624 G
Arginine: 0.907 G
Histidine: 0.445 G
Alanine: 0.78 G
Aspartic acid: 1.242 G
Glutamic acid: 2.197 G
Glycine: 0.601 G
Proline: 0.555 G
Serine: 0.53 G
Hydroxyproline: 0.068 G
Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean and fat, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
Water: 54.63 G
Energy: 317 KCAL
Energy: 1327 kJ
Protein: 17.07 G
Total lipid (fat): 27.64 G
Ash: 0.78 G
Calcium, Ca: 4 MG
Iron, Fe: 1.68 MG
Sodium, Na: 52 MG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Fatty acids, total saturated: 10.329 G
SFA 10:0: 0.01 G
SFA 12:0: 0.017 G
SFA 14:0: 0.748 G
SFA 15:0: 0.115 G
SFA 16:0: 6.039 G
SFA 17:0: 0.326 G
SFA 18:0: 3.046 G
SFA 20:0: 0.021 G
SFA 22:0: 0.007 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 13.685 G
MUFA 14:1: 0.224 G
MUFA 16:1: 1.001 G
MUFA 18:1: 12.389 G
MUFA 18:1-11 t (18:1t n-7): 0.589 G
MUFA 20:1: 0.071 G
Fatty acids, total polyunsaturated: 0.763 G
PUFA 18:2: 0.647 G
PUFA 18:3: 0.059 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 1.361 G
Cholesterol: 76 MG
Tryptophan: 0.179 G
Threonine: 0.709 G
Isoleucine: 0.685 G
Leucine: 1.295 G
Lysine: 1.408 G
Methionine: 0.456 G
Cystine: 0.167 G
Phenylalanine: 0.61 G
Tyrosine: 0.555 G
Valine: 0.724 G
Arginine: 1.052 G
Histidine: 0.516 G
Alanine: 0.904 G
Aspartic acid: 1.441 G
Glutamic acid: 2.548 G
Glycine: 0.697 G
Proline: 0.644 G
Serine: 0.615 G
Hydroxyproline: 0.079 G
Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
Water: 46.27 G
Energy: 404 KCAL
Energy: 1690 kJ
Protein: 14.54 G
Total lipid (fat): 38.3 G
Ash: 0.61 G
Carbohydrate, by difference: 0.28 G
Calcium, Ca: 3 MG
Iron, Fe: 1.82 MG
Sodium, Na: 57 MG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 18 IU
Fatty acids, total saturated: 13.942 G
SFA 10:0: 0.011 G
SFA 12:0: 0.021 G
SFA 14:0: 1.056 G
SFA 15:0: 0.142 G
SFA 16:0: 8.647 G
SFA 17:0: 0.341 G
SFA 18:0: 3.687 G
SFA 20:0: 0.027 G
SFA 22:0: 0.007 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 19.576 G
MUFA 14:1: 0.393 G
MUFA 16:1: 1.499 G
MUFA 18:1: 17.568 G
MUFA 18:1-11 t (18:1t n-7): 0.505 G
MUFA 20:1: 0.116 G
Fatty acids, total polyunsaturated: 1.153 G
PUFA 18:2: 0.999 G
PUFA 18:3: 0.089 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 1.423 G
Cholesterol: 82 MG
Tryptophan: 0.152 G
Threonine: 0.599 G
Isoleucine: 0.579 G
Leucine: 1.095 G
Lysine: 1.19 G
Methionine: 0.386 G
Cystine: 0.141 G
Phenylalanine: 0.516 G
Tyrosine: 0.469 G
Valine: 0.612 G
Arginine: 0.89 G
Histidine: 0.436 G
Alanine: 0.765 G
Aspartic acid: 1.218 G
Glutamic acid: 2.154 G
Glycine: 0.589 G
Proline: 0.544 G
Serine: 0.52 G
Hydroxyproline: 0.067 G
Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean only, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
Water: 61.92 G
Energy: 234 KCAL
Energy: 978 kJ
Protein: 20.35 G
Total lipid (fat): 16.93 G
Ash: 0.91 G
Calcium, Ca: 4 MG
Iron, Fe: 1.89 MG
Sodium, Na: 58 MG
Fatty acids, total saturated: 6.536 G
SFA 10:0: 0.006 G
SFA 12:0: 0.011 G
SFA 14:0: 0.474 G
SFA 15:0: 0.068 G
SFA 16:0: 3.998 G
SFA 17:0: 0.193 G
SFA 18:0: 1.769 G
SFA 20:0: 0.011 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 8.451 G
MUFA 14:1: 0.143 G
MUFA 16:1: 0.67 G
MUFA 18:1: 7.6 G
MUFA 18:1 c: 6.945 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.523 G
PUFA 18:2: 0.434 G
PUFA 18:2 n-6 c,c: 0.349 G
PUFA 18:3: 0.034 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 18:3i: 0.018 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.758 G
Fatty acids, total trans-monoenoic: 0.655 G
TFA 18:1 t: 0.655 G
TFA 18:2 t not further defined: 0.085 G
Fatty acids, total trans-polyenoic: 0.103 G
Cholesterol: 72 MG
Tryptophan: 0.233 G
Threonine: 0.921 G
Isoleucine: 0.891 G
Leucine: 1.684 G
Lysine: 1.831 G
Methionine: 0.593 G
Cystine: 0.217 G
Phenylalanine: 0.793 G
Tyrosine: 0.722 G
Valine: 0.941 G
Arginine: 1.369 G
Histidine: 0.671 G
Alanine: 1.176 G
Aspartic acid: 1.874 G
Glutamic acid: 3.314 G
Glycine: 0.906 G
Proline: 0.838 G
Serine: 0.799 G
Hydroxyproline: 0.103 G
Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean only, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
RIB (MEAT CUT)
Water: 52.58 G
Energy: 330 KCAL
Energy: 1380 kJ
Protein: 17.61 G
Total lipid (fat): 28.61 G
Ash: 0.73 G
Carbohydrate, by difference: 0.46 G
Calcium, Ca: 4 MG
Iron, Fe: 2.14 MG
Sodium, Na: 65 MG
Fatty acids, total saturated: 11.123 G
SFA 10:0: 0.009 G
SFA 12:0: 0.017 G
SFA 14:0: 0.863 G
SFA 15:0: 0.107 G
SFA 16:0: 7.071 G
SFA 17:0: 0.256 G
SFA 18:0: 2.776 G
SFA 20:0: 0.019 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 14.343 G
MUFA 14:1: 0.294 G
MUFA 16:1: 1.135 G
MUFA 18:1: 12.842 G
MUFA 18:1 c: 12.098 G
MUFA 20:1: 0.073 G
Fatty acids, total polyunsaturated: 0.789 G
PUFA 18:2: 0.675 G
PUFA 18:2 n-6 c,c: 0.536 G
PUFA 18:3: 0.054 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 18:3i: 0.028 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.911 G
Fatty acids, total trans-monoenoic: 0.744 G
TFA 18:1 t: 0.744 G
TFA 18:2 t not further defined: 0.139 G
Fatty acids, total trans-polyenoic: 0.167 G
Cholesterol: 77 MG
Tryptophan: 0.202 G
Threonine: 0.798 G
Isoleucine: 0.771 G
Leucine: 1.458 G
Lysine: 1.585 G
Methionine: 0.514 G
Cystine: 0.187 G
Phenylalanine: 0.687 G
Tyrosine: 0.625 G
Valine: 0.815 G
Arginine: 1.184 G
Histidine: 0.581 G
Alanine: 1.018 G
Aspartic acid: 1.622 G
Glutamic acid: 2.868 G
Glycine: 0.784 G
Proline: 0.725 G
Serine: 0.692 G
Hydroxyproline: 0.089 G
Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 4/5, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 30.44 G
Energy: 594 KCAL
Energy: 2484 kJ
Protein: 6 G
Total lipid (fat): 63.3 G
Ash: 0.32 G
Calcium, Ca: 2 MG
Iron, Fe: 0.97 MG
Sodium, Na: 32 MG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 23.155 G
SFA 10:0: 0.02 G
SFA 12:0: 0.035 G
SFA 14:0: 1.649 G
SFA 15:0: 0.27 G
SFA 16:0: 12.894 G
SFA 17:0: 0.772 G
SFA 18:0: 7.438 G
SFA 20:0: 0.057 G
SFA 22:0: 0.012 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 30.887 G
MUFA 14:1: 0.48 G
MUFA 16:1: 2.053 G
MUFA 18:1: 28.174 G
MUFA 18:1 c: 25.262 G
MUFA 18:1-11 t (18:1t n-7): 2.579 G
MUFA 20:1: 0.181 G
Fatty acids, total polyunsaturated: 1.555 G
PUFA 18:2: 1.349 G
PUFA 18:2 n-6 c,c: 0.947 G
PUFA 18:3: 0.143 G
PUFA 18:3 n-3 c,c,c (ALA): 0.059 G
PUFA 18:3i: 0.084 G
PUFA 18:4: 0.007 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 3.398 G
Fatty acids, total trans-monoenoic: 2.912 G
TFA 18:1 t: 2.912 G
TFA 18:2 t not further defined: 0.402 G
Fatty acids, total trans-polyenoic: 0.486 G
Cholesterol: 95 MG
Beef, Australian, imported, Wagyu, seam fat, Aust. marble score 9, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 28.13 G
Energy: 627 KCAL
Energy: 2622 kJ
Protein: 5.16 G
Total lipid (fat): 67.33 G
Ash: 0.22 G
Calcium, Ca: 2 MG
Iron, Fe: 0.91 MG
Sodium, Na: 27 MG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 22.467 G
SFA 10:0: 0.016 G
SFA 12:0: 0.033 G
SFA 14:0: 1.597 G
SFA 15:0: 0.25 G
SFA 16:0: 13.31 G
SFA 17:0: 0.621 G
SFA 18:0: 6.566 G
SFA 20:0: 0.055 G
SFA 22:0: 0.012 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 35.158 G
MUFA 14:1: 0.675 G
MUFA 16:1: 2.405 G
MUFA 18:1: 31.829 G
MUFA 18:1 c: 29.371 G
MUFA 18:1-11 t (18:1t n-7): 2.094 G
MUFA 20:1: 0.249 G
Fatty acids, total polyunsaturated: 2.164 G
PUFA 18:2: 1.894 G
PUFA 18:2 n-6 c,c: 1.429 G
PUFA 18:3: 0.192 G
PUFA 18:3 n-3 c,c,c (ALA): 0.087 G
PUFA 18:3i: 0.105 G
PUFA 18:4: 0.007 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:3: 0.007 G
PUFA 20:4: 0.027 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.016 G
Fatty acids, total trans: 3.028 G
Fatty acids, total trans-monoenoic: 2.458 G
TFA 18:1 t: 2.458 G
TFA 18:2 t not further defined: 0.466 G
Fatty acids, total trans-polyenoic: 0.571 G
Cholesterol: 96 MG
BEEF, BACK RIBS
brand_owner: Beaver Street Fisheries Inc.
brand_name: MON/BA
gtin_upc: 90075391034616
ingredients: Beef ribs
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 241 KCAL
Protein: 18.75 G
Total lipid (fat): 17.86 G
Calcium, Ca: 9 MG
Iron, Fe: 1.79 MG
Potassium, K: 259 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 71 MG
BEEF, BACK RIBS
brand_owner: Beaver Street Fisheries Inc.
