Tone Yuen Tong

169490

Beef, brisket, point 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 48.3 G
Energy: 349 KCAL
Energy: 1460 kJ
Protein: 24.4 G
Total lipid (fat): 27.17 G
Ash: 0.87 G
Calcium, Ca: 8 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 194 MG
Potassium, K: 241 MG
Sodium, Na: 69 MG
Zinc, Zn: 6.13 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 21.7 UG
Thiamin: 0.06 MG
Riboflavin: 0.2 MG
Niacin: 3.14 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.25 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 92.9 MG
Betaine: 12.2 MG
Vitamin B-12: 2.38 UG
Fatty acids, total saturated: 10.64 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.9 G
SFA 16:0: 6.6 G
SFA 18:0: 3.01 G
Fatty acids, total monounsaturated: 12.21 G
MUFA 16:1: 1.24 G
MUFA 18:1: 10.92 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.61 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.03 G
Cholesterol: 92 MG
Tryptophan: 0.273 G
Threonine: 1.066 G
Isoleucine: 1.097 G
Leucine: 1.928 G
Lysine: 2.03 G
Methionine: 0.625 G
Cystine: 0.273 G
Phenylalanine: 0.952 G
Tyrosine: 0.82 G
Valine: 1.187 G
Arginine: 1.542 G
Histidine: 0.835 G
Alanine: 1.472 G
Aspartic acid: 2.229 G
Glutamic acid: 3.665 G
Glycine: 1.331 G
Proline: 1.077 G
Serine: 0.933 G

169489

Beef, brisket, point 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 59.96 G
Energy: 267 KCAL
Energy: 1117 kJ
Protein: 17.65 G
Total lipid (fat): 20.98 G
Ash: 0.82 G
Carbohydrate, by difference: 0.59 G
Calcium, Ca: 6 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 166 MG
Potassium, K: 264 MG
Sodium, Na: 72 MG
Zinc, Zn: 4.24 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 15.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.15 MG
Niacin: 3.12 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.36 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 73.7 MG
Betaine: 10.8 MG
Vitamin B-12: 2.24 UG
Fatty acids, total saturated: 8.42 G
SFA 10:0: 0.07 G
SFA 12:0: 0.05 G
SFA 14:0: 0.7 G
SFA 16:0: 5.15 G
SFA 18:0: 2.45 G
Fatty acids, total monounsaturated: 9.53 G
MUFA 16:1: 1.12 G
MUFA 18:1: 8.38 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.69 G
PUFA 18:2: 0.44 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.02 G
Cholesterol: 71 MG
Tryptophan: 0.198 G
Threonine: 0.771 G
Isoleucine: 0.794 G
Leucine: 1.395 G
Lysine: 1.469 G
Methionine: 0.452 G
Cystine: 0.198 G
Phenylalanine: 0.689 G
Tyrosine: 0.593 G
Valine: 0.859 G
Arginine: 1.116 G
Histidine: 0.604 G
Alanine: 1.065 G
Aspartic acid: 1.613 G
Glutamic acid: 2.652 G
Glycine: 0.963 G
Proline: 0.78 G
Serine: 0.675 G

170212

Beef, brisket, point 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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 NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.7 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 28.05 G
Total lipid (fat): 13.8 G
Ash: 0.98 G
Calcium, Ca: 6 MG
Iron, Fe: 2.79 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 226 MG
Potassium, K: 273 MG
Sodium, Na: 77 MG
Zinc, Zn: 7.39 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 23.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.23 MG
Niacin: 3.57 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.28 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 106.8 MG
Betaine: 14 MG
Vitamin B-12: 2.58 UG
Fatty acids, total saturated: 5.18 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.45 G
SFA 16:0: 3.19 G
SFA 18:0: 1.51 G
Fatty acids, total monounsaturated: 6.46 G
MUFA 16:1: 0.64 G
MUFA 18:1: 5.8 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.36 G
PUFA 18:2: 0.3 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.03 G
Cholesterol: 91 MG
Tryptophan: 0.314 G
Threonine: 1.225 G
Isoleucine: 1.261 G
Leucine: 2.217 G
Lysine: 2.334 G
Methionine: 0.718 G
Cystine: 0.314 G
Phenylalanine: 1.095 G
Tyrosine: 0.942 G
Valine: 1.364 G
Arginine: 1.773 G
Histidine: 0.96 G
Alanine: 1.692 G
Aspartic acid: 2.563 G
Glutamic acid: 4.214 G
Glycine: 1.53 G
Proline: 1.239 G
Serine: 1.073 G

170611

Beef, brisket, whole, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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: 51.54 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 26.79 G
Total lipid (fat): 19.52 G
Ash: 0.95 G
Calcium, Ca: 7 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 216 MG
Potassium, K: 259 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.96 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 23.3 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.2 MG
Niacin: 3.37 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.27 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 102 MG
Betaine: 13.4 MG
Vitamin B-12: 2.45 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.53 G
SFA 10:0: 0.05 G
SFA 12:0: 0.04 G
SFA 14:0: 0.63 G
SFA 16:0: 4.68 G
SFA 18:0: 2.13 G
Fatty acids, total monounsaturated: 8.68 G
MUFA 16:1: 0.88 G
MUFA 18:1: 7.77 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.67 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 93 MG
Tryptophan: 0.176 G
Threonine: 1.07 G
Isoleucine: 1.219 G
Leucine: 2.131 G
Lysine: 2.264 G
Methionine: 0.698 G
Cystine: 0.346 G
Phenylalanine: 1.058 G
Tyrosine: 0.854 G
Valine: 1.329 G
Arginine: 1.732 G
Histidine: 0.855 G
Alanine: 1.629 G
Aspartic acid: 2.44 G
Glutamic acid: 4.022 G
Glycine: 1.631 G
Proline: 1.277 G
Serine: 1.055 G
Hydroxyproline: 0.281 G

168665

Beef, brisket, whole, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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: 49.58 G
Energy: 331 KCAL
Energy: 1385 kJ
Protein: 25.85 G
Total lipid (fat): 24.5 G
Ash: 0.92 G
Calcium, Ca: 7 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 207 MG
Potassium, K: 251 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.77 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 22.8 UG
Thiamin: 0.06 MG
Riboflavin: 0.2 MG
Niacin: 3.27 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.26 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 98.5 MG
Vitamin B-12: 2.4 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 9.44 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.78 G
SFA 16:0: 5.87 G
SFA 18:0: 2.68 G
Fatty acids, total monounsaturated: 10.89 G
MUFA 16:1: 1.1 G
MUFA 18:1: 9.74 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.85 G
PUFA 18:2: 0.58 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 93 MG
Tryptophan: 0.29 G
Threonine: 1.129 G
Isoleucine: 1.162 G
Leucine: 2.043 G
Lysine: 2.151 G
Methionine: 0.662 G
Cystine: 0.29 G
Phenylalanine: 1.009 G
Tyrosine: 0.869 G
Valine: 1.258 G
Arginine: 1.634 G
Histidine: 0.885 G
Alanine: 1.559 G
Aspartic acid: 2.362 G
Glutamic acid: 3.884 G
Glycine: 1.411 G
Proline: 1.142 G
Serine: 0.989 G

168664

Beef, brisket, whole, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 61.08 G
Energy: 253 KCAL
Energy: 1057 kJ
Protein: 18.42 G
Total lipid (fat): 19.06 G
Ash: 0.88 G
Carbohydrate, by difference: 0.56 G
Calcium, Ca: 6 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 177 MG
Potassium, K: 282 MG
Sodium, Na: 69 MG
Zinc, Zn: 3.71 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 16 UG
Thiamin: 0.09 MG
Riboflavin: 0.15 MG
Niacin: 3.48 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.38 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 76.9 MG
Betaine: 11.3 MG
Vitamin B-12: 2.25 UG
Fatty acids, total saturated: 7.53 G
SFA 10:0: 0.06 G
SFA 12:0: 0.04 G
SFA 14:0: 0.62 G
SFA 16:0: 4.59 G
SFA 18:0: 2.22 G
Fatty acids, total monounsaturated: 8.52 G
MUFA 16:1: 1 G
MUFA 18:1: 7.49 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.66 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.21 G
PUFA 20:4: 0.03 G
Cholesterol: 68 MG
Tryptophan: 0.206 G
Threonine: 0.804 G
Isoleucine: 0.828 G
Leucine: 1.456 G
Lysine: 1.532 G
Methionine: 0.471 G
Cystine: 0.206 G
Phenylalanine: 0.719 G
Tyrosine: 0.619 G
Valine: 0.896 G
Arginine: 1.164 G
Histidine: 0.631 G
Alanine: 1.111 G
Aspartic acid: 1.682 G
Glutamic acid: 2.767 G
Glycine: 1.005 G
Proline: 0.813 G
Serine: 0.704 G

168607

Beef, brisket, whole, separable lean only, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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 NOT KNOWN
BRISKET
GRADE OF MEAT, MIXTURE
Water: 70.29 G
Energy: 157 KCAL
Energy: 658 kJ
Protein: 20.72 G
Total lipid (fat): 7.37 G
Ash: 1.02 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 5 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 201 MG
Potassium, K: 330 MG
Sodium, Na: 79 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 16.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.17 MG
Niacin: 3.94 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.42 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.5 MG
Vitamin B-12: 2.43 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.59 G
SFA 14:0: 0.22 G
SFA 16:0: 1.63 G
SFA 18:0: 0.73 G
Fatty acids, total monounsaturated: 3.46 G
MUFA 16:1: 0.35 G
MUFA 18:1: 3.1 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.03 G
Cholesterol: 62 MG
Tryptophan: 0.232 G
Threonine: 0.905 G
Isoleucine: 0.931 G
Leucine: 1.637 G
Lysine: 1.724 G
Methionine: 0.53 G
Cystine: 0.232 G
Phenylalanine: 0.809 G
Tyrosine: 0.696 G
Valine: 1.008 G
Arginine: 1.309 G
Histidine: 0.709 G
Alanine: 1.25 G
Aspartic acid: 1.893 G
Glutamic acid: 3.112 G
Glycine: 1.13 G
Proline: 0.915 G
Serine: 0.792 G

170612

Beef, brisket, whole, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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: 57.71 G
Energy: 218 KCAL
Energy: 912 kJ
Protein: 29.75 G
Total lipid (fat): 10.08 G
Ash: 1.04 G
Calcium, Ca: 6 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 241 MG
Potassium, K: 285 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.89 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 24.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.22 MG
Niacin: 3.71 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.29 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 113.3 MG
Betaine: 14.9 MG
Vitamin B-12: 2.6 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.63 G
SFA 14:0: 0.31 G
SFA 16:0: 2.25 G
SFA 18:0: 1.07 G
Fatty acids, total monounsaturated: 4.65 G
MUFA 16:1: 0.46 G
MUFA 18:1: 4.18 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.3 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 93 MG
Tryptophan: 0.196 G
Threonine: 1.188 G
Isoleucine: 1.354 G
Leucine: 2.367 G
Lysine: 2.514 G
Methionine: 0.775 G
Cystine: 0.384 G
Phenylalanine: 1.175 G
Tyrosine: 0.948 G
Valine: 1.476 G
Arginine: 1.924 G
Histidine: 0.949 G
Alanine: 1.809 G
Aspartic acid: 2.71 G
Glutamic acid: 4.466 G
Glycine: 1.812 G
Proline: 1.418 G
Serine: 1.172 G
Hydroxyproline: 0.313 G

2341256

Beef, brisket
Water: 55.99 G
Energy: 231 KCAL
Protein: 29.41 G
Total lipid (fat): 12.04 G
Calcium, Ca: 10 MG
Iron, Fe: 2.74 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 227 MG
Potassium, K: 285 MG
Sodium, Na: 377 MG
Zinc, Zn: 7 MG
Copper, Cu: 0.115 MG
Selenium, Se: 27.2 UG
Thiamin: 0.071 MG
Riboflavin: 0.222 MG
Niacin: 3.702 MG
Vitamin B-6: 0.354 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 105.1 MG
Vitamin B-12: 2.57 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.616 G
SFA 10:0: 0.017 G
SFA 12:0: 0.013 G
SFA 14:0: 0.368 G
SFA 16:0: 2.803 G
SFA 18:0: 1.385 G
Fatty acids, total monounsaturated: 5.565 G
MUFA 16:1: 0.522 G
MUFA 18:1: 4.992 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.47 G
PUFA 18:2: 0.352 G
PUFA 18:3: 0.071 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 94 MG

2342568

Beef, broth, bouillon, or consomme
Water: 97.55 G
Energy: 7 KCAL
Protein: 1.14 G
Total lipid (fat): 0.22 G
Carbohydrate, by difference: 0.04 G
Calcium, Ca: 6 MG
Iron, Fe: 0.17 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 13 MG
Potassium, K: 54 MG
Sodium, Na: 372 MG
Selenium, Se: 0.7 UG
Thiamin: 0.002 MG
Riboflavin: 0.021 MG
Niacin: 0.78 MG
Vitamin B-6: 0.01 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 2.9 MG
Vitamin B-12: 0.07 UG
Fatty acids, total saturated: 0.11 G
SFA 14:0: 0.01 G
SFA 16:0: 0.06 G
SFA 18:0: 0.04 G
Fatty acids, total monounsaturated: 0.09 G
MUFA 16:1: 0.01 G
MUFA 18:1: 0.08 G
Fatty acids, total polyunsaturated: 0.01 G
PUFA 18:2: 0.01 G

169430

Beef, carcass, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CUT OF MEAT, OTHER
Water: 57.26 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 17.32 G
Total lipid (fat): 24.05 G
Ash: 0.81 G
Calcium, Ca: 8 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 154 MG
Potassium, K: 267 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 18.1 UG
Fluoride, F: 22.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.16 MG
Niacin: 3.54 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.33 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.67 UG
Fatty acids, total saturated: 9.75 G
SFA 10:0: 0.07 G
SFA 12:0: 0.05 G
SFA 14:0: 0.74 G
SFA 16:0: 5.78 G
SFA 18:0: 2.93 G
Fatty acids, total monounsaturated: 10.47 G
MUFA 16:1: 1.15 G
MUFA 18:1: 9.12 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.92 G
PUFA 18:2: 0.62 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.01 G
Cholesterol: 74 MG
Tryptophan: 0.201 G
Threonine: 0.746 G
Isoleucine: 0.767 G
Leucine: 1.376 G
Lysine: 1.443 G
Methionine: 0.43 G
Cystine: 0.185 G
Phenylalanine: 0.67 G
Tyrosine: 0.568 G
Valine: 0.842 G
Arginine: 1.12 G
Histidine: 0.579 G
Alanine: 1.074 G
Aspartic acid: 1.583 G
Glutamic acid: 2.644 G
Glycine: 1.061 G
Proline: 0.804 G
Serine: 0.665 G

169431

Beef, carcass, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CUT OF MEAT, OTHER
Water: 58.21 G
Energy: 278 KCAL
Energy: 1163 kJ
Protein: 17.48 G
Total lipid (fat): 22.55 G
Ash: 0.82 G
Calcium, Ca: 8 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 156 MG
Potassium, K: 271 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.59 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 15.9 UG
Fluoride, F: 22.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 3.54 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.33 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.69 UG
Fatty acids, total saturated: 9.16 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.7 G
SFA 16:0: 5.43 G
SFA 18:0: 2.75 G
Fatty acids, total monounsaturated: 9.82 G
MUFA 16:1: 1.09 G
MUFA 18:1: 8.55 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.01 G
Cholesterol: 74 MG
Tryptophan: 0.202 G
Threonine: 0.754 G
Isoleucine: 0.774 G
Leucine: 1.388 G
Lysine: 1.456 G
Methionine: 0.435 G
Cystine: 0.187 G
Phenylalanine: 0.676 G
Tyrosine: 0.574 G
Valine: 0.85 G
Arginine: 1.129 G
Histidine: 0.585 G
Alanine: 1.082 G
Aspartic acid: 1.597 G
Glutamic acid: 2.666 G
Glycine: 1.064 G
Proline: 0.809 G
Serine: 0.671 G

