Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.78 G
Energy: 249 KCAL
Energy: 1043 kJ
Protein: 19.14 G
Total lipid (fat): 18.57 G
Ash: 0.87 G
Calcium, Ca: 16 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 171 MG
Potassium, K: 290 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 19.9 UG
Thiamin: 0.064 MG
Riboflavin: 0.143 MG
Niacin: 4.328 MG
Pantothenic acid: 0.559 MG
Vitamin B-6: 0.425 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 79.9 MG
Betaine: 11.8 MG
Vitamin B-12: 1.79 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.492 G
SFA 10:0: 0.06 G
SFA 12:0: 0.04 G
SFA 14:0: 0.587 G
SFA 16:0: 4.511 G
SFA 18:0: 2.295 G
Fatty acids, total monounsaturated: 7.95 G
MUFA 16:1: 0.905 G
MUFA 18:1: 7.018 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.706 G
PUFA 18:2: 0.454 G
PUFA 18:3: 0.222 G
PUFA 20:4: 0.03 G
Cholesterol: 89 MG
Tryptophan: 0.123 G
Threonine: 0.745 G
Isoleucine: 0.848 G
Leucine: 1.484 G
Lysine: 1.576 G
Methionine: 0.486 G
Cystine: 0.241 G
Phenylalanine: 0.737 G
Tyrosine: 0.594 G
Valine: 0.925 G
Arginine: 1.206 G
Histidine: 0.595 G
Alanine: 1.134 G
Aspartic acid: 1.699 G
Glutamic acid: 2.8 G
Glycine: 1.136 G
Proline: 0.889 G
Serine: 0.735 G
Hydroxyproline: 0.196 G
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.56 G
Energy: 295 KCAL
Energy: 1235 kJ
Protein: 30.05 G
Total lipid (fat): 18.5 G
Ash: 0.91 G
Calcium, Ca: 18 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 243 MG
Sodium, Na: 50 MG
Zinc, Zn: 7.09 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 28.8 UG
Fluoride, F: 22.4 UG
Thiamin: 0.065 MG
Riboflavin: 0.163 MG
Niacin: 4.331 MG
Pantothenic acid: 0.593 MG
Vitamin B-6: 0.296 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 114.5 MG
Betaine: 15 MG
Vitamin B-12: 1.99 UG
Vitamin E (alpha-tocopherol): 0.52 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.337 G
SFA 10:0: 0.052 G
SFA 12:0: 0.049 G
SFA 14:0: 0.587 G
SFA 16:0: 4.497 G
SFA 18:0: 2.153 G
Fatty acids, total monounsaturated: 7.969 G
MUFA 16:1: 0.774 G
MUFA 18:1: 7.166 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.704 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.202 G
PUFA 20:4: 0.022 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: 119 MG
Tryptophan: 0.202 G
Threonine: 1.225 G
Isoleucine: 1.395 G
Leucine: 2.439 G
Lysine: 2.591 G
Methionine: 0.798 G
Cystine: 0.396 G
Phenylalanine: 1.211 G
Tyrosine: 0.977 G
Valine: 1.521 G
Arginine: 1.983 G
Histidine: 0.979 G
Alanine: 1.864 G
Aspartic acid: 2.793 G
Glutamic acid: 4.603 G
Glycine: 1.867 G
Proline: 1.462 G
Serine: 1.208 G
Hydroxyproline: 0.316 G
Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.88 G
Energy: 239 KCAL
Energy: 1001 kJ
Protein: 19.33 G
Total lipid (fat): 17.39 G
Ash: 0.85 G
Calcium, Ca: 18 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 176 MG
Potassium, K: 290 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.52 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 20.8 UG
Thiamin: 0.076 MG
Riboflavin: 0.135 MG
Niacin: 4.334 MG
Pantothenic acid: 0.548 MG
Vitamin B-6: 0.486 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 80.7 MG
Betaine: 11.9 MG
Vitamin B-12: 1.5 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.016 G
SFA 10:0: 0.056 G
SFA 12:0: 0.037 G
SFA 14:0: 0.55 G
SFA 16:0: 4.224 G
SFA 18:0: 2.149 G
Fatty acids, total monounsaturated: 7.444 G
MUFA 16:1: 0.848 G
MUFA 18:1: 6.572 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.661 G
PUFA 18:2: 0.425 G
PUFA 18:3: 0.208 G
PUFA 20:4: 0.028 G
Cholesterol: 93 MG
Tryptophan: 0.127 G
Threonine: 0.772 G
Isoleucine: 0.879 G
Leucine: 1.537 G
Lysine: 1.633 G
Methionine: 0.503 G
Cystine: 0.249 G
Phenylalanine: 0.763 G
Tyrosine: 0.616 G
Valine: 0.959 G
Arginine: 1.25 G
Histidine: 0.617 G
Alanine: 1.175 G
Aspartic acid: 1.76 G
Glutamic acid: 2.902 G
Glycine: 1.177 G
Proline: 0.921 G
Serine: 0.761 G
Hydroxyproline: 0.203 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.83 G
Energy: 212 KCAL
Energy: 886 kJ
Protein: 33.36 G
Total lipid (fat): 7.67 G
Ash: 1 G
Calcium, Ca: 14 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 262 MG
Sodium, Na: 54 MG
Zinc, Zn: 7.79 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 33 UG
Thiamin: 0.067 MG
Riboflavin: 0.222 MG
Niacin: 5.039 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.33 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 127.1 MG
Betaine: 16.7 MG
Vitamin B-12: 2.59 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.903 G
SFA 10:0: 0.004 G
SFA 12:0: 0.007 G
SFA 14:0: 0.217 G
SFA 16:0: 1.71 G
SFA 18:0: 0.965 G
Fatty acids, total monounsaturated: 3.267 G
MUFA 16:1: 0.272 G
MUFA 18:1: 2.991 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.268 G
PUFA 18:2: 0.22 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.029 G
Cholesterol: 100 MG
Tryptophan: 0.219 G
Threonine: 1.333 G
Isoleucine: 1.518 G
Leucine: 2.654 G
Lysine: 2.82 G
Methionine: 0.869 G
Cystine: 0.431 G
Phenylalanine: 1.318 G
Tyrosine: 1.063 G
Valine: 1.655 G
Arginine: 2.157 G
Histidine: 1.065 G
Alanine: 2.028 G
Aspartic acid: 3.039 G
Glutamic acid: 5.009 G
Glycine: 2.032 G
Proline: 1.591 G
Serine: 1.314 G
Hydroxyproline: 0.351 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.2 G
Energy: 195 KCAL
Energy: 815 kJ
Protein: 33.37 G
Total lipid (fat): 5.8 G
Ash: 1.01 G
Calcium, Ca: 17 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 270 MG
Sodium, Na: 55 MG
Zinc, Zn: 8.09 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 37.9 UG
Thiamin: 0.071 MG
Riboflavin: 0.205 MG
Niacin: 4.829 MG
Pantothenic acid: 0.658 MG
Vitamin B-6: 0.309 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 127.1 MG
Betaine: 16.7 MG
Vitamin B-12: 2.25 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 2.194 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.164 G
SFA 16:0: 1.293 G
SFA 18:0: 0.73 G
Fatty acids, total monounsaturated: 2.469 G
MUFA 16:1: 0.205 G
MUFA 18:1: 2.261 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.202 G
PUFA 18:2: 0.166 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.022 G
Cholesterol: 98 MG
Tryptophan: 0.219 G
Threonine: 1.333 G
Isoleucine: 1.518 G
Leucine: 2.654 G
Lysine: 2.82 G
Methionine: 0.869 G
Cystine: 0.431 G
Phenylalanine: 1.318 G
Tyrosine: 1.063 G
Valine: 1.655 G
Arginine: 2.158 G
Histidine: 1.065 G
Alanine: 2.029 G
Aspartic acid: 3.039 G
Glutamic acid: 5.009 G
Glycine: 2.032 G
Proline: 1.591 G
Serine: 1.314 G
Hydroxyproline: 0.351 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.84 G
Energy: 214 KCAL
Energy: 897 kJ
Protein: 34.66 G
Total lipid (fat): 7.36 G
Ash: 1.02 G
Calcium, Ca: 16 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 213 MG
Potassium, K: 277 MG
Sodium, Na: 56 MG
Zinc, Zn: 8.32 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 35.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.217 MG
Niacin: 5.044 MG
Pantothenic acid: 0.682 MG
Vitamin B-6: 0.332 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 132 MG
Betaine: 17.3 MG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.45 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: 2.788 G
SFA 10:0: 0.003 G
SFA 12:0: 0.007 G
SFA 14:0: 0.21 G
SFA 16:0: 1.644 G
SFA 18:0: 0.925 G
Fatty acids, total monounsaturated: 3.132 G
MUFA 16:1: 0.261 G
MUFA 18:1: 2.868 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.273 G
PUFA 18:2: 0.21 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.028 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: 104 MG
Tryptophan: 0.228 G
Threonine: 1.385 G
Isoleucine: 1.577 G
Leucine: 2.757 G
Lysine: 2.929 G
Methionine: 0.903 G
Cystine: 0.447 G
Phenylalanine: 1.369 G
Tyrosine: 1.104 G
Valine: 1.719 G
Arginine: 2.241 G
Histidine: 1.106 G
Alanine: 2.107 G
Aspartic acid: 3.157 G
Glutamic acid: 5.203 G
Glycine: 2.11 G
Proline: 1.652 G
Serine: 1.365 G
Hydroxyproline: 0.364 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.32 G
Energy: 132 KCAL
Energy: 553 kJ
Protein: 22.11 G
Total lipid (fat): 4.19 G
Ash: 1.01 G
Calcium, Ca: 16 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 337 MG
Sodium, Na: 74 MG
Zinc, Zn: 5.55 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.2 UG
Thiamin: 0.081 MG
Riboflavin: 0.16 MG
Niacin: 5.069 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.532 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.3 MG
Betaine: 13.6 MG
Vitamin B-12: 1.88 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.553 G
SFA 12:0: 0.004 G
SFA 14:0: 0.11 G
SFA 16:0: 0.929 G
SFA 18:0: 0.511 G
Fatty acids, total monounsaturated: 1.756 G
MUFA 16:1: 0.153 G
MUFA 18:1: 1.6 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.181 G
PUFA 18:2: 0.145 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.021 G
Cholesterol: 65 MG
Tryptophan: 0.145 G
Threonine: 0.883 G
Isoleucine: 1.006 G
Leucine: 1.758 G
Lysine: 1.868 G
Methionine: 0.576 G
Cystine: 0.285 G
Phenylalanine: 0.873 G
Tyrosine: 0.704 G
Valine: 1.097 G
Arginine: 1.429 G
Histidine: 0.705 G
Alanine: 1.344 G
Aspartic acid: 2.013 G
Glutamic acid: 3.318 G
Glycine: 1.346 G
Proline: 1.054 G
Serine: 0.871 G
Hydroxyproline: 0.232 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.39 G
Energy: 224 KCAL
Energy: 936 kJ
Protein: 34.72 G
Total lipid (fat): 8.37 G
Ash: 1.03 G
Calcium, Ca: 15 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 213 MG
Potassium, K: 275 MG
Sodium, Na: 56 MG
Zinc, Zn: 8.2 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 34.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.231 MG
Niacin: 5.243 MG
Pantothenic acid: 0.682 MG
Vitamin B-6: 0.344 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 132.2 MG
Betaine: 17.4 MG
Vitamin B-12: 2.69 UG
Vitamin E (alpha-tocopherol): 0.46 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): 1.7 UG
Fatty acids, total saturated: 3.17 G
SFA 10:0: 0.004 G
SFA 12:0: 0.008 G
SFA 14:0: 0.238 G
SFA 16:0: 1.869 G
SFA 18:0: 1.052 G
Fatty acids, total monounsaturated: 3.561 G
MUFA 16:1: 0.297 G
MUFA 18:1: 3.26 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.308 G