brand_name: MON/BA
gtin_upc: 90075391034616
ingredients: Beef ribs
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 241 KCAL
Protein: 18.75 G
Total lipid (fat): 17.86 G
Calcium, Ca: 9 MG
Iron, Fe: 1.79 MG
Potassium, K: 259 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 71 MG
BEEF, BACK RIBS
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391034616
ingredients: Beef ribs
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 241 KCAL
Protein: 18.75 G
Total lipid (fat): 17.86 G
Calcium, Ca: 9 MG
Iron, Fe: 1.79 MG
Potassium, K: 259 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 71 MG
BEEF, BACK RIBS
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391034616
ingredients: Beef ribs
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 18.75 G
Total lipid (fat): 17.86 G
Calcium, Ca: 9 MG
Iron, Fe: 1.79 MG
Potassium, K: 259 MG
Sodium, Na: 62 MG
Fatty acids, total saturated: 7.14 G
Cholesterol: 71 MG
Beef, bacon, cooked
Water: 26.2 G
Energy: 449 KCAL
Protein: 31.3 G
Total lipid (fat): 34.4 G
Carbohydrate, by difference: 1.4 G
Calcium, Ca: 9 MG
Iron, Fe: 3.14 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 236 MG
Potassium, K: 412 MG
Sodium, Na: 1500 MG
Zinc, Zn: 6.37 MG
Copper, Cu: 0.116 MG
Selenium, Se: 26.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 6.47 MG
Vitamin B-6: 0.31 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 119.2 MG
Vitamin B-12: 3.45 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 14.35 G
SFA 10:0: 0.13 G
SFA 12:0: 0.1 G
SFA 14:0: 1.22 G
SFA 16:0: 7.66 G
SFA 18:0: 4.48 G
Fatty acids, total monounsaturated: 16.85 G
MUFA 16:1: 2.27 G
MUFA 18:1: 14.58 G
Fatty acids, total polyunsaturated: 1.58 G
PUFA 18:2: 1.25 G
PUFA 18:3: 0.33 G
Cholesterol: 119 MG
Beef, bacon, reduced sodium, cooked
Water: 12.32 G
Energy: 541 KCAL
Protein: 37.04 G
Total lipid (fat): 41.78 G
Carbohydrate, by difference: 1.43 G
Calcium, Ca: 11 MG
Iron, Fe: 1.44 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 533 MG
Potassium, K: 565 MG
Sodium, Na: 1030 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.164 MG
Selenium, Se: 62 UG
Thiamin: 0.404 MG
Riboflavin: 0.264 MG
Niacin: 11.099 MG
Vitamin B-6: 0.349 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 123.2 MG
Vitamin B-12: 1.23 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 13.739 G
SFA 10:0: 0.005 G
SFA 14:0: 0.532 G
SFA 16:0: 8.732 G
SFA 18:0: 4.287 G
Fatty acids, total monounsaturated: 18.52 G
MUFA 16:1: 1.212 G
MUFA 18:1: 16.915 G
MUFA 20:1: 0.32 G
Fatty acids, total polyunsaturated: 4.548 G
PUFA 18:2: 4 G
PUFA 18:3: 0.2 G
PUFA 20:4: 0.154 G
Cholesterol: 110 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
brand_name: RED'S
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Calcium, Ca: 56 MG
Iron, Fe: 1.27 MG
Sodium, Na: 359 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
brand_name: RED'S
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Calcium, Ca: 56 MG
Iron, Fe: 1.27 MG
Sodium, Na: 359 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
brand_name: RED'S
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 5 oz/142 g
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Calcium, Ca: 56 MG
Iron, Fe: 1.27 MG
Sodium, Na: 359 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Calcium, Ca: 56 MG
Iron, Fe: 1.27 MG
Sodium, Na: 359 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Calcium, Ca: 56 MG
Iron, Fe: 1.27 MG
Sodium, Na: 359 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 141 IU
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEDDAR BURRITO, BEEF, BEAN & CHEDDAR
brand_owner: Red's All Natural, LLC
gtin_upc: 850416002248
ingredients: FILLING: PINTO BEANS, SEASONED GROUND BEEF CRUMBLE [BEEF, WATER, POTATO STARCH, SEASONING (GRANULATED ONION, SEA SALT, GARLIC POWDER, BLACK PEPPER, SPICES)], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)], TOMATO PASTE, CONTAINS 2% OR LESS OF ORGANIC APPLE CIDER VINEGAR, CHIPOTLE PEPPER, NON-GMO CORN STARCH, GARLIC POWDER, ONION POWDER, SEA SALT, SPICE. TORTILLA: UNBLEACHED WHEAT FLOUR, WATER, NON-GMO CANOLA OIL AND/OR SOYBEAN OIL, SUGAR, SEA SALT, YEAST.
serving_size: 142.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 211 KCAL
Protein: 9.15 G
Total lipid (fat): 7.04 G
Carbohydrate, by difference: 27.46 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.41 G
Sodium, Na: 359 MG
Fatty acids, total saturated: 2.46 G
Cholesterol: 18 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: EL MONTEREY
gtin_upc: 071007014338
ingredients: WATER, WHEAT FLOUR, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, BEANS, VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
household_serving_fulltext: 1 CHIMICHANGA
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: EL MONTEREY
gtin_upc: 071007014673
ingredients: WATER WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF BEANS VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
household_serving_fulltext: 1 CHIMICHANGA
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007014338
ingredients: WATER, WHEAT FLOUR, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, BEANS, VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007014338
ingredients: WATER, WHEAT FLOUR, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, BEANS, VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 38 oz/2.38 lbs
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007014673
ingredients: WATER WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF BEANS VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEAN & CHEESE FLAVOR CHIMICHANGAS, BEEF, BEAN & CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007014673
ingredients: WATER WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF BEANS VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), PASTEURIZED PROCESS CHEDDAR CHEESE PASTEURIZED PROCESS CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, MILKFAT, SODIUM HEXAMETAPHOSPHATE, SALT, VEGETABLE COLOR [ANNATTO AND PAPRIKA OLEORESIN]), CONTAINS 2% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), ISOLATED PEA PRODUCT, SPICES (WITH PAPRIKA), SALT, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULFITE), CHEESE FLAVOR (WITH SAFFLOWER OIL), FLAVOR, SAVORY FLAVOR (YEAST EXTRACT, WATER, LACTIC ACID, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, SALT, NATURAL FLAVORS).
serving_size: 108.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 30.4 oz/1.9 lbs
market_country: United States
Energy: 250 KCAL
Protein: 7.41 G
Total lipid (fat): 11.11 G
Carbohydrate, by difference: 29.63 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 37 MG
Iron, Fe: 2.5 MG
Sodium, Na: 306 MG
Vitamin A, IU: 185 IU
Fatty acids, total saturated: 3.7 G
Cholesterol: 9 MG
BEEF, BEANS, & CHEESE SAUCE WITH RED CHILES BURRITO
brand_owner: Don Miguel Mexican Foods, Inc.
brand_name: EL CHARRITO
gtin_upc: 027086816479
ingredients: BEEF & BEAN FILL (BEEF, COOKED BEANS [BEANS, WATER], WATER, MODIFIED FOOD STARCH, VINEGAR, CONTAINS 2% OR LESS OF: OATS, DEHYDRATED RED CHILE PEPPER, TOMATO PASTE, DEHYDRATED ONION, SALT, DEHYDRATED GARLIC, HYDROLYZED CORN GLUTEN, HYDROLYZED SOY PROTEIN, HYDROLYZED WHEAT GLUTEN, SPICES, SOY LECITHIN, GUAR GUM), TORTILLA (BLEACHED WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF: VITAL WHEAT GLUTEN, SALT, DOUGH CONDITIONER [INVERTED SUGAR, PROPYLENE GLYCOL, WATER, CELLULOSE GUM], BAKING POWDER [CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE], EMULSIFIERS [GUAR GUM, MONO & DIGLYCERIDES, RICE FLOUR], GUAR GUM, SODIUM METABISULFITE), CHEESE SAUCE (WATER, PASTEURIZED PROCESS CHEDDAR CHEESE FOOD [MILK, CULTURE, SALT, SODIUM CITRATE ENZYMES, APOCAROTENAL {COLOR}], MODIFIED FOOD STARCH, MALTODEXTRIN, CHEESE FLAVOR [WHEY, CHEDDAR CHEESE {MILK CHEESE CULTURES, SALT & ENZYMES}, BUTTER, BUTTERMILK SOLIDS, SALT, SODIUM PHOSPHATE, NATURAL FLAVOR, ARTIFICIAL COLOR, YELLOW 6], CONTAINS 2% OR LESS OF: VINEGAR, DEHYDRATED ONION, NONFAT DRY MILK, SALT, BUTTERMILK POWDER, SODIUM CASEINATE, MONO & DIGLYCERIDES, YEAST EXTRACT, CITRIC ACID, SODIUM STEAROYL LACTYLATE, SODIUM CITRATE, DIPOTASSIUM PHOSPHATE, STABILIZERS [GUAR GUM, XANTHAN GUM, CAROB BEAN GUM], CANOLA OIL, YELLOW 5, YELLOW 6, SWEET WHEY [MILK], BLUE CHEESE POWDER [BLUE CHEESE {CULTURED PASTEURIZED MILK, SALT, ENZYMES}, MALTODEXTRIN, NATURAL FLAVOR, DISODIUM PHOSPHATE]).
serving_size: 170.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 12 oz/340 g
market_country: United States
Energy: 253 KCAL
Protein: 8.24 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 31.76 G
Fiber, total dietary: 2.4 G
Sugars, Total: 0.59 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 471 MG
Vitamin C, total ascorbic acid: 0.7 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 15 MG
BEEF, BEANS, & CHEESE SAUCE WITH RED CHILES BURRITO
brand_owner: Don Miguel Mexican Foods, Inc.
brand_name: EL CHARRITO
gtin_upc: 027086816479
ingredients: BEEF & BEAN FILL (BEEF, COOKED BEANS [BEANS, WATER], WATER, MODIFIED FOOD STARCH, VINEGAR, CONTAINS 2% OR LESS OF: OATS, DEHYDRATED RED CHILE PEPPER, TOMATO PASTE, DEHYDRATED ONION, SALT, DEHYDRATED GARLIC, HYDROLYZED CORN GLUTEN, HYDROLYZED SOY PROTEIN, HYDROLYZED WHEAT GLUTEN, SPICES, SOY LECITHIN, GUAR GUM), TORTILLA (BLEACHED WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF: VITAL WHEAT GLUTEN, SALT, DOUGH CONDITIONER [INVERTED SUGAR, PROPYLENE GLYCOL, WATER, CELLULOSE GUM], BAKING POWDER [CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE], EMULSIFIERS [GUAR GUM, MONO & DIGLYCERIDES, RICE FLOUR], GUAR GUM, SODIUM METABISULFITE), CHEESE SAUCE (WATER, PASTEURIZED PROCESS CHEDDAR CHEESE FOOD [MILK, CULTURE, SALT, SODIUM CITRATE ENZYMES, APOCAROTENAL {COLOR}], MODIFIED FOOD STARCH, MALTODEXTRIN, CHEESE FLAVOR [WHEY, CHEDDAR CHEESE {MILK CHEESE CULTURES, SALT & ENZYMES}, BUTTER, BUTTERMILK SOLIDS, SALT, SODIUM PHOSPHATE, NATURAL FLAVOR, ARTIFICIAL COLOR, YELLOW 6], CONTAINS 2% OR LESS OF: VINEGAR, DEHYDRATED ONION, NONFAT DRY MILK, SALT, BUTTERMILK POWDER, SODIUM CASEINATE, MONO & DIGLYCERIDES, YEAST EXTRACT, CITRIC ACID, SODIUM STEAROYL LACTYLATE, SODIUM CITRATE, DIPOTASSIUM PHOSPHATE, STABILIZERS [GUAR GUM, XANTHAN GUM, CAROB BEAN GUM], CANOLA OIL, YELLOW 5, YELLOW 6, SWEET WHEY [MILK], BLUE CHEESE POWDER [BLUE CHEESE {CULTURED PASTEURIZED MILK, SALT, ENZYMES}, MALTODEXTRIN, NATURAL FLAVOR, DISODIUM PHOSPHATE]).