2140734

BEEF, CARROTS AND CORN IN A RICH, SAVORY GRAVY WITH A MASHED POTATO TOPPING SHEPHERD'S PIE, BEEF
brand_owner: Marie Callender's Retail Foods
brand_name: MARIE CALLENDER'S
gtin_upc: 021131000325
ingredients: MASHED POTATOES (REHYDRATED POTATO FLAKES AND GRANULES [WATER, POTATOES, MONO-AND DIGLYCERIDES, CITRIC ACID, DISODIUM DIHYDROGEN PYROPHOSPHATE, BHT, SODIUM BISULFITE], WATER, CREAM, BUTTER [CREAM, SALT], SOYBEAN OIL, NONFAT DRY MILK, SALT, SPICE, XANTHAN GUM, GUAR GUM), COOKED SEASONED BEEF (BEEF, SALT, SEASONING [GARLIC, ONION, SPICES]), GRAVY (WATER, BEEF CRUMBLES [BEEF, SALT, GARLIC JUICE, FLAVORING], BURGUNDY WINE, MODIFIED CORN STARCH, ONIONS, CONTAINS 2% OR LESS OF BEEF FLAVOR [COOKED BEEF, YEAST EXTRACT, BEEF TALLOW, BEEF EXTRACT, FLAVORING, SALT, SUGAR, VEGETABLE JUICE CONCENTRATES {ONION, CARROT, CELERY}, LACTIC ACID], SALT, GARLIC, CARAMEL COLOR, CHARDONNAY WINE, CANOLA OIL, BUTTER [CREAM, SALT], METHYLCELLULOSE, OLIVE OIL), CARROTS, CORN.
serving_size: 326.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 11.5 oz/326 g
market_country: United States
Energy: 107 KCAL
Protein: 5.83 G
Total lipid (fat): 5.52 G
Carbohydrate, by difference: 8.59 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.23 G
Calcium, Ca: 12 MG
Iron, Fe: 0.61 MG
Potassium, K: 187 MG
Sodium, Na: 279 MG
Fatty acids, total saturated: 2.15 G
Fatty acids, total trans: 0.31 G
Cholesterol: 20 MG

1375621

BEEF, CHEDDAR & CRACKER SNACK, SAUSAGE LINKS, YELLOW CHEDDAR CHEESE & CROSTINI CRACKERS WITH HONEY MUSTARD SAUCE
brand_owner: Entertainment Production House Inc.
brand_name: NOT A BRANDED ITEM
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

1667839

1811709

BEEF, CHEDDAR & CRACKER SNACK, SAUSAGE LINKS, YELLOW CHEDDAR CHEESE & CROSTINI CRACKERS WITH HONEY MUSTARD SAUCE
brand_owner: Entertainment Production House Inc.
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
branded_food_category: Lunch Snacks & Combinations
package_weight: 153 g
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

1950016

BEEF, CHEDDAR & CRACKER SNACK, SAUSAGE LINKS, YELLOW CHEDDAR CHEESE & CROSTINI CRACKERS WITH HONEY MUSTARD SAUCE
brand_owner: Entertainment Production House Inc.
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
branded_food_category: Lunch Snacks & Combinations
package_weight: 5.4 oz/153 g
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

1018045

BEEF, CHEDDAR & CRACKER SNACK, SAUSAGE LINKS, YELLOW CHEDDAR CHEESE & CROSTINI CRACKERS WITH HONEY MUSTARD SAUCE
brand_owner: Entertainment Production House Inc.
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

880888

BEEF, CHEDDAR & CRACKER SNACK, SAUSAGE LINKS, YELLOW CHEDDAR CHEESE & CROSTINI CRACKERS WITH HONEY MUSTARD SAUCE
brand_owner: Entertainment Production House Inc.
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

583603

BEEF, CHEDDAR & CRACKER SNACK
brand_owner: Entertainment Production House Inc.
gtin_upc: 040232667213
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), SHARP YELLOW CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POWDERED CELLULOSE [TO PREVENT CAKING]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAN GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES OF TURMERIC & PAPRIKA), CROSTINI CRACKER (UNBLEACHED WHEAT FLOUR, NON-HYDROGENATED EXPELLER-PRESSED PALM KERNEL OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT, NATURAL FLAVORS).
serving_size: 153.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 405 KCAL
Protein: 15.03 G
Total lipid (fat): 30.72 G
Carbohydrate, by difference: 18.3 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 231 MG
Iron, Fe: 0.65 MG
Potassium, K: 86 MG
Sodium, Na: 863 MG
Fatty acids, total saturated: 11.76 G
Fatty acids, total trans: 0.65 G
Cholesterol: 62 MG

1741790

BEEF, CHEDDAR & CRACKERS BEEF SAUSAGE SNACK BITES, CHEDDAR CHEESES, CROSTINI CRACKERS & HONEY MUSTARD DIP, BEEF, CHEDDAR & CRACKERS
brand_owner: Safeway Fresh Foods, LLC
brand_name: WEIS 2 GO
gtin_upc: 810035180321
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), MILD CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR}], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A MOLD INHIBITOR]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAM GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES ON TURMERIC & PAPRIKA), CROSTINI CRACKERS (WHEAT FLOUR, PALM OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT).
serving_size: 150.0 g
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 407 KCAL
Protein: 15.33 G
Total lipid (fat): 30.67 G
Carbohydrate, by difference: 18 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.33 G
Calcium, Ca: 239 MG
Iron, Fe: 0.67 MG
Potassium, K: 127 MG
Sodium, Na: 880 MG
Fatty acids, total saturated: 12.67 G
Fatty acids, total trans: 0.67 G
Cholesterol: 63 MG

1990870

BEEF, CHEDDAR & CRACKERS BEEF SAUSAGE SNACK BITES, CHEDDAR CHEESES, CROSTINI CRACKERS & HONEY MUSTARD DIP, BEEF, CHEDDAR & CRACKERS
brand_owner: Safeway Fresh Foods, LLC
brand_name: WEIS 2 GO
gtin_upc: 810035180321
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), MILD CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR}], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A MOLD INHIBITOR]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAM GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES ON TURMERIC & PAPRIKA), CROSTINI CRACKERS (WHEAT FLOUR, PALM OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT).
serving_size: 150.0 g
branded_food_category: Lunch Snacks & Combinations
package_weight: 5.3 oz/150 g
market_country: United States
Energy: 407 KCAL
Protein: 15.33 G
Total lipid (fat): 30.67 G
Carbohydrate, by difference: 18 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.33 G
Calcium, Ca: 239 MG
Iron, Fe: 0.67 MG
Potassium, K: 127 MG
Sodium, Na: 880 MG
Fatty acids, total saturated: 12.67 G
Fatty acids, total trans: 0.67 G
Cholesterol: 63 MG

1154362

BEEF, CHEDDAR & CRACKERS BEEF SAUSAGE SNACK BITES, CHEDDAR CHEESES, CROSTINI CRACKERS & HONEY MUSTARD DIP, BEEF, CHEDDAR & CRACKERS
brand_owner: Safeway Fresh Foods, LLC
gtin_upc: 810035180321
ingredients: BEEF STICK (BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE [MADE FROM SUGAR], GARLIC POWDER, SODIUM NITRITE, WATER), MILD CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR}], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A MOLD INHIBITOR]), HONEY MUSTARD DIP (SOYBEAN OIL, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, VINEGAR, HONEY, EGG, GROUND MUSTARD SEED, SUGAR, APPLE CIDER VINEGAR, LEMON JUICE FROM CONCENTRATE, EGG YOLK, SALT, FOOD STARCH-MODIFIED, MUSTARD FLOUR, SODIUM BENZOATE [AS PRESERVATIVE], SPICE, XANTHAM GUM [FOOD FIBER], ONION POWDER, EXTRACTIVES ON TURMERIC & PAPRIKA), CROSTINI CRACKERS (WHEAT FLOUR, PALM OIL, EXTRA VIRGIN OLIVE OIL, SEA SALT, BREWER'S YEAST, WHEAT MALT).
serving_size: 150.0 g
branded_food_category: Lunch Snacks & Combinations
market_country: United States
Energy: 407 KCAL
Protein: 15.33 G
Total lipid (fat): 30.67 G
Carbohydrate, by difference: 18 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.33 G
Calcium, Ca: 239 MG
Iron, Fe: 0.67 MG
Potassium, K: 127 MG
Sodium, Na: 880 MG
Fatty acids, total saturated: 12.67 G
Fatty acids, total trans: 0.67 G
Cholesterol: 63 MG

1638640

BEEF, CHEDDAR & MONTEREY JACK CHEESE TAQUITOS, BEEF, CHEDDAR & MONTEREY JACK CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007784972
ingredients: WATER WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEASONED BEEF COOKED SEASONED BEEF TOPPING (BEEF, WATER, DEHYDRATED ONION, SALT, CHILI PEPPER, SPICES SUGAR, SODIUM PHOSPHATE, GARLIC), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), BATTER SEASONING (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SPICES, SALT, JALAPENO PEPPER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC, NATURAL FLAVORS) TOMATO PASTE (TOMATOES), COOKED SEASONED BEEF CRUMBLES (WITH SALT, SPICE EXTRACTIVE), ONION CONTAINS 1.5% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, SOY PROTEIN), MODIFIED CORN STARCH, SALT, BEEF FLAVOR BOUILLON (SALT, BEEF FAT, SUGAR, HYDROLYZED SOY PROTEIN, CORN STARCH, BEEF STOCK, ONION POWDER, NATURAL FLAVORS, MALTODEXTRIN, GARLIC POWDER, PARSLEY, TURMERIC EXTRACTIVES, CITRIC ACID, SPICES), FLAVOR, SPICES, CHILI PEPPER, PAPRIKA, APPLE CIDER VINEGAR, FUMARIC ACID, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 149.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 248 KCAL
Protein: 8.72 G
Total lipid (fat): 11.41 G
Carbohydrate, by difference: 28.19 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.34 G
Calcium, Ca: 67 MG
Iron, Fe: 2.42 MG
Sodium, Na: 483 MG
Vitamin C, total ascorbic acid: 2.4 MG
Vitamin A, IU: 503 IU
Fatty acids, total saturated: 3.36 G
Cholesterol: 13 MG

2112977

BEEF, CHEDDAR & MONTEREY JACK CHEESE TAQUITOS, BEEF, CHEDDAR & MONTEREY JACK CHEESE
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007784972
ingredients: WATER WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEASONED BEEF COOKED SEASONED BEEF TOPPING (BEEF, WATER, DEHYDRATED ONION, SALT, CHILI PEPPER, SPICES SUGAR, SODIUM PHOSPHATE, GARLIC), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), BATTER SEASONING (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SPICES, SALT, JALAPENO PEPPER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC, NATURAL FLAVORS) TOMATO PASTE (TOMATOES), COOKED SEASONED BEEF CRUMBLES (WITH SALT, SPICE EXTRACTIVE), ONION CONTAINS 1.5% OR LESS TEXTURED VEGETABLE PROTEIN (SOY FLOUR, SOY PROTEIN), MODIFIED CORN STARCH, SALT, BEEF FLAVOR BOUILLON (SALT, BEEF FAT, SUGAR, HYDROLYZED SOY PROTEIN, CORN STARCH, BEEF STOCK, ONION POWDER, NATURAL FLAVORS, MALTODEXTRIN, GARLIC POWDER, PARSLEY, TURMERIC EXTRACTIVES, CITRIC ACID, SPICES), FLAVOR, SPICES, CHILI PEPPER, PAPRIKA, APPLE CIDER VINEGAR, FUMARIC ACID, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH).
serving_size: 149.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 21 OZ/1.3 LBS
market_country: United States
Energy: 248 KCAL
Protein: 8.72 G
Total lipid (fat): 11.41 G
Carbohydrate, by difference: 28.19 G
Fiber, total dietary: 1.3 G
Sugars, Total: 1.34 G
Calcium, Ca: 67 MG
Iron, Fe: 2.42 MG
Sodium, Na: 483 MG
Vitamin C, total ascorbic acid: 2.4 MG
Vitamin A, IU: 503 IU
Fatty acids, total saturated: 3.36 G
Cholesterol: 13 MG

668516

BEEF, CHEDDAR & MONTEREY JACK CHEESE TAQUITOS
brand_owner: EL MONTEREY
gtin_upc: 071007784972
ingredients: WATER, WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEASONED BEEF: COOKED SEASONED BEEF TOPPING (BEEF, WATER, DEHYDRATED ONION, SALT, CHILI PEPPER, SPICES, SUGAR, SODIUM PHOSPHATE, GARLIC), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), BATTER SEASONING (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SPICES, SALT, JALAPENO PEPPER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC, NATURAL FLAVORS), TOMATO PASTE (TOMATOES), RED ENCHILADA SAUCE (WATER, DEHYDRATED RED CHILES, SALT, SOYBEAN OIL, FUMARIC ACID, APPLE CIDER VINEGAR, SUGAR, SPICES, GARLIC POWDER), COOKED SEASONED BEEF CRUMBLES (WITH SALT, FLAVOR), ONION, CONTAINS 1.5% OR LESS: TEXTURED SOY FLOUR (WITH CARAMEL COLOR), MODIFIED CORN STARCH, SALT, BEEF FLAVOR BOUILLON (SALT, BEEF FAT, SUGAR, HYDROLYZED SOY PROTEIN, CORN STARCH, BEEF STOCK, ONION POWDER, NATURAL FLAVORS, MALTODEXTRIN, GARLIC POWDER, PARSLEY, TURMERIC EXTRACTIVES, CITRIC ACID, SPICES), FLAVOR, SPICES, PAPRIKA, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, FOOD STARCH).
serving_size: 149.0 g
household_serving_fulltext: 2 TAQUITOS
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 248 KCAL
Protein: 8.05 G
Total lipid (fat): 11.41 G
Carbohydrate, by difference: 28.19 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.67 G
Calcium, Ca: 67 MG
Iron, Fe: 2.42 MG
Sodium, Na: 470 MG
Vitamin C, total ascorbic acid: 2.4 MG
Vitamin A, IU: 336 IU
Fatty acids, total saturated: 3.36 G
Cholesterol: 13 MG

1313401

BEEF, CHEESE & BACON BURRITO
brand_owner: Camino Real Foods, Inc.
brand_name: TINA'S
gtin_upc: 079606020293
ingredients: FILLING: COOKED GROUND BEEF (BEEF, SALT), WATER, BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), DICED TOMATOES (TOMATO, CALCIUM CHLORIDE, CITRIC ACID), GREEN CHILE (GREEN CHILE PEPPERS, WATER, CITRIC ACID), MODIFIED FOOD STARCH, TOMATO PASTE, ONION DEHYDRATED, SALT, GARLIC POWDER, SPICES. SEASONED COOKED RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE, IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID], ONION DEHYDRATED, CHICKEN TYPE FLAVOR [HYDROLYZED SOY AND CORN PROTEIN, SUNFLOWER OIL], SALT, CILANTRO, GARLIC POWDER, SPICE). CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR], CHEESE SAUCE MIX [WHEY, MODIFIED FOOD STARCH, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, SALT, WHEY PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6]). TORTILLA: ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SALT, MONOGLYCERIDE, DIGLYCERIDE, BAKING POWDER (CORN STARCH, SODIUM ACID PYROPHOSPHATES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), ENZYMES.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 216 KCAL
Protein: 9.69 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 24.23 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 35 MG
Iron, Fe: 1.59 MG
Sodium, Na: 419 MG
Vitamin C, total ascorbic acid: 1.6 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 4.41 G
Cholesterol: 24 MG

1605518

2094421

BEEF, CHEESE & BACON BURRITO
brand_owner: Camino Real Foods, Inc.
brand_name: TINA'S
gtin_upc: 079606020293
ingredients: FILLING: COOKED GROUND BEEF (BEEF, SALT), WATER, BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), DICED TOMATOES (TOMATO, CALCIUM CHLORIDE, CITRIC ACID), GREEN CHILE (GREEN CHILE PEPPERS, WATER, CITRIC ACID), MODIFIED FOOD STARCH, TOMATO PASTE, ONION DEHYDRATED, SALT, GARLIC POWDER, SPICES. SEASONED COOKED RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE, IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID], ONION DEHYDRATED, CHICKEN TYPE FLAVOR [HYDROLYZED SOY AND CORN PROTEIN, SUNFLOWER OIL], SALT, CILANTRO, GARLIC POWDER, SPICE). CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR], CHEESE SAUCE MIX [WHEY, MODIFIED FOOD STARCH, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, SALT, WHEY PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6]). TORTILLA: ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SALT, MONOGLYCERIDE, DIGLYCERIDE, BAKING POWDER (CORN STARCH, SODIUM ACID PYROPHOSPHATES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), ENZYMES.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 8 oz/227 g
market_country: United States
Energy: 216 KCAL
Protein: 9.69 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 24.23 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 35 MG
Iron, Fe: 1.59 MG
Sodium, Na: 419 MG
Vitamin C, total ascorbic acid: 1.6 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 4.41 G
Cholesterol: 24 MG