PUFA 18:2: 0.238 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.031 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: 106 MG
Tryptophan: 0.228 G
Threonine: 1.387 G
Isoleucine: 1.579 G
Leucine: 2.762 G
Lysine: 2.934 G
Methionine: 0.904 G
Cystine: 0.448 G
Phenylalanine: 1.371 G
Tyrosine: 1.106 G
Valine: 1.722 G
Arginine: 2.245 G
Histidine: 1.108 G
Alanine: 2.11 G
Aspartic acid: 3.162 G
Glutamic acid: 5.212 G
Glycine: 2.114 G
Proline: 1.655 G
Serine: 1.367 G
Hydroxyproline: 0.365 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.51 G
Energy: 139 KCAL
Energy: 583 kJ
Protein: 21.96 G
Total lipid (fat): 5.05 G
Ash: 1.02 G
Calcium, Ca: 15 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 201 MG
Potassium, K: 332 MG
Sodium, Na: 74 MG
Zinc, Zn: 5.48 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 24.5 UG
Thiamin: 0.077 MG
Riboflavin: 0.168 MG
Niacin: 5.221 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.489 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 91.7 MG
Betaine: 13.5 MG
Vitamin B-12: 2.11 UG
Vitamin E (alpha-tocopherol): 0.29 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): 1.2 UG
Fatty acids, total saturated: 1.875 G
SFA 12:0: 0.004 G
SFA 14:0: 0.133 G
SFA 16:0: 1.121 G
SFA 18:0: 0.616 G
Fatty acids, total monounsaturated: 2.119 G
MUFA 16:1: 0.184 G
MUFA 18:1: 1.931 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.232 G
PUFA 18:2: 0.176 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.026 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 65 MG
Tryptophan: 0.144 G
Threonine: 0.877 G
Isoleucine: 0.999 G
Leucine: 1.746 G
Lysine: 1.855 G
Methionine: 0.572 G
Cystine: 0.283 G
Phenylalanine: 0.867 G
Tyrosine: 0.7 G
Valine: 1.089 G
Arginine: 1.42 G
Histidine: 0.701 G
Alanine: 1.335 G
Aspartic acid: 2 G
Glutamic acid: 3.296 G
Glycine: 1.337 G
Proline: 1.047 G
Serine: 0.865 G
Hydroxyproline: 0.231 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.29 G
Energy: 205 KCAL
Energy: 858 kJ
Protein: 34.6 G
Total lipid (fat): 6.35 G
Ash: 1.02 G
Calcium, Ca: 17 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 215 MG
Potassium, K: 281 MG
Sodium, Na: 57 MG
Zinc, Zn: 8.43 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 39.4 UG
Thiamin: 0.073 MG
Riboflavin: 0.213 MG
Niacin: 5.007 MG
Pantothenic acid: 0.682 MG
Vitamin B-6: 0.321 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 131.8 MG
Betaine: 17.3 MG
Vitamin B-12: 2.33 UG
Vitamin E (alpha-tocopherol): 0.43 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: 2.406 G
SFA 10:0: 0.003 G
SFA 12:0: 0.006 G
SFA 14:0: 0.181 G
SFA 16:0: 1.418 G
SFA 18:0: 0.798 G
Fatty acids, total monounsaturated: 2.703 G
MUFA 16:1: 0.226 G
MUFA 18:1: 2.475 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.239 G
PUFA 18:2: 0.181 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.024 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: 103 MG
Tryptophan: 0.227 G
Threonine: 1.382 G
Isoleucine: 1.574 G
Leucine: 2.753 G
Lysine: 2.924 G
Methionine: 0.901 G
Cystine: 0.447 G
Phenylalanine: 1.367 G
Tyrosine: 1.103 G
Valine: 1.717 G
Arginine: 2.238 G
Histidine: 1.104 G
Alanine: 2.104 G
Aspartic acid: 3.152 G
Glutamic acid: 5.195 G
Glycine: 2.107 G
Proline: 1.65 G
Serine: 1.363 G
Hydroxyproline: 0.364 G
Beef, chuck, arm pot roast, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 74.12 G
Energy: 125 KCAL
Energy: 523 kJ
Protein: 22.26 G
Total lipid (fat): 3.32 G
Ash: 1 G
Calcium, Ca: 18 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 339 MG
Sodium, Na: 77 MG
Zinc, Zn: 5.68 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 27.6 UG
Thiamin: 0.085 MG
Riboflavin: 0.146 MG
Niacin: 4.908 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.556 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 93 MG
Betaine: 13.7 MG
Vitamin B-12: 1.77 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.232 G
SFA 12:0: 0.003 G
SFA 14:0: 0.087 G
SFA 16:0: 0.737 G
SFA 18:0: 0.405 G
Fatty acids, total monounsaturated: 1.392 G
MUFA 16:1: 0.121 G
MUFA 18:1: 1.269 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.157 G
PUFA 18:2: 0.115 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 66 MG
Tryptophan: 0.146 G
Threonine: 0.889 G
Isoleucine: 1.013 G
Leucine: 1.77 G
Lysine: 1.881 G
Methionine: 0.58 G
Cystine: 0.287 G
Phenylalanine: 0.879 G
Tyrosine: 0.709 G
Valine: 1.104 G
Arginine: 1.439 G
Histidine: 0.71 G
Alanine: 1.353 G
Aspartic acid: 2.027 G
Glutamic acid: 3.341 G
Glycine: 1.355 G
Proline: 1.061 G
Serine: 0.877 G
Hydroxyproline: 0.234 G
Beef, chuck, blade 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 47.92 G
Energy: 334 KCAL
Energy: 1397 kJ
Protein: 27.18 G
Total lipid (fat): 24.14 G
Ash: 0.89 G
Calcium, Ca: 13 MG
Iron, Fe: 3.18 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 205 MG
Potassium, K: 236 MG
Sodium, Na: 65 MG
Zinc, Zn: 8.58 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 25 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 2.45 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.26 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.31 UG
Vitamin E (alpha-tocopherol): 0.2 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): 2 UG
Fatty acids, total saturated: 9.59 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.76 G
SFA 16:0: 5.82 G
SFA 18:0: 2.9 G
Fatty acids, total monounsaturated: 10.43 G
MUFA 16:1: 0.97 G
MUFA 18:1: 9.42 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.04 G
Cholesterol: 104 MG
Tryptophan: 0.179 G
Threonine: 1.086 G
Isoleucine: 1.237 G
Leucine: 2.162 G
Lysine: 2.297 G
Methionine: 0.708 G
Cystine: 0.351 G
Phenylalanine: 1.074 G
Tyrosine: 0.866 G
Valine: 1.348 G
Arginine: 1.758 G
Histidine: 0.867 G
Alanine: 1.652 G
Aspartic acid: 2.476 G
Glutamic acid: 4.08 G
Glycine: 1.655 G
Proline: 1.296 G
Serine: 1.071 G
Hydroxyproline: 0.286 G
Beef, chuck, blade 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 47.67 G
Energy: 341 KCAL
Energy: 1427 kJ
Protein: 26.78 G
Total lipid (fat): 25.12 G
Ash: 0.88 G
Calcium, Ca: 13 MG
Iron, Fe: 3.13 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 202 MG
Potassium, K: 233 MG
Sodium, Na: 65 MG
Zinc, Zn: 8.41 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 24.6 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 2.43 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.26 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 102 MG
Betaine: 13.4 MG
Vitamin B-12: 2.29 UG
Vitamin E (alpha-tocopherol): 0.2 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): 2 UG
Fatty acids, total saturated: 10 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.8 G
SFA 16:0: 6.08 G
SFA 18:0: 3 G
Fatty acids, total monounsaturated: 10.86 G
MUFA 16:1: 1.02 G
MUFA 18:1: 9.79 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.9 G
PUFA 18:2: 0.62 G
PUFA 18:3: 0.25 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: 104 MG
Tryptophan: 0.3 G
Threonine: 1.17 G
Isoleucine: 1.204 G
Leucine: 2.116 G
Lysine: 2.228 G
Methionine: 0.685 G
Cystine: 0.3 G
Phenylalanine: 1.045 G
Tyrosine: 0.9 G
Valine: 1.302 G
Arginine: 1.692 G
Histidine: 0.917 G
Alanine: 1.615 G
Aspartic acid: 2.446 G
Glutamic acid: 4.023 G
Glycine: 1.461 G
Proline: 1.182 G
Serine: 1.024 G
Beef, chuck, blade 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.23 G
Energy: 248 KCAL
Energy: 1038 kJ
Protein: 17.16 G
Total lipid (fat): 19.41 G
Ash: 0.82 G
Calcium, Ca: 10 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 162 MG
Potassium, K: 271 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.98 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.2 UG
Thiamin: 0.1 MG
Riboflavin: 0.17 MG
Niacin: 2.18 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.36 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 71.7 MG
Betaine: 10.5 MG
Vitamin B-12: 3.4 UG
Fatty acids, total saturated: 7.82 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.62 G
SFA 16:0: 4.69 G
SFA 18:0: 2.41 G
Fatty acids, total monounsaturated: 8.52 G
MUFA 16:1: 0.95 G
MUFA 18:1: 7.54 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.71 G
PUFA 18:2: 0.47 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.03 G
Cholesterol: 71 MG
Tryptophan: 0.192 G
Threonine: 0.75 G
Isoleucine: 0.772 G
Leucine: 1.357 G
Lysine: 1.428 G
Methionine: 0.439 G
Cystine: 0.192 G
Phenylalanine: 0.67 G
Tyrosine: 0.577 G
Valine: 0.835 G
Arginine: 1.085 G
Histidine: 0.588 G
Alanine: 1.035 G
Aspartic acid: 1.568 G
Glutamic acid: 2.579 G
Glycine: 0.936 G
Proline: 0.758 G
Serine: 0.656 G
Beef, chuck, blade 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 46.32 G
Energy: 359 KCAL
Energy: 1502 kJ
Protein: 26.37 G
Total lipid (fat): 27.26 G
Ash: 0.87 G
Calcium, Ca: 13 MG
Iron, Fe: 3.08 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 198 MG
Potassium, K: 230 MG
Sodium, Na: 64 MG
Zinc, Zn: 8.23 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 24.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 2.41 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.26 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 100.4 MG
Vitamin B-12: 2.27 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 10.86 G
SFA 10:0: 0.07 G
SFA 12:0: 0.06 G
SFA 14:0: 0.87 G
SFA 16:0: 6.6 G
SFA 18:0: 3.25 G
Fatty acids, total monounsaturated: 11.78 G
MUFA 16:1: 1.11 G
MUFA 18:1: 10.63 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.97 G
PUFA 18:2: 0.67 G
PUFA 18:3: 0.27 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: 103 MG
Tryptophan: 0.295 G
Threonine: 1.152 G
Isoleucine: 1.185 G
Leucine: 2.084 G
Lysine: 2.194 G
Methionine: 0.675 G
Cystine: 0.295 G
Phenylalanine: 1.029 G
Tyrosine: 0.886 G
Valine: 1.283 G
Arginine: 1.666 G
Histidine: 0.903 G
Alanine: 1.59 G
Aspartic acid: 2.409 G
Glutamic acid: 3.961 G
Glycine: 1.439 G
Proline: 1.164 G
Serine: 1.008 G
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.93 G
Energy: 268 KCAL
Energy: 1123 kJ
Protein: 16.98 G
Total lipid (fat): 21.31 G
Ash: 0.81 G