serving_size: 170.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 340 g
market_country: United States
Energy: 253 KCAL
Protein: 8.24 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 31.76 G
Fiber, total dietary: 2.4 G
Sugars, Total: 0.59 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 471 MG
Vitamin C, total ascorbic acid: 0.7 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 15 MG
BEEF, BEANS, & CHEESE SAUCE WITH RED CHILES BURRITO
brand_owner: EL CHARRITO
gtin_upc: 027086816479
ingredients: BEEF & BEAN FILL (BEEF, COOKED BEANS [BEANS, WATER], WATER, MODIFIED FOOD STARCH, VINEGAR, CONTAINS 2% OR LESS OF: OATS, DEHYDRATED RED CHILE PEPPER, TOMATO PASTE, DEHYDRATED ONION, SALT, DEHYDRATED GARLIC, HYDROLYZED CORN GLUTEN, HYDROLYZED SOY PROTEIN, HYDROLYZED WHEAT GLUTEN, SPICES, SOY LECITHIN, GUAR GUM), TORTILLA (BLEACHED WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF: VITAL WHEAT GLUTEN, SALT, DOUGH CONDITIONER [INVERTED SUGAR, PROPYLENE GLYCOL, WATER, CELLULOSE GUM], BAKING POWDER [CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE], EMULSIFIERS [GUAR GUM, MONO & DIGLYCERIDES, RICE FLOUR], GUAR GUM, SODIUM METABISULFITE), CHEESE SAUCE (WATER, PASTEURIZED PROCESS CHEDDAR CHEESE FOOD [MILK, CULTURE, SALT, SODIUM CITRATE ENZYMES, APOCAROTENAL {COLOR}], MODIFIED FOOD STARCH, MALTODEXTRIN, CHEESE FLAVOR [WHEY, CHEDDAR CHEESE {MILK CHEESE CULTURES, SALT & ENZYMES}, BUTTER, BUTTERMILK SOLIDS, SALT, SODIUM PHOSPHATE, NATURAL FLAVOR, ARTIFICIAL COLOR, YELLOW 6], CONTAINS 2% OR LESS OF: VINEGAR, DEHYDRATED ONION, NONFAT DRY MILK, SALT, BUTTERMILK POWDER, SODIUM CASEINATE, MONO & DIGLYCERIDES, YEAST EXTRACT, CITRIC ACID, SODIUM STEAROYL LACTYLATE, SODIUM CITRATE, DIPOTASSIUM PHOSPHATE, STABILIZERS [GUAR GUM, XANTHAN GUM, CAROB BEAN GUM], CANOLA OIL, YELLOW 5, YELLOW 6, SWEET WHEY [MILK], BLUE CHEESE POWDER [BLUE CHEESE {CULTURED PASTEURIZED MILK, SALT, ENZYMES}, MALTODEXTRIN, NATURAL FLAVOR, DISODIUM PHOSPHATE]).
serving_size: 170.0 g
household_serving_fulltext: 0.5 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 253 KCAL
Protein: 8.24 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 31.76 G
Fiber, total dietary: 2.4 G
Sugars, Total: 0.59 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 471 MG
Vitamin C, total ascorbic acid: 0.7 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 15 MG
BEEF, BLACK BEAN & THREE-CHEESE LOADED NACHO CHIMICHANGAS, BEEF, BLACK BEAN & THREE-CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007018343
ingredients: WATER ENRICHED WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANGUS BEEF VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLACK BEANS CONTAINS 2% OR LESS MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), SALT, GROUND CHILI PEPPER, SPICES, SAVORY FLAVOR (WITH YEAST EXTRACT, NATURAL FLAVOR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, LACTIC ACID, CALCIUM LACTATE, SALT), FLAVOR, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 136.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 228 KCAL
Protein: 8.82 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 28.68 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 74 MG
Iron, Fe: 1.99 MG
Sodium, Na: 243 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 221 IU
Fatty acids, total saturated: 2.94 G
Cholesterol: 15 MG
BEEF, BLACK BEAN & THREE-CHEESE LOADED NACHO CHIMICHANGAS, BEEF, BLACK BEAN & THREE-CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007018343
ingredients: WATER ENRICHED WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANGUS BEEF VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLACK BEANS CONTAINS 2% OR LESS MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), SALT, GROUND CHILI PEPPER, SPICES, SAVORY FLAVOR (WITH YEAST EXTRACT, NATURAL FLAVOR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, LACTIC ACID, CALCIUM LACTATE, SALT), FLAVOR, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 136.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 48 OZ/3 LBS
market_country: United States
Energy: 228 KCAL
Protein: 8.82 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 28.68 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 74 MG
Iron, Fe: 1.99 MG
Sodium, Na: 243 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 221 IU
Fatty acids, total saturated: 2.94 G
Cholesterol: 15 MG
BEEF, BLACK BEAN & THREE-CHEESE LOADED NACHO CHIMICHANGAS, BEEF, BLACK BEAN & THREE-CHEESE
brand_owner: Ruiz Food Products Inc
gtin_upc: 071007018343
ingredients: WATER ENRICHED WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANGUS BEEF VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLACK BEANS CONTAINS 2% OR LESS MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), SALT, GROUND CHILI PEPPER, SPICES, SAVORY FLAVOR (WITH YEAST EXTRACT, NATURAL FLAVOR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, LACTIC ACID, CALCIUM LACTATE, SALT), FLAVOR, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 136.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 228 KCAL
Protein: 8.82 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 28.68 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 74 MG
Iron, Fe: 1.99 MG
Sodium, Na: 243 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 221 IU
Fatty acids, total saturated: 2.94 G
Cholesterol: 15 MG
BEEF, BLACK BEAN & THREE-CHEESE LOADED NACHO CHIMICHANGAS, BEEF, BLACK BEAN & THREE-CHEESE
brand_owner: Ruiz Food Products Inc
gtin_upc: 071007018343
ingredients: WATER ENRICHED WHEAT FLOUR ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANGUS BEEF VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLACK BEANS CONTAINS 2% OR LESS MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), SALT, GROUND CHILI PEPPER, SPICES, SAVORY FLAVOR (WITH YEAST EXTRACT, NATURAL FLAVOR, SOY SAUCE (WHEAT, SOYBEANS, SALT), MALTODEXTRIN, LACTIC ACID, CALCIUM LACTATE, SALT), FLAVOR, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 136.0 g
household_serving_fulltext: 1 CHIMICHANGA
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 228 KCAL
Protein: 8.82 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 28.68 G
Fiber, total dietary: 1.5 G
Sodium, Na: 243 MG
Fatty acids, total saturated: 2.94 G
Cholesterol: 15 MG
BEEF, BLACK PEPPER
brand_owner: Land O'Frost, Inc.
brand_name: LAND O'FROST
gtin_upc: 051900807015
ingredients: BEEF, WATER, SALT. LESS THAN 2% OF FLAVORINGS, BLACK PEPPER, SUGAR, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE.
serving_size: 53.0 g
branded_food_category: Pepperoni, Salami & Cold Cuts
package_weight: 5 oz
market_country: United States
Energy: 113 KCAL
Protein: 18.87 G
Total lipid (fat): 2.83 G
Carbohydrate, by difference: 3.77 G
Calcium, Ca: 38 MG
Iron, Fe: 2.04 MG
Sodium, Na: 1189 MG
Fatty acids, total saturated: 0.94 G
Cholesterol: 47 MG
Beef, bologna, reduced sodium
SAUSAGE OR LUNCHEON MEAT (US CFR) This category includes a wide variety of products made from comminuted or chopped meat (skeletal and/or organ meat) that is usually salted and/or seasoned and often stuffed in an edible or inedible casing. Includes products such as pork sausage, pickle or pimiento loaf, meat spread and pate, and products made by binding meat chunks with gelatin or other binders, such as sectioned and formed ham, beef rolls, and headcheese. Excludes plain ground meat, meat loaf and products made by slicing intact muscle or other tissue, even if packaged and marketed like luncheon meat. Index all processes applied to the product at hand; examples: *FULLY HEAT TREATED*, *CURED FOR 2 MONTHS*, *SMOKED*, *FERMENTED*, *EMULSIFIED OR HOMOGENIZED*. Also consider *PARTICLE SIZE IN SOLID FORMED PRODUCTS* and *TYPEOF SAUSAGE CASING* in *Z. ADJUNCT CHARACTERISTICS OF FOOD*.
SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) includes: pastes, pts and terrines; sausage meat; dry, smoked sausages (rohwurst); fresh and lightly cooked sausages (bratwurst); cooked sausages (kochwurst); blood & blood products (e.g. haggis, black pudding); other meat products (e.g. galantine, brawn).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SMOKED OR SMOKE-FLAVORED Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT [J0120]*. Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia]
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SODIUM FOOD Food containing at least 25% less sodium per amount customarily consumed than the sodium content of a comparable food product. The comparable food may not be 'low sodium'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 54.8 G
Energy: 310 KCAL
Energy: 1299 kJ
Protein: 11.7 G
Total lipid (fat): 28.4 G
Ash: 3.1 G
Carbohydrate, by difference: 2 G
Calcium, Ca: 12 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 82 MG
Potassium, K: 155 MG
Sodium, Na: 682 MG
Zinc, Zn: 2 MG
Copper, Cu: 0.03 MG
Selenium, Se: 11.7 UG
Thiamin: 0.06 MG
Riboflavin: 0.13 MG
Niacin: 2.63 MG
Vitamin B-6: 0.18 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 44.3 MG
Betaine: 4.8 MG
Vitamin B-12: 1.41 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 28 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 11.676 G
SFA 10:0: 0.07 G
SFA 12:0: 0.04 G
SFA 14:0: 0.821 G
SFA 16:0: 6.559 G
SFA 18:0: 4.196 G
Fatty acids, total monounsaturated: 13.299 G
MUFA 16:1: 1.562 G
MUFA 18:1: 11.736 G
Fatty acids, total polyunsaturated: 1.051 G
PUFA 18:2: 0.811 G
PUFA 18:3: 0.24 G
Cholesterol: 56 MG
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.63 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 26.05 G
Total lipid (fat): 11.07 G
Ash: 1.05 G
Calcium, Ca: 19 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 323 MG
Sodium, Na: 53 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28 UG
Thiamin: 0.07 MG
Riboflavin: 0.126 MG
Niacin: 6.933 MG
Pantothenic acid: 0.514 MG
Vitamin B-6: 0.545 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.2 MG
Betaine: 13 MG
Vitamin B-12: 1.53 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
SFA 10:0: 0.005 G
SFA 12:0: 0.015 G
SFA 14:0: 0.247 G
SFA 16:0: 2.586 G
SFA 18:0: 1.218 G
MUFA 16:1: 0.353 G
MUFA 18:1: 5.125 G
MUFA 20:1: 0.003 G
PUFA 18:2: 0.272 G
PUFA 18:3: 0.051 G
PUFA 20:4: 0.04 G
Cholesterol: 83 MG
Tryptophan: 0.171 G
Threonine: 1.041 G
Isoleucine: 1.185 G
Leucine: 2.072 G
Lysine: 2.201 G
Methionine: 0.678 G
Cystine: 0.336 G
Phenylalanine: 1.029 G
Tyrosine: 0.83 G
Valine: 1.292 G
Arginine: 1.684 G
Histidine: 0.831 G
Alanine: 1.584 G
Aspartic acid: 2.373 G
Glutamic acid: 3.911 G
Glycine: 1.586 G
Proline: 1.242 G
Serine: 1.026 G
Hydroxyproline: 0.274 G
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.08 G
Energy: 165 KCAL
Energy: 692 kJ
Protein: 20.64 G
Total lipid (fat): 8.55 G
Ash: 1.03 G
Calcium, Ca: 25 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 317 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 23.1 UG
Thiamin: 0.064 MG
Riboflavin: 0.1 MG
Niacin: 6.087 MG
Pantothenic acid: 0.594 MG
Vitamin B-6: 0.563 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.2 MG
Betaine: 12.7 MG
Vitamin B-12: 1.06 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.14 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.206 G
SFA 16:0: 1.969 G
SFA 18:0: 0.954 G
Fatty acids, total monounsaturated: 4.246 G
MUFA 16:1: 0.325 G
MUFA 18:1: 3.918 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.394 G
PUFA 18:2: 0.303 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.039 G
Cholesterol: 66 MG
Tryptophan: 0.136 G
Threonine: 0.825 G
Isoleucine: 0.939 G
Leucine: 1.642 G
Lysine: 1.745 G
Methionine: 0.538 G
Cystine: 0.266 G
Phenylalanine: 0.815 G
Tyrosine: 0.658 G
Valine: 1.024 G
Arginine: 1.335 G
Histidine: 0.659 G
Alanine: 1.255 G
Aspartic acid: 1.88 G
Glutamic acid: 3.099 G
Glycine: 1.257 G
Proline: 0.984 G
Serine: 0.813 G
Hydroxyproline: 0.217 G
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.82 G
Energy: 221 KCAL
Energy: 925 kJ
Protein: 25.66 G
Total lipid (fat): 12.36 G
Ash: 1.03 G
Calcium, Ca: 17 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 189 MG
Potassium, K: 308 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.52 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 27.3 UG
Thiamin: 0.064 MG
Riboflavin: 0.113 MG
Niacin: 6.959 MG
Pantothenic acid: 0.505 MG
Vitamin B-6: 0.511 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 97.7 MG
Betaine: 12.8 MG
Vitamin B-12: 1.69 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 4.546 G
SFA 10:0: 0.006 G
SFA 12:0: 0.017 G
SFA 14:0: 0.276 G
SFA 16:0: 2.888 G
SFA 18:0: 1.36 G
Fatty acids, total monounsaturated: 6.121 G
MUFA 16:1: 0.394 G
MUFA 18:1: 5.723 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.406 G
PUFA 18:2: 0.304 G
PUFA 18:3: 0.057 G
PUFA 20:4: 0.045 G
Cholesterol: 85 MG
Tryptophan: 0.169 G
Threonine: 1.025 G
Isoleucine: 1.167 G
Leucine: 2.041 G
Lysine: 2.169 G
Methionine: 0.668 G
Cystine: 0.331 G
Phenylalanine: 1.014 G
Tyrosine: 0.818 G
Valine: 1.273 G
Arginine: 1.659 G
Histidine: 0.819 G
Alanine: 1.56 G
Aspartic acid: 2.337 G
Glutamic acid: 3.852 G
Glycine: 1.562 G
Proline: 1.223 G
Serine: 1.011 G
Hydroxyproline: 0.27 G
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.37 G
Energy: 174 KCAL
Energy: 728 kJ
Protein: 20.64 G
Total lipid (fat): 9.51 G
Ash: 1 G
Calcium, Ca: 25 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 183 MG
Potassium, K: 313 MG
Sodium, Na: 51 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 22.1 UG
Thiamin: 0.055 MG
Riboflavin: 0.087 MG
Niacin: 6.658 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.556 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.2 MG
Betaine: 12.7 MG
Vitamin B-12: 1.15 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.493 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.23 G
SFA 16:0: 2.19 G
SFA 18:0: 1.061 G
Fatty acids, total monounsaturated: 4.724 G
MUFA 16:1: 0.362 G
MUFA 18:1: 4.359 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.438 G
PUFA 18:2: 0.337 G
PUFA 18:3: 0.058 G
PUFA 20:4: 0.043 G
Cholesterol: 68 MG
Tryptophan: 0.136 G
Threonine: 0.825 G
Isoleucine: 0.939 G
Leucine: 1.642 G
Lysine: 1.745 G
Methionine: 0.538 G
Cystine: 0.266 G
Phenylalanine: 0.815 G
Tyrosine: 0.658 G
Valine: 1.024 G
Arginine: 1.335 G
Histidine: 0.659 G
Alanine: 1.255 G
Aspartic acid: 1.88 G
Glutamic acid: 3.099 G
Glycine: 1.257 G
Proline: 0.984 G
Serine: 0.813 G
Hydroxyproline: 0.217 G
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.45 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 26.44 G
Total lipid (fat): 9.78 G
Ash: 1.06 G
Calcium, Ca: 21 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 212 MG
Potassium, K: 338 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.7 UG
Thiamin: 0.077 MG
Riboflavin: 0.138 MG
Niacin: 6.906 MG
Pantothenic acid: 0.522 MG
Vitamin B-6: 0.579 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.7 MG
Betaine: 13.2 MG
Vitamin B-12: 1.37 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.595 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.218 G
SFA 16:0: 2.284 G
SFA 18:0: 1.075 G
Fatty acids, total monounsaturated: 4.841 G
MUFA 16:1: 0.312 G
MUFA 18:1: 4.527 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.321 G
PUFA 18:2: 0.241 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.035 G
Cholesterol: 81 MG
Tryptophan: 0.174 G
Threonine: 1.056 G
Isoleucine: 1.203 G
Leucine: 2.103 G
Lysine: 2.234 G
Methionine: 0.688 G
Cystine: 0.341 G
Phenylalanine: 1.044 G
Tyrosine: 0.842 G
Valine: 1.312 G
Arginine: 1.71 G
Histidine: 0.844 G
Alanine: 1.607 G
Aspartic acid: 2.408 G
Glutamic acid: 3.969 G
Glycine: 1.61 G
Proline: 1.26 G
Serine: 1.041 G
Hydroxyproline: 0.278 G
Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.73 G
Energy: 157 KCAL
Energy: 659 kJ
Protein: 20.64 G
Total lipid (fat): 7.68 G
Ash: 1.06 G
Calcium, Ca: 24 MG
Iron, Fe: 1.51 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 194 MG
Potassium, K: 321 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 24.1 UG
Thiamin: 0.074 MG
Riboflavin: 0.112 MG
Niacin: 5.516 MG
Pantothenic acid: 0.585 MG
Vitamin B-6: 0.57 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 86.2 MG
Betaine: 12.7 MG
Vitamin B-12: 0.98 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.822 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.185 G
SFA 16:0: 1.769 G
SFA 18:0: 0.857 G
Fatty acids, total monounsaturated: 3.816 G
MUFA 16:1: 0.293 G
MUFA 18:1: 3.521 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.354 G
PUFA 18:2: 0.272 G
PUFA 18:3: 0.047 G
PUFA 20:4: 0.035 G
Cholesterol: 65 MG
Tryptophan: 0.136 G
Threonine: 0.825 G
Isoleucine: 0.939 G
Leucine: 1.642 G
Lysine: 1.744 G
Methionine: 0.538 G
Cystine: 0.266 G
Phenylalanine: 0.815 G
Tyrosine: 0.658 G
Valine: 1.024 G
Arginine: 1.335 G
Histidine: 0.659 G
Alanine: 1.255 G
Aspartic acid: 1.88 G
Glutamic acid: 3.099 G
Glycine: 1.257 G
Proline: 0.984 G
Serine: 0.813 G
Hydroxyproline: 0.217 G
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.41 G
Energy: 142 KCAL
Energy: 592 kJ
Protein: 21.26 G
Total lipid (fat): 5.63 G
Ash: 1.06 G
Calcium, Ca: 23 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 333 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 25.9 UG
Thiamin: 0.065 MG
Riboflavin: 0.107 MG
Niacin: 6.585 MG
Pantothenic acid: 0.629 MG
Vitamin B-6: 0.595 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 88.8 MG
Betaine: 13.1 MG
Vitamin B-12: 1.04 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.729 G
SFA 14:0: 0.107 G
SFA 16:0: 1.095 G
SFA 18:0: 0.527 G
Fatty acids, total monounsaturated: 2.47 G
MUFA 16:1: 0.167 G
MUFA 18:1: 2.303 G
Fatty acids, total polyunsaturated: 0.234 G