983013

BEEF, CHEESE & BACON BURRITO
brand_owner: Camino Real Foods, Inc.
gtin_upc: 079606020293
ingredients: FILLING: COOKED GROUND BEEF (BEEF, SALT), WATER, BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), DICED TOMATOES (TOMATO, CALCIUM CHLORIDE, CITRIC ACID), GREEN CHILE (GREEN CHILE PEPPERS, WATER, CITRIC ACID), MODIFIED FOOD STARCH, TOMATO PASTE, ONION DEHYDRATED, SALT, GARLIC POWDER, SPICES. SEASONED COOKED RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE, IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID], ONION DEHYDRATED, CHICKEN TYPE FLAVOR [HYDROLYZED SOY AND CORN PROTEIN, SUNFLOWER OIL], SALT, CILANTRO, GARLIC POWDER, SPICE). CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR], CHEESE SAUCE MIX [WHEY, MODIFIED FOOD STARCH, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, SALT, WHEY PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6]). TORTILLA: ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SALT, MONOGLYCERIDE, DIGLYCERIDE, BAKING POWDER (CORN STARCH, SODIUM ACID PYROPHOSPHATES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), ENZYMES.
serving_size: 227.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 216 KCAL
Protein: 9.69 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 24.23 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 35 MG
Iron, Fe: 1.59 MG
Sodium, Na: 419 MG
Vitamin C, total ascorbic acid: 1.6 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 4.41 G
Cholesterol: 24 MG

853968

BEEF, CHEESE & BACON BURRITO
brand_owner: Camino Real Foods, Inc.
gtin_upc: 079606020293
ingredients: FILLING: COOKED GROUND BEEF (BEEF, SALT), WATER, BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), DICED TOMATOES (TOMATO, CALCIUM CHLORIDE, CITRIC ACID), GREEN CHILE (GREEN CHILE PEPPERS, WATER, CITRIC ACID), MODIFIED FOOD STARCH, TOMATO PASTE, ONION DEHYDRATED, SALT, GARLIC POWDER, SPICES. SEASONED COOKED RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE, IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID], ONION DEHYDRATED, CHICKEN TYPE FLAVOR [HYDROLYZED SOY AND CORN PROTEIN, SUNFLOWER OIL], SALT, CILANTRO, GARLIC POWDER, SPICE). CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR], CHEESE SAUCE MIX [WHEY, MODIFIED FOOD STARCH, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, SALT, WHEY PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6]). TORTILLA: ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SALT, MONOGLYCERIDE, DIGLYCERIDE, BAKING POWDER (CORN STARCH, SODIUM ACID PYROPHOSPHATES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), ENZYMES.
serving_size: 227.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 216 KCAL
Protein: 9.69 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 24.23 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Sodium, Na: 419 MG
Fatty acids, total saturated: 4.41 G
Cholesterol: 24 MG

515106

BEEF, CHEESE & BACON BURRITO
brand_owner: QUESORITO
gtin_upc: 079606020293
ingredients: FILLING: COOKED GROUND BEEF (BEEF, SALT), WATER, BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, FLAVORING), DICED TOMATOES (TOMATO, CALCIUM CHLORIDE, CITRIC ACID), GREEN CHILE (GREEN CHILE PEPPERS, WATER, CITRIC ACID), MODIFIED FOOD STARCH, TOMATO PASTE, ONION DEHYDRATED, SALT, GARLIC POWDER, SPICES. SEASONED COOKED RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE, IRON PHOSPHATE, NIACIN, THIAMINE MONONITRATE, FOLIC ACID], ONION DEHYDRATED, CHICKEN TYPE FLAVOR [HYDROLYZED SOY AND CORN PROTEIN, SUNFLOWER OIL], SALT, CILANTRO, GARLIC POWDER, SPICE). CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR], CHEESE SAUCE MIX [WHEY, MODIFIED FOOD STARCH, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES}, SALT, WHEY PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF BUTTERMILK SOLIDS, SODIUM PHOSPHATE, CREAM, LACTIC ACID, YELLOW 5, YELLOW 6]). TORTILLA: ENRICHED BLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SALT, MONOGLYCERIDE, DIGLYCERIDE, BAKING POWDER (CORN STARCH, SODIUM ACID PYROPHOSPHATES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), ENZYMES.
serving_size: 227.0 g
household_serving_fulltext: 1 BURRITO
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 216 KCAL
Protein: 9.69 G
Total lipid (fat): 8.81 G
Carbohydrate, by difference: 24.23 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 35 MG
Iron, Fe: 1.59 MG
Sodium, Na: 419 MG
Vitamin C, total ascorbic acid: 1.6 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 4.41 G
Cholesterol: 24 MG

1363975

BEEF, CHEESE & JALAPENO APPETIZERS
brand_owner: Safeway, Inc.
brand_name: SIGNATURE SELECT
gtin_upc: 021130106417
ingredients: ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), COOKED BEEF (BEEF, BEEF BROTH, SALT), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO [FOR COLOR]), SALSA (TOMATOES, ONION, WATER, TOMATO PASTE, GREEN BELL PEPPERS, JALAPENO PEPPERS, CILANTRO, SALT, VINEGAR [DISTILLED FROM CORN], CITRIC ACID, SPICES, GARLIC), ONION, JALAPENO PEPPERS (JALAPENO, WATER, VINEGAR, SALT, TRACE OF CALCIUM CHLORIDE AND SODIUM BENZOATE [AS A PRESERVATIVE]), CONTAINS LESS THAN 2% OF: SALT, CHILI SEASONING (ROASTED SERRANO PEPPERS, SALT, POTATO FLOUR, SUGAR, GREEN BELL PEPPER POWDER, CORN OIL, AND VITAMIN E [TO PRESERVE FRESHNESS]), FLAVORING, DRIED WHOLE EGGS, SEASONING (SALT, DEXTROSE, GARLIC, ONION, CUMIN, CHILI POWDER, CITRIC ACID, PEPPER), COTTONSEED OIL.
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 247 KCAL
Protein: 11.76 G
Total lipid (fat): 10.59 G
Carbohydrate, by difference: 27.06 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.18 G
Calcium, Ca: 94 MG
Iron, Fe: 1.69 MG
Sodium, Na: 494 MG
Vitamin C, total ascorbic acid: 4.2 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 35 MG

1656177

2121500

BEEF, CHEESE & JALAPENO APPETIZERS
brand_owner: Safeway, Inc.
brand_name: SIGNATURE SELECT
gtin_upc: 021130106417
ingredients: ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), COOKED BEEF (BEEF, BEEF BROTH, SALT), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO [FOR COLOR]), SALSA (TOMATOES, ONION, WATER, TOMATO PASTE, GREEN BELL PEPPERS, JALAPENO PEPPERS, CILANTRO, SALT, VINEGAR [DISTILLED FROM CORN], CITRIC ACID, SPICES, GARLIC), ONION, JALAPENO PEPPERS (JALAPENO, WATER, VINEGAR, SALT, TRACE OF CALCIUM CHLORIDE AND SODIUM BENZOATE [AS A PRESERVATIVE]), CONTAINS LESS THAN 2% OF: SALT, CHILI SEASONING (ROASTED SERRANO PEPPERS, SALT, POTATO FLOUR, SUGAR, GREEN BELL PEPPER POWDER, CORN OIL, AND VITAMIN E [TO PRESERVE FRESHNESS]), FLAVORING, DRIED WHOLE EGGS, SEASONING (SALT, DEXTROSE, GARLIC, ONION, CUMIN, CHILI POWDER, CITRIC ACID, PEPPER), COTTONSEED OIL.
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 8 oz/226 g
market_country: United States
Energy: 247 KCAL
Protein: 11.76 G
Total lipid (fat): 10.59 G
Carbohydrate, by difference: 27.06 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.18 G
Calcium, Ca: 94 MG
Iron, Fe: 1.69 MG
Sodium, Na: 494 MG
Vitamin C, total ascorbic acid: 4.2 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 35 MG

570023

BEEF, CHEESE & JALAPENO APPETIZERS
brand_owner: Safeway, Inc.
gtin_upc: 021130106417
ingredients: ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), COOKED BEEF (BEEF, BEEF BROTH, SALT), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO [FOR COLOR]), SALSA (TOMATOES, ONION, WATER, TOMATO PASTE, GREEN BELL PEPPERS, JALAPENO PEPPERS, CILANTRO, SALT, VINEGAR [DISTILLED FROM CORN], CITRIC ACID, SPICES, GARLIC), ONION, JALAPENO PEPPERS (JALAPENO, WATER, VINEGAR, SALT, TRACE OF CALCIUM CHLORIDE AND SODIUM BENZOATE [AS A PRESERVATIVE]), CONTAINS LESS THAN 2% OF: SALT, CHILI SEASONING (ROASTED SERRANO PEPPERS, SALT, POTATO FLOUR, SUGAR, GREEN BELL PEPPER POWDER, CORN OIL, AND VITAMIN E [TO PRESERVE FRESHNESS]), FLAVORING, DRIED WHOLE EGGS, SEASONING (SALT, DEXTROSE, GARLIC, ONION, CUMIN, CHILI POWDER, CITRIC ACID, PEPPER), COTTONSEED OIL.
serving_size: 85.0 g
household_serving_fulltext: 3 PIECES
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 247 KCAL
Protein: 11.76 G
Total lipid (fat): 10.59 G
Carbohydrate, by difference: 27.06 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.18 G
Calcium, Ca: 94 MG
Iron, Fe: 1.69 MG
Sodium, Na: 494 MG
Vitamin C, total ascorbic acid: 4.2 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 4.12 G
Cholesterol: 35 MG

2194012

BEEF, CHICKEN & TURKEY HEARTH BONE BROTH, BEEF, CHICKEN & TURKEY
brand_owner: Brodofication LLC
brand_name: BRODO
gtin_upc: 859922006207
ingredients: HEARTH BONE BROTH
serving_size: 240.0 g
branded_food_category: Canned Soup
package_weight: 22 oz/624 g
market_country: United States
Energy: 19 KCAL
Protein: 3.75 G
Carbohydrate, by difference: 0.42 G
Calcium, Ca: 1 MG
Potassium, K: 89 MG
Sodium, Na: 146 MG

1846644

BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD FLAVOR ENHANCER & ALL PURPOSE SEASONING, BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD
brand_owner: Glendora's Girl
brand_name: MR. RUB
gtin_upc: 852672591955
ingredients: SUGAR, SALT, CHILI POWDER, SPICES, GARLIC AND ONION, CAYENNE PEPPER, STEARATE TO PREVENT CAKING, NO M.S.G.
serving_size: 1.2999999523162842 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 5.5 OZ.
market_country: United States
Energy: 385 KCAL
Carbohydrate, by difference: 76.92 G
Sugars, Total: 76.92 G
Calcium, Ca: 77 MG
Potassium, K: 308 MG
Sodium, Na: 12308 MG

2278475

BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD FLAVOR ENHANCER & ALL PURPOSE SEASONING, BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD
brand_owner: Glendora's Girl
brand_name: MR. RUB
gtin_upc: 852672591955
ingredients: SUGAR, SALT, CHILI POWDER, SPICES, GARLIC AND ONION, CAYENNE PEPPER, STEARATE TO PREVENT CAKING, NO M.S.G.
serving_size: 1.2999999523162842 g
household_serving_fulltext: 0.25 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 5.5 OZ.
market_country: United States
Energy: 385 KCAL
Carbohydrate, by difference: 76.92 G
Sugars, Total: 76.92 G
Calcium, Ca: 77 MG
Potassium, K: 308 MG
Sodium, Na: 12308 MG

2309224

BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD FLAVOR ENHANCER & ALL PURPOSE SEASONING, BEEF, CHICKEN, PORK, WILD GAME, FISH, SEAFOOD, POTATOES, EGGS, GARLIC BREAD
brand_owner: Glendora's Girl
brand_name: MR. RUB
gtin_upc: 852672591955
ingredients: SUGAR, SALT, CHILI POWDER, SPICES, GARLIC AND ONION, CAYENNE PEPPER, STEARATE TO PREVENT CAKING, NO M.S.G.
serving_size: 1.2999999523162842 g
household_serving_fulltext: 0.25 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 5.5 OZ.
market_country: United States
Energy: 385 KCAL
Carbohydrate, by difference: 76.92 G
Sugars, Total: 76.92 G
Calcium, Ca: 77 MG
Potassium, K: 308 MG
Sodium, Na: 12308 MG

170607

Beef, chopped, cured, smoked
CURED MEAT (US CFR) Meat product that has been preserved through treatment with salt (brining, dry salting or injection of salt solution), heating and drying.
PRESERVED MEAT (EUROFIR) e.g. ham, bacon, corned beef
0700 SAUSAGES AND LUNCHEON MEATS (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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
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.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
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
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 68.93 G
Energy: 133 KCAL
Energy: 556 kJ
Protein: 20.19 G
Total lipid (fat): 4.42 G
Ash: 4.6 G
Carbohydrate, by difference: 1.86 G
Calcium, Ca: 8 MG
Iron, Fe: 2.85 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 181 MG
Potassium, K: 377 MG
Sodium, Na: 1258 MG
Zinc, Zn: 3.93 MG
Copper, Cu: 0.026 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 19.7 UG
Thiamin: 0.083 MG
Riboflavin: 0.175 MG
Niacin: 4.577 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.35 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.73 UG
Fatty acids, total saturated: 1.81 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.11 G
SFA 16:0: 0.94 G
SFA 18:0: 0.66 G
Fatty acids, total monounsaturated: 1.83 G
MUFA 16:1: 0.26 G
MUFA 18:1: 1.57 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.19 G
PUFA 18:3: 0.04 G
Cholesterol: 46 MG
Tryptophan: 0.165 G
Threonine: 0.846 G
Isoleucine: 0.827 G
Leucine: 1.508 G
Lysine: 1.647 G
Methionine: 0.488 G
Cystine: 0.239 G
Phenylalanine: 0.756 G
Tyrosine: 0.61 G
Valine: 0.927 G
Arginine: 1.363 G
Histidine: 0.585 G
Alanine: 1.334 G
Aspartic acid: 1.793 G
Glutamic acid: 2.91 G
Glycine: 1.499 G
Proline: 1.098 G
Serine: 0.824 G

171227

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.91 G
Energy: 296 KCAL
Energy: 1237 kJ
Protein: 27.69 G
Total lipid (fat): 20.55 G
Ash: 0.96 G
Calcium, Ca: 16 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 172 MG
Potassium, K: 247 MG
Sodium, Na: 65 MG
Zinc, Zn: 8.91 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.7 UG
Thiamin: 0.066 MG
Riboflavin: 0.209 MG
Niacin: 3.804 MG
Pantothenic acid: 0.644 MG
Vitamin B-6: 0.272 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.8 MG
Betaine: 16.7 MG
Vitamin B-12: 3.1 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.009 G
SFA 14:0: 0.614 G
SFA 16:0: 4.873 G
SFA 17:0: 0.268 G
SFA 18:0: 3.226 G
SFA 20:0: 0.017 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 9.997 G
MUFA 14:1: 0.118 G
MUFA 16:1: 0.624 G
MUFA 16:1 c: 0.624 G
MUFA 17:1: 0.169 G
MUFA 18:1: 9.038 G
MUFA 18:1 c: 7.722 G
MUFA 18:1-11 t (18:1t n-7): 0.529 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 0.884 G
PUFA 18:2: 0.786 G
PUFA 18:2 n-6 c,c: 0.682 G
PUFA 18:2 CLAs: 0.104 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.045 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.316 G
Fatty acids, total trans-monoenoic: 1.316 G
TFA 18:1 t: 1.316 G
Cholesterol: 96 MG
Tryptophan: 0.312 G
Threonine: 1.218 G
Isoleucine: 1.177 G
Leucine: 2.227 G
Lysine: 2.421 G
Methionine: 0.786 G
Cystine: 0.291 G
Phenylalanine: 1.054 G
Tyrosine: 0.955 G
Valine: 1.251 G
Arginine: 1.823 G
Histidine: 0.897 G
Alanine: 1.579 G
Aspartic acid: 2.483 G
Glutamic acid: 4.378 G
Glycine: 1.263 G
Proline: 1.138 G
Serine: 1.063 G
Hydroxyproline: 0.189 G

170831

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.33 G
Energy: 205 KCAL
Energy: 857 kJ
Protein: 18.97 G
Total lipid (fat): 14.32 G
Ash: 0.88 G
Calcium, Ca: 14 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 175 MG
Potassium, K: 291 MG
Sodium, Na: 77 MG
Zinc, Zn: 6.65 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.162 MG
Niacin: 3.875 MG
Pantothenic acid: 0.646 MG
Vitamin B-6: 0.338 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65.6 MG
Betaine: 26.7 MG
Vitamin B-12: 2.91 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 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: 6.154 G
SFA 14:0: 0.425 G
SFA 16:0: 3.288 G
SFA 17:0: 0.181 G
SFA 18:0: 2.243 G
SFA 20:0: 0.008 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 6.957 G
MUFA 14:1: 0.08 G
MUFA 16:1: 0.424 G
MUFA 16:1 c: 0.424 G
MUFA 17:1: 0.115 G
MUFA 18:1: 6.304 G
MUFA 18:1 c: 5.395 G
MUFA 18:1-11 t (18:1t n-7): 0.317 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.605 G
PUFA 18:2: 0.532 G
PUFA 18:2 n-6 c,c: 0.464 G
PUFA 18:2 CLAs: 0.068 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.03 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.909 G
Fatty acids, total trans-monoenoic: 0.909 G
TFA 18:1 t: 0.909 G
Cholesterol: 70 MG
Tryptophan: 0.214 G
Threonine: 0.834 G
Isoleucine: 0.806 G
Leucine: 1.526 G
Lysine: 1.658 G
Methionine: 0.539 G
Cystine: 0.199 G
Phenylalanine: 0.722 G
Tyrosine: 0.654 G
Valine: 0.857 G
Arginine: 1.249 G
Histidine: 0.614 G
Alanine: 1.082 G
Aspartic acid: 1.701 G
Glutamic acid: 2.999 G
Glycine: 0.865 G
Proline: 0.779 G
Serine: 0.728 G
Hydroxyproline: 0.13 G