Carbohydrate, by difference: 0.97 G
Calcium, Ca: 10 MG
Iron, Fe: 2.01 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 160 MG
Potassium, K: 267 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.9 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.17 MG
Niacin: 2.17 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.35 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 70.9 MG
Betaine: 10.4 MG
Vitamin B-12: 3.36 UG
Fatty acids, total saturated: 8.59 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.68 G
SFA 16:0: 5.15 G
SFA 18:0: 2.65 G
Fatty acids, total monounsaturated: 9.36 G
MUFA 16:1: 1.04 G
MUFA 18:1: 8.28 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.78 G
PUFA 18:2: 0.52 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.03 G
Cholesterol: 72 MG
Tryptophan: 0.19 G
Threonine: 0.742 G
Isoleucine: 0.764 G
Leucine: 1.342 G
Lysine: 1.413 G
Methionine: 0.435 G
Cystine: 0.19 G
Phenylalanine: 0.663 G
Tyrosine: 0.571 G
Valine: 0.826 G
Arginine: 1.073 G
Histidine: 0.581 G
Alanine: 1.024 G
Aspartic acid: 1.552 G
Glutamic acid: 2.552 G
Glycine: 0.927 G
Proline: 0.75 G
Serine: 0.649 G
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.4 G
Energy: 318 KCAL
Energy: 1331 kJ
Protein: 27.33 G
Total lipid (fat): 22.35 G
Ash: 0.89 G
Calcium, Ca: 13 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 206 MG
Potassium, K: 237 MG
Sodium, Na: 66 MG
Zinc, Zn: 8.65 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 24.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 2.46 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.26 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 104.1 MG
Betaine: 13.7 MG
Vitamin B-12: 2.31 UG
Fatty acids, total saturated: 8.89 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.71 G
SFA 16:0: 5.4 G
SFA 18:0: 2.67 G
Fatty acids, total monounsaturated: 9.66 G
MUFA 16:1: 0.9 G
MUFA 18:1: 8.72 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.55 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.03 G
Cholesterol: 104 MG
Tryptophan: 0.306 G
Threonine: 1.194 G
Isoleucine: 1.229 G
Leucine: 2.16 G
Lysine: 2.274 G
Methionine: 0.7 G
Cystine: 0.306 G
Phenylalanine: 1.067 G
Tyrosine: 0.918 G
Valine: 1.329 G
Arginine: 1.727 G
Histidine: 0.936 G
Alanine: 1.648 G
Aspartic acid: 2.497 G
Glutamic acid: 4.106 G
Glycine: 1.491 G
Proline: 1.207 G
Serine: 1.045 G
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.83 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 17.37 G
Total lipid (fat): 17.33 G
Ash: 0.84 G
Calcium, Ca: 10 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 164 MG
Potassium, K: 276 MG
Sodium, Na: 69 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 16.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.17 MG
Niacin: 2.2 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.36 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 72.6 MG
Betaine: 10.7 MG
Vitamin B-12: 3.44 UG
Fatty acids, total saturated: 6.99 G
SFA 10:0: 0.05 G
SFA 12:0: 0.04 G
SFA 14:0: 0.55 G
SFA 16:0: 4.19 G
SFA 18:0: 2.15 G
Fatty acids, total monounsaturated: 7.6 G
MUFA 16:1: 0.85 G
MUFA 18:1: 6.72 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.02 G
Cholesterol: 71 MG
Tryptophan: 0.194 G
Threonine: 0.759 G
Isoleucine: 0.781 G
Leucine: 1.373 G
Lysine: 1.445 G
Methionine: 0.445 G
Cystine: 0.194 G
Phenylalanine: 0.678 G
Tyrosine: 0.583 G
Valine: 0.845 G
Arginine: 1.098 G
Histidine: 0.595 G
Alanine: 1.048 G
Aspartic acid: 1.587 G
Glutamic acid: 2.609 G
Glycine: 0.947 G
Proline: 0.767 G
Serine: 0.664 G
Beef, chuck, blade roast, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 54.8 G
Energy: 253 KCAL
Energy: 1059 kJ
Protein: 31.06 G
Total lipid (fat): 13.3 G
Ash: 0.99 G
Calcium, Ca: 13 MG
Iron, Fe: 3.68 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 235 MG
Potassium, K: 263 MG
Sodium, Na: 71 MG
Zinc, Zn: 10.27 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 26.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.28 MG
Niacin: 2.67 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.29 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 118.3 MG
Betaine: 15.5 MG
Vitamin B-12: 2.47 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 5.16 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.39 G
SFA 16:0: 3.01 G
SFA 18:0: 1.73 G
Fatty acids, total monounsaturated: 5.73 G
MUFA 16:1: 0.46 G
MUFA 18:1: 5.26 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.44 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.03 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: 106 MG
Tryptophan: 0.204 G
Threonine: 1.241 G
Isoleucine: 1.413 G
Leucine: 2.471 G
Lysine: 2.625 G
Methionine: 0.809 G
Cystine: 0.401 G
Phenylalanine: 1.227 G
Tyrosine: 0.99 G
Valine: 1.541 G
Arginine: 2.008 G
Histidine: 0.991 G
Alanine: 1.888 G
Aspartic acid: 2.829 G
Glutamic acid: 4.663 G
Glycine: 1.891 G
Proline: 1.481 G
Serine: 1.224 G
Hydroxyproline: 0.326 G
Beef, chuck, clod roast, separable lean and fat, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.09 G
Energy: 207 KCAL
Energy: 868 kJ
Protein: 25.7 G
Total lipid (fat): 10.84 G
Ash: 1.15 G
Calcium, Ca: 7 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 212 MG
Potassium, K: 367 MG
Sodium, Na: 71 MG
Zinc, Zn: 6.04 MG
Copper, Cu: 0.096 MG
Selenium, Se: 29.1 UG
Thiamin: 0.086 MG
Riboflavin: 0.24 MG
Niacin: 3.393 MG
Pantothenic acid: 0.671 MG
Vitamin B-6: 0.268 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 97.9 MG
Vitamin B-12: 2.97 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 3.904 G
SFA 10:0: 0.019 G
SFA 12:0: 0.018 G
SFA 14:0: 0.279 G
SFA 16:0: 2.396 G
SFA 18:0: 1.183 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 5.179 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.399 G
MUFA 18:1: 4.727 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.455 G
PUFA 18:2: 0.323 G
PUFA 18:3: 0.101 G
PUFA 20:4: 0.03 G
Cholesterol: 69 MG
Tryptophan: 0.278 G
Threonine: 1.186 G
Isoleucine: 1.322 G
Leucine: 2.265 G
Lysine: 2.404 G
Methionine: 0.727 G
Cystine: 0.276 G
Phenylalanine: 1.111 G
Tyrosine: 0.94 G
Valine: 1.386 G
Arginine: 1.729 G
Histidine: 0.83 G
Alanine: 1.553 G
Aspartic acid: 2.556 G
Glutamic acid: 4.113 G
Glycine: 1.227 G
Proline: 1.088 G
Serine: 1.03 G
Hydroxyproline: 0.115 G
Beef, chuck, clod roast, separable lean and fat, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.38 G
Energy: 216 KCAL
Energy: 903 kJ
Protein: 24.61 G
Total lipid (fat): 12.26 G
Ash: 1.07 G
Calcium, Ca: 8 MG
Iron, Fe: 3.02 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 210 MG
Potassium, K: 363 MG
Sodium, Na: 71 MG
Zinc, Zn: 5.95 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 28.9 UG
Thiamin: 0.082 MG
Riboflavin: 0.23 MG
Niacin: 3.251 MG
Pantothenic acid: 0.653 MG
Vitamin B-6: 0.257 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 93.7 MG
Vitamin B-12: 2.85 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 4.285 G
SFA 10:0: 0.024 G
SFA 12:0: 0.022 G
SFA 14:0: 0.306 G
SFA 16:0: 2.633 G
SFA 18:0: 1.291 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 5.87 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.458 G
MUFA 18:1: 5.361 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.461 G
PUFA 18:2: 0.324 G
PUFA 18:3: 0.118 G
PUFA 20:4: 0.018 G
Cholesterol: 67 MG
Tryptophan: 0.266 G
Threonine: 1.135 G
Isoleucine: 1.265 G
Leucine: 2.167 G
Lysine: 2.3 G
Methionine: 0.696 G
Cystine: 0.265 G
Phenylalanine: 1.063 G
Tyrosine: 0.899 G
Valine: 1.326 G
Arginine: 1.654 G
Histidine: 0.795 G
Alanine: 1.487 G
Aspartic acid: 2.446 G
Glutamic acid: 3.936 G
Glycine: 1.177 G
Proline: 1.042 G
Serine: 0.986 G
Hydroxyproline: 0.109 G
Beef, chuck, clod roast, separable lean and fat, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.13 G
Energy: 196 KCAL
Energy: 818 kJ
Protein: 27.3 G
Total lipid (fat): 8.76 G
Ash: 1.26 G
Calcium, Ca: 7 MG
Iron, Fe: 3.09 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 215 MG
Potassium, K: 372 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.16 MG
Copper, Cu: 0.097 MG
Selenium, Se: 29.4 UG
Thiamin: 0.092 MG
Riboflavin: 0.256 MG
Niacin: 3.599 MG
Pantothenic acid: 0.699 MG
Vitamin B-6: 0.284 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 104 MG
Vitamin B-12: 3.15 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.349 G
SFA 10:0: 0.012 G
SFA 12:0: 0.011 G
SFA 14:0: 0.241 G
SFA 16:0: 2.049 G
SFA 18:0: 1.026 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 4.173 G
MUFA 14:1: 0.048 G
MUFA 16:1: 0.315 G
MUFA 18:1: 3.802 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.446 G
PUFA 18:2: 0.322 G
PUFA 18:3: 0.076 G
PUFA 20:4: 0.048 G
Cholesterol: 73 MG
Tryptophan: 0.295 G
Threonine: 1.26 G
Isoleucine: 1.406 G
Leucine: 2.409 G
Lysine: 2.557 G
Methionine: 0.773 G
Cystine: 0.293 G
Phenylalanine: 1.182 G
Tyrosine: 0.999 G
Valine: 1.473 G
Arginine: 1.837 G
Histidine: 0.881 G
Alanine: 1.65 G
Aspartic acid: 2.717 G
Glutamic acid: 4.371 G
Glycine: 1.301 G
Proline: 1.155 G
Serine: 1.094 G
Hydroxyproline: 0.124 G
Beef, chuck, clod 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.32 G
Energy: 172 KCAL
Energy: 718 kJ
Protein: 26.82 G
Total lipid (fat): 6.34 G
Ash: 1.2 G
Calcium, Ca: 7 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 222 MG
Potassium, K: 385 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.39 MG
Copper, Cu: 0.1 MG
Selenium, Se: 30 UG
Thiamin: 0.09 MG
Riboflavin: 0.252 MG
Niacin: 3.529 MG
Vitamin B-6: 0.278 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 102.2 MG
Vitamin B-12: 3.07 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 2.037 G
SFA 14:0: 0.122 G
SFA 16:0: 1.229 G
SFA 18:0: 0.676 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.27 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.192 G
MUFA 18:1: 3.034 G
Fatty acids, total polyunsaturated: 0.287 G
PUFA 18:2: 0.224 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.032 G
Cholesterol: 67 MG
Tryptophan: 0.289 G
Threonine: 1.24 G
Isoleucine: 1.385 G