PUFA 18:2: 0.187 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.027 G
Cholesterol: 61 MG
Tryptophan: 0.14 G
Threonine: 0.849 G
Isoleucine: 0.967 G
Leucine: 1.691 G
Lysine: 1.797 G
Methionine: 0.554 G
Cystine: 0.274 G
Phenylalanine: 0.84 G
Tyrosine: 0.677 G
Valine: 1.055 G
Arginine: 1.375 G
Histidine: 0.678 G
Alanine: 1.292 G
Aspartic acid: 1.936 G
Glutamic acid: 3.191 G
Glycine: 1.294 G
Proline: 1.013 G
Serine: 0.837 G
Hydroxyproline: 0.223 G
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.79 G
Energy: 193 KCAL
Energy: 807 kJ
Protein: 26.34 G
Total lipid (fat): 9.73 G
Ash: 1.06 G
Calcium, Ca: 15 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 324 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.9 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 29.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.135 MG
Niacin: 7.77 MG
Pantothenic acid: 0.517 MG
Vitamin B-6: 0.548 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 100.3 MG
Betaine: 13.2 MG
Vitamin B-12: 1.64 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.527 G
SFA 12:0: 0.01 G
SFA 14:0: 0.202 G
SFA 16:0: 2.247 G
SFA 18:0: 1.068 G
Fatty acids, total monounsaturated: 4.907 G
MUFA 16:1: 0.292 G
MUFA 18:1: 4.615 G
Fatty acids, total polyunsaturated: 0.312 G
PUFA 18:2: 0.242 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.04 G
Cholesterol: 80 MG
Tryptophan: 0.173 G
Threonine: 1.052 G
Isoleucine: 1.198 G
Leucine: 2.095 G
Lysine: 2.226 G
Methionine: 0.686 G
Cystine: 0.34 G
Phenylalanine: 1.04 G
Tyrosine: 0.839 G
Valine: 1.307 G
Arginine: 1.703 G
Histidine: 0.84 G
Alanine: 1.601 G
Aspartic acid: 2.399 G
Glutamic acid: 3.954 G
Glycine: 1.604 G
Proline: 1.255 G
Serine: 1.037 G
Hydroxyproline: 0.277 G
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.33 G
Energy: 154 KCAL
Energy: 645 kJ
Protein: 21.17 G
Total lipid (fat): 7.06 G
Ash: 1.02 G
Calcium, Ca: 27 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 323 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.92 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.1 UG
Thiamin: 0.059 MG
Riboflavin: 0.104 MG
Niacin: 7.17 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.581 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 88.4 MG
Betaine: 13 MG
Vitamin B-12: 1.15 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.132 G
SFA 14:0: 0.132 G
SFA 16:0: 1.35 G
SFA 18:0: 0.65 G
Fatty acids, total monounsaturated: 3.045 G
MUFA 16:1: 0.206 G
MUFA 18:1: 2.84 G
Fatty acids, total polyunsaturated: 0.288 G
PUFA 18:2: 0.23 G
PUFA 18:3: 0.025 G
PUFA 20:4: 0.033 G
Cholesterol: 64 MG
Tryptophan: 0.139 G
Threonine: 0.846 G
Isoleucine: 0.963 G
Leucine: 1.684 G
Lysine: 1.789 G
Methionine: 0.551 G
Cystine: 0.273 G
Phenylalanine: 0.836 G
Tyrosine: 0.675 G
Valine: 1.05 G
Arginine: 1.369 G
Histidine: 0.676 G
Alanine: 1.287 G
Aspartic acid: 1.929 G
Glutamic acid: 3.179 G
Glycine: 1.289 G
Proline: 1.009 G
Serine: 0.834 G
Hydroxyproline: 0.222 G
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.55 G
Energy: 179 KCAL
Energy: 748 kJ
Protein: 27.17 G
Total lipid (fat): 6.95 G
Ash: 1.09 G
Calcium, Ca: 20 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 359 MG
Sodium, Na: 58 MG
Zinc, Zn: 5 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 34.1 UG
Thiamin: 0.078 MG
Riboflavin: 0.144 MG
Niacin: 7.939 MG
Pantothenic acid: 0.535 MG
Vitamin B-6: 0.6 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 103.5 MG
Betaine: 13.6 MG
Vitamin B-12: 1.3 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.517 G
SFA 12:0: 0.007 G
SFA 14:0: 0.144 G
SFA 16:0: 1.604 G
SFA 18:0: 0.762 G
Fatty acids, total monounsaturated: 3.502 G
MUFA 16:1: 0.209 G
MUFA 18:1: 3.294 G
Fatty acids, total polyunsaturated: 0.223 G
PUFA 18:2: 0.173 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.029 G
Cholesterol: 76 MG
Tryptophan: 0.179 G
Threonine: 1.085 G
Isoleucine: 1.236 G
Leucine: 2.161 G
Lysine: 2.296 G
Methionine: 0.707 G
Cystine: 0.351 G
Phenylalanine: 1.073 G
Tyrosine: 0.866 G
Valine: 1.348 G
Arginine: 1.757 G
Histidine: 0.867 G
Alanine: 1.652 G
Aspartic acid: 2.475 G
Glutamic acid: 4.078 G
Glycine: 1.654 G
Proline: 1.295 G
Serine: 1.07 G
Hydroxyproline: 0.285 G
Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.48 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 21.34 G
Total lipid (fat): 4.21 G
Ash: 1.1 G
Calcium, Ca: 22 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 344 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 29.7 UG
Thiamin: 0.072 MG
Riboflavin: 0.115 MG
Niacin: 6.201 MG
Pantothenic acid: 0.627 MG
Vitamin B-6: 0.602 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 89.2 MG
Betaine: 13.1 MG
Vitamin B-12: 0.9 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.5 G
SFA 14:0: 0.093 G
SFA 16:0: 0.95 G
SFA 18:0: 0.458 G
Fatty acids, total monounsaturated: 2.144 G
MUFA 16:1: 0.145 G
MUFA 18:1: 1.999 G
Fatty acids, total polyunsaturated: 0.203 G
PUFA 18:2: 0.162 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.023 G
Cholesterol: 59 MG
Tryptophan: 0.14 G
Threonine: 0.853 G
Isoleucine: 0.971 G
Leucine: 1.698 G
Lysine: 1.804 G
Methionine: 0.556 G
Cystine: 0.275 G
Phenylalanine: 0.843 G
Tyrosine: 0.68 G
Valine: 1.059 G
Arginine: 1.38 G
Histidine: 0.681 G
Alanine: 1.298 G
Aspartic acid: 1.944 G
Glutamic acid: 3.204 G
Glycine: 1.3 G
Proline: 1.018 G
Serine: 0.841 G
Hydroxyproline: 0.224 G
Beef, brisket, flat half, boneless separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.7 G
Energy: 132 KCAL
Energy: 552 kJ
Protein: 21.47 G
Total lipid (fat): 5.11 G
Ash: 1.03 G
Calcium, Ca: 13 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 362 MG
Sodium, Na: 83 MG
Zinc, Zn: 5.21 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 24.6 UG
Thiamin: 0.075 MG
Riboflavin: 0.165 MG
Niacin: 6.353 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.622 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.7 MG
Betaine: 12.5 MG
Vitamin B-12: 1.81 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.844 G
SFA 14:0: 0.125 G
SFA 16:0: 1.113 G
SFA 17:0: 0.05 G
SFA 18:0: 0.551 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.728 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.237 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.393 G
MUFA 18:1 c: 2.19 G
MUFA 18:1-11 t (18:1t n-7): 0.135 G
Fatty acids, total polyunsaturated: 0.253 G
PUFA 18:2: 0.211 G
PUFA 18:2 n-6 c,c: 0.194 G
PUFA 18:2 CLAs: 0.017 G
PUFA 20:4: 0.042 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.202 G
Fatty acids, total trans-monoenoic: 0.202 G
TFA 18:1 t: 0.202 G
Cholesterol: 67 MG
Tryptophan: 0.246 G
Threonine: 0.972 G
Isoleucine: 0.94 G
Leucine: 1.777 G
Lysine: 1.931 G
Methionine: 0.626 G
Cystine: 0.228 G
Phenylalanine: 0.837 G
Tyrosine: 0.761 G
Valine: 0.993 G
Arginine: 1.444 G
Histidine: 0.708 G
Alanine: 1.241 G
Aspartic acid: 1.976 G
Glutamic acid: 3.496 G
Glycine: 0.956 G
Proline: 0.884 G
Serine: 0.843 G
Hydroxyproline: 0.108 G
Beef, brisket, flat half, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.89 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 20.32 G
Total lipid (fat): 9.29 G
Ash: 0.98 G
Calcium, Ca: 13 MG
Iron, Fe: 2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 210 MG
Potassium, K: 344 MG
Sodium, Na: 80 MG
Zinc, Zn: 4.98 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 23.1 UG
Thiamin: 0.075 MG
Riboflavin: 0.154 MG
Niacin: 6.019 MG
Pantothenic acid: 0.689 MG
Vitamin B-6: 0.59 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 59.9 MG
Betaine: 12.2 MG
Vitamin B-12: 1.76 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.592 G
SFA 14:0: 0.259 G
SFA 16:0: 2.02 G
SFA 17:0: 0.1 G
SFA 18:0: 1.204 G
SFA 20:0: 0.003 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 4.586 G
MUFA 14:1: 0.065 G
MUFA 16:1: 0.343 G
MUFA 16:1 c: 0.343 G
MUFA 17:1: 0.084 G
MUFA 18:1: 4.081 G
MUFA 18:1 c: 3.58 G
MUFA 18:1-11 t (18:1t n-7): 0.177 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.393 G
PUFA 18:2: 0.338 G
PUFA 18:2 n-6 c,c: 0.298 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.501 G
Fatty acids, total trans-monoenoic: 0.501 G
TFA 18:1 t: 0.501 G
Cholesterol: 67 MG
Tryptophan: 0.229 G
Threonine: 0.894 G
Isoleucine: 0.864 G
Leucine: 1.634 G
Lysine: 1.777 G
Methionine: 0.577 G
Cystine: 0.213 G
Phenylalanine: 0.773 G
Tyrosine: 0.701 G
Valine: 0.918 G
Arginine: 1.338 G
Histidine: 0.658 G
Alanine: 1.159 G
Aspartic acid: 1.822 G
Glutamic acid: 3.213 G
Glycine: 0.927 G
Proline: 0.835 G
Serine: 0.78 G
Hydroxyproline: 0.139 G
Beef, brisket, flat half, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
BRISKET
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.47 G
Energy: 169 KCAL
Energy: 708 kJ
Protein: 20.15 G
Total lipid (fat): 9.86 G
Ash: 0.96 G
Calcium, Ca: 13 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 212 MG
Potassium, K: 349 MG
Sodium, Na: 79 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.6 UG
Thiamin: 0.07 MG
Riboflavin: 0.154 MG
Niacin: 6.115 MG
Pantothenic acid: 0.647 MG
Vitamin B-6: 0.586 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 61.3 MG
Betaine: 13.4 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.704 G
SFA 14:0: 0.267 G
SFA 16:0: 2.1 G
SFA 17:0: 0.102 G
SFA 18:0: 1.225 G
SFA 20:0: 0.003 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 4.772 G
MUFA 14:1: 0.071 G
MUFA 16:1: 0.37 G
MUFA 16:1 c: 0.37 G
MUFA 17:1: 0.088 G
MUFA 18:1: 4.231 G
MUFA 18:1 c: 3.728 G
MUFA 18:1-11 t (18:1t n-7): 0.179 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.398 G
PUFA 18:2: 0.342 G
PUFA 18:2 n-6 c,c: 0.302 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.043 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.503 G
Fatty acids, total trans-monoenoic: 0.503 G
TFA 18:1 t: 0.503 G
Cholesterol: 67 MG
Tryptophan: 0.227 G
Threonine: 0.887 G
Isoleucine: 0.857 G
Leucine: 1.621 G
Lysine: 1.762 G
Methionine: 0.572 G