170829

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.36 G
Energy: 303 KCAL
Energy: 1266 kJ
Protein: 27.16 G
Total lipid (fat): 21.56 G
Ash: 0.94 G
Calcium, Ca: 16 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 169 MG
Potassium, K: 241 MG
Sodium, Na: 65 MG
Zinc, Zn: 8.93 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 31.7 UG
Thiamin: 0.066 MG
Riboflavin: 0.208 MG
Niacin: 3.791 MG
Pantothenic acid: 0.669 MG
Vitamin B-6: 0.269 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.9 MG
Betaine: 17.1 MG
Vitamin B-12: 3.12 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.268 G
SFA 14:0: 0.623 G
SFA 16:0: 4.994 G
SFA 17:0: 0.275 G
SFA 18:0: 3.346 G
SFA 20:0: 0.019 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 10.359 G
MUFA 14:1: 0.123 G
MUFA 16:1: 0.642 G
MUFA 16:1 c: 0.642 G
MUFA 17:1: 0.173 G
MUFA 18:1: 9.367 G
MUFA 18:1 c: 8.034 G
MUFA 18:1-11 t (18:1t n-7): 0.519 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.781 G
PUFA 18:2 n-6 c,c: 0.674 G
PUFA 18:2 CLAs: 0.107 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.045 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.333 G
Fatty acids, total trans-monoenoic: 1.333 G
TFA 18:1 t: 1.333 G
Cholesterol: 96 MG
Tryptophan: 0.306 G
Threonine: 1.195 G
Isoleucine: 1.155 G
Leucine: 2.185 G
Lysine: 2.375 G
Methionine: 0.771 G
Cystine: 0.285 G
Phenylalanine: 1.034 G
Tyrosine: 0.937 G
Valine: 1.228 G
Arginine: 1.788 G
Histidine: 0.88 G
Alanine: 1.549 G
Aspartic acid: 2.436 G
Glutamic acid: 4.296 G
Glycine: 1.239 G
Proline: 1.116 G
Serine: 1.043 G
Hydroxyproline: 0.186 G

170832

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.78 G
Energy: 210 KCAL
Energy: 880 kJ
Protein: 18.87 G
Total lipid (fat): 14.99 G
Ash: 0.86 G
Calcium, Ca: 15 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 177 MG
Potassium, K: 302 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.02 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 19.6 UG
Thiamin: 0.07 MG
Riboflavin: 0.166 MG
Niacin: 3.821 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.337 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 66.5 MG
Betaine: 29.3 MG
Vitamin B-12: 2.94 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.387 G
SFA 14:0: 0.435 G
SFA 16:0: 3.411 G
SFA 17:0: 0.183 G
SFA 18:0: 2.339 G
SFA 20:0: 0.009 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 7.274 G
MUFA 14:1: 0.083 G
MUFA 16:1: 0.446 G
MUFA 16:1 c: 0.446 G
MUFA 17:1: 0.118 G
MUFA 18:1: 6.59 G
MUFA 18:1 c: 5.684 G
MUFA 18:1-11 t (18:1t n-7): 0.313 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.614 G
PUFA 18:2: 0.538 G
PUFA 18:2 n-6 c,c: 0.471 G
PUFA 18:2 CLAs: 0.066 G
PUFA 18:3: 0.031 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.906 G
Fatty acids, total trans-monoenoic: 0.906 G
TFA 18:1 t: 0.906 G
Cholesterol: 70 MG
Tryptophan: 0.213 G
Threonine: 0.83 G
Isoleucine: 0.803 G
Leucine: 1.518 G
Lysine: 1.65 G
Methionine: 0.536 G
Cystine: 0.198 G
Phenylalanine: 0.718 G
Tyrosine: 0.651 G
Valine: 0.853 G
Arginine: 1.243 G
Histidine: 0.612 G
Alanine: 1.077 G
Aspartic acid: 1.693 G
Glutamic acid: 2.985 G
Glycine: 0.861 G
Proline: 0.776 G
Serine: 0.725 G
Hydroxyproline: 0.129 G

170830

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.74 G
Energy: 285 KCAL
Energy: 1193 kJ
Protein: 28.47 G
Total lipid (fat): 19.03 G
Ash: 0.99 G
Calcium, Ca: 15 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 181 MG
Potassium, K: 255 MG
Sodium, Na: 66 MG
Zinc, Zn: 9.07 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.3 UG
Thiamin: 0.066 MG
Riboflavin: 0.211 MG
Niacin: 3.886 MG
Pantothenic acid: 0.619 MG
Vitamin B-6: 0.278 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.7 MG
Betaine: 16.3 MG
Vitamin B-12: 3.07 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.621 G
SFA 14:0: 0.601 G
SFA 16:0: 4.691 G
SFA 17:0: 0.259 G
SFA 18:0: 3.045 G
SFA 20:0: 0.013 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 9.454 G
MUFA 14:1: 0.11 G
MUFA 16:1: 0.598 G
MUFA 16:1 c: 0.598 G
MUFA 17:1: 0.162 G
MUFA 18:1: 8.544 G
MUFA 18:1 c: 7.254 G
MUFA 18:1-11 t (18:1t n-7): 0.545 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.891 G
PUFA 18:2: 0.793 G
PUFA 18:2 n-6 c,c: 0.694 G
PUFA 18:2 CLAs: 0.099 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.046 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.291 G
Fatty acids, total trans-monoenoic: 1.291 G
TFA 18:1 t: 1.291 G
Cholesterol: 95 MG
Tryptophan: 0.321 G
Threonine: 1.253 G
Isoleucine: 1.211 G
Leucine: 2.29 G
Lysine: 2.489 G
Methionine: 0.809 G
Cystine: 0.299 G
Phenylalanine: 1.083 G
Tyrosine: 0.982 G
Valine: 1.287 G
Arginine: 1.874 G
Histidine: 0.922 G
Alanine: 1.624 G
Aspartic acid: 2.553 G
Glutamic acid: 4.502 G
Glycine: 1.299 G
Proline: 1.17 G
Serine: 1.093 G
Hydroxyproline: 0.195 G

170833

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.17 G
Energy: 196 KCAL
Energy: 822 kJ
Protein: 19.1 G
Total lipid (fat): 13.33 G
Ash: 0.91 G
Calcium, Ca: 14 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 172 MG
Potassium, K: 271 MG
Sodium, Na: 77 MG
Zinc, Zn: 5.89 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 18.6 UG
Thiamin: 0.07 MG
Riboflavin: 0.157 MG
Niacin: 3.95 MG
Pantothenic acid: 0.672 MG
Vitamin B-6: 0.338 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.7 MG
Betaine: 24 MG
Vitamin B-12: 2.8 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.12 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: 5.805 G
SFA 14:0: 0.41 G
SFA 16:0: 3.104 G
SFA 17:0: 0.178 G
SFA 18:0: 2.1 G
SFA 20:0: 0.006 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 6.482 G
MUFA 14:1: 0.077 G
MUFA 16:1: 0.391 G
MUFA 16:1 c: 0.391 G
MUFA 17:1: 0.111 G
MUFA 18:1: 5.877 G
MUFA 18:1 c: 4.962 G
MUFA 18:1-11 t (18:1t n-7): 0.324 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.591 G
PUFA 18:2: 0.525 G
PUFA 18:2 n-6 c,c: 0.454 G
PUFA 18:2 CLAs: 0.071 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.032 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.915 G
Fatty acids, total trans-monoenoic: 0.915 G
TFA 18:1 t: 0.915 G
Cholesterol: 71 MG
Tryptophan: 0.215 G
Threonine: 0.84 G
Isoleucine: 0.812 G
Leucine: 1.536 G
Lysine: 1.67 G
Methionine: 0.542 G
Cystine: 0.2 G
Phenylalanine: 0.727 G
Tyrosine: 0.659 G
Valine: 0.863 G
Arginine: 1.258 G
Histidine: 0.619 G
Alanine: 1.089 G
Aspartic acid: 1.713 G
Glutamic acid: 3.021 G
Glycine: 0.871 G
Proline: 0.785 G
Serine: 0.734 G
Hydroxyproline: 0.131 G

170799

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57 G
Energy: 228 KCAL
Energy: 956 kJ
Protein: 31.41 G
Total lipid (fat): 11.43 G
Ash: 1.08 G
Calcium, Ca: 17 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 203 MG
Potassium, K: 286 MG
Sodium, Na: 69 MG
Zinc, Zn: 10.91 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 35.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 4.147 MG
Pantothenic acid: 0.705 MG
Vitamin B-6: 0.289 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 103 MG
Betaine: 18.8 MG
Vitamin B-12: 3.47 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.99 G
SFA 14:0: 0.31 G
SFA 16:0: 2.745 G
SFA 17:0: 0.152 G
SFA 18:0: 1.765 G
SFA 20:0: 0.008 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 5.75 G
MUFA 14:1: 0.057 G
MUFA 16:1: 0.374 G
MUFA 17:1: 0.107 G
MUFA 18:1: 5.192 G
MUFA 18:1 c: 4.578 G
MUFA 18:1-11 t (18:1t n-7): 0.463 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.483 G
PUFA 18:2 n-6 c,c: 0.439 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:4: 0.043 G
Fatty acids, total trans: 0.614 G
Fatty acids, total trans-monoenoic: 0.614 G
TFA 18:1 t: 0.614 G
Cholesterol: 99 MG
Tryptophan: 0.36 G
Threonine: 1.422 G
Isoleucine: 1.375 G
Leucine: 2.6 G
Lysine: 2.826 G
Methionine: 0.916 G
Cystine: 0.334 G
Phenylalanine: 1.224 G
Tyrosine: 1.114 G
Valine: 1.453 G
Arginine: 2.112 G
Histidine: 1.036 G
Alanine: 1.815 G
Aspartic acid: 2.892 G
Glutamic acid: 5.115 G
Glycine: 1.399 G
Proline: 1.293 G
Serine: 1.234 G
Hydroxyproline: 0.159 G

171195

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.19 G
Energy: 146 KCAL
Energy: 613 kJ
Protein: 20.96 G
Total lipid (fat): 6.95 G
Ash: 0.96 G
Calcium, Ca: 15 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 193 MG
Potassium, K: 317 MG
Sodium, Na: 82 MG
Zinc, Zn: 7.44 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.187 MG
Niacin: 4.167 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.357 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 74 MG
Betaine: 30 MG
Vitamin B-12: 3.24 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 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: 3.03 G
SFA 14:0: 0.183 G
SFA 16:0: 1.653 G
SFA 17:0: 0.092 G
SFA 18:0: 1.091 G
SFA 20:0: 0.002 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.55 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.218 G
MUFA 17:1: 0.064 G
MUFA 18:1: 3.222 G
MUFA 18:1 c: 2.849 G
MUFA 18:1-11 t (18:1t n-7): 0.259 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.292 G
PUFA 18:2 n-6 c,c: 0.266 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.373 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 18:1 t: 0.373 G
Cholesterol: 70 MG
Tryptophan: 0.24 G
Threonine: 0.949 G
Isoleucine: 0.918 G
Leucine: 1.735 G
Lysine: 1.886 G
Methionine: 0.611 G
Cystine: 0.223 G
Phenylalanine: 0.817 G
Tyrosine: 0.743 G
Valine: 0.97 G
Arginine: 1.41 G
Histidine: 0.691 G
Alanine: 1.211 G
Aspartic acid: 1.93 G
Glutamic acid: 3.413 G
Glycine: 0.933 G
Proline: 0.863 G
Serine: 0.823 G
Hydroxyproline: 0.106 G

170797

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 56.64 G
Energy: 234 KCAL
Energy: 978 kJ
Protein: 30.95 G
Total lipid (fat): 12.22 G
Ash: 1.06 G
Calcium, Ca: 17 MG
Iron, Fe: 2.97 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 200 MG
Potassium, K: 279 MG
Sodium, Na: 69 MG
Zinc, Zn: 10.98 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 36.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 4.14 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.286 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 104 MG
Betaine: 19.4 MG
Vitamin B-12: 3.51 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.38 G
SFA 14:0: 0.324 G
SFA 16:0: 2.936 G
SFA 17:0: 0.162 G
SFA 18:0: 1.936 G
SFA 20:0: 0.011 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.23 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.399 G
MUFA 17:1: 0.114 G
MUFA 18:1: 5.627 G
MUFA 18:1 c: 4.998 G
MUFA 18:1-11 t (18:1t n-7): 0.449 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.482 G
PUFA 18:2 n-6 c,c: 0.435 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.629 G
Fatty acids, total trans-monoenoic: 0.629 G
TFA 18:1 t: 0.629 G
Cholesterol: 100 MG
Tryptophan: 0.355 G
Threonine: 1.401 G
Isoleucine: 1.355 G
Leucine: 2.561 G
Lysine: 2.784 G
Methionine: 0.902 G
Cystine: 0.329 G
Phenylalanine: 1.206 G
Tyrosine: 1.097 G
Valine: 1.431 G
Arginine: 2.081 G
Histidine: 1.021 G
Alanine: 1.789 G
Aspartic acid: 2.849 G
Glutamic acid: 5.04 G
Glycine: 1.378 G
Proline: 1.274 G
Serine: 1.216 G
Hydroxyproline: 0.156 G

170800

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.58 G
Energy: 152 KCAL
Energy: 638 kJ
Protein: 20.87 G
Total lipid (fat): 7.67 G
Ash: 0.94 G
Calcium, Ca: 15 MG
Iron, Fe: 2.31 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 195 MG
Potassium, K: 330 MG
Sodium, Na: 81 MG
Zinc, Zn: 7.86 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 4.097 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.355 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 75.1 MG
Betaine: 33.1 MG
Vitamin B-12: 3.27 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.2 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: 3.419 G
SFA 14:0: 0.202 G
SFA 16:0: 1.86 G
SFA 17:0: 0.098 G
SFA 18:0: 1.245 G
SFA 20:0: 0.004 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 4.071 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.254 G
MUFA 17:1: 0.069 G
MUFA 18:1: 3.692 G
MUFA 18:1 c: 3.308 G
MUFA 18:1-11 t (18:1t n-7): 0.255 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.378 G
PUFA 18:2: 0.322 G
PUFA 18:2 n-6 c,c: 0.295 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.384 G
Fatty acids, total trans-monoenoic: 0.384 G
TFA 18:1 t: 0.384 G
Cholesterol: 70 MG
Tryptophan: 0.239 G
Threonine: 0.945 G
Isoleucine: 0.914 G
Leucine: 1.727 G
Lysine: 1.877 G
Methionine: 0.609 G
Cystine: 0.222 G
Phenylalanine: 0.813 G
Tyrosine: 0.74 G
Valine: 0.965 G
Arginine: 1.403 G
Histidine: 0.688 G
Alanine: 1.206 G
Aspartic acid: 1.921 G
Glutamic acid: 3.398 G
Glycine: 0.929 G
Proline: 0.859 G
Serine: 0.82 G
Hydroxyproline: 0.105 G

170798

Beef, chuck eye Country-Style ribs, boneless, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.54 G
Energy: 221 KCAL
Energy: 923 kJ
Protein: 32.1 G
Total lipid (fat): 10.24 G
Ash: 1.12 G
Calcium, Ca: 16 MG
Iron, Fe: 2.86 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 212 MG
Potassium, K: 292 MG
Sodium, Na: 70 MG
Zinc, Zn: 10.94 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 34.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 4.22 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.295 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.9 MG
Betaine: 18.2 MG
Vitamin B-12: 3.4 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3 G
SFA 14:0: 0.197 G
SFA 16:0: 1.671 G
SFA 17:0: 0.094 G
SFA 18:0: 1.03 G
SFA 20:0: 0.003 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 6.4 G
MUFA 14:1: 0.06 G
MUFA 16:1: 0.427 G
MUFA 17:1: 0.123 G
MUFA 18:1: 5.775 G
MUFA 18:1 c: 5.028 G
MUFA 18:1-11 t (18:1t n-7): 0.485 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.69 G
PUFA 18:2: 0.608 G
PUFA 18:2 n-6 c,c: 0.559 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:4: 0.053 G
Fatty acids, total trans: 0.746 G
Fatty acids, total trans-monoenoic: 0.746 G
TFA 18:1 t: 0.746 G
Cholesterol: 99 MG
Tryptophan: 0.368 G
Threonine: 1.454 G
Isoleucine: 1.405 G
Leucine: 2.657 G
Lysine: 2.888 G
Methionine: 0.936 G
Cystine: 0.342 G
Phenylalanine: 1.251 G
Tyrosine: 1.138 G
Valine: 1.485 G
Arginine: 2.159 G
Histidine: 1.059 G
Alanine: 1.855 G
Aspartic acid: 2.955 G
Glutamic acid: 5.228 G
Glycine: 1.43 G
Proline: 1.321 G
Serine: 1.261 G
Hydroxyproline: 0.162 G