Leucine: 2.371 G
Lysine: 2.517 G
Methionine: 0.761 G
Cystine: 0.288 G
Phenylalanine: 1.163 G
Tyrosine: 0.983 G
Valine: 1.45 G
Arginine: 1.807 G
Histidine: 0.865 G
Alanine: 1.621 G
Aspartic acid: 2.674 G
Glutamic acid: 4.299 G
Glycine: 1.275 G
Proline: 1.134 G
Serine: 1.076 G
Hydroxyproline: 0.124 G
Beef, chuck, clod roast, separable lean only, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.39 G
Energy: 171 KCAL
Energy: 716 kJ
Protein: 25.95 G
Total lipid (fat): 6.69 G
Ash: 1.13 G
Calcium, Ca: 7 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 223 MG
Potassium, K: 386 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.39 MG
Copper, Cu: 0.1 MG
Selenium, Se: 30 UG
Thiamin: 0.087 MG
Riboflavin: 0.244 MG
Niacin: 3.415 MG
Vitamin B-6: 0.269 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 98.8 MG
Vitamin B-12: 2.97 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.96 G
SFA 14:0: 0.11 G
SFA 16:0: 1.18 G
SFA 18:0: 0.66 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.51 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.2 G
MUFA 18:1: 3.27 G
Fatty acids, total polyunsaturated: 0.25 G
PUFA 18:2: 0.2 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.02 G
Cholesterol: 87 MG
Tryptophan: 0.28 G
Threonine: 1.199 G
Isoleucine: 1.34 G
Leucine: 2.294 G
Lysine: 2.435 G
Methionine: 0.736 G
Cystine: 0.279 G
Phenylalanine: 1.125 G
Tyrosine: 0.951 G
Valine: 1.403 G
Arginine: 1.748 G
Histidine: 0.837 G
Alanine: 1.569 G
Aspartic acid: 2.587 G
Glutamic acid: 4.16 G
Glycine: 1.234 G
Proline: 1.097 G
Serine: 1.041 G
Hydroxyproline: 0.12 G
Beef, chuck, clod roast, separable lean only, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.21 G
Energy: 172 KCAL
Energy: 721 kJ
Protein: 28.09 G
Total lipid (fat): 5.82 G
Ash: 1.3 G
Calcium, Ca: 7 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 222 MG
Potassium, K: 384 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.39 MG
Copper, Cu: 0.1 MG
Selenium, Se: 30 UG
Thiamin: 0.094 MG
Riboflavin: 0.264 MG
Niacin: 3.696 MG
Vitamin B-6: 0.291 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 107 MG
Vitamin B-12: 3.22 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.15 G
SFA 14:0: 0.14 G
SFA 16:0: 1.3 G
SFA 18:0: 0.7 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.92 G
MUFA 14:1: 0.05 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.69 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.05 G
Cholesterol: 90 MG
Tryptophan: 0.303 G
Threonine: 1.298 G
Isoleucine: 1.451 G
Leucine: 2.483 G
Lysine: 2.636 G
Methionine: 0.797 G
Cystine: 0.302 G
Phenylalanine: 1.218 G
Tyrosine: 1.03 G
Valine: 1.519 G
Arginine: 1.893 G
Histidine: 0.906 G
Alanine: 1.698 G
Aspartic acid: 2.8 G
Glutamic acid: 4.503 G
Glycine: 1.335 G
Proline: 1.188 G
Serine: 1.127 G
Hydroxyproline: 0.13 G
Beef, chuck, clod roast, separable lean only, trimmed to 1/4 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 64.92 G
Energy: 173 KCAL
Energy: 726 kJ
Protein: 26.36 G
Total lipid (fat): 6.75 G
Ash: 1.17 G
Calcium, Ca: 7 MG
Iron, Fe: 3.09 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 215 MG
Potassium, K: 372 MG
Sodium, Na: 71 MG
Zinc, Zn: 6.39 MG
Copper, Cu: 0.1 MG
Selenium, Se: 30 UG
Thiamin: 0.089 MG
Riboflavin: 0.247 MG
Niacin: 3.469 MG
Vitamin B-6: 0.273 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 3.02 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 2.144 G
SFA 14:0: 0.132 G
SFA 16:0: 1.319 G
SFA 18:0: 0.683 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.294 G
MUFA 14:1: 0.052 G
MUFA 16:1: 0.203 G
MUFA 18:1: 3.038 G
Fatty acids, total polyunsaturated: 0.29 G
PUFA 18:2: 0.226 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.038 G
Cholesterol: 71 MG
Tryptophan: 0.285 G
Threonine: 1.219 G
Isoleucine: 1.361 G
Leucine: 2.331 G
Lysine: 2.474 G
Methionine: 0.748 G
Cystine: 0.283 G
Phenylalanine: 1.143 G
Tyrosine: 0.966 G
Valine: 1.426 G
Arginine: 1.776 G
Histidine: 0.85 G
Alanine: 1.594 G
Aspartic acid: 2.628 G
Glutamic acid: 4.226 G
Glycine: 1.253 G
Proline: 1.115 G
Serine: 1.058 G
Hydroxyproline: 0.122 G
Beef, chuck, clod roast, separable lean only, trimmed to 1/4 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 73.41 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 19.63 G
Total lipid (fat): 5.02 G
Ash: 1.17 G
Calcium, Ca: 6 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 354 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.83 MG
Copper, Cu: 0.09 MG
Selenium, Se: 30 UG
Thiamin: 0.12 MG
Riboflavin: 0.194 MG
Niacin: 3.444 MG
Vitamin B-6: 0.406 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.21 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Fatty acids, total saturated: 1.414 G
SFA 14:0: 0.082 G
SFA 16:0: 0.851 G
SFA 18:0: 0.471 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 1.965 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.096 G
MUFA 18:1: 1.839 G
Fatty acids, total polyunsaturated: 0.286 G
PUFA 18:2: 0.218 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.046 G
Cholesterol: 59 MG
Tryptophan: 0.212 G
Threonine: 0.907 G
Isoleucine: 1.014 G
Leucine: 1.735 G
Lysine: 1.842 G
Methionine: 0.557 G
Cystine: 0.211 G
Phenylalanine: 0.851 G
Tyrosine: 0.719 G
Valine: 1.062 G
Arginine: 1.323 G
Histidine: 0.633 G
Alanine: 1.187 G
Aspartic acid: 1.957 G
Glutamic acid: 3.147 G
Glycine: 0.933 G
Proline: 0.83 G
Serine: 0.788 G
Hydroxyproline: 0.091 G
Beef, chuck, clod steak, separable lean only, trimmed to 1/4 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 60.02 G
Energy: 189 KCAL
Energy: 790 kJ
Protein: 29.34 G
Total lipid (fat): 7.04 G
Ash: 1.17 G
Calcium, Ca: 8 MG
Iron, Fe: 3.79 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 233 MG
Potassium, K: 287 MG
Sodium, Na: 60 MG
Zinc, Zn: 7.87 MG
Copper, Cu: 0.148 MG
Selenium, Se: 30 UG
Thiamin: 0.075 MG
Riboflavin: 0.254 MG
Niacin: 3.121 MG
Vitamin B-6: 0.261 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 2.97 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Fatty acids, total saturated: 2.271 G
SFA 14:0: 0.14 G
SFA 16:0: 1.388 G
SFA 18:0: 0.727 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 3.45 G
MUFA 14:1: 0.05 G
MUFA 16:1: 0.214 G
MUFA 18:1: 3.186 G
Fatty acids, total polyunsaturated: 0.308 G
PUFA 18:2: 0.254 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.028 G
Cholesterol: 94 MG
Tryptophan: 0.317 G
Threonine: 1.359 G
Isoleucine: 1.518 G
Leucine: 2.599 G
Lysine: 2.759 G
Methionine: 0.834 G
Cystine: 0.316 G
Phenylalanine: 1.275 G
Tyrosine: 1.078 G
Valine: 1.59 G
Arginine: 1.981 G
Histidine: 0.948 G
Alanine: 1.777 G
Aspartic acid: 2.931 G
Glutamic acid: 4.713 G
Glycine: 1.398 G
Proline: 1.243 G
Serine: 1.18 G
Hydroxyproline: 0.136 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 57.29 G
Energy: 220 KCAL
Energy: 920 kJ
Protein: 32.07 G
Total lipid (fat): 10.18 G
Ash: 1.62 G
Calcium, Ca: 14 MG
Iron, Fe: 3.29 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 230 MG
Potassium, K: 298 MG
Sodium, Na: 67 MG
Zinc, Zn: 10.44 MG
Copper, Cu: 0.144 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 37.5 UG
Thiamin: 0.083 MG
Riboflavin: 0.277 MG
Niacin: 3.809 MG
Pantothenic acid: 0.905 MG
Vitamin B-6: 0.381 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 119 MG
Betaine: 17.4 MG
Vitamin B-12: 4.3 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 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: 3.638 G
SFA 14:0: 0.219 G
SFA 16:0: 1.992 G
SFA 17:0: 0.111 G
SFA 18:0: 1.3 G
SFA 20:0: 0.003 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 4.225 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.259 G
MUFA 16:1 c: 0.259 G
MUFA 17:1: 0.077 G
MUFA 18:1: 3.835 G
MUFA 18:1 c: 3.36 G
MUFA 18:1-11 t (18:1t n-7): 0.22 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 1.044 G
PUFA 18:2: 0.939 G
PUFA 18:2 n-6 c,c: 0.45 G
PUFA 18:2 CLAs: 0.489 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.08 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.475 G
Fatty acids, total trans-monoenoic: 0.475 G
TFA 18:1 t: 0.475 G
Cholesterol: 113 MG
Tryptophan: 0.361 G
Threonine: 1.411 G
Isoleucine: 1.364 G
Leucine: 2.579 G
Lysine: 2.804 G
Methionine: 0.911 G
Cystine: 0.337 G
Phenylalanine: 1.22 G
Tyrosine: 1.106 G
Valine: 1.449 G
Arginine: 2.111 G
Histidine: 1.039 G
Alanine: 1.829 G
Aspartic acid: 2.876 G
Glutamic acid: 5.071 G
Glycine: 1.463 G
Proline: 1.318 G
Serine: 1.232 G
Hydroxyproline: 0.219 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.3 G
Energy: 128 KCAL
Energy: 534 kJ
Protein: 21.13 G
Total lipid (fat): 4.79 G
Ash: 1.19 G
Calcium, Ca: 11 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 343 MG
Sodium, Na: 80 MG
Zinc, Zn: 7.93 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.214 MG
Niacin: 3.587 MG
Pantothenic acid: 0.858 MG
Vitamin B-6: 0.413 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 77.6 MG
Betaine: 22.5 MG
Vitamin B-12: 3.11 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 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: 2.059 G
SFA 14:0: 0.118 G
SFA 16:0: 1.143 G
SFA 17:0: 0.061 G
SFA 18:0: 0.726 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.457 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.155 G
MUFA 16:1 c: 0.155 G
MUFA 17:1: 0.047 G
MUFA 18:1: 2.229 G
MUFA 18:1 c: 2.001 G
MUFA 18:1-11 t (18:1t n-7): 0.126 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.377 G
PUFA 18:2: 0.315 G
PUFA 18:2 n-6 c,c: 0.297 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:4: 0.06 G
Fatty acids, total trans: 0.229 G
Fatty acids, total trans-monoenoic: 0.229 G
TFA 18:1 t: 0.229 G
Cholesterol: 67 MG
Tryptophan: 0.238 G
Threonine: 0.93 G
Isoleucine: 0.899 G
Leucine: 1.7 G
Lysine: 1.848 G
Methionine: 0.6 G
Cystine: 0.222 G
Phenylalanine: 0.804 G
Tyrosine: 0.729 G
Valine: 0.955 G
Arginine: 1.391 G
Histidine: 0.685 G
Alanine: 1.205 G
Aspartic acid: 1.895 G
Glutamic acid: 3.342 G
Glycine: 0.964 G
Proline: 0.869 G
Serine: 0.812 G
Hydroxyproline: 0.144 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 56.78 G