Cystine: 0.212 G
Phenylalanine: 0.767 G
Tyrosine: 0.695 G
Valine: 0.911 G
Arginine: 1.327 G
Histidine: 0.653 G
Alanine: 1.149 G
Aspartic acid: 1.807 G
Glutamic acid: 3.187 G
Glycine: 0.919 G
Proline: 0.828 G
Serine: 0.774 G
Hydroxyproline: 0.138 G
Beef, brisket, flat half, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
BRISKET
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.52 G
Energy: 158 KCAL
Energy: 662 kJ
Protein: 20.57 G
Total lipid (fat): 8.45 G
Ash: 1.01 G
Calcium, Ca: 12 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 206 MG
Potassium, K: 336 MG
Sodium, Na: 82 MG
Zinc, Zn: 5.05 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 25.4 UG
Thiamin: 0.079 MG
Riboflavin: 0.154 MG
Niacin: 5.875 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.597 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 58.6 MG
Betaine: 10.9 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.424 G
SFA 14:0: 0.245 G
SFA 16:0: 1.899 G
SFA 17:0: 0.098 G
SFA 18:0: 1.173 G
SFA 20:0: 0.003 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 4.307 G
MUFA 14:1: 0.057 G
MUFA 16:1: 0.304 G
MUFA 16:1 c: 0.304 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.855 G
MUFA 18:1 c: 3.358 G
MUFA 18:1-11 t (18:1t n-7): 0.174 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.384 G
PUFA 18:2: 0.331 G
PUFA 18:2 n-6 c,c: 0.292 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.497 G
Fatty acids, total trans-monoenoic: 0.497 G
TFA 18:1 t: 0.497 G
Cholesterol: 69 MG
Tryptophan: 0.232 G
Threonine: 0.905 G
Isoleucine: 0.875 G
Leucine: 1.655 G
Lysine: 1.799 G
Methionine: 0.584 G
Cystine: 0.216 G
Phenylalanine: 0.783 G
Tyrosine: 0.709 G
Valine: 0.93 G
Arginine: 1.354 G
Histidine: 0.667 G
Alanine: 1.173 G
Aspartic acid: 1.845 G
Glutamic acid: 3.254 G
Glycine: 0.938 G
Proline: 0.845 G
Serine: 0.79 G
Hydroxyproline: 0.141 G
Beef, brisket, flat half, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
BRISKET
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.21 G
Energy: 137 KCAL
Energy: 573 kJ
Protein: 21.28 G
Total lipid (fat): 5.75 G
Ash: 1 G
Calcium, Ca: 13 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 224 MG
Potassium, K: 367 MG
Sodium, Na: 82 MG
Zinc, Zn: 5.15 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 22.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.165 MG
Niacin: 6.452 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.617 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65.1 MG
Betaine: 13.9 MG
Vitamin B-12: 1.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.993 G
SFA 14:0: 0.137 G
SFA 16:0: 1.214 G
SFA 17:0: 0.052 G
SFA 18:0: 0.583 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.96 G
MUFA 14:1: 0.048 G
MUFA 16:1: 0.268 G
MUFA 17:1: 0.061 G
MUFA 18:1: 2.583 G
MUFA 18:1 c: 2.373 G
MUFA 18:1-11 t (18:1t n-7): 0.138 G
Fatty acids, total polyunsaturated: 0.262 G
PUFA 18:2: 0.218 G
PUFA 18:2 n-6 c,c: 0.2 G
PUFA 18:2 CLAs: 0.018 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.21 G
Fatty acids, total trans-monoenoic: 0.21 G
TFA 18:1 t: 0.21 G
Cholesterol: 67 MG
Tryptophan: 0.244 G
Threonine: 0.964 G
Isoleucine: 0.932 G
Leucine: 1.762 G
Lysine: 1.915 G
Methionine: 0.621 G
Cystine: 0.227 G
Phenylalanine: 0.83 G
Tyrosine: 0.755 G
Valine: 0.984 G
Arginine: 1.431 G
Histidine: 0.702 G
Alanine: 1.23 G
Aspartic acid: 1.959 G
Glutamic acid: 3.466 G
Glycine: 0.948 G
Proline: 0.876 G
Serine: 0.836 G
Hydroxyproline: 0.107 G
Beef, brisket, flat half, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
BRISKET
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.43 G
Energy: 124 KCAL
Energy: 520 kJ
Protein: 21.74 G
Total lipid (fat): 4.14 G
Ash: 1.07 G
Calcium, Ca: 13 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 218 MG
Potassium, K: 353 MG
Sodium, Na: 85 MG
Zinc, Zn: 5.3 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 27.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.165 MG
Niacin: 6.205 MG
Pantothenic acid: 0.77 MG
Vitamin B-6: 0.63 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 62.2 MG
Betaine: 11.1 MG
Vitamin B-12: 1.95 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.58 G
SFA 14:0: 0.105 G
SFA 16:0: 0.936 G
SFA 17:0: 0.045 G
SFA 18:0: 0.489 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.3 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.185 G
MUFA 17:1: 0.048 G
MUFA 18:1: 2.036 G
MUFA 18:1 c: 1.851 G
MUFA 18:1-11 t (18:1t n-7): 0.131 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.192 G
PUFA 18:2 n-6 c,c: 0.176 G
PUFA 18:2 CLAs: 0.015 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 18:1 t: 0.185 G
Cholesterol: 69 MG
Tryptophan: 0.249 G
Threonine: 0.985 G
Isoleucine: 0.952 G
Leucine: 1.8 G
Lysine: 1.956 G
Methionine: 0.634 G
Cystine: 0.231 G
Phenylalanine: 0.848 G
Tyrosine: 0.771 G
Valine: 1.006 G
Arginine: 1.462 G
Histidine: 0.717 G
Alanine: 1.257 G
Aspartic acid: 2.002 G
Glutamic acid: 3.541 G
Glycine: 0.968 G
Proline: 0.895 G
Serine: 0.854 G
Hydroxyproline: 0.11 G
Beef, brisket, flat half, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.9 G
Energy: 213 KCAL
Energy: 890 kJ
Protein: 32.9 G
Total lipid (fat): 8.01 G
Ash: 1.03 G
Calcium, Ca: 19 MG
Iron, Fe: 2.76 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 200 MG
Potassium, K: 264 MG
Sodium, Na: 54 MG
Zinc, Zn: 7.61 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 30.9 UG
Thiamin: 0.067 MG
Riboflavin: 0.195 MG
Niacin: 4.667 MG
Pantothenic acid: 0.649 MG
Vitamin B-6: 0.322 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 125.3 MG
Betaine: 16.5 MG
Vitamin B-12: 2.43 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.152 G
SFA 10:0: 0.02 G
SFA 12:0: 0.018 G
SFA 14:0: 0.249 G
SFA 16:0: 1.924 G
SFA 18:0: 0.942 G
Fatty acids, total monounsaturated: 3.444 G
MUFA 16:1: 0.327 G
MUFA 18:1: 3.103 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.296 G
PUFA 18:2: 0.202 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.014 G
Cholesterol: 92 MG
Tryptophan: 0.216 G
Threonine: 1.314 G
Isoleucine: 1.497 G
Leucine: 2.617 G
Lysine: 2.78 G
Methionine: 0.857 G
Cystine: 0.425 G
Phenylalanine: 1.3 G
Tyrosine: 1.048 G
Valine: 1.632 G
Arginine: 2.127 G
Histidine: 1.05 G
Alanine: 2 G
Aspartic acid: 2.997 G
Glutamic acid: 4.939 G
Glycine: 2.003 G
Proline: 1.568 G
Serine: 1.296 G
Hydroxyproline: 0.346 G
Beef, brisket, flat half, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.42 G
Energy: 221 KCAL
Energy: 924 kJ
Protein: 32.21 G
Total lipid (fat): 9.24 G
Ash: 1.09 G
Calcium, Ca: 17 MG
Iron, Fe: 2.75 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 191 MG
Potassium, K: 254 MG
Sodium, Na: 52 MG
Zinc, Zn: 7.23 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 29.3 UG
Thiamin: 0.061 MG
Riboflavin: 0.206 MG
Niacin: 4.496 MG
Pantothenic acid: 0.634 MG
Vitamin B-6: 0.313 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 122.7 MG
Betaine: 16.1 MG
Vitamin B-12: 2.62 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.638 G
SFA 10:0: 0.023 G
SFA 12:0: 0.02 G
SFA 14:0: 0.287 G
SFA 16:0: 2.221 G
SFA 18:0: 1.087 G
Fatty acids, total monounsaturated: 3.975 G
MUFA 16:1: 0.377 G
MUFA 18:1: 3.582 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.341 G
PUFA 18:2: 0.234 G
PUFA 18:3: 0.092 G
PUFA 20:4: 0.016 G
Cholesterol: 92 MG
Tryptophan: 0.212 G
Threonine: 1.287 G
Isoleucine: 1.465 G
Leucine: 2.562 G
Lysine: 2.722 G
Methionine: 0.839 G
Cystine: 0.416 G
Phenylalanine: 1.272 G
Tyrosine: 1.026 G
Valine: 1.598 G
Arginine: 2.083 G
Histidine: 1.028 G
Alanine: 1.958 G
Aspartic acid: 2.934 G
Glutamic acid: 4.836 G
Glycine: 1.961 G
Proline: 1.536 G
Serine: 1.269 G
Hydroxyproline: 0.338 G
Beef, brisket, flat half, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.38 G
Energy: 205 KCAL
Energy: 856 kJ
Protein: 33.59 G
Total lipid (fat): 6.77 G
Ash: 0.98 G
Calcium, Ca: 20 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 208 MG
Potassium, K: 275 MG
Sodium, Na: 57 MG
Zinc, Zn: 8.01 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.5 UG
Thiamin: 0.063 MG
Riboflavin: 0.158 MG
Niacin: 4.175 MG
Pantothenic acid: 0.572 MG
Vitamin B-6: 0.285 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 127.9 MG
Betaine: 16.8 MG
Vitamin B-12: 1.92 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.666 G
SFA 10:0: 0.017 G
SFA 12:0: 0.015 G
SFA 14:0: 0.211 G
SFA 16:0: 1.628 G
SFA 18:0: 0.797 G
Fatty acids, total monounsaturated: 2.913 G
MUFA 16:1: 0.277 G
MUFA 18:1: 2.625 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.25 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.068 G
PUFA 20:4: 0.012 G
Cholesterol: 93 MG
Tryptophan: 0.221 G
Threonine: 1.342 G
Isoleucine: 1.528 G
Leucine: 2.672 G
Lysine: 2.839 G
Methionine: 0.875 G
Cystine: 0.433 G
Phenylalanine: 1.327 G
Tyrosine: 1.07 G
Valine: 1.666 G
Arginine: 2.172 G
Histidine: 1.072 G
Alanine: 2.042 G
Aspartic acid: 3.06 G
Glutamic acid: 5.043 G
Glycine: 2.045 G
Proline: 1.601 G
Serine: 1.323 G
Hydroxyproline: 0.353 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.48 G
Energy: 289 KCAL
Energy: 1210 kJ
Protein: 28.82 G
Total lipid (fat): 18.42 G
Ash: 0.94 G
Calcium, Ca: 16 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 175 MG
Potassium, K: 232 MG
Sodium, Na: 48 MG
Zinc, Zn: 6.69 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 27.1 UG
Thiamin: 0.059 MG
Riboflavin: 0.171 MG
Niacin: 4.087 MG
Pantothenic acid: 0.568 MG
Vitamin B-6: 0.282 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 109.8 MG
Betaine: 14.4 MG
Vitamin B-12: 2.12 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.305 G
SFA 10:0: 0.052 G
SFA 12:0: 0.048 G
SFA 14:0: 0.584 G
SFA 16:0: 4.477 G
SFA 18:0: 2.144 G
Fatty acids, total monounsaturated: 7.934 G
MUFA 16:1: 0.77 G
MUFA 18:1: 7.134 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.681 G
PUFA 18:2: 0.458 G
PUFA 18:3: 0.201 G
PUFA 20:4: 0.022 G
Cholesterol: 106 MG