171194

Beef, chuck eye Country-Style ribs, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.11 G
Energy: 137 KCAL
Energy: 575 kJ
Protein: 21.1 G
Total lipid (fat): 5.89 G
Ash: 0.99 G
Calcium, Ca: 15 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 189 MG
Potassium, K: 293 MG
Sodium, Na: 82 MG
Zinc, Zn: 6.53 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 20.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 4.25 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.357 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 72.8 MG
Betaine: 26.8 MG
Vitamin B-12: 3.1 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.12 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: 2.57 G
SFA 14:0: 0.162 G
SFA 16:0: 1.41 G
SFA 17:0: 0.087 G
SFA 18:0: 0.906 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.95 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.177 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.681 G
MUFA 18:1 c: 2.308 G
MUFA 18:1-11 t (18:1t n-7): 0.265 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.32 G
PUFA 18:2: 0.279 G
PUFA 18:2 n-6 c,c: 0.25 G
PUFA 18:2 CLAs: 0.029 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.029 G
Fatty acids, total trans: 0.372 G
Fatty acids, total trans-monoenoic: 0.372 G
TFA 18:1 t: 0.372 G
Cholesterol: 71 MG
Tryptophan: 0.242 G
Threonine: 0.955 G
Isoleucine: 0.924 G
Leucine: 1.746 G
Lysine: 1.898 G
Methionine: 0.615 G
Cystine: 0.225 G
Phenylalanine: 0.822 G
Tyrosine: 0.748 G
Valine: 0.976 G
Arginine: 1.419 G
Histidine: 0.696 G
Alanine: 1.22 G
Aspartic acid: 1.942 G
Glutamic acid: 3.436 G
Glycine: 0.94 G
Proline: 0.868 G
Serine: 0.829 G
Hydroxyproline: 0.107 G

170820

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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).
HEAT-TREATED
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.
UNITED STATES US FDA 1995 Code: US
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.3 G
Energy: 236 KCAL
Energy: 988 kJ
Protein: 24.63 G
Total lipid (fat): 15.29 G
Ash: 0.94 G
Calcium, Ca: 18 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 187 MG
Potassium, K: 308 MG
Sodium, Na: 76 MG
Zinc, Zn: 8.48 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 25.2 UG
Thiamin: 0.072 MG
Riboflavin: 0.178 MG
Niacin: 4.368 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.38 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 72.5 MG
Betaine: 25.1 MG
Vitamin B-12: 3.01 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.354 G
SFA 14:0: 0.42 G
SFA 16:0: 3.417 G
SFA 17:0: 0.185 G
SFA 18:0: 2.312 G
SFA 20:0: 0.008 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 7.243 G
MUFA 14:1: 0.082 G
MUFA 16:1: 0.432 G
MUFA 16:1 c: 0.432 G
MUFA 17:1: 0.117 G
MUFA 18:1: 6.58 G
MUFA 18:1 c: 5.692 G
MUFA 18:1-11 t (18:1t n-7): 0.328 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.664 G
PUFA 18:2: 0.576 G
PUFA 18:2 n-6 c,c: 0.504 G
PUFA 18:2 CLAs: 0.071 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.888 G
Fatty acids, total trans-monoenoic: 0.888 G
TFA 18:1 t: 0.888 G
Cholesterol: 83 MG
Tryptophan: 0.277 G
Threonine: 1.084 G
Isoleucine: 1.047 G
Leucine: 1.981 G
Lysine: 2.153 G
Methionine: 0.699 G
Cystine: 0.259 G
Phenylalanine: 0.937 G
Tyrosine: 0.849 G
Valine: 1.113 G
Arginine: 1.621 G
Histidine: 0.798 G
Alanine: 1.405 G
Aspartic acid: 2.209 G
Glutamic acid: 3.895 G
Glycine: 1.123 G
Proline: 1.012 G
Serine: 0.946 G
Hydroxyproline: 0.168 G

168660

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.8 G
Energy: 180 KCAL
Energy: 753 kJ
Protein: 19.18 G
Total lipid (fat): 11.48 G
Ash: 0.97 G
Calcium, Ca: 17 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 189 MG
Potassium, K: 332 MG
Sodium, Na: 81 MG
Zinc, Zn: 7.52 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 20.6 UG
Thiamin: 0.066 MG
Riboflavin: 0.145 MG
Niacin: 4.324 MG
Pantothenic acid: 0.614 MG
Vitamin B-6: 0.383 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.5 MG
Betaine: 25.3 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.19 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: 5.042 G
SFA 14:0: 0.337 G
SFA 16:0: 2.689 G
SFA 17:0: 0.144 G
SFA 18:0: 1.855 G
SFA 20:0: 0.009 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.837 G
MUFA 14:1: 0.064 G
MUFA 16:1: 0.345 G
MUFA 16:1 c: 0.345 G
MUFA 17:1: 0.094 G
MUFA 18:1: 5.308 G
MUFA 18:1 c: 4.62 G
MUFA 18:1-11 t (18:1t n-7): 0.241 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.526 G
PUFA 18:2: 0.457 G
PUFA 18:2 n-6 c,c: 0.405 G
PUFA 18:2 CLAs: 0.053 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.688 G
Fatty acids, total trans-monoenoic: 0.688 G
TFA 18:1 t: 0.688 G
Cholesterol: 69 MG
Tryptophan: 0.216 G
Threonine: 0.844 G
Isoleucine: 0.816 G
Leucine: 1.543 G
Lysine: 1.677 G
Methionine: 0.545 G
Cystine: 0.201 G
Phenylalanine: 0.73 G
Tyrosine: 0.661 G
Valine: 0.867 G
Arginine: 1.263 G
Histidine: 0.621 G
Alanine: 1.094 G
Aspartic acid: 1.72 G
Glutamic acid: 3.034 G
Glycine: 0.875 G
Proline: 0.788 G
Serine: 0.737 G
Hydroxyproline: 0.131 G

171215

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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).
HEAT-TREATED
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.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.63 G
Energy: 241 KCAL
Energy: 1007 kJ
Protein: 24.47 G
Total lipid (fat): 15.87 G
Ash: 0.94 G
Calcium, Ca: 18 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 307 MG
Sodium, Na: 75 MG
Zinc, Zn: 8.74 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 25.2 UG
Thiamin: 0.076 MG
Riboflavin: 0.182 MG
Niacin: 4.303 MG
Pantothenic acid: 0.693 MG
Vitamin B-6: 0.374 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 80 MG
Betaine: 29.3 MG
Vitamin B-12: 3.22 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.462 G
SFA 14:0: 0.424 G
SFA 16:0: 3.477 G
SFA 17:0: 0.188 G
SFA 18:0: 2.352 G
SFA 20:0: 0.009 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 7.509 G
MUFA 14:1: 0.086 G
MUFA 16:1: 0.448 G
MUFA 16:1 c: 0.448 G
MUFA 17:1: 0.122 G
MUFA 18:1: 6.817 G
MUFA 18:1 c: 5.935 G
MUFA 18:1-11 t (18:1t n-7): 0.336 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.59 G
PUFA 18:2: 0.5 G
PUFA 18:2 n-6 c,c: 0.493 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.03 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.882 G
Fatty acids, total trans-monoenoic: 0.882 G
TFA 18:1 t: 0.882 G
Cholesterol: 84 MG
Tryptophan: 0.276 G
Threonine: 1.077 G
Isoleucine: 1.041 G
Leucine: 1.969 G
Lysine: 2.14 G
Methionine: 0.695 G
Cystine: 0.257 G
Phenylalanine: 0.931 G
Tyrosine: 0.844 G
Valine: 1.106 G
Arginine: 1.611 G
Histidine: 0.793 G
Alanine: 1.396 G
Aspartic acid: 2.195 G
Glutamic acid: 3.871 G
Glycine: 1.116 G
Proline: 1.006 G
Serine: 0.94 G
Hydroxyproline: 0.167 G

168661

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.26 G
Energy: 185 KCAL
Energy: 773 kJ
Protein: 19.14 G
Total lipid (fat): 12.02 G
Ash: 0.98 G
Calcium, Ca: 17 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 186 MG
Potassium, K: 310 MG
Sodium, Na: 80 MG
Zinc, Zn: 7.54 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 20 UG
Thiamin: 0.061 MG
Riboflavin: 0.141 MG
Niacin: 4.323 MG
Pantothenic acid: 0.553 MG
Vitamin B-6: 0.365 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 62.5 MG
Betaine: 26.5 MG
Vitamin B-12: 2.69 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.21 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: 5.072 G
SFA 14:0: 0.34 G
SFA 16:0: 2.713 G
SFA 17:0: 0.143 G
SFA 18:0: 1.857 G
SFA 20:0: 0.01 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.908 G
MUFA 14:1: 0.067 G
MUFA 16:1: 0.352 G
MUFA 16:1 c: 0.352 G
MUFA 17:1: 0.094 G
MUFA 18:1: 5.367 G
MUFA 18:1 c: 4.679 G
MUFA 18:1-11 t (18:1t n-7): 0.23 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.527 G
PUFA 18:2: 0.459 G
PUFA 18:2 n-6 c,c: 0.406 G
PUFA 18:2 CLAs: 0.053 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.688 G
Fatty acids, total trans-monoenoic: 0.688 G
TFA 18:1 t: 0.688 G
Cholesterol: 67 MG
Tryptophan: 0.216 G
Threonine: 0.842 G
Isoleucine: 0.814 G
Leucine: 1.54 G
Lysine: 1.674 G
Methionine: 0.544 G
Cystine: 0.201 G
Phenylalanine: 0.728 G
Tyrosine: 0.66 G
Valine: 0.865 G
Arginine: 1.26 G
Histidine: 0.62 G
Alanine: 1.092 G
Aspartic acid: 1.717 G
Glutamic acid: 3.027 G
Glycine: 0.873 G
Proline: 0.787 G
Serine: 0.735 G
Hydroxyproline: 0.131 G

171216

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
SELECT GRADE
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.29 G
Energy: 229 KCAL
Energy: 959 kJ
Protein: 24.86 G
Total lipid (fat): 14.41 G
Ash: 0.94 G
Calcium, Ca: 19 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 185 MG
Potassium, K: 312 MG
Sodium, Na: 76 MG
Zinc, Zn: 8.24 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 26.3 UG
Thiamin: 0.067 MG
Riboflavin: 0.174 MG
Niacin: 4.314 MG
Pantothenic acid: 0.663 MG
Vitamin B-6: 0.382 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 65 MG
Betaine: 20.9 MG
Vitamin B-12: 2.66 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.07 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): 1.6 UG
Fatty acids, total saturated: 6.192 G
SFA 14:0: 0.414 G
SFA 16:0: 3.327 G
SFA 17:0: 0.182 G
SFA 18:0: 2.25 G
SFA 20:0: 0.008 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.843 G
MUFA 14:1: 0.076 G
MUFA 16:1: 0.408 G
MUFA 16:1 c: 0.408 G
MUFA 17:1: 0.111 G
MUFA 18:1: 6.224 G
MUFA 18:1 c: 5.328 G
MUFA 18:1-11 t (18:1t n-7): 0.315 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.679 G
PUFA 18:2: 0.594 G
PUFA 18:2 n-6 c,c: 0.522 G
PUFA 18:2 CLAs: 0.072 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.896 G
Fatty acids, total trans-monoenoic: 0.896 G
TFA 18:1 t: 0.896 G
Cholesterol: 81 MG
Tryptophan: 0.28 G
Threonine: 1.094 G
Isoleucine: 1.057 G
Leucine: 1.999 G
Lysine: 2.173 G
Methionine: 0.706 G
Cystine: 0.261 G
Phenylalanine: 0.946 G
Tyrosine: 0.857 G
Valine: 1.123 G
Arginine: 1.637 G
Histidine: 0.805 G
Alanine: 1.418 G
Aspartic acid: 2.229 G
Glutamic acid: 3.931 G
Glycine: 1.134 G
Proline: 1.021 G
Serine: 0.955 G
Hydroxyproline: 0.17 G

168662

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.61 G
Energy: 173 KCAL
Energy: 724 kJ
Protein: 19.25 G
Total lipid (fat): 10.67 G
Ash: 0.95 G
Calcium, Ca: 18 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 187 MG
Potassium, K: 367 MG
Sodium, Na: 82 MG
Zinc, Zn: 7.66 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.155 MG
Niacin: 4.56 MG
Pantothenic acid: 0.675 MG
Vitamin B-6: 0.414 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.5 MG
Betaine: 24.2 MG
Vitamin B-12: 2.78 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 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: 4.998 G
SFA 14:0: 0.331 G
SFA 16:0: 2.653 G
SFA 17:0: 0.144 G
SFA 18:0: 1.852 G
SFA 20:0: 0.008 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.732 G
MUFA 14:1: 0.06 G
MUFA 16:1: 0.336 G
MUFA 16:1 c: 0.336 G
MUFA 17:1: 0.093 G
MUFA 18:1: 5.219 G
MUFA 18:1 c: 4.532 G
MUFA 18:1-11 t (18:1t n-7): 0.258 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.525 G
PUFA 18:2: 0.455 G
PUFA 18:2 n-6 c,c: 0.403 G
PUFA 18:2 CLAs: 0.052 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 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: 0.687 G
Fatty acids, total trans-monoenoic: 0.687 G
TFA 18:1 t: 0.687 G
Cholesterol: 73 MG
Tryptophan: 0.217 G
Threonine: 0.847 G
Isoleucine: 0.818 G
Leucine: 1.548 G
Lysine: 1.683 G
Methionine: 0.547 G
Cystine: 0.202 G
Phenylalanine: 0.732 G
Tyrosine: 0.664 G
Valine: 0.87 G
Arginine: 1.267 G
Histidine: 0.623 G
Alanine: 1.098 G
Aspartic acid: 1.726 G
Glutamic acid: 3.044 G
Glycine: 0.878 G
Proline: 0.791 G
Serine: 0.739 G
Hydroxyproline: 0.131 G

168674

Beef, chuck eye roast, boneless, America's Beef Roast, separable lean only, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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).
HEAT-TREATED
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.
UNITED STATES US FDA 1995 Code: US
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.79 G
Energy: 183 KCAL
Energy: 765 kJ
Protein: 26.65 G
Total lipid (fat): 8.46 G
Ash: 1 G
Calcium, Ca: 19 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 210 MG
Potassium, K: 344 MG
Sodium, Na: 80 MG
Zinc, Zn: 9.73 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 27.3 UG
Thiamin: 0.075 MG
Riboflavin: 0.193 MG
Niacin: 4.693 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.409 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 79.5 MG
Betaine: 27.8 MG
Vitamin B-12: 3.24 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.422 G
SFA 14:0: 0.197 G
SFA 16:0: 1.861 G
SFA 17:0: 0.1 G
SFA 18:0: 1.251 G
SFA 20:0: 0.001 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.167 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.247 G
MUFA 17:1: 0.072 G
MUFA 18:1: 3.799 G
MUFA 18:1 c: 3.426 G
MUFA 18:1-11 t (18:1t n-7): 0.252 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.426 G
PUFA 18:2: 0.358 G
PUFA 18:2 n-6 c,c: 0.331 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.373 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 18:1 t: 0.373 G
Cholesterol: 83 MG
Tryptophan: 0.306 G
Threonine: 1.207 G
Isoleucine: 1.167 G
Leucine: 2.206 G
Lysine: 2.398 G
Methionine: 0.777 G
Cystine: 0.284 G
Phenylalanine: 1.039 G
Tyrosine: 0.945 G
Valine: 1.233 G
Arginine: 1.793 G
Histidine: 0.879 G
Alanine: 1.541 G
Aspartic acid: 2.454 G
Glutamic acid: 4.341 G
Glycine: 1.187 G
Proline: 1.097 G
Serine: 1.047 G
Hydroxyproline: 0.135 G