Energy: 225 KCAL
Energy: 943 kJ
Protein: 32.21 G
Total lipid (fat): 10.74 G
Ash: 1.55 G
Calcium, Ca: 15 MG
Iron, Fe: 3.38 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 230 MG
Potassium, K: 303 MG
Sodium, Na: 66 MG
Zinc, Zn: 10.46 MG
Copper, Cu: 0.144 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 37.1 UG
Thiamin: 0.088 MG
Riboflavin: 0.276 MG
Niacin: 3.787 MG
Pantothenic acid: 0.904 MG
Vitamin B-6: 0.372 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 122.2 MG
Betaine: 18.5 MG
Vitamin B-12: 4.29 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 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: 3.888 G
SFA 14:0: 0.233 G
SFA 16:0: 2.127 G
SFA 17:0: 0.115 G
SFA 18:0: 1.394 G
SFA 20:0: 0.003 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 4.521 G
MUFA 14:1: 0.049 G
MUFA 16:1: 0.279 G
MUFA 16:1 c: 0.279 G
MUFA 17:1: 0.08 G
MUFA 18:1: 4.103 G
MUFA 18:1 c: 3.616 G
MUFA 18:1-11 t (18:1t n-7): 0.214 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.611 G
PUFA 18:2: 0.497 G
PUFA 18:2 n-6 c,c: 0.456 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.088 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.488 G
Fatty acids, total trans-monoenoic: 0.488 G
TFA 18:1 t: 0.488 G
Cholesterol: 112 MG
Tryptophan: 0.363 G
Threonine: 1.417 G
Isoleucine: 1.37 G
Leucine: 2.591 G
Lysine: 2.816 G
Methionine: 0.915 G
Cystine: 0.338 G
Phenylalanine: 1.226 G
Tyrosine: 1.111 G
Valine: 1.455 G
Arginine: 2.12 G
Histidine: 1.043 G
Alanine: 1.837 G
Aspartic acid: 2.888 G
Glutamic acid: 5.093 G
Glycine: 1.469 G
Proline: 1.323 G
Serine: 1.237 G
Hydroxyproline: 0.22 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.83 G
Energy: 131 KCAL
Energy: 550 kJ
Protein: 21.19 G
Total lipid (fat): 5.18 G
Ash: 1.24 G
Calcium, Ca: 11 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 229 MG
Potassium, K: 347 MG
Sodium, Na: 82 MG
Zinc, Zn: 8 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.215 MG
Niacin: 3.513 MG
Pantothenic acid: 0.814 MG
Vitamin B-6: 0.407 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 75 MG
Betaine: 23.9 MG
Vitamin B-12: 3.19 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 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: 2.114 G
SFA 14:0: 0.119 G
SFA 16:0: 1.167 G
SFA 17:0: 0.062 G
SFA 18:0: 0.756 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.576 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.164 G
MUFA 16:1 c: 0.164 G
MUFA 17:1: 0.048 G
MUFA 18:1: 2.336 G
MUFA 18:1 c: 2.114 G
MUFA 18:1-11 t (18:1t n-7): 0.123 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.365 G
PUFA 18:2: 0.302 G
PUFA 18:2 n-6 c,c: 0.284 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:4: 0.061 G
Fatty acids, total trans: 0.222 G
Fatty acids, total trans-monoenoic: 0.222 G
TFA 18:1 t: 0.222 G
Cholesterol: 67 MG
Tryptophan: 0.239 G
Threonine: 0.932 G
Isoleucine: 0.901 G
Leucine: 1.705 G
Lysine: 1.853 G
Methionine: 0.602 G
Cystine: 0.222 G
Phenylalanine: 0.807 G
Tyrosine: 0.731 G
Valine: 0.958 G
Arginine: 1.395 G
Histidine: 0.687 G
Alanine: 1.209 G
Aspartic acid: 1.901 G
Glutamic acid: 3.352 G
Glycine: 0.967 G
Proline: 0.871 G
Serine: 0.814 G
Hydroxyproline: 0.145 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 58.05 G
Energy: 211 KCAL
Energy: 885 kJ
Protein: 31.86 G
Total lipid (fat): 9.34 G
Ash: 1.71 G
Calcium, Ca: 15 MG
Iron, Fe: 3.21 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 230 MG
Potassium, K: 288 MG
Sodium, Na: 69 MG
Zinc, Zn: 10.31 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.047 MG
Selenium, Se: 39.2 UG
Thiamin: 0.079 MG
Riboflavin: 0.281 MG
Niacin: 3.87 MG
Pantothenic acid: 0.906 MG
Vitamin B-6: 0.398 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 115.8 MG
Betaine: 16.3 MG
Vitamin B-12: 4.35 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: 3.263 G
SFA 14:0: 0.198 G
SFA 16:0: 1.788 G
SFA 17:0: 0.105 G
SFA 18:0: 1.158 G
SFA 20:0: 0.002 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.782 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.229 G
MUFA 16:1 c: 0.229 G
MUFA 17:1: 0.073 G
MUFA 18:1: 3.432 G
MUFA 18:1 c: 2.975 G
MUFA 18:1-11 t (18:1t n-7): 0.228 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.569 G
PUFA 18:2: 0.478 G
PUFA 18:2 n-6 c,c: 0.442 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.457 G
Fatty acids, total trans-monoenoic: 0.457 G
TFA 18:1 t: 0.457 G
Cholesterol: 115 MG
Tryptophan: 0.359 G
Threonine: 1.402 G
Isoleucine: 1.355 G
Leucine: 2.562 G
Lysine: 2.785 G
Methionine: 0.905 G
Cystine: 0.334 G
Phenylalanine: 1.212 G
Tyrosine: 1.098 G
Valine: 1.44 G
Arginine: 2.097 G
Histidine: 1.032 G
Alanine: 1.817 G
Aspartic acid: 2.857 G
Glutamic acid: 5.038 G
Glycine: 1.453 G
Proline: 1.309 G
Serine: 1.224 G
Hydroxyproline: 0.218 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 74.01 G
Energy: 122 KCAL
Energy: 510 kJ
Protein: 21.05 G
Total lipid (fat): 4.2 G
Ash: 1.11 G
Calcium, Ca: 11 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 341 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.85 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.9 UG
Thiamin: 0.08 MG
Riboflavin: 0.217 MG
Niacin: 3.72 MG
Pantothenic acid: 0.902 MG
Vitamin B-6: 0.445 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 80.1 MG
Betaine: 21.2 MG
Vitamin B-12: 2.99 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.2 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: 1.976 G
SFA 14:0: 0.116 G
SFA 16:0: 1.108 G
SFA 17:0: 0.061 G
SFA 18:0: 0.681 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.279 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.142 G
MUFA 16:1 c: 0.142 G
MUFA 17:1: 0.045 G
MUFA 18:1: 2.069 G
MUFA 18:1 c: 1.831 G
MUFA 18:1-11 t (18:1t n-7): 0.131 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.396 G
PUFA 18:2: 0.335 G
PUFA 18:2 n-6 c,c: 0.317 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.239 G
Fatty acids, total trans-monoenoic: 0.239 G
TFA 18:1 t: 0.239 G
Cholesterol: 68 MG
Tryptophan: 0.237 G
Threonine: 0.926 G
Isoleucine: 0.895 G
Leucine: 1.693 G
Lysine: 1.84 G
Methionine: 0.598 G
Cystine: 0.221 G
Phenylalanine: 0.801 G
Tyrosine: 0.726 G
Valine: 0.951 G
Arginine: 1.386 G
Histidine: 0.682 G
Alanine: 1.2 G
Aspartic acid: 1.887 G
Glutamic acid: 3.329 G
Glycine: 0.96 G
Proline: 0.865 G
Serine: 0.808 G
Hydroxyproline: 0.144 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.82 G
Energy: 190 KCAL
Energy: 796 kJ
Protein: 33.31 G
Total lipid (fat): 6.34 G
Ash: 1.65 G
Calcium, Ca: 15 MG
Iron, Fe: 3.42 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 239 MG
Potassium, K: 309 MG
Sodium, Na: 68 MG
Zinc, Zn: 10.93 MG
Copper, Cu: 0.15 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 38.8 UG
Thiamin: 0.085 MG
Riboflavin: 0.287 MG
Niacin: 3.88 MG
Pantothenic acid: 0.93 MG
Vitamin B-6: 0.39 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 123.5 MG
Betaine: 17.9 MG
Vitamin B-12: 4.44 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: 2.52 G
SFA 14:0: 0.134 G
SFA 16:0: 1.399 G
SFA 17:0: 0.078 G
SFA 18:0: 0.894 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 3.043 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.188 G
MUFA 17:1: 0.06 G
MUFA 18:1: 2.765 G
MUFA 18:1 c: 2.483 G
MUFA 18:1-11 t (18:1t n-7): 0.189 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.511 G
PUFA 18:2: 0.411 G
PUFA 18:2 n-6 c,c: 0.389 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.082 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.282 G
Fatty acids, total trans-monoenoic: 0.282 G
TFA 18:1 t: 0.282 G
Cholesterol: 115 MG
Tryptophan: 0.382 G
Threonine: 1.508 G
Isoleucine: 1.459 G
Leucine: 2.757 G
Lysine: 2.997 G
Methionine: 0.972 G
Cystine: 0.355 G
Phenylalanine: 1.299 G
Tyrosine: 1.181 G
Valine: 1.541 G
Arginine: 2.24 G
Histidine: 1.099 G
Alanine: 1.926 G
Aspartic acid: 3.067 G
Glutamic acid: 5.425 G
Glycine: 1.484 G
Proline: 1.371 G
Serine: 1.309 G
Hydroxyproline: 0.168 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.71 G
Energy: 123 KCAL
Energy: 514 kJ
Protein: 21.3 G
Total lipid (fat): 4.17 G
Ash: 1.19 G
Calcium, Ca: 11 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 225 MG
Potassium, K: 346 MG
Sodium, Na: 81 MG
Zinc, Zn: 8 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 24.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.217 MG
Niacin: 3.603 MG
Pantothenic acid: 0.865 MG
Vitamin B-6: 0.416 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 78.3 MG
Betaine: 22.7 MG
Vitamin B-12: 3.13 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 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: 1.7 G
SFA 14:0: 0.093 G
SFA 16:0: 0.952 G
SFA 17:0: 0.051 G
SFA 18:0: 0.595 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.1 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.133 G
MUFA 17:1: 0.04 G
MUFA 18:1: 1.906 G
MUFA 18:1 c: 1.728 G
MUFA 18:1-11 t (18:1t n-7): 0.12 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.291 G
PUFA 18:2 n-6 c,c: 0.276 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 18:1 t: 0.178 G
Cholesterol: 67 MG
Tryptophan: 0.244 G
Threonine: 0.965 G
Isoleucine: 0.933 G
Leucine: 1.763 G
Lysine: 1.917 G
Methionine: 0.621 G
Cystine: 0.227 G
Phenylalanine: 0.83 G
Tyrosine: 0.755 G
Valine: 0.985 G
Arginine: 1.433 G
Histidine: 0.703 G
Alanine: 1.231 G
Aspartic acid: 1.961 G
Glutamic acid: 3.469 G
Glycine: 0.949 G
Proline: 0.877 G
Serine: 0.837 G
Hydroxyproline: 0.108 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.17 G
Energy: 197 KCAL
Energy: 823 kJ
Protein: 33.55 G
Total lipid (fat): 6.94 G
Ash: 1.62 G
Calcium, Ca: 15 MG
Iron, Fe: 3.53 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 240 MG
Potassium, K: 315 MG
Sodium, Na: 67 MG
Zinc, Zn: 11.01 MG
Copper, Cu: 0.15 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 38.5 UG
Thiamin: 0.09 MG
Riboflavin: 0.287 MG
Niacin: 3.867 MG
Pantothenic acid: 0.93 MG
Vitamin B-6: 0.381 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 127 MG