Tryptophan: 0.181 G
Threonine: 1.101 G
Isoleucine: 1.253 G
Leucine: 2.192 G
Lysine: 2.328 G
Methionine: 0.717 G
Cystine: 0.356 G
Phenylalanine: 1.088 G
Tyrosine: 0.878 G
Valine: 1.367 G
Arginine: 1.781 G
Histidine: 0.879 G
Alanine: 1.675 G
Aspartic acid: 2.509 G
Glutamic acid: 4.136 G
Glycine: 1.678 G
Proline: 1.313 G
Serine: 1.085 G
Hydroxyproline: 0.289 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.07 G
Energy: 277 KCAL
Energy: 1158 kJ
Protein: 17.94 G
Total lipid (fat): 22.18 G
Ash: 0.81 G
Calcium, Ca: 16 MG
Iron, Fe: 1.59 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 165 MG
Potassium, K: 276 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.32 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 19.4 UG
Thiamin: 0.065 MG
Riboflavin: 0.13 MG
Niacin: 4.041 MG
Pantothenic acid: 0.516 MG
Vitamin B-6: 0.425 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 74.9 MG
Betaine: 11 MG
Vitamin B-12: 1.54 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 8.951 G
SFA 10:0: 0.071 G
SFA 12:0: 0.048 G
SFA 14:0: 0.701 G
SFA 16:0: 5.389 G
SFA 18:0: 2.742 G
Fatty acids, total monounsaturated: 9.498 G
MUFA 16:1: 1.082 G
MUFA 18:1: 8.385 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.844 G
PUFA 18:2: 0.543 G
PUFA 18:3: 0.265 G
PUFA 20:4: 0.036 G
Cholesterol: 92 MG
Tryptophan: 0.127 G
Threonine: 0.769 G
Isoleucine: 0.876 G
Leucine: 1.531 G
Lysine: 1.627 G
Methionine: 0.501 G
Cystine: 0.248 G
Phenylalanine: 0.76 G
Tyrosine: 0.613 G
Valine: 0.955 G
Arginine: 1.245 G
Histidine: 0.614 G
Alanine: 1.17 G
Aspartic acid: 1.753 G
Glutamic acid: 2.89 G
Glycine: 1.172 G
Proline: 0.918 G
Serine: 0.758 G
Hydroxyproline: 0.202 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.58 G
Energy: 298 KCAL
Energy: 1247 kJ
Protein: 28.66 G
Total lipid (fat): 19.47 G
Ash: 0.95 G
Calcium, Ca: 16 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 171 MG
Potassium, K: 227 MG
Sodium, Na: 46 MG
Zinc, Zn: 6.47 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 26.2 UG
Thiamin: 0.054 MG
Riboflavin: 0.183 MG
Niacin: 4.001 MG
Pantothenic acid: 0.564 MG
Vitamin B-6: 0.278 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 109.2 MG
Betaine: 14.3 MG
Vitamin B-12: 2.33 UG
Vitamin E (alpha-tocopherol): 0.52 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 8.219 G
SFA 10:0: 0.551 G
SFA 12:0: 0.051 G
SFA 14:0: 0.618 G
SFA 16:0: 4.733 G
SFA 18:0: 2.266 G
Fatty acids, total monounsaturated: 8.388 G
MUFA 16:1: 0.814 G
MUFA 18:1: 7.542 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.72 G
PUFA 18:2: 0.484 G
PUFA 18:3: 0.212 G
PUFA 20:4: 0.024 G
Cholesterol: 107 MG
Tryptophan: 0.188 G
Threonine: 1.145 G
Isoleucine: 1.304 G
Leucine: 2.28 G
Lysine: 2.422 G
Methionine: 0.746 G
Cystine: 0.37 G
Phenylalanine: 1.132 G
Tyrosine: 0.913 G
Valine: 1.422 G
Arginine: 1.853 G
Histidine: 0.915 G
Alanine: 1.742 G
Aspartic acid: 2.611 G
Glutamic acid: 4.303 G
Glycine: 1.745 G
Proline: 1.366 G
Serine: 1.129 G
Hydroxyproline: 0.301 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.8 G
Energy: 278 KCAL
Energy: 1162 kJ
Protein: 18.12 G
Total lipid (fat): 22.15 G
Ash: 0.82 G
Carbohydrate, by difference: 0.12 G
Calcium, Ca: 15 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 166 MG
Potassium, K: 281 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.42 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.3 UG
Thiamin: 0.06 MG
Riboflavin: 0.135 MG
Niacin: 4.098 MG
Pantothenic acid: 0.529 MG
Vitamin B-6: 0.403 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 75.7 MG
Betaine: 11.1 MG
Vitamin B-12: 1.69 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 8.939 G
SFA 10:0: 0.071 G
SFA 12:0: 0.047 G
SFA 14:0: 0.7 G
SFA 16:0: 5.382 G
SFA 18:0: 2.738 G
Fatty acids, total monounsaturated: 9.485 G
MUFA 16:1: 1.08 G
MUFA 18:1: 8.374 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.843 G
PUFA 18:2: 0.542 G
PUFA 18:3: 0.265 G
PUFA 20:4: 0.036 G
Cholesterol: 91 MG
Tryptophan: 0.119 G
Threonine: 0.724 G
Isoleucine: 0.824 G
Leucine: 1.441 G
Lysine: 1.531 G
Methionine: 0.472 G
Cystine: 0.234 G
Phenylalanine: 0.716 G
Tyrosine: 0.577 G
Valine: 0.899 G
Arginine: 1.172 G
Histidine: 0.578 G
Alanine: 1.101 G
Aspartic acid: 1.65 G
Glutamic acid: 2.72 G
Glycine: 1.103 G
Proline: 0.864 G
Serine: 0.714 G
Hydroxyproline: 0.19 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.39 G
Energy: 280 KCAL
Energy: 1173 kJ
Protein: 28.97 G
Total lipid (fat): 17.37 G
Ash: 0.93 G
Calcium, Ca: 17 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 180 MG
Potassium, K: 237 MG
Sodium, Na: 49 MG
Zinc, Zn: 6.92 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.1 UG
Fluoride, F: 22.4 UG
Thiamin: 0.063 MG
Riboflavin: 0.158 MG
Niacin: 4.175 MG
Pantothenic acid: 0.572 MG
Vitamin B-6: 0.285 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 110.3 MG
Betaine: 14.5 MG
Vitamin B-12: 1.92 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 6.888 G
SFA 10:0: 0.049 G
SFA 12:0: 0.046 G
SFA 14:0: 0.551 G
SFA 16:0: 4.221 G
SFA 18:0: 2.021 G
Fatty acids, total monounsaturated: 7.481 G
MUFA 16:1: 0.726 G
MUFA 18:1: 6.727 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.642 G
PUFA 18:2: 0.432 G
PUFA 18:3: 0.189 G
PUFA 20:4: 0.021 G
Cholesterol: 107 MG
Tryptophan: 0.19 G
Threonine: 1.157 G
Isoleucine: 1.318 G
Leucine: 2.304 G
Lysine: 2.448 G
Methionine: 0.754 G
Cystine: 0.374 G
Phenylalanine: 1.144 G
Tyrosine: 0.923 G
Valine: 1.437 G
Arginine: 1.873 G
Histidine: 0.925 G
Alanine: 1.761 G
Aspartic acid: 2.639 G
Glutamic acid: 4.349 G
Glycine: 1.764 G
Proline: 1.381 G
Serine: 1.141 G
Hydroxyproline: 0.304 G
Beef, brisket, flat half, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.34 G
Energy: 276 KCAL
Energy: 1156 kJ
Protein: 17.77 G
Total lipid (fat): 22.21 G
Ash: 0.8 G
Calcium, Ca: 17 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 164 MG
Potassium, K: 271 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.23 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.124 MG
Niacin: 3.984 MG
Pantothenic acid: 0.503 MG
Vitamin B-6: 0.446 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 74.2 MG
Betaine: 10.9 MG
Vitamin B-12: 1.38 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 8.963 G
SFA 10:0: 0.071 G
SFA 12:0: 0.048 G
SFA 14:0: 0.702 G
SFA 16:0: 5.396 G
SFA 18:0: 2.746 G
Fatty acids, total monounsaturated: 9.511 G
MUFA 16:1: 1.083 G
MUFA 18:1: 8.396 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.845 G
PUFA 18:2: 0.544 G
PUFA 18:3: 0.266 G
PUFA 20:4: 0.036 G
Cholesterol: 94 MG
Tryptophan: 0.117 G
Threonine: 0.71 G
Isoleucine: 0.808 G
Leucine: 1.413 G
Lysine: 1.502 G
Methionine: 0.463 G
Cystine: 0.229 G
Phenylalanine: 0.702 G
Tyrosine: 0.566 G
Valine: 0.881 G
Arginine: 1.149 G
Histidine: 0.567 G
Alanine: 1.08 G
Aspartic acid: 1.618 G
Glutamic acid: 2.667 G
Glycine: 1.082 G
Proline: 0.847 G
Serine: 0.7 G
Hydroxyproline: 0.187 G
Beef, brisket, flat half, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.55 G
Energy: 205 KCAL
Energy: 858 kJ
Protein: 33.26 G
Total lipid (fat): 6.99 G
Ash: 1.04 G
Calcium, Ca: 16 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 205 MG
Potassium, K: 267 MG
Sodium, Na: 54 MG
Zinc, Zn: 8 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34 UG
Thiamin: 0.067 MG
Riboflavin: 0.208 MG
Niacin: 4.84 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.318 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 126.7 MG
Betaine: 16.6 MG
Vitamin B-12: 2.42 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.647 G
SFA 10:0: 0.003 G
SFA 12:0: 0.007 G
SFA 14:0: 0.197 G
SFA 16:0: 1.56 G
SFA 18:0: 0.88 G
Fatty acids, total monounsaturated: 2.978 G
MUFA 16:1: 0.248 G
MUFA 18:1: 2.728 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.244 G
PUFA 18:2: 0.201 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.027 G
Cholesterol: 100 MG
Tryptophan: 0.219 G
Threonine: 1.329 G
Isoleucine: 1.513 G
Leucine: 2.646 G
Lysine: 2.811 G
Methionine: 0.866 G
Cystine: 0.429 G
Phenylalanine: 1.314 G
Tyrosine: 1.06 G
Valine: 1.65 G
Arginine: 2.151 G
Histidine: 1.061 G
Alanine: 2.022 G
Aspartic acid: 3.029 G
Glutamic acid: 4.993 G
Glycine: 2.025 G
Proline: 1.586 G
Serine: 1.31 G
Hydroxyproline: 0.349 G
Beef, brisket, flat half, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.18 G
Energy: 212 KCAL
Energy: 887 kJ
Protein: 32.62 G
Total lipid (fat): 8.07 G
Ash: 1.1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 198 MG
Potassium, K: 256 MG
Sodium, Na: 52 MG
Zinc, Zn: 7.61 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.3 UG
Thiamin: 0.065 MG
Riboflavin: 0.217 MG
Niacin: 4.926 MG
Pantothenic acid: 0.641 MG
Vitamin B-6: 0.323 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 124.2 MG
Betaine: 16.3 MG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.053 G
SFA 10:0: 0.004 G
SFA 12:0: 0.008 G
SFA 14:0: 0.228 G
SFA 16:0: 1.799 G
SFA 18:0: 1.015 G
Fatty acids, total monounsaturated: 3.436 G
MUFA 16:1: 0.286 G
MUFA 18:1: 3.146 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.282 G
PUFA 18:2: 0.232 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.031 G
Cholesterol: 99 MG
Tryptophan: 0.214 G
Threonine: 1.303 G
Isoleucine: 1.484 G
Leucine: 2.595 G
Lysine: 2.757 G
Methionine: 0.849 G
Cystine: 0.421 G
Phenylalanine: 1.288 G
Tyrosine: 1.039 G
Valine: 1.618 G
Arginine: 2.109 G
Histidine: 1.041 G
Alanine: 1.983 G
Aspartic acid: 2.971 G
Glutamic acid: 4.897 G
Glycine: 1.986 G
Proline: 1.555 G
Serine: 1.285 G
Hydroxyproline: 0.343 G
Beef, brisket, flat half, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.92 G
Energy: 198 KCAL
Energy: 829 kJ
Protein: 33.9 G
Total lipid (fat): 5.92 G
Ash: 0.98 G
Calcium, Ca: 17 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 214 MG
Potassium, K: 279 MG
Sodium, Na: 56 MG
Zinc, Zn: 8.38 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 39.2 UG