169565

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.48 G
Energy: 137 KCAL
Energy: 571 kJ
Protein: 20.61 G
Total lipid (fat): 6.01 G
Ash: 1.03 G
Calcium, Ca: 18 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 204 MG
Potassium, K: 357 MG
Sodium, Na: 85 MG
Zinc, Zn: 8.21 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.5 UG
Thiamin: 0.065 MG
Riboflavin: 0.16 MG
Niacin: 4.593 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.403 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.3 MG
Betaine: 27.6 MG
Vitamin B-12: 2.95 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.2 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: 2.55 G
SFA 14:0: 0.146 G
SFA 16:0: 1.381 G
SFA 17:0: 0.072 G
SFA 18:0: 0.938 G
SFA 20:0: 0.005 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.11 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.18 G
MUFA 17:1: 0.052 G
MUFA 18:1: 2.841 G
MUFA 18:1 c: 2.577 G
MUFA 18:1-11 t (18:1t n-7): 0.189 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.262 G
PUFA 18:2 n-6 c,c: 0.242 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.264 G
Fatty acids, total trans-monoenoic: 0.264 G
TFA 18:1 t: 0.264 G
Cholesterol: 69 MG
Tryptophan: 0.236 G
Threonine: 0.933 G
Isoleucine: 0.902 G
Leucine: 1.706 G
Lysine: 1.854 G
Methionine: 0.601 G
Cystine: 0.219 G
Phenylalanine: 0.803 G
Tyrosine: 0.731 G
Valine: 0.953 G
Arginine: 1.386 G
Histidine: 0.68 G
Alanine: 1.191 G
Aspartic acid: 1.898 G
Glutamic acid: 3.356 G
Glycine: 0.918 G
Proline: 0.848 G
Serine: 0.81 G
Hydroxyproline: 0.104 G

169496

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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).
HEAT-TREATED
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.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.88 G
Energy: 190 KCAL
Energy: 795 kJ
Protein: 26.41 G
Total lipid (fat): 9.36 G
Ash: 0.99 G
Calcium, Ca: 18 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 211 MG
Potassium, K: 339 MG
Sodium, Na: 79 MG
Zinc, Zn: 9.93 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 27 UG
Thiamin: 0.08 MG
Riboflavin: 0.197 MG
Niacin: 4.593 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.399 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 87.9 MG
Betaine: 32.6 MG
Vitamin B-12: 3.46 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.751 G
SFA 14:0: 0.217 G
SFA 16:0: 2.039 G
SFA 17:0: 0.109 G
SFA 18:0: 1.372 G
SFA 20:0: 0.002 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 4.691 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.279 G
MUFA 17:1: 0.08 G
MUFA 18:1: 4.269 G
MUFA 18:1 c: 3.866 G
MUFA 18:1-11 t (18:1t n-7): 0.267 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.431 G
PUFA 18:2: 0.36 G
PUFA 18:2 n-6 c,c: 0.33 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.402 G
Fatty acids, total trans-monoenoic: 0.402 G
TFA 18:1 t: 0.402 G
Cholesterol: 84 MG
Tryptophan: 0.303 G
Threonine: 1.196 G
Isoleucine: 1.156 G
Leucine: 2.186 G
Lysine: 2.376 G
Methionine: 0.77 G
Cystine: 0.281 G
Phenylalanine: 1.03 G
Tyrosine: 0.937 G
Valine: 1.222 G
Arginine: 1.776 G
Histidine: 0.871 G
Alanine: 1.527 G
Aspartic acid: 2.432 G
Glutamic acid: 4.301 G
Glycine: 1.176 G
Proline: 1.087 G
Serine: 1.037 G
Hydroxyproline: 0.133 G

169566

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.16 G
Energy: 139 KCAL
Energy: 580 kJ
Protein: 20.67 G
Total lipid (fat): 6.21 G
Ash: 1.05 G
Calcium, Ca: 17 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 201 MG
Potassium, K: 332 MG
Sodium, Na: 85 MG
Zinc, Zn: 8.25 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 21.8 UG
Thiamin: 0.06 MG
Riboflavin: 0.157 MG
Niacin: 4.593 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.383 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 68.7 MG
Betaine: 29.1 MG
Vitamin B-12: 2.91 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 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: 2.354 G
SFA 14:0: 0.134 G
SFA 16:0: 1.285 G
SFA 17:0: 0.065 G
SFA 18:0: 0.857 G
SFA 20:0: 0.005 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 2.938 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.172 G
MUFA 17:1: 0.048 G
MUFA 18:1: 2.679 G
MUFA 18:1 c: 2.446 G
MUFA 18:1-11 t (18:1t n-7): 0.154 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.299 G
PUFA 18:2: 0.253 G
PUFA 18:2 n-6 c,c: 0.234 G
PUFA 18:2 CLAs: 0.019 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: 0.001 G
PUFA 20:4: 0.035 G
Fatty acids, total trans: 0.233 G
Fatty acids, total trans-monoenoic: 0.233 G
TFA 18:1 t: 0.233 G
Cholesterol: 67 MG
Tryptophan: 0.237 G
Threonine: 0.936 G
Isoleucine: 0.905 G
Leucine: 1.711 G
Lysine: 1.859 G
Methionine: 0.603 G
Cystine: 0.22 G
Phenylalanine: 0.806 G
Tyrosine: 0.733 G
Valine: 0.956 G
Arginine: 1.39 G
Histidine: 0.682 G
Alanine: 1.195 G
Aspartic acid: 1.903 G
Glutamic acid: 3.366 G
Glycine: 0.92 G
Proline: 0.851 G
Serine: 0.812 G
Hydroxyproline: 0.104 G

169497

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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).
HEAT-TREATED
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.
UNITED STATES US FDA 1995 Code: US
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.16 G
Energy: 172 KCAL
Energy: 720 kJ
Protein: 27.02 G
Total lipid (fat): 7.12 G
Ash: 1.01 G
Calcium, Ca: 20 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 209 MG
Potassium, K: 351 MG
Sodium, Na: 81 MG
Zinc, Zn: 9.56 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 4.65 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.413 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 71.2 MG
Betaine: 23.1 MG
Vitamin B-12: 2.85 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.08 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): 1.6 UG
Fatty acids, total saturated: 2.929 G
SFA 14:0: 0.167 G
SFA 16:0: 1.595 G
SFA 17:0: 0.087 G
SFA 18:0: 1.07 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.38 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.2 G
MUFA 17:1: 0.06 G
MUFA 18:1: 3.095 G
MUFA 18:1 c: 2.766 G
MUFA 18:1-11 t (18:1t n-7): 0.229 G
Fatty acids, total polyunsaturated: 0.418 G
PUFA 18:2: 0.356 G
PUFA 18:2 n-6 c,c: 0.333 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.329 G
Fatty acids, total trans-monoenoic: 0.329 G
TFA 18:1 t: 0.329 G
Cholesterol: 81 MG
Tryptophan: 0.31 G
Threonine: 1.224 G
Isoleucine: 1.183 G
Leucine: 2.236 G
Lysine: 2.431 G
Methionine: 0.788 G
Cystine: 0.288 G
Phenylalanine: 1.053 G
Tyrosine: 0.958 G
Valine: 1.25 G
Arginine: 1.817 G
Histidine: 0.891 G
Alanine: 1.562 G
Aspartic acid: 2.488 G
Glutamic acid: 4.4 G
Glycine: 1.203 G
Proline: 1.112 G
Serine: 1.061 G
Hydroxyproline: 0.136 G

168742

Beef, chuck eye roast, boneless, America's Beef 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
UNITED STATES US FDA 1995 Code: US
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.96 G
Energy: 133 KCAL
Energy: 559 kJ
Protein: 20.52 G
Total lipid (fat): 5.71 G
Ash: 1.01 G
Calcium, Ca: 19 MG
Iron, Fe: 2.21 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 200 MG
Potassium, K: 393 MG
Sodium, Na: 86 MG
Zinc, Zn: 8.29 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 24.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 4.83 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.435 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.9 MG
Betaine: 26 MG
Vitamin B-12: 2.98 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 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: 1.61 G
SFA 14:0: 0.093 G
SFA 16:0: 0.863 G
SFA 17:0: 0.047 G
SFA 18:0: 0.601 G
SFA 20:0: 0.002 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.67 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.209 G
MUFA 17:1: 0.062 G
MUFA 18:1: 3.359 G
MUFA 18:1 c: 3.019 G
MUFA 18:1-11 t (18:1t n-7): 0.214 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.37 G
PUFA 18:2: 0.312 G
PUFA 18:2 n-6 c,c: 0.287 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.34 G
Fatty acids, total trans-monoenoic: 0.34 G
TFA 18:1 t: 0.34 G
Cholesterol: 74 MG
Tryptophan: 0.235 G
Threonine: 0.929 G
Isoleucine: 0.899 G
Leucine: 1.699 G
Lysine: 1.846 G
Methionine: 0.599 G
Cystine: 0.218 G
Phenylalanine: 0.8 G
Tyrosine: 0.728 G
Valine: 0.949 G
Arginine: 1.38 G
Histidine: 0.677 G
Alanine: 1.186 G
Aspartic acid: 1.889 G
Glutamic acid: 3.342 G
Glycine: 0.914 G
Proline: 0.845 G
Serine: 0.806 G
Hydroxyproline: 0.104 G

171228

Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.22 G
Energy: 277 KCAL
Energy: 1157 kJ
Protein: 24.98 G
Total lipid (fat): 19.64 G
Ash: 0.94 G
Calcium, Ca: 16 MG
Iron, Fe: 2.45 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 325 MG
Sodium, Na: 71 MG
Zinc, Zn: 8.68 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 27.5 UG
Thiamin: 0.066 MG
Riboflavin: 0.191 MG
Niacin: 4.663 MG
Pantothenic acid: 0.752 MG
Vitamin B-6: 0.373 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 79 MG
Betaine: 22.9 MG
Vitamin B-12: 3.03 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.66 G
SFA 14:0: 0.6 G
SFA 16:0: 4.667 G
SFA 17:0: 0.258 G
SFA 18:0: 3.11 G
SFA 20:0: 0.016 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 9.457 G
MUFA 14:1: 0.114 G
MUFA 16:1: 0.581 G
MUFA 16:1 c: 0.581 G
MUFA 17:1: 0.156 G
MUFA 18:1: 8.558 G
MUFA 18:1 c: 7.272 G
MUFA 18:1-11 t (18:1t n-7): 0.519 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.719 G
PUFA 18:2 n-6 c,c: 0.619 G
PUFA 18:2 CLAs: 0.1 G
PUFA 18:3: 0.041 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.287 G
Fatty acids, total trans-monoenoic: 1.287 G
TFA 18:1 t: 1.287 G
Cholesterol: 87 MG
Tryptophan: 0.281 G
Threonine: 1.099 G
Isoleucine: 1.062 G
Leucine: 2.009 G
Lysine: 2.184 G
Methionine: 0.709 G
Cystine: 0.262 G
Phenylalanine: 0.951 G
Tyrosine: 0.861 G
Valine: 1.129 G
Arginine: 1.645 G
Histidine: 0.809 G
Alanine: 1.425 G
Aspartic acid: 2.24 G
Glutamic acid: 3.951 G
Glycine: 1.14 G
Proline: 1.027 G
Serine: 0.959 G
Hydroxyproline: 0.171 G

171231

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.48 G
Energy: 223 KCAL
Energy: 931 kJ
Protein: 18.86 G
Total lipid (fat): 16.35 G
Ash: 0.86 G
Calcium, Ca: 14 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 179 MG
Potassium, K: 329 MG
Sodium, Na: 66 MG
Zinc, Zn: 7.26 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.8 UG
Thiamin: 0.074 MG
Riboflavin: 0.144 MG
Niacin: 4.351 MG
Pantothenic acid: 0.649 MG
Vitamin B-6: 0.362 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.3 MG
Betaine: 19 MG
Vitamin B-12: 2.7 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.963 G
SFA 14:0: 0.486 G
SFA 16:0: 3.705 G
SFA 17:0: 0.202 G
SFA 18:0: 2.553 G
SFA 20:0: 0.009 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 7.739 G
MUFA 14:1: 0.092 G
MUFA 16:1: 0.469 G
MUFA 16:1 c: 0.469 G
MUFA 17:1: 0.124 G
MUFA 18:1: 7.016 G
MUFA 18:1 c: 5.965 G
MUFA 18:1-11 t (18:1t n-7): 0.352 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.666 G
PUFA 18:2: 0.587 G
PUFA 18:2 n-6 c,c: 0.511 G
PUFA 18:2 CLAs: 0.076 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.052 G
Fatty acids, total trans-monoenoic: 1.052 G
TFA 18:1 t: 1.052 G
Cholesterol: 68 MG
Tryptophan: 0.212 G
Threonine: 0.83 G
Isoleucine: 0.802 G
Leucine: 1.517 G
Lysine: 1.649 G
Methionine: 0.536 G
Cystine: 0.198 G
Phenylalanine: 0.718 G
Tyrosine: 0.65 G
Valine: 0.852 G
Arginine: 1.242 G
Histidine: 0.611 G
Alanine: 1.076 G
Aspartic acid: 1.691 G
Glutamic acid: 2.983 G
Glycine: 0.86 G
Proline: 0.775 G
Serine: 0.724 G
Hydroxyproline: 0.129 G

171229

Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 54.74 G
Energy: 283 KCAL
Energy: 1184 kJ
Protein: 24.95 G
Total lipid (fat): 20.35 G
Ash: 0.94 G
Calcium, Ca: 15 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 192 MG
Potassium, K: 333 MG
Sodium, Na: 71 MG
Zinc, Zn: 8.63 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 26.8 UG
Thiamin: 0.066 MG
Riboflavin: 0.188 MG
Niacin: 4.649 MG
Pantothenic acid: 0.746 MG
Vitamin B-6: 0.357 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 75.8 MG
Betaine: 24 MG
Vitamin B-12: 2.89 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.677 G
SFA 14:0: 0.593 G
SFA 16:0: 4.646 G
SFA 17:0: 0.264 G
SFA 18:0: 3.146 G
SFA 20:0: 0.018 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 9.479 G
MUFA 14:1: 0.115 G
MUFA 16:1: 0.571 G
MUFA 16:1 c: 0.571 G
MUFA 17:1: 0.158 G
MUFA 18:1: 8.587 G
MUFA 18:1 c: 7.299 G
MUFA 18:1-11 t (18:1t n-7): 0.521 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 0.799 G
PUFA 18:2: 0.708 G
PUFA 18:2 n-6 c,c: 0.61 G
PUFA 18:2 CLAs: 0.097 G
PUFA 18:3: 0.041 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.289 G
Fatty acids, total trans-monoenoic: 1.289 G
TFA 18:1 t: 1.289 G
Cholesterol: 86 MG
Tryptophan: 0.281 G
Threonine: 1.098 G
Isoleucine: 1.061 G
Leucine: 2.007 G
Lysine: 2.181 G
Methionine: 0.709 G
Cystine: 0.262 G
Phenylalanine: 0.949 G
Tyrosine: 0.86 G
Valine: 1.127 G
Arginine: 1.642 G
Histidine: 0.808 G
Alanine: 1.423 G
Aspartic acid: 2.237 G
Glutamic acid: 3.945 G
Glycine: 1.138 G
Proline: 1.025 G
Serine: 0.958 G
Hydroxyproline: 0.17 G

170834

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.98 G
Energy: 227 KCAL
Energy: 950 kJ
Protein: 18.86 G
Total lipid (fat): 16.85 G
Ash: 0.84 G
Calcium, Ca: 14 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 179 MG
Potassium, K: 330 MG
Sodium, Na: 66 MG
Zinc, Zn: 7.3 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 19.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.141 MG
Niacin: 4.34 MG
Pantothenic acid: 0.642 MG
Vitamin B-6: 0.326 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 61.3 MG
Betaine: 23.2 MG
Vitamin B-12: 2.74 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.176 G
SFA 14:0: 0.495 G
SFA 16:0: 3.825 G
SFA 17:0: 0.208 G
SFA 18:0: 2.632 G
SFA 20:0: 0.009 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 7.978 G
MUFA 14:1: 0.094 G
MUFA 16:1: 0.483 G
MUFA 16:1 c: 0.483 G
MUFA 17:1: 0.129 G
MUFA 18:1: 7.233 G
MUFA 18:1 c: 6.177 G
MUFA 18:1-11 t (18:1t n-7): 0.36 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.65 G
PUFA 18:2: 0.573 G
PUFA 18:2 n-6 c,c: 0.499 G
PUFA 18:2 CLAs: 0.075 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.056 G
Fatty acids, total trans-monoenoic: 1.056 G
TFA 18:1 t: 1.056 G
Cholesterol: 68 MG
Tryptophan: 0.212 G
Threonine: 0.83 G
Isoleucine: 0.802 G
Leucine: 1.517 G
Lysine: 1.649 G
Methionine: 0.536 G
Cystine: 0.198 G
Phenylalanine: 0.718 G
Tyrosine: 0.65 G
Valine: 0.852 G
Arginine: 1.242 G
Histidine: 0.611 G
Alanine: 1.076 G
Aspartic acid: 1.691 G
Glutamic acid: 2.983 G
Glycine: 0.86 G
Proline: 0.775 G
Serine: 0.724 G
Hydroxyproline: 0.129 G