Betaine: 19 MG
Vitamin B-12: 4.44 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: 2.708 G
SFA 14:0: 0.144 G
SFA 16:0: 1.502 G
SFA 17:0: 0.08 G
SFA 18:0: 0.966 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 3.275 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.204 G
MUFA 17:1: 0.061 G
MUFA 18:1: 2.976 G
MUFA 18:1 c: 2.694 G
MUFA 18:1-11 t (18:1t n-7): 0.181 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.522 G
PUFA 18:2: 0.414 G
PUFA 18:2 n-6 c,c: 0.391 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.09 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.282 G
Fatty acids, total trans-monoenoic: 0.282 G
TFA 18:1 t: 0.282 G
Cholesterol: 113 MG
Tryptophan: 0.385 G
Threonine: 1.519 G
Isoleucine: 1.469 G
Leucine: 2.777 G
Lysine: 3.018 G
Methionine: 0.978 G
Cystine: 0.357 G
Phenylalanine: 1.308 G
Tyrosine: 1.19 G
Valine: 1.552 G
Arginine: 2.256 G
Histidine: 1.107 G
Alanine: 1.939 G
Aspartic acid: 3.089 G
Glutamic acid: 5.463 G
Glycine: 1.494 G
Proline: 1.381 G
Serine: 1.318 G
Hydroxyproline: 0.169 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.2 G
Energy: 127 KCAL
Energy: 531 kJ
Protein: 21.36 G
Total lipid (fat): 4.6 G
Ash: 1.25 G
Calcium, Ca: 11 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 230 MG
Potassium, K: 349 MG
Sodium, Na: 83 MG
Zinc, Zn: 8.06 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.217 MG
Niacin: 3.527 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.409 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 75.7 MG
Betaine: 24.1 MG
Vitamin B-12: 3.22 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 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: 1.884 G
SFA 14:0: 0.101 G
SFA 16:0: 1.046 G
SFA 17:0: 0.055 G
SFA 18:0: 0.671 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.328 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.149 G
MUFA 17:1: 0.044 G
MUFA 18:1: 2.111 G
MUFA 18:1 c: 1.929 G
MUFA 18:1-11 t (18:1t n-7): 0.117 G
Fatty acids, total polyunsaturated: 0.348 G
PUFA 18:2: 0.286 G
PUFA 18:2 n-6 c,c: 0.271 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 20:4: 0.061 G
Fatty acids, total trans: 0.183 G
Fatty acids, total trans-monoenoic: 0.183 G
TFA 18:1 t: 0.183 G
Cholesterol: 67 MG
Tryptophan: 0.245 G
Threonine: 0.967 G
Isoleucine: 0.935 G
Leucine: 1.768 G
Lysine: 1.922 G
Methionine: 0.623 G
Cystine: 0.227 G
Phenylalanine: 0.833 G
Tyrosine: 0.757 G
Valine: 0.988 G
Arginine: 1.436 G
Histidine: 0.705 G
Alanine: 1.235 G
Aspartic acid: 1.966 G
Glutamic acid: 3.478 G
Glycine: 0.951 G
Proline: 0.879 G
Serine: 0.839 G
Hydroxyproline: 0.108 G
Beef, chuck, mock tender steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.8 G
Energy: 181 KCAL
Energy: 757 kJ
Protein: 32.96 G
Total lipid (fat): 5.44 G
Ash: 1.69 G
Calcium, Ca: 15 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 239 MG
Potassium, K: 298 MG
Sodium, Na: 70 MG
Zinc, Zn: 10.76 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.049 MG
Selenium, Se: 40.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.29 MG
Niacin: 3.94 MG
Pantothenic acid: 0.93 MG
Vitamin B-6: 0.407 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 119.9 MG
Betaine: 16.7 MG
Vitamin B-12: 4.48 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: 2.238 G
SFA 14:0: 0.121 G
SFA 16:0: 1.244 G
SFA 17:0: 0.076 G
SFA 18:0: 0.785 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 2.695 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.164 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.449 G
MUFA 18:1 c: 2.167 G
MUFA 18:1-11 t (18:1t n-7): 0.2 G
Fatty acids, total polyunsaturated: 0.493 G
PUFA 18:2: 0.408 G
PUFA 18:2 n-6 c,c: 0.386 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.004 G
Fatty acids, total trans: 0.282 G
Fatty acids, total trans-monoenoic: 0.282 G
TFA 18:1 t: 0.282 G
Cholesterol: 117 MG
Tryptophan: 0.378 G
Threonine: 1.493 G
Isoleucine: 1.443 G
Leucine: 2.728 G
Lysine: 2.965 G
Methionine: 0.961 G
Cystine: 0.351 G
Phenylalanine: 1.285 G
Tyrosine: 1.169 G
Valine: 1.525 G
Arginine: 2.217 G
Histidine: 1.087 G
Alanine: 1.905 G
Aspartic acid: 3.035 G
Glutamic acid: 5.368 G
Glycine: 1.468 G
Proline: 1.357 G
Serine: 1.295 G
Hydroxyproline: 0.166 G
Beef, chuck, mock tender 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 74.46 G
Energy: 117 KCAL
Energy: 488 kJ
Protein: 21.22 G
Total lipid (fat): 3.53 G
Ash: 1.12 G
Calcium, Ca: 11 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 216 MG
Potassium, K: 344 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.93 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 25.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.22 MG
Niacin: 3.74 MG
Pantothenic acid: 0.91 MG
Vitamin B-6: 0.448 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 81 MG
Betaine: 21.4 MG
Vitamin B-12: 3.02 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 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: 1.47 G
SFA 14:0: 0.082 G
SFA 16:0: 0.834 G
SFA 17:0: 0.046 G
SFA 18:0: 0.5 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 1.7 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.107 G
MUFA 17:1: 0.035 G
MUFA 18:1: 1.544 G
MUFA 18:1 c: 1.38 G
MUFA 18:1-11 t (18:1t n-7): 0.123 G
Fatty acids, total polyunsaturated: 0.32 G
PUFA 18:2: 0.27 G
PUFA 18:2 n-6 c,c: 0.257 G
PUFA 18:2 CLAs: 0.012 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.164 G
Fatty acids, total trans-monoenoic: 0.164 G
TFA 18:1 t: 0.164 G
Cholesterol: 68 MG
Tryptophan: 0.243 G
Threonine: 0.961 G
Isoleucine: 0.929 G
Leucine: 1.756 G
Lysine: 1.909 G
Methionine: 0.619 G
Cystine: 0.226 G
Phenylalanine: 0.827 G
Tyrosine: 0.753 G
Valine: 0.982 G
Arginine: 1.427 G
Histidine: 0.7 G
Alanine: 1.227 G
Aspartic acid: 1.954 G
Glutamic acid: 3.456 G
Glycine: 0.945 G
Proline: 0.873 G
Serine: 0.834 G
Hydroxyproline: 0.107 G
Beef, chuck, mock tender steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.19 G
Energy: 160 KCAL
Energy: 671 kJ
Protein: 25.87 G
Total lipid (fat): 5.52 G
Ash: 1.36 G
Calcium, Ca: 8 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 227 MG
Potassium, K: 293 MG
Sodium, Na: 71 MG
Zinc, Zn: 7.82 MG
Copper, Cu: 0.117 MG
Selenium, Se: 25.2 UG
Thiamin: 0.111 MG
Riboflavin: 0.23 MG
Niacin: 3.632 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.321 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98.5 MG
Vitamin B-12: 3.39 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 1.871 G
SFA 14:0: 0.086 G
SFA 16:0: 1.108 G
SFA 18:0: 0.666 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.654 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.141 G
MUFA 18:1: 2.473 G
Fatty acids, total polyunsaturated: 0.387 G
PUFA 18:2: 0.294 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.056 G
Cholesterol: 63 MG
Tryptophan: 0.279 G
Threonine: 1.196 G
Isoleucine: 1.336 G
Leucine: 2.287 G
Lysine: 2.428 G
Methionine: 0.734 G
Cystine: 0.278 G
Phenylalanine: 1.122 G
Tyrosine: 0.948 G
Valine: 1.399 G
Arginine: 1.743 G
Histidine: 0.834 G
Alanine: 1.564 G
Aspartic acid: 2.579 G
Glutamic acid: 4.147 G
Glycine: 1.23 G
Proline: 1.094 G
Serine: 1.038 G
Hydroxyproline: 0.119 G
Beef, chuck, mock tender steak, separable lean and fat, trimmed to 0 fat, USDA choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.57 G
Energy: 161 KCAL
Energy: 675 kJ
Protein: 25.73 G
Total lipid (fat): 5.72 G
Ash: 1.5 G
Calcium, Ca: 8 MG
Iron, Fe: 3.02 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 234 MG
Potassium, K: 293 MG
Sodium, Na: 73 MG
Zinc, Zn: 7.83 MG
Copper, Cu: 0.121 MG
Selenium, Se: 25.2 UG
Thiamin: 0.11 MG
Riboflavin: 0.229 MG
Niacin: 3.612 MG
Vitamin B-6: 0.32 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 3.37 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 1.721 G
SFA 14:0: 0.071 G
SFA 16:0: 1.027 G
SFA 18:0: 0.613 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.721 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.141 G
MUFA 18:1: 2.54 G
Fatty acids, total polyunsaturated: 0.401 G
PUFA 18:2: 0.301 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.06 G
Cholesterol: 65 MG
Tryptophan: 0.278 G
Threonine: 1.189 G
Isoleucine: 1.329 G
Leucine: 2.275 G
Lysine: 2.415 G
Methionine: 0.73 G
Cystine: 0.276 G
Phenylalanine: 1.116 G
Tyrosine: 0.943 G
Valine: 1.392 G
Arginine: 1.734 G
Histidine: 0.83 G
Alanine: 1.555 G
Aspartic acid: 2.565 G
Glutamic acid: 4.125 G
Glycine: 1.223 G
Proline: 1.088 G
Serine: 1.033 G
Hydroxyproline: 0.119 G
Beef, chuck, mock tender steak, separable lean and fat, trimmed to 0 fat, USDA select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.09 G
Energy: 159 KCAL
Energy: 664 kJ
Protein: 26.08 G
Total lipid (fat): 5.24 G
Ash: 1.15 G
Calcium, Ca: 7 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 217 MG
Potassium, K: 293 MG
Sodium, Na: 68 MG
Zinc, Zn: 7.81 MG
Copper, Cu: 0.112 MG
Selenium, Se: 25.3 UG
Thiamin: 0.112 MG
Riboflavin: 0.232 MG
Niacin: 3.66 MG
Pantothenic acid: 0.742 MG
Vitamin B-6: 0.324 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.3 MG
Vitamin B-12: 3.42 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Fatty acids, total saturated: 2.09 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.108 G
SFA 16:0: 1.226 G
SFA 18:0: 0.744 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.555 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.14 G
MUFA 18:1: 2.374 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.368 G
PUFA 18:2: 0.285 G
PUFA 18:3: 0.033 G
PUFA 20:4: 0.05 G
Cholesterol: 60 MG
Tryptophan: 0.281 G
Threonine: 1.205 G
Isoleucine: 1.346 G
Leucine: 2.305 G
Lysine: 2.447 G
Methionine: 0.74 G
Cystine: 0.28 G
Phenylalanine: 1.131 G
Tyrosine: 0.956 G
Valine: 1.41 G
Arginine: 1.757 G
Histidine: 0.841 G
Alanine: 1.576 G
Aspartic acid: 2.599 G
Glutamic acid: 4.18 G
Glycine: 1.24 G
Proline: 1.103 G
Serine: 1.046 G
Hydroxyproline: 0.12 G
Beef, chuck, mock tender steak, separable lean only, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.27 G
Energy: 159 KCAL
Energy: 667 kJ