Thiamin: 0.072 MG
Riboflavin: 0.208 MG
Niacin: 4.906 MG
Pantothenic acid: 0.668 MG
Vitamin B-6: 0.314 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 129.1 MG
Betaine: 17 MG
Vitamin B-12: 2.28 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.241 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.167 G
SFA 16:0: 1.32 G
SFA 18:0: 0.745 G
Fatty acids, total monounsaturated: 2.521 G
MUFA 16:1: 0.21 G
MUFA 18:1: 2.309 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.207 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.023 G
Cholesterol: 102 MG
Tryptophan: 0.223 G
Threonine: 1.354 G
Isoleucine: 1.542 G
Leucine: 2.697 G
Lysine: 2.865 G
Methionine: 0.883 G
Cystine: 0.437 G
Phenylalanine: 1.339 G
Tyrosine: 1.08 G
Valine: 1.682 G
Arginine: 2.192 G
Histidine: 1.082 G
Alanine: 2.061 G
Aspartic acid: 3.088 G
Glutamic acid: 5.089 G
Glycine: 2.064 G
Proline: 1.616 G
Serine: 1.335 G
Hydroxyproline: 0.356 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.61 G
Energy: 196 KCAL
Energy: 819 kJ
Protein: 33.15 G
Total lipid (fat): 6 G
Ash: 1.06 G
Calcium, Ca: 16 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 204 MG
Potassium, K: 266 MG
Sodium, Na: 54 MG
Zinc, Zn: 7.98 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34 UG
Thiamin: 0.067 MG
Riboflavin: 0.208 MG
Niacin: 4.825 MG
Pantothenic acid: 0.652 MG
Vitamin B-6: 0.317 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 126.3 MG
Betaine: 16.6 MG
Vitamin B-12: 2.42 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 2.274 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.171 G
SFA 16:0: 1.34 G
SFA 18:0: 0.754 G
Fatty acids, total monounsaturated: 2.554 G
MUFA 16:1: 0.213 G
MUFA 18:1: 2.338 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.207 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.022 G
Cholesterol: 97 MG
Tryptophan: 0.218 G
Threonine: 1.324 G
Isoleucine: 1.508 G
Leucine: 2.637 G
Lysine: 2.802 G
Methionine: 0.863 G
Cystine: 0.428 G
Phenylalanine: 1.31 G
Tyrosine: 1.056 G
Valine: 1.645 G
Arginine: 2.144 G
Histidine: 1.058 G
Alanine: 2.016 G
Aspartic acid: 3.02 G
Glutamic acid: 4.977 G
Glycine: 2.019 G
Proline: 1.581 G
Serine: 1.306 G
Hydroxyproline: 0.348 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.76 G
Energy: 127 KCAL
Energy: 530 kJ
Protein: 21.57 G
Total lipid (fat): 3.84 G
Ash: 1.01 G
Calcium, Ca: 16 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 336 MG
Sodium, Na: 74 MG
Zinc, Zn: 5.52 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.1 UG
Thiamin: 0.079 MG
Riboflavin: 0.156 MG
Niacin: 4.947 MG
Pantothenic acid: 0.638 MG
Vitamin B-6: 0.519 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 90.1 MG
Betaine: 13.2 MG
Vitamin B-12: 1.84 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.425 G
SFA 12:0: 0.003 G
SFA 14:0: 0.101 G
SFA 16:0: 0.853 G
SFA 18:0: 0.469 G
Fatty acids, total monounsaturated: 1.611 G
MUFA 16:1: 0.14 G
MUFA 18:1: 1.468 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.166 G
PUFA 18:2: 0.133 G
PUFA 18:3: 0.013 G
PUFA 20:4: 0.02 G
Cholesterol: 65 MG
Tryptophan: 0.142 G
Threonine: 0.862 G
Isoleucine: 0.981 G
Leucine: 1.716 G
Lysine: 1.823 G
Methionine: 0.562 G
Cystine: 0.278 G
Phenylalanine: 0.852 G
Tyrosine: 0.687 G
Valine: 1.07 G
Arginine: 1.395 G
Histidine: 0.688 G
Alanine: 1.311 G
Aspartic acid: 1.965 G
Glutamic acid: 3.238 G
Glycine: 1.313 G
Proline: 1.028 G
Serine: 0.85 G
Hydroxyproline: 0.227 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.82 G
Energy: 203 KCAL
Energy: 848 kJ
Protein: 33.13 G
Total lipid (fat): 6.79 G
Ash: 1.07 G
Calcium, Ca: 14 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 261 MG
Sodium, Na: 53 MG
Zinc, Zn: 7.76 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 32.9 UG
Thiamin: 0.066 MG
Riboflavin: 0.221 MG
Niacin: 5.003 MG
Pantothenic acid: 0.651 MG
Vitamin B-6: 0.328 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 126.2 MG
Betaine: 16.6 MG
Vitamin B-12: 2.57 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 2.572 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.194 G
SFA 16:0: 1.516 G
SFA 18:0: 0.853 G
Fatty acids, total monounsaturated: 2.889 G
MUFA 16:1: 0.241 G
MUFA 18:1: 2.645 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.235 G
PUFA 18:2: 0.194 G
PUFA 18:3: 0.016 G
PUFA 20:4: 0.025 G
Cholesterol: 97 MG
Tryptophan: 0.218 G
Threonine: 1.323 G
Isoleucine: 1.507 G
Leucine: 2.635 G
Lysine: 2.8 G
Methionine: 0.863 G
Cystine: 0.428 G
Phenylalanine: 1.309 G
Tyrosine: 1.056 G
Valine: 1.644 G
Arginine: 2.142 G
Histidine: 1.057 G
Alanine: 2.014 G
Aspartic acid: 3.018 G
Glutamic acid: 4.974 G
Glycine: 2.017 G
Proline: 1.579 G
Serine: 1.305 G
Hydroxyproline: 0.348 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.27 G
Energy: 129 KCAL
Energy: 541 kJ
Protein: 21.69 G
Total lipid (fat): 4.06 G
Ash: 1.01 G
Calcium, Ca: 15 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 335 MG
Sodium, Na: 75 MG
Zinc, Zn: 5.53 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 24.7 UG
Thiamin: 0.076 MG
Riboflavin: 0.166 MG
Niacin: 5.158 MG
Pantothenic acid: 0.646 MG
Vitamin B-6: 0.483 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 90.6 MG
Betaine: 13.3 MG
Vitamin B-12: 2.09 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.508 G
SFA 12:0: 0.003 G
SFA 14:0: 0.107 G
SFA 16:0: 0.902 G
SFA 18:0: 0.496 G
Fatty acids, total monounsaturated: 1.705 G
MUFA 16:1: 0.148 G
MUFA 18:1: 1.553 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.176 G
PUFA 18:2: 0.141 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.021 G
Cholesterol: 65 MG
Tryptophan: 0.143 G
Threonine: 0.866 G
Isoleucine: 0.987 G
Leucine: 1.725 G
Lysine: 1.833 G
Methionine: 0.565 G
Cystine: 0.28 G
Phenylalanine: 0.857 G
Tyrosine: 0.691 G
Valine: 1.076 G
Arginine: 1.403 G
Histidine: 0.692 G
Alanine: 1.319 G
Aspartic acid: 1.976 G
Glutamic acid: 3.256 G
Glycine: 1.321 G
Proline: 1.034 G
Serine: 0.854 G
Hydroxyproline: 0.228 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.39 G
Energy: 189 KCAL
Energy: 789 kJ
Protein: 33.18 G
Total lipid (fat): 5.21 G
Ash: 1.05 G
Calcium, Ca: 17 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 209 MG
Potassium, K: 273 MG
Sodium, Na: 55 MG
Zinc, Zn: 8.19 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 38.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.204 MG
Niacin: 4.801 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.308 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 126.4 MG
Betaine: 16.6 MG
Vitamin B-12: 2.24 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.973 G
SFA 10:0: 0.002 G
SFA 12:0: 0.005 G
SFA 14:0: 0.148 G
SFA 16:0: 1.163 G
SFA 18:0: 0.654 G
Fatty acids, total monounsaturated: 2.216 G
MUFA 16:1: 0.185 G
MUFA 18:1: 2.029 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.18 G
PUFA 18:2: 0.148 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.019 G
Cholesterol: 98 MG
Tryptophan: 0.218 G
Threonine: 1.325 G
Isoleucine: 1.509 G
Leucine: 2.639 G
Lysine: 2.804 G
Methionine: 0.864 G
Cystine: 0.428 G
Phenylalanine: 1.31 G
Tyrosine: 1.057 G
Valine: 1.646 G
Arginine: 2.145 G
Histidine: 1.059 G
Alanine: 2.017 G
Aspartic acid: 3.022 G
Glutamic acid: 4.981 G
Glycine: 2.02 G
Proline: 1.582 G
Serine: 1.307 G
Hydroxyproline: 0.349 G
Beef, brisket, flat half, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 74.26 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 21.45 G
Total lipid (fat): 3.61 G
Ash: 1 G
Calcium, Ca: 18 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 200 MG
Potassium, K: 333 MG
Sodium, Na: 76 MG
Zinc, Zn: 5.57 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 27.1 UG
Thiamin: 0.082 MG
Riboflavin: 0.14 MG
Niacin: 4.731 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.536 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 89.6 MG
Betaine: 13.2 MG
Vitamin B-12: 1.71 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.34 G
SFA 12:0: 0.003 G
SFA 14:0: 0.095 G
SFA 16:0: 0.802 G
SFA 18:0: 0.441 G
Fatty acids, total monounsaturated: 1.514 G
MUFA 16:1: 0.132 G
MUFA 18:1: 1.38 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.156 G
PUFA 18:2: 0.125 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.018 G
Cholesterol: 66 MG
Tryptophan: 0.141 G
Threonine: 0.857 G
Isoleucine: 0.976 G
Leucine: 1.706 G
Lysine: 1.813 G
Methionine: 0.559 G
Cystine: 0.277 G
Phenylalanine: 0.847 G
Tyrosine: 0.684 G
Valine: 1.064 G
Arginine: 1.387 G
Histidine: 0.685 G
Alanine: 1.304 G
Aspartic acid: 1.954 G
Glutamic acid: 3.22 G
Glycine: 1.306 G
Proline: 1.023 G
Serine: 0.845 G
Hydroxyproline: 0.225 G
Beef, brisket, point half, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 46.05 G
Energy: 358 KCAL
Energy: 1498 kJ
Protein: 23.53 G
Total lipid (fat): 28.5 G
Ash: 0.84 G
Calcium, Ca: 8 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 187 MG
Potassium, K: 233 MG
Sodium, Na: 68 MG
Zinc, Zn: 5.83 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.19 MG
Niacin: 3.04 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.24 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 89.6 MG
Betaine: 11.8 MG
Vitamin B-12: 2.33 UG
Fatty acids, total saturated: 11.24 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.95 G
SFA 16:0: 6.98 G
SFA 18:0: 3.16 G
Fatty acids, total monounsaturated: 12.7 G
MUFA 16:1: 1.29 G
MUFA 18:1: 11.35 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.96 G
PUFA 18:2: 0.64 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.03 G
Cholesterol: 92 MG
Tryptophan: 0.263 G
Threonine: 1.028 G
Isoleucine: 1.058 G
Leucine: 1.859 G
Lysine: 1.957 G
Methionine: 0.602 G
Cystine: 0.263 G
Phenylalanine: 0.918 G
Tyrosine: 0.79 G
Valine: 1.144 G
Arginine: 1.487 G
Histidine: 0.806 G
Alanine: 1.419 G
Aspartic acid: 2.149 G
Glutamic acid: 3.535 G
Glycine: 1.284 G
Proline: 1.039 G
Serine: 0.9 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org