171230

Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.93 G
Energy: 267 KCAL
Energy: 1118 kJ
Protein: 25.03 G
Total lipid (fat): 18.57 G
Ash: 0.94 G
Calcium, Ca: 17 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 307 MG
Sodium, Na: 70 MG
Zinc, Zn: 8.78 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 29.1 UG
Thiamin: 0.066 MG
Riboflavin: 0.194 MG
Niacin: 4.773 MG
Pantothenic acid: 0.758 MG
Vitamin B-6: 0.408 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 82.1 MG
Betaine: 21.8 MG
Vitamin B-12: 3.14 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.633 G
SFA 14:0: 0.609 G
SFA 16:0: 4.698 G
SFA 17:0: 0.248 G
SFA 18:0: 3.056 G
SFA 20:0: 0.014 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 9.422 G
MUFA 14:1: 0.113 G
MUFA 16:1: 0.597 G
MUFA 16:1 c: 0.597 G
MUFA 17:1: 0.153 G
MUFA 18:1: 8.515 G
MUFA 18:1 c: 7.231 G
MUFA 18:1-11 t (18:1t n-7): 0.516 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.827 G
PUFA 18:2: 0.735 G
PUFA 18:2 n-6 c,c: 0.631 G
PUFA 18:2 CLAs: 0.104 G
PUFA 18:3: 0.041 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.284 G
Fatty acids, total trans-monoenoic: 1.284 G
TFA 18:1 t: 1.284 G
Cholesterol: 89 MG
Tryptophan: 0.282 G
Threonine: 1.101 G
Isoleucine: 1.064 G
Leucine: 2.013 G
Lysine: 2.188 G
Methionine: 0.711 G
Cystine: 0.263 G
Phenylalanine: 0.952 G
Tyrosine: 0.863 G
Valine: 1.131 G
Arginine: 1.648 G
Histidine: 0.811 G
Alanine: 1.428 G
Aspartic acid: 2.244 G
Glutamic acid: 3.958 G
Glycine: 1.142 G
Proline: 1.029 G
Serine: 0.961 G
Hydroxyproline: 0.171 G

170835

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.24 G
Energy: 216 KCAL
Energy: 903 kJ
Protein: 18.86 G
Total lipid (fat): 15.6 G
Ash: 0.89 G
Calcium, Ca: 14 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 342 MG
Sodium, Na: 68 MG
Zinc, Zn: 7.36 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 19.7 UG
Thiamin: 0.078 MG
Riboflavin: 0.143 MG
Niacin: 4.377 MG
Pantothenic acid: 0.656 MG
Vitamin B-6: 0.405 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 65.3 MG
Betaine: 14.8 MG
Vitamin B-12: 2.64 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 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: 6.644 G
SFA 14:0: 0.472 G
SFA 16:0: 3.526 G
SFA 17:0: 0.193 G
SFA 18:0: 2.436 G
SFA 20:0: 0.01 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 7.381 G
MUFA 14:1: 0.089 G
MUFA 16:1: 0.448 G
MUFA 16:1 c: 0.448 G
MUFA 17:1: 0.118 G
MUFA 18:1: 6.692 G
MUFA 18:1 c: 5.647 G
MUFA 18:1-11 t (18:1t n-7): 0.34 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.689 G
PUFA 18:2: 0.608 G
PUFA 18:2 n-6 c,c: 0.53 G
PUFA 18:2 CLAs: 0.078 G
PUFA 18:3: 0.033 G
PUFA 18:3 n-3 c,c,c (ALA): 0.033 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.045 G
Fatty acids, total trans-monoenoic: 1.045 G
TFA 18:1 t: 1.045 G
Cholesterol: 68 MG
Tryptophan: 0.212 G
Threonine: 0.83 G
Isoleucine: 0.802 G
Leucine: 1.517 G
Lysine: 1.649 G
Methionine: 0.536 G
Cystine: 0.198 G
Phenylalanine: 0.718 G
Tyrosine: 0.65 G
Valine: 0.853 G
Arginine: 1.242 G
Histidine: 0.611 G
Alanine: 1.076 G
Aspartic acid: 1.692 G
Glutamic acid: 2.983 G
Glycine: 0.861 G
Proline: 0.775 G
Serine: 0.725 G
Hydroxyproline: 0.129 G

170801

Beef, chuck eye steak, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.79 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 27.94 G
Total lipid (fat): 10.79 G
Ash: 1.03 G
Calcium, Ca: 17 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 228 MG
Potassium, K: 380 MG
Sodium, Na: 75 MG
Zinc, Zn: 10.54 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 31 UG
Thiamin: 0.07 MG
Riboflavin: 0.217 MG
Niacin: 5.19 MG
Pantothenic acid: 0.835 MG
Vitamin B-6: 0.412 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 90.4 MG
Betaine: 26.3 MG
Vitamin B-12: 3.37 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.83 G
SFA 14:0: 0.31 G
SFA 16:0: 2.639 G
SFA 17:0: 0.147 G
SFA 18:0: 1.718 G
SFA 20:0: 0.008 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 5.39 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.341 G
MUFA 17:1: 0.096 G
MUFA 18:1: 4.877 G
MUFA 18:1 c: 4.259 G
MUFA 18:1-11 t (18:1t n-7): 0.452 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.421 G
PUFA 18:2 n-6 c,c: 0.379 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.618 G
Fatty acids, total trans-monoenoic: 0.618 G
TFA 18:1 t: 0.618 G
Cholesterol: 88 MG
Tryptophan: 0.32 G
Threonine: 1.265 G
Isoleucine: 1.223 G
Leucine: 2.312 G
Lysine: 2.513 G
Methionine: 0.815 G
Cystine: 0.297 G
Phenylalanine: 1.089 G
Tyrosine: 0.991 G
Valine: 1.292 G
Arginine: 1.879 G
Histidine: 0.922 G
Alanine: 1.615 G
Aspartic acid: 2.572 G
Glutamic acid: 4.55 G
Glycine: 1.244 G
Proline: 1.15 G
Serine: 1.097 G
Hydroxyproline: 0.141 G

170804

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.25 G
Energy: 153 KCAL
Energy: 641 kJ
Protein: 21.29 G
Total lipid (fat): 7.56 G
Ash: 0.94 G
Calcium, Ca: 15 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 371 MG
Sodium, Na: 70 MG
Zinc, Zn: 8.39 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.8 UG
Thiamin: 0.075 MG
Riboflavin: 0.17 MG
Niacin: 4.827 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.392 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 73.4 MG
Betaine: 21.4 MG
Vitamin B-12: 3.07 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 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: 3.267 G
SFA 14:0: 0.197 G
SFA 16:0: 1.772 G
SFA 17:0: 0.096 G
SFA 18:0: 1.192 G
SFA 20:0: 0.002 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.71 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.226 G
MUFA 17:1: 0.064 G
MUFA 18:1: 3.372 G
MUFA 18:1 c: 2.958 G
MUFA 18:1-11 t (18:1t n-7): 0.285 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.372 G
PUFA 18:2: 0.319 G
PUFA 18:2 n-6 c,c: 0.292 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.414 G
Fatty acids, total trans-monoenoic: 0.414 G
TFA 18:1 t: 0.414 G
Cholesterol: 67 MG
Tryptophan: 0.244 G
Threonine: 0.964 G
Isoleucine: 0.932 G
Leucine: 1.763 G
Lysine: 1.916 G
Methionine: 0.621 G
Cystine: 0.227 G
Phenylalanine: 0.83 G
Tyrosine: 0.755 G
Valine: 0.985 G
Arginine: 1.432 G
Histidine: 0.702 G
Alanine: 1.231 G
Aspartic acid: 1.961 G
Glutamic acid: 3.468 G
Glycine: 0.948 G
Proline: 0.876 G
Serine: 0.837 G
Hydroxyproline: 0.108 G

171196

Beef, chuck eye steak, boneless, separable lean only, trimmed to 0 fat, choice, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.35 G
Energy: 215 KCAL
Energy: 900 kJ
Protein: 27.97 G
Total lipid (fat): 11.47 G
Ash: 1.03 G
Calcium, Ca: 16 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 227 MG
Potassium, K: 391 MG
Sodium, Na: 75 MG
Zinc, Zn: 10.5 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 30.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.213 MG
Niacin: 5.18 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.393 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.8 MG
Betaine: 27.8 MG
Vitamin B-12: 3.2 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.895 G
SFA 14:0: 0.305 G
SFA 16:0: 2.638 G
SFA 17:0: 0.157 G
SFA 18:0: 1.777 G
SFA 20:0: 0.01 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 5.461 G
MUFA 14:1: 0.057 G
MUFA 16:1: 0.331 G
MUFA 17:1: 0.1 G
MUFA 18:1: 4.951 G
MUFA 18:1 c: 4.329 G
MUFA 18:1-11 t (18:1t n-7): 0.453 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.478 G
PUFA 18:2: 0.416 G
PUFA 18:2 n-6 c,c: 0.377 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.622 G
Fatty acids, total trans-monoenoic: 0.622 G
TFA 18:1 t: 0.622 G
Cholesterol: 86 MG
Tryptophan: 0.321 G
Threonine: 1.267 G
Isoleucine: 1.225 G
Leucine: 2.315 G
Lysine: 2.517 G
Methionine: 0.816 G
Cystine: 0.298 G
Phenylalanine: 1.091 G
Tyrosine: 0.992 G
Valine: 1.294 G
Arginine: 1.881 G
Histidine: 0.923 G
Alanine: 1.617 G
Aspartic acid: 2.576 G
Glutamic acid: 4.556 G
Glycine: 1.246 G
Proline: 1.151 G
Serine: 1.099 G
Hydroxyproline: 0.141 G

170802

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.48 G
Energy: 160 KCAL
Energy: 669 kJ
Protein: 21.31 G
Total lipid (fat): 8.29 G
Ash: 0.92 G
Calcium, Ca: 15 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 371 MG
Sodium, Na: 70 MG
Zinc, Zn: 8.41 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.167 MG
Niacin: 4.803 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.346 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 70.8 MG
Betaine: 26.5 MG
Vitamin B-12: 3.1 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: 3.605 G
SFA 14:0: 0.214 G
SFA 16:0: 1.96 G
SFA 17:0: 0.105 G
SFA 18:0: 1.317 G
SFA 20:0: 0.002 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 4.088 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.248 G
MUFA 17:1: 0.07 G
MUFA 18:1: 3.715 G
MUFA 18:1 c: 3.282 G
MUFA 18:1-11 t (18:1t n-7): 0.296 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.359 G
PUFA 18:2: 0.308 G
PUFA 18:2 n-6 c,c: 0.281 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:4: 0.037 G
Fatty acids, total trans: 0.433 G
Fatty acids, total trans-monoenoic: 0.433 G
TFA 18:1 t: 0.433 G
Cholesterol: 66 MG
Tryptophan: 0.244 G
Threonine: 0.965 G
Isoleucine: 0.933 G
Leucine: 1.764 G
Lysine: 1.917 G
Methionine: 0.621 G
Cystine: 0.227 G
Phenylalanine: 0.831 G
Tyrosine: 0.756 G
Valine: 0.986 G
Arginine: 1.433 G
Histidine: 0.703 G
Alanine: 1.232 G
Aspartic acid: 1.962 G
Glutamic acid: 3.47 G
Glycine: 0.949 G
Proline: 0.877 G
Serine: 0.837 G
Hydroxyproline: 0.108 G

171197

Beef, chuck eye steak, boneless, separable lean only, trimmed to 0 fat, select, cooked, grilled
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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
HEAT-TREATED
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
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.45 G
Energy: 199 KCAL
Energy: 834 kJ
Protein: 27.88 G
Total lipid (fat): 9.77 G
Ash: 1.03 G
Calcium, Ca: 19 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 226 MG
Potassium, K: 356 MG
Sodium, Na: 74 MG
Zinc, Zn: 10.6 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 32.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.22 MG
Niacin: 5.31 MG
Pantothenic acid: 0.84 MG
Vitamin B-6: 0.454 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 94 MG
Betaine: 24.9 MG
Vitamin B-12: 3.5 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.1 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): 1.6 UG
Fatty acids, total saturated: 2.9 G
SFA 14:0: 0.195 G
SFA 16:0: 1.616 G
SFA 17:0: 0.082 G
SFA 18:0: 1 G
SFA 20:0: 0.003 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 6.13 G
MUFA 14:1: 0.062 G
MUFA 16:1: 0.411 G
MUFA 17:1: 0.105 G
MUFA 18:1: 5.53 G
MUFA 18:1 c: 4.821 G
MUFA 18:1-11 t (18:1t n-7): 0.451 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.58 G
PUFA 18:2: 0.509 G
PUFA 18:2 n-6 c,c: 0.455 G
PUFA 18:2 CLAs: 0.055 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.71 G
Fatty acids, total trans-monoenoic: 0.71 G
TFA 18:1 t: 0.71 G
Cholesterol: 91 MG
Tryptophan: 0.32 G
Threonine: 1.263 G
Isoleucine: 1.221 G
Leucine: 2.308 G
Lysine: 2.509 G
Methionine: 0.813 G
Cystine: 0.297 G
Phenylalanine: 1.087 G
Tyrosine: 0.989 G
Valine: 1.29 G
Arginine: 1.875 G
Histidine: 0.92 G
Alanine: 1.612 G
Aspartic acid: 2.567 G
Glutamic acid: 4.541 G
Glycine: 1.242 G
Proline: 1.148 G
Serine: 1.095 G
Hydroxyproline: 0.141 G

170803

Beef, chuck eye steak, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.41 G
Energy: 143 KCAL
Energy: 600 kJ
Protein: 21.28 G
Total lipid (fat): 6.47 G
Ash: 0.98 G
Calcium, Ca: 15 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 388 MG
Sodium, Na: 73 MG
Zinc, Zn: 8.54 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 4.87 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.446 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 76.1 MG
Betaine: 16.2 MG
Vitamin B-12: 3 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 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: 2.759 G
SFA 14:0: 0.171 G
SFA 16:0: 1.491 G
SFA 17:0: 0.082 G
SFA 18:0: 1.004 G
SFA 20:0: 0.003 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.143 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.193 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.858 G
MUFA 18:1 c: 2.471 G
MUFA 18:1-11 t (18:1t n-7): 0.268 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.392 G
PUFA 18:2: 0.336 G
PUFA 18:2 n-6 c,c: 0.308 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.042 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.386 G
Fatty acids, total trans-monoenoic: 0.386 G
TFA 18:1 t: 0.386 G
Cholesterol: 69 MG
Tryptophan: 0.244 G
Threonine: 0.963 G
Isoleucine: 0.932 G
Leucine: 1.761 G
Lysine: 1.914 G
Methionine: 0.62 G
Cystine: 0.226 G
Phenylalanine: 0.829 G
Tyrosine: 0.754 G
Valine: 0.984 G
Arginine: 1.431 G
Histidine: 0.702 G
Alanine: 1.23 G
Aspartic acid: 1.959 G
Glutamic acid: 3.465 G
Glycine: 0.948 G
Proline: 0.876 G
Serine: 0.836 G
Hydroxyproline: 0.107 G

171203

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
GRADE OF MEAT, MIXTURE
Water: 60.08 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 32.41 G
Total lipid (fat): 6.82 G
Ash: 1.26 G
Calcium, Ca: 16 MG
Iron, Fe: 2.96 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 228 MG
Potassium, K: 319 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.32 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 34.6 UG
Thiamin: 0.075 MG
Riboflavin: 0.25 MG
Niacin: 4.117 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.511 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.6 MG
Betaine: 14.8 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.8 G
SFA 14:0: 0.173 G
SFA 16:0: 1.546 G
SFA 17:0: 0.081 G
SFA 18:0: 0.989 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.5 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.238 G
MUFA 17:1: 0.065 G
MUFA 18:1: 3.146 G
MUFA 18:1 c: 2.795 G
MUFA 18:1-11 t (18:1t n-7): 0.26 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.45 G
PUFA 18:2: 0.366 G
PUFA 18:2 n-6 c,c: 0.341 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:4: 0.065 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.366 G
Fatty acids, total trans-monoenoic: 0.366 G
TFA 18:1 t: 0.351 G
Cholesterol: 99 MG
Tryptophan: 0.372 G
Threonine: 1.467 G
Isoleucine: 1.419 G
Leucine: 2.682 G
Lysine: 2.916 G
Methionine: 0.945 G
Cystine: 0.345 G
Phenylalanine: 1.263 G
Tyrosine: 1.149 G
Valine: 1.499 G
Arginine: 2.179 G
Histidine: 1.069 G
Alanine: 1.873 G
Aspartic acid: 2.984 G
Glutamic acid: 5.278 G
Glycine: 1.443 G
Proline: 1.334 G
Serine: 1.273 G
Hydroxyproline: 0.164 G