Protein: 25.9 G
Total lipid (fat): 5.42 G
Ash: 1.36 G
Calcium, Ca: 8 MG
Iron, Fe: 2.93 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 227 MG
Potassium, K: 293 MG
Sodium, Na: 71 MG
Zinc, Zn: 7.83 MG
Copper, Cu: 0.118 MG
Selenium, Se: 25.3 UG
Thiamin: 0.111 MG
Riboflavin: 0.23 MG
Niacin: 3.635 MG
Vitamin B-6: 0.322 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98.6 MG
Vitamin B-12: 3.39 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 1.828 G
SFA 14:0: 0.082 G
SFA 16:0: 1.081 G
SFA 18:0: 0.655 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.608 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.136 G
MUFA 18:1: 2.432 G
Fatty acids, total polyunsaturated: 0.384 G
PUFA 18:2: 0.292 G
PUFA 18:3: 0.036 G
PUFA 20:4: 0.056 G
Cholesterol: 63 MG
Tryptophan: 0.28 G
Threonine: 1.197 G
Isoleucine: 1.337 G
Leucine: 2.29 G
Lysine: 2.431 G
Methionine: 0.735 G
Cystine: 0.278 G
Phenylalanine: 1.123 G
Tyrosine: 0.949 G
Valine: 1.4 G
Arginine: 1.745 G
Histidine: 0.835 G
Alanine: 1.565 G
Aspartic acid: 2.582 G
Glutamic acid: 4.152 G
Glycine: 1.231 G
Proline: 1.095 G
Serine: 1.039 G
Hydroxyproline: 0.12 G
Beef, chuck, mock tender steak, separable lean only, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.59 G
Energy: 161 KCAL
Energy: 675 kJ
Protein: 25.74 G
Total lipid (fat): 5.69 G
Ash: 1.5 G
Calcium, Ca: 8 MG
Iron, Fe: 3.02 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 234 MG
Potassium, K: 293 MG
Sodium, Na: 73 MG
Zinc, Zn: 7.83 MG
Copper, Cu: 0.121 MG
Selenium, Se: 25.2 UG
Thiamin: 0.11 MG
Riboflavin: 0.229 MG
Niacin: 3.613 MG
Vitamin B-6: 0.32 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98 MG
Vitamin B-12: 3.37 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 1.71 G
SFA 14:0: 0.07 G
SFA 16:0: 1.02 G
SFA 18:0: 0.61 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.71 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.14 G
MUFA 18:1: 2.53 G
Fatty acids, total polyunsaturated: 0.4 G
PUFA 18:2: 0.3 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.06 G
Cholesterol: 94 MG
Tryptophan: 0.278 G
Threonine: 1.19 G
Isoleucine: 1.329 G
Leucine: 2.276 G
Lysine: 2.416 G
Methionine: 0.73 G
Cystine: 0.276 G
Phenylalanine: 1.116 G
Tyrosine: 0.943 G
Valine: 1.392 G
Arginine: 1.734 G
Histidine: 0.83 G
Alanine: 1.556 G
Aspartic acid: 2.566 G
Glutamic acid: 4.126 G
Glycine: 1.224 G
Proline: 1.088 G
Serine: 1.033 G
Hydroxyproline: 0.119 G
Beef, chuck, mock tender steak, separable lean only, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.26 G
Energy: 157 KCAL
Energy: 656 kJ
Protein: 26.13 G
Total lipid (fat): 5.02 G
Ash: 1.15 G
Calcium, Ca: 7 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 217 MG
Potassium, K: 293 MG
Sodium, Na: 68 MG
Zinc, Zn: 7.83 MG
Copper, Cu: 0.112 MG
Selenium, Se: 25.3 UG
Thiamin: 0.112 MG
Riboflavin: 0.232 MG
Niacin: 3.668 MG
Vitamin B-6: 0.324 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.5 MG
Vitamin B-12: 3.42 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 2 G
SFA 14:0: 0.1 G
SFA 16:0: 1.17 G
SFA 18:0: 0.72 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.46 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.13 G
MUFA 18:1: 2.29 G
Fatty acids, total polyunsaturated: 0.36 G
PUFA 18:2: 0.28 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.05 G
Cholesterol: 99 MG
Tryptophan: 0.282 G
Threonine: 1.208 G
Isoleucine: 1.349 G
Leucine: 2.31 G
Lysine: 2.452 G
Methionine: 0.741 G
Cystine: 0.281 G
Phenylalanine: 1.133 G
Tyrosine: 0.958 G
Valine: 1.413 G
Arginine: 1.761 G
Histidine: 0.842 G
Alanine: 1.579 G
Aspartic acid: 2.605 G
Glutamic acid: 4.189 G
Glycine: 1.242 G
Proline: 1.105 G
Serine: 1.048 G
Hydroxyproline: 0.121 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 52.01 G
Energy: 305 KCAL
Energy: 1277 kJ
Protein: 25.48 G
Total lipid (fat): 22.58 G
Ash: 0.83 G
Calcium, Ca: 14 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 170 MG
Potassium, K: 239 MG
Sodium, Na: 70 MG
Zinc, Zn: 9.73 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 29.7 UG
Thiamin: 0.09 MG
Riboflavin: 0.227 MG
Niacin: 3.299 MG
Pantothenic acid: 0.749 MG
Vitamin B-6: 0.287 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 87.4 MG
Betaine: 13.8 MG
Vitamin B-12: 3.45 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.08 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: 10.04 G
SFA 14:0: 0.68 G
SFA 16:0: 5.432 G
SFA 17:0: 0.308 G
SFA 18:0: 3.588 G
SFA 20:0: 0.019 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 11.436 G
MUFA 14:1: 0.139 G
MUFA 16:1: 0.705 G
MUFA 16:1 c: 0.705 G
MUFA 17:1: 0.199 G
MUFA 18:1: 10.334 G
MUFA 18:1 c: 8.903 G
MUFA 18:1-11 t (18:1t n-7): 0.58 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 0.972 G
PUFA 18:2: 0.866 G
PUFA 18:2 n-6 c,c: 0.761 G
PUFA 18:2 CLAs: 0.106 G
PUFA 18:3: 0.044 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.431 G
Fatty acids, total trans-monoenoic: 1.431 G
TFA 18:1 t: 1.431 G
Cholesterol: 100 MG
Tryptophan: 0.287 G
Threonine: 1.121 G
Isoleucine: 1.084 G
Leucine: 2.05 G
Lysine: 2.228 G
Methionine: 0.724 G
Cystine: 0.267 G
Phenylalanine: 0.97 G
Tyrosine: 0.879 G
Valine: 1.152 G
Arginine: 1.678 G
Histidine: 0.826 G
Alanine: 1.454 G
Aspartic acid: 2.285 G
Glutamic acid: 4.03 G
Glycine: 1.163 G
Proline: 1.047 G
Serine: 0.979 G
Hydroxyproline: 0.174 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.84 G
Energy: 235 KCAL
Energy: 983 kJ
Protein: 17.48 G
Total lipid (fat): 18.33 G
Ash: 0.84 G
Calcium, Ca: 12 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 165 MG
Potassium, K: 277 MG
Sodium, Na: 78 MG
Zinc, Zn: 7.07 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 18.7 UG
Thiamin: 0.078 MG
Riboflavin: 0.168 MG
Niacin: 3.293 MG
Pantothenic acid: 0.649 MG
Vitamin B-6: 0.296 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 62.8 MG
Betaine: 20.1 MG
Vitamin B-12: 3 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 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: 7.979 G
SFA 14:0: 0.555 G
SFA 16:0: 4.266 G
SFA 17:0: 0.245 G
SFA 18:0: 2.893 G
SFA 20:0: 0.012 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 9.206 G
MUFA 14:1: 0.11 G
MUFA 16:1: 0.561 G
MUFA 16:1 c: 0.561 G
MUFA 17:1: 0.16 G
MUFA 18:1: 8.331 G
MUFA 18:1 c: 7.123 G
MUFA 18:1-11 t (18:1t n-7): 0.464 G
MUFA 20:1: 0.044 G
Fatty acids, total polyunsaturated: 0.726 G
PUFA 18:2: 0.641 G
PUFA 18:2 n-6 c,c: 0.56 G
PUFA 18:2 CLAs: 0.081 G
PUFA 18:3: 0.035 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 20:2 n-6 c,c: 0.004 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: 1.207 G
Fatty acids, total trans-monoenoic: 1.207 G
TFA 18:1 t: 1.207 G
Cholesterol: 75 MG
Tryptophan: 0.197 G
Threonine: 0.769 G
Isoleucine: 0.743 G
Leucine: 1.406 G
Lysine: 1.528 G
Methionine: 0.496 G
Cystine: 0.183 G
Phenylalanine: 0.665 G
Tyrosine: 0.603 G
Valine: 0.79 G
Arginine: 1.151 G
Histidine: 0.566 G
Alanine: 0.997 G
Aspartic acid: 1.568 G
Glutamic acid: 2.765 G
Glycine: 0.797 G
Proline: 0.718 G
Serine: 0.671 G
Hydroxyproline: 0.119 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 50.69 G
Energy: 317 KCAL
Energy: 1328 kJ
Protein: 25.26 G
Total lipid (fat): 24.05 G
Ash: 0.82 G
Calcium, Ca: 14 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 168 MG
Potassium, K: 228 MG
Sodium, Na: 70 MG
Zinc, Zn: 9.64 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 29 UG
Thiamin: 0.089 MG
Riboflavin: 0.221 MG
Niacin: 3.246 MG
Pantothenic acid: 0.713 MG
Vitamin B-6: 0.273 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 81.8 MG
Betaine: 13.8 MG
Vitamin B-12: 3.55 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: 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: 10.638 G
SFA 14:0: 0.72 G
SFA 16:0: 5.748 G
SFA 17:0: 0.331 G
SFA 18:0: 3.803 G
SFA 20:0: 0.021 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 12.282 G
MUFA 14:1: 0.153 G
MUFA 16:1: 0.756 G
MUFA 16:1 c: 0.756 G
MUFA 17:1: 0.217 G
MUFA 18:1: 11.09 G
MUFA 18:1 c: 9.57 G
MUFA 18:1-11 t (18:1t n-7): 0.596 G
MUFA 20:1: 0.067 G
Fatty acids, total polyunsaturated: 1.005 G
PUFA 18:2: 0.897 G
PUFA 18:2 n-6 c,c: 0.788 G
PUFA 18:2 CLAs: 0.109 G
PUFA 18:3: 0.045 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 1.52 G
Fatty acids, total trans-monoenoic: 1.52 G
TFA 18:1 t: 1.52 G
Cholesterol: 98 MG
Tryptophan: 0.285 G
Threonine: 1.112 G
Isoleucine: 1.074 G
Leucine: 2.032 G
Lysine: 2.209 G
Methionine: 0.718 G
Cystine: 0.265 G
Phenylalanine: 0.961 G
Tyrosine: 0.871 G
Valine: 1.142 G
Arginine: 1.663 G
Histidine: 0.818 G
Alanine: 1.441 G
Aspartic acid: 2.266 G
Glutamic acid: 3.996 G
Glycine: 1.152 G
Proline: 1.038 G
Serine: 0.97 G
Hydroxyproline: 0.173 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.23 G
Energy: 240 KCAL
Energy: 1005 kJ
Protein: 17.22 G
Total lipid (fat): 19.03 G
Ash: 0.83 G
Calcium, Ca: 11 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 167 MG
Potassium, K: 282 MG
Sodium, Na: 75 MG
Zinc, Zn: 7.13 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 19.3 UG
Thiamin: 0.078 MG
Riboflavin: 0.168 MG
Niacin: 3.323 MG
Pantothenic acid: 0.659 MG
Vitamin B-6: 0.296 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.3 MG
Betaine: 20.4 MG
Vitamin B-12: 2.9 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: 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: 8.141 G
SFA 14:0: 0.564 G
SFA 16:0: 4.388 G
SFA 17:0: 0.24 G
SFA 18:0: 2.924 G
SFA 20:0: 0.015 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 9.532 G
MUFA 14:1: 0.116 G
MUFA 16:1: 0.588 G
MUFA 16:1 c: 0.588 G
MUFA 17:1: 0.162 G
MUFA 18:1: 8.615 G
MUFA 18:1 c: 7.497 G
MUFA 18:1-11 t (18:1t n-7): 0.391 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 0.723 G
PUFA 18:2: 0.635 G
PUFA 18:2 n-6 c,c: 0.555 G
PUFA 18:2 CLAs: 0.08 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.037 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.118 G
Fatty acids, total trans-monoenoic: 1.118 G
TFA 18:1 t: 1.118 G
Cholesterol: 73 MG
Tryptophan: 0.194 G
Threonine: 0.758 G