171206

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
Water: 72.51 G
Energy: 128 KCAL
Energy: 535 kJ
Protein: 21.75 G
Total lipid (fat): 4.48 G
Ash: 1.11 G
Carbohydrate, by difference: 0.16 G
Calcium, Ca: 13 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 213 MG
Potassium, K: 367 MG
Sodium, Na: 80 MG
Zinc, Zn: 5.43 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 24.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 5.003 MG
Pantothenic acid: 0.665 MG
Vitamin B-6: 0.567 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 71.8 MG
Betaine: 18.6 MG
Vitamin B-12: 2.3 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: 1.86 G
SFA 14:0: 0.113 G
SFA 16:0: 1.022 G
SFA 17:0: 0.053 G
SFA 18:0: 0.665 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.32 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.159 G
MUFA 17:1: 0.043 G
MUFA 18:1: 2.091 G
MUFA 18:1 c: 1.862 G
MUFA 18:1-11 t (18:1t n-7): 0.164 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.3 G
PUFA 18:2: 0.247 G
PUFA 18:2 n-6 c,c: 0.232 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.231 G
Fatty acids, total trans-monoenoic: 0.231 G
TFA 18:1 t: 0.231 G
Cholesterol: 64 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

171205

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHOICE GRADE
CHUCK
Water: 59.49 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 32.49 G
Total lipid (fat): 7.14 G
Ash: 1.31 G
Calcium, Ca: 17 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 223 MG
Potassium, K: 315 MG
Sodium, Na: 65 MG
Zinc, Zn: 8.27 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 35.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.227 MG
Niacin: 4.013 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.505 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.6 MG
Betaine: 15.8 MG
Vitamin B-12: 2.85 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.87 G
SFA 14:0: 0.177 G
SFA 16:0: 1.574 G
SFA 17:0: 0.084 G
SFA 18:0: 1.024 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.57 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.236 G
MUFA 17:1: 0.065 G
MUFA 18:1: 3.147 G
MUFA 18:1 c: 3.164 G
MUFA 18:1-11 t (18:1t n-7): 0.276 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.299 G
PUFA 18:2 n-6 c,c: 0.369 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.405 G
Fatty acids, total trans-monoenoic: 0.405 G
TFA 18:1 t: 0.405 G
Cholesterol: 96 MG
Tryptophan: 0.373 G
Threonine: 1.471 G
Isoleucine: 1.422 G
Leucine: 2.689 G
Lysine: 2.923 G
Methionine: 0.947 G
Cystine: 0.346 G
Phenylalanine: 1.266 G
Tyrosine: 1.152 G
Valine: 1.503 G
Arginine: 2.185 G
Histidine: 1.072 G
Alanine: 1.878 G
Aspartic acid: 2.991 G
Glutamic acid: 5.29 G
Glycine: 1.447 G
Proline: 1.337 G
Serine: 1.276 G
Hydroxyproline: 0.164 G

170810

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
Water: 72.32 G
Energy: 130 KCAL
Energy: 545 kJ
Protein: 21.64 G
Total lipid (fat): 4.81 G
Ash: 1.11 G
Carbohydrate, by difference: 0.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 217 MG
Potassium, K: 373 MG
Sodium, Na: 79 MG
Zinc, Zn: 5.41 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 23.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 4.887 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.568 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.1 MG
Betaine: 24.4 MG
Vitamin B-12: 2.27 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 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: 1.988 G
SFA 14:0: 0.121 G
SFA 16:0: 1.092 G
SFA 17:0: 0.058 G
SFA 18:0: 0.71 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.51 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.173 G
MUFA 17:1: 0.047 G
MUFA 18:1: 2.26 G
MUFA 18:1 c: 2.01 G
MUFA 18:1-11 t (18:1t n-7): 0.177 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.255 G
PUFA 18:2 n-6 c,c: 0.24 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.25 G
Fatty acids, total trans-monoenoic: 0.25 G
TFA 18:1 t: 0.25 G
Cholesterol: 63 MG
Tryptophan: 0.248 G
Threonine: 0.98 G
Isoleucine: 0.948 G
Leucine: 1.791 G
Lysine: 1.947 G
Methionine: 0.631 G
Cystine: 0.23 G
Phenylalanine: 0.844 G
Tyrosine: 0.767 G
Valine: 1.001 G
Arginine: 1.455 G
Histidine: 0.714 G
Alanine: 1.251 G
Aspartic acid: 1.993 G
Glutamic acid: 3.525 G
Glycine: 0.964 G
Proline: 0.891 G
Serine: 0.85 G
Hydroxyproline: 0.109 G

171204

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
SELECT GRADE
CHUCK
Water: 60.97 G
Energy: 186 KCAL
Energy: 779 kJ
Protein: 32.29 G
Total lipid (fat): 6.34 G
Ash: 1.18 G
Calcium, Ca: 15 MG
Iron, Fe: 2.84 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 236 MG
Potassium, K: 320 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.47 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 32.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.3 MG
Niacin: 4.85 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.522 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.6 MG
Betaine: 13.9 MG
Vitamin B-12: 2.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.07 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): 1.6 UG
Fatty acids, total saturated: 2.514 G
SFA 14:0: 0.157 G
SFA 16:0: 1.406 G
SFA 17:0: 0.072 G
SFA 18:0: 0.871 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.164 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.22 G
MUFA 17:1: 0.059 G
MUFA 18:1: 2.843 G
MUFA 18:1 c: 2.534 G
MUFA 18:1-11 t (18:1t n-7): 0.236 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.432 G
PUFA 18:2: 0.354 G
PUFA 18:2 n-6 c,c: 0.33 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.31 G
Fatty acids, total trans-monoenoic: 0.31 G
TFA 18:1 t: 0.31 G
Cholesterol: 102 MG
Tryptophan: 0.37 G
Threonine: 1.462 G
Isoleucine: 1.414 G
Leucine: 2.673 G
Lysine: 2.905 G
Methionine: 0.942 G
Cystine: 0.344 G
Phenylalanine: 1.259 G
Tyrosine: 1.145 G
Valine: 1.494 G
Arginine: 2.171 G
Histidine: 1.065 G
Alanine: 1.866 G
Aspartic acid: 2.973 G
Glutamic acid: 5.258 G
Glycine: 1.438 G
Proline: 1.329 G
Serine: 1.268 G
Hydroxyproline: 0.163 G

170809

Beef, chuck for stew, separable lean and 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
Water: 72.79 G
Energy: 124 KCAL
Energy: 520 kJ
Protein: 21.9 G
Total lipid (fat): 3.99 G
Ash: 1.12 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 14 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 209 MG
Potassium, K: 359 MG
Sodium, Na: 81 MG
Zinc, Zn: 5.51 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 26 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 5.19 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.568 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 74.6 MG
Betaine: 12.8 MG
Vitamin B-12: 2.42 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 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: 1.748 G
SFA 14:0: 0.106 G
SFA 16:0: 0.959 G
SFA 17:0: 0.049 G
SFA 18:0: 0.627 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.16 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.146 G
MUFA 17:1: 0.039 G
MUFA 18:1: 1.951 G
MUFA 18:1 c: 1.738 G
MUFA 18:1-11 t (18:1t n-7): 0.145 G
Fatty acids, total polyunsaturated: 0.287 G
PUFA 18:2: 0.236 G
PUFA 18:2 n-6 c,c: 0.221 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.213 G
Fatty acids, total trans-monoenoic: 0.213 G
TFA 18:1 t: 0.213 G
Cholesterol: 66 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

1168678

BEEF, CHUCK SHLDR TND CH
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391004152
ingredients: Beef Shoulder
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 20.54 G
Total lipid (fat): 6.25 G
Calcium, Ca: 5 MG
Iron, Fe: 1.96 MG
Potassium, K: 330 MG
Sodium, Na: 58 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 58 MG

1460680

768710

BEEF, CHUCK SHLDR TND CH
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391004152
ingredients: Beef Shoulder
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 20.54 G
Total lipid (fat): 6.25 G
Calcium, Ca: 5 MG
Iron, Fe: 1.96 MG
Potassium, K: 330 MG
Sodium, Na: 58 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 58 MG

354092

BEEF, CHUCK SHLDR TND CH
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391004152
ingredients: Beef Shoulder
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 20.54 G
Total lipid (fat): 6.25 G
Calcium, Ca: 5 MG
Iron, Fe: 1.96 MG
Potassium, K: 330 MG
Sodium, Na: 58 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 58 MG

170213

Beef, chuck, arm pot roast, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.9 G
Energy: 297 KCAL
Energy: 1241 kJ
Protein: 28.94 G
Total lipid (fat): 19.17 G
Ash: 0.9 G
Calcium, Ca: 16 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 231 MG
Sodium, Na: 47 MG
Zinc, Zn: 6.66 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 27 UG
Thiamin: 0.059 MG
Riboflavin: 0.171 MG
Niacin: 4.105 MG
Pantothenic acid: 0.571 MG
Vitamin B-6: 0.283 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 110.2 MG
Betaine: 14.5 MG
Vitamin B-12: 2.13 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.548 G
SFA 10:0: 0.047 G
SFA 12:0: 0.042 G
SFA 14:0: 0.596 G
SFA 16:0: 4.608 G
SFA 18:0: 2.255 G
Fatty acids, total monounsaturated: 8.175 G
MUFA 16:1: 0.71 G
MUFA 18:1: 7.432 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.708 G
PUFA 18:2: 0.485 G
PUFA 18:3: 0.191 G
PUFA 20:4: 0.033 G
Cholesterol: 116 MG
Tryptophan: 0.19 G
Threonine: 1.156 G
Isoleucine: 1.317 G
Leucine: 2.302 G
Lysine: 2.446 G
Methionine: 0.754 G
Cystine: 0.373 G
Phenylalanine: 1.143 G
Tyrosine: 0.922 G
Valine: 1.436 G
Arginine: 1.871 G
Histidine: 0.924 G
Alanine: 1.759 G
Aspartic acid: 2.636 G
Glutamic acid: 4.345 G
Glycine: 1.762 G
Proline: 1.38 G
Serine: 1.14 G
Hydroxyproline: 0.304 G

170614

Beef, chuck, arm pot roast, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.44 G
Energy: 283 KCAL
Energy: 1185 kJ
Protein: 29.23 G
Total lipid (fat): 17.56 G
Ash: 0.91 G
Calcium, Ca: 17 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 178 MG
Potassium, K: 235 MG
Sodium, Na: 48 MG
Zinc, Zn: 6.87 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 27.9 UG
Thiamin: 0.063 MG
Riboflavin: 0.159 MG
Niacin: 4.213 MG
Pantothenic acid: 0.577 MG
Vitamin B-6: 0.288 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 111.3 MG
Betaine: 14.6 MG
Vitamin B-12: 1.93 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 6.911 G
SFA 10:0: 0.043 G
SFA 12:0: 0.038 G
SFA 14:0: 0.546 G
SFA 16:0: 4.219 G
SFA 18:0: 2.065 G
Fatty acids, total monounsaturated: 7.551 G
MUFA 16:1: 0.717 G
MUFA 18:1: 6.805 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.649 G
PUFA 18:2: 0.444 G
PUFA 18:3: 0.175 G
PUFA 20:4: 0.03 G
Cholesterol: 115 MG
Tryptophan: 0.192 G
Threonine: 1.168 G
Isoleucine: 1.33 G
Leucine: 2.325 G
Lysine: 2.471 G
Methionine: 0.761 G
Cystine: 0.377 G
Phenylalanine: 1.155 G
Tyrosine: 0.932 G
Valine: 1.45 G
Arginine: 1.89 G
Histidine: 0.933 G
Alanine: 1.777 G
Aspartic acid: 2.663 G
Glutamic acid: 4.389 G
Glycine: 1.78 G
Proline: 1.394 G
Serine: 1.152 G
Hydroxyproline: 0.307 G

168667

Beef, chuck, arm pot roast, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 50.45 G
Energy: 302 KCAL
Energy: 1263 kJ
Protein: 30.12 G
Total lipid (fat): 19.22 G
Ash: 0.92 G
Calcium, Ca: 17 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 183 MG
Potassium, K: 242 MG
Sodium, Na: 50 MG
Zinc, Zn: 6.98 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.3 UG
Fluoride, F: 22.4 UG
Thiamin: 0.061 MG
Riboflavin: 0.178 MG
Niacin: 4.273 MG
Pantothenic acid: 0.594 MG
Vitamin B-6: 0.295 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 114.7 MG
Betaine: 15.1 MG
Vitamin B-12: 2.22 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 7.62 G
SFA 10:0: 0.054 G
SFA 12:0: 0.05 G
SFA 14:0: 0.609 G
SFA 16:0: 4.67 G
SFA 18:0: 2.236 G
Fatty acids, total monounsaturated: 8.276 G
MUFA 16:1: 0.804 G
MUFA 18:1: 7.442 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.73 G
PUFA 18:2: 0.477 G
PUFA 18:3: 0.21 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 120 MG
Tryptophan: 0.2 G
Threonine: 1.213 G
Isoleucine: 1.382 G
Leucine: 2.416 G
Lysine: 2.567 G
Methionine: 0.791 G
Cystine: 0.392 G
Phenylalanine: 1.2 G
Tyrosine: 0.968 G
Valine: 1.507 G
Arginine: 1.964 G
Histidine: 0.969 G
Alanine: 1.847 G
Aspartic acid: 2.767 G
Glutamic acid: 4.56 G
Glycine: 1.85 G
Proline: 1.448 G
Serine: 1.197 G
Hydroxyproline: 0.316 G

169491

Beef, chuck, arm pot roast, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 62.33 G
Energy: 244 KCAL
Energy: 1022 kJ
Protein: 19.23 G
Total lipid (fat): 17.98 G
Ash: 0.86 G
Calcium, Ca: 17 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 290 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.54 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 20.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.139 MG
Niacin: 4.331 MG
Pantothenic acid: 0.553 MG
Vitamin B-6: 0.456 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 80.3 MG
Betaine: 11.8 MG
Vitamin B-12: 1.65 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.254 G
SFA 10:0: 0.058 G
SFA 12:0: 0.039 G
SFA 14:0: 0.568 G
SFA 16:0: 4.367 G
SFA 18:0: 2.222 G
Fatty acids, total monounsaturated: 7.697 G
MUFA 16:1: 0.877 G
MUFA 18:1: 6.795 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.684 G
PUFA 18:2: 0.44 G
PUFA 18:3: 0.215 G
PUFA 20:4: 0.029 G
Cholesterol: 91 MG
Tryptophan: 0.123 G
Threonine: 0.75 G
Isoleucine: 0.854 G
Leucine: 1.494 G
Lysine: 1.587 G
Methionine: 0.489 G
Cystine: 0.242 G
Phenylalanine: 0.742 G
Tyrosine: 0.598 G
Valine: 0.932 G
Arginine: 1.214 G
Histidine: 0.599 G
Alanine: 1.142 G
Aspartic acid: 1.711 G
Glutamic acid: 2.819 G
Glycine: 1.144 G
Proline: 0.895 G
Serine: 0.74 G
Hydroxyproline: 0.197 G

168669

Beef, chuck, arm pot roast, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [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: 49.35 G
Energy: 309 KCAL
Energy: 1292 kJ
Protein: 30.2 G
Total lipid (fat): 19.93 G
Ash: 0.93 G
Calcium, Ca: 16 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 182 MG
Potassium, K: 241 MG
Sodium, Na: 49 MG
Zinc, Zn: 6.87 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 27.8 UG
Fluoride, F: 22.4 UG
Thiamin: 0.057 MG
Riboflavin: 0.193 MG
Niacin: 4.215 MG
Pantothenic acid: 0.595 MG
Vitamin B-6: 0.29 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 115 MG
Betaine: 15.1 MG
Vitamin B-12: 2.46 UG
Vitamin E (alpha-tocopherol): 0.54 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 7.902 G
SFA 10:0: 0.056 G
SFA 12:0: 0.052 G
SFA 14:0: 0.632 G
SFA 16:0: 4.843 G
SFA 18:0: 2.319 G
Fatty acids, total monounsaturated: 8.583 G
MUFA 16:1: 0.833 G
MUFA 18:1: 7.718 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.757 G
PUFA 18:2: 0.495 G
PUFA 18:3: 0.217 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 121 MG
Tryptophan: 0.198 G
Threonine: 1.202 G
Isoleucine: 1.369 G
Leucine: 2.393 G
Lysine: 2.543 G
Methionine: 0.784 G
Cystine: 0.388 G
Phenylalanine: 1.188 G
Tyrosine: 0.959 G
Valine: 1.493 G
Arginine: 1.946 G
Histidine: 0.96 G
Alanine: 1.829 G
Aspartic acid: 2.741 G
Glutamic acid: 4.517 G
Glycine: 1.832 G
Proline: 1.434 G
Serine: 1.185 G
Hydroxyproline: 0.317 G

Data Sources
https://fdc.nal.usda.gov
https://langual.org