Isoleucine: 0.732 G
Leucine: 1.385 G
Lysine: 1.505 G
Methionine: 0.489 G
Cystine: 0.181 G
Phenylalanine: 0.655 G
Tyrosine: 0.594 G
Valine: 0.778 G
Arginine: 1.134 G
Histidine: 0.558 G
Alanine: 0.982 G
Aspartic acid: 1.544 G
Glutamic acid: 2.723 G
Glycine: 0.785 G
Proline: 0.708 G
Serine: 0.661 G
Hydroxyproline: 0.118 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.99 G
Energy: 287 KCAL
Energy: 1199 kJ
Protein: 25.81 G
Total lipid (fat): 20.38 G
Ash: 0.84 G
Calcium, Ca: 14 MG
Iron, Fe: 2.76 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 180 MG
Potassium, K: 269 MG
Sodium, Na: 71 MG
Zinc, Zn: 10.23 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 31.9 UG
Thiamin: 0.091 MG
Riboflavin: 0.245 MG
Niacin: 3.501 MG
Pantothenic acid: 0.786 MG
Vitamin B-6: 0.308 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 93 MG
Betaine: 13.9 MG
Vitamin B-12: 3.29 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.06 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: 9.144 G
SFA 14:0: 0.621 G
SFA 16:0: 4.957 G
SFA 17:0: 0.272 G
SFA 18:0: 3.266 G
SFA 20:0: 0.016 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 10.166 G
MUFA 14:1: 0.118 G
MUFA 16:1: 0.63 G
MUFA 16:1 c: 0.63 G
MUFA 17:1: 0.172 G
MUFA 18:1: 9.2 G
MUFA 18:1 c: 7.903 G
MUFA 18:1-11 t (18:1t n-7): 0.557 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 0.922 G
PUFA 18:2: 0.819 G
PUFA 18:2 n-6 c,c: 0.72 G
PUFA 18:2 CLAs: 0.1 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: 0.007 G
PUFA 20:4: 0.048 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.297 G
Fatty acids, total trans-monoenoic: 1.297 G
TFA 18:1 t: 1.297 G
Cholesterol: 104 MG
Tryptophan: 0.291 G
Threonine: 1.136 G
Isoleucine: 1.098 G
Leucine: 2.076 G
Lysine: 2.257 G
Methionine: 0.733 G
Cystine: 0.271 G
Phenylalanine: 0.982 G
Tyrosine: 0.89 G
Valine: 1.167 G
Arginine: 1.699 G
Histidine: 0.836 G
Alanine: 1.472 G
Aspartic acid: 2.315 G
Glutamic acid: 4.082 G
Glycine: 1.178 G
Proline: 1.061 G
Serine: 0.991 G
Hydroxyproline: 0.176 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.76 G
Energy: 227 KCAL
Energy: 950 kJ
Protein: 17.87 G
Total lipid (fat): 17.28 G
Ash: 0.86 G
Calcium, Ca: 12 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 162 MG
Potassium, K: 273 MG
Sodium, Na: 85 MG
Zinc, Zn: 7.04 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 18.6 UG
Thiamin: 0.078 MG
Riboflavin: 0.167 MG
Niacin: 3.318 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.306 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 61.3 MG
Betaine: 19.8 MG
Vitamin B-12: 3.09 UG
Vitamin A, RAE: 5 UG
Retinol: 5 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: 7.738 G
SFA 14:0: 0.543 G
SFA 16:0: 4.083 G
SFA 17:0: 0.251 G
SFA 18:0: 2.846 G
SFA 20:0: 0.008 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 8.716 G
MUFA 14:1: 0.102 G
MUFA 16:1: 0.521 G
MUFA 16:1 c: 0.521 G
MUFA 17:1: 0.156 G
MUFA 18:1: 7.904 G
MUFA 18:1 c: 6.563 G
MUFA 18:1-11 t (18:1t n-7): 0.575 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.729 G
PUFA 18:2: 0.65 G
PUFA 18:2 n-6 c,c: 0.568 G
PUFA 18:2 CLAs: 0.082 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 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 1.341 G
Fatty acids, total trans-monoenoic: 1.341 G
TFA 18:1 t: 1.341 G
Cholesterol: 78 MG
Tryptophan: 0.201 G
Threonine: 0.786 G
Isoleucine: 0.76 G
Leucine: 1.438 G
Lysine: 1.563 G
Methionine: 0.508 G
Cystine: 0.188 G
Phenylalanine: 0.68 G
Tyrosine: 0.616 G
Valine: 0.808 G
Arginine: 1.177 G
Histidine: 0.579 G
Alanine: 1.019 G
Aspartic acid: 1.603 G
Glutamic acid: 2.827 G
Glycine: 0.815 G
Proline: 0.734 G
Serine: 0.686 G
Hydroxyproline: 0.122 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.05 G
Energy: 240 KCAL
Energy: 1002 kJ
Protein: 28.82 G
Total lipid (fat): 13.8 G
Ash: 0.91 G
Calcium, Ca: 14 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 201 MG
Potassium, K: 276 MG
Sodium, Na: 75 MG
Zinc, Zn: 11.99 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 33.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.263 MG
Niacin: 3.523 MG
Pantothenic acid: 0.835 MG
Vitamin B-6: 0.308 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 101.2 MG
Betaine: 15.2 MG
Vitamin B-12: 3.92 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 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: 3.89 G
SFA 14:0: 0.243 G
SFA 16:0: 2.135 G
SFA 17:0: 0.125 G
SFA 18:0: 1.373 G
SFA 20:0: 0.007 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 8.89 G
MUFA 14:1: 0.097 G
MUFA 16:1: 0.562 G
MUFA 17:1: 0.171 G
MUFA 18:1: 8.021 G
MUFA 18:1 c: 7.13 G
MUFA 18:1-11 t (18:1t n-7): 0.526 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.78 G
PUFA 18:2: 0.692 G
PUFA 18:2 n-6 c,c: 0.638 G
PUFA 18:2 CLAs: 0.054 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: 0.002 G
PUFA 20:4: 0.058 G
Fatty acids, total trans: 0.891 G
Fatty acids, total trans-monoenoic: 0.891 G
TFA 18:1 t: 0.891 G
Cholesterol: 105 MG
Tryptophan: 0.331 G
Threonine: 1.305 G
Isoleucine: 1.262 G
Leucine: 2.386 G
Lysine: 2.593 G
Methionine: 0.841 G
Cystine: 0.307 G
Phenylalanine: 1.124 G
Tyrosine: 1.022 G
Valine: 1.333 G
Arginine: 1.938 G
Histidine: 0.951 G
Alanine: 1.666 G
Aspartic acid: 2.654 G
Glutamic acid: 4.694 G
Glycine: 1.284 G
Proline: 1.186 G
Serine: 1.132 G
Hydroxyproline: 0.146 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.33 G
Energy: 169 KCAL
Energy: 708 kJ
Protein: 19.68 G
Total lipid (fat): 10.02 G
Ash: 0.91 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 12 MG
Iron, Fe: 2.45 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 185 MG
Potassium, K: 307 MG
Sodium, Na: 85 MG
Zinc, Zn: 8.15 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.2 MG
Niacin: 3.523 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.311 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 72.7 MG
Betaine: 22.8 MG
Vitamin B-12: 3.43 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: 4.312 G
SFA 14:0: 0.269 G
SFA 16:0: 2.352 G
SFA 17:0: 0.142 G
SFA 18:0: 1.536 G
SFA 20:0: 0.005 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 5.278 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.325 G
MUFA 17:1: 0.103 G
MUFA 18:1: 4.776 G
MUFA 18:1 c: 4.2 G
MUFA 18:1-11 t (18:1t n-7): 0.422 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.426 G
PUFA 18:2: 0.368 G
PUFA 18:2 n-6 c,c: 0.337 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.598 G
Fatty acids, total trans-monoenoic: 0.598 G
TFA 18:1 t: 0.576 G
Cholesterol: 76 MG
Tryptophan: 0.226 G
Threonine: 0.891 G
Isoleucine: 0.862 G
Leucine: 1.629 G
Lysine: 1.771 G
Methionine: 0.574 G
Cystine: 0.21 G
Phenylalanine: 0.767 G
Tyrosine: 0.698 G
Valine: 0.911 G
Arginine: 1.324 G
Histidine: 0.649 G
Alanine: 1.138 G
Aspartic acid: 1.812 G
Glutamic acid: 3.206 G
Glycine: 0.877 G
Proline: 0.81 G
Serine: 0.773 G
Hydroxyproline: 0.099 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.94 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 28.84 G
Total lipid (fat): 14.95 G
Ash: 0.9 G
Calcium, Ca: 14 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 264 MG
Sodium, Na: 75 MG
Zinc, Zn: 11.95 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 33.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.257 MG
Niacin: 3.467 MG
Pantothenic acid: 0.8 MG
Vitamin B-6: 0.291 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 95.9 MG
Betaine: 15.3 MG
Vitamin B-12: 4.06 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.1 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: 4.22 G
SFA 14:0: 0.263 G
SFA 16:0: 2.311 G
SFA 17:0: 0.139 G
SFA 18:0: 1.491 G
SFA 20:0: 0.008 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 9.78 G
MUFA 14:1: 0.112 G
MUFA 16:1: 0.615 G
MUFA 17:1: 0.192 G
MUFA 18:1: 8.812 G
MUFA 18:1 c: 7.849 G
MUFA 18:1-11 t (18:1t n-7): 0.542 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.72 G
PUFA 18:2 n-6 c,c: 0.665 G
PUFA 18:2 CLAs: 0.055 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: 0.002 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.962 G
Fatty acids, total trans-monoenoic: 0.962 G
TFA 18:1 t: 0.962 G
Cholesterol: 102 MG
Tryptophan: 0.331 G
Threonine: 1.306 G
Isoleucine: 1.263 G
Leucine: 2.387 G
Lysine: 2.595 G
Methionine: 0.841 G
Cystine: 0.307 G
Phenylalanine: 1.124 G
Tyrosine: 1.023 G
Valine: 1.334 G
Arginine: 1.94 G
Histidine: 0.951 G
Alanine: 1.667 G
Aspartic acid: 2.655 G
Glutamic acid: 4.697 G
Glycine: 1.284 G
Proline: 1.187 G
Serine: 1.133 G
Hydroxyproline: 0.146 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.73 G
Energy: 175 KCAL
Energy: 732 kJ
Protein: 19.38 G
Total lipid (fat): 10.7 G
Ash: 0.9 G
Carbohydrate, by difference: 0.29 G
Calcium, Ca: 11 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 187 MG
Potassium, K: 313 MG
Sodium, Na: 81 MG
Zinc, Zn: 8.25 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.2 MG
Niacin: 3.567 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.311 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 74.3 MG
Betaine: 23.1 MG
Vitamin B-12: 3.32 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: 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: 4.55 G
SFA 14:0: 0.282 G
SFA 16:0: 2.522 G
SFA 17:0: 0.138 G
SFA 18:0: 1.589 G
SFA 20:0: 0.009 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 5.723 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.359 G
MUFA 17:1: 0.107 G
MUFA 18:1: 5.166 G
MUFA 18:1 c: 4.692 G
MUFA 18:1-11 t (18:1t n-7): 0.33 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.427 G
PUFA 18:2: 0.363 G
PUFA 18:2 n-6 c,c: 0.333 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.489 G
Fatty acids, total trans-monoenoic: 0.489 G
TFA 18:1 t: 0.474 G
Cholesterol: 73 MG
Tryptophan: 0.222 G
Threonine: 0.878 G
Isoleucine: 0.848 G
Leucine: 1.604 G
Lysine: 1.743 G
Methionine: 0.565 G
Cystine: 0.206 G
Phenylalanine: 0.755 G
Tyrosine: 0.687 G
Valine: 0.896 G
Arginine: 1.303 G
Histidine: 0.639 G
Alanine: 1.12 G
Aspartic acid: 1.784 G
Glutamic acid: 3.156 G
Glycine: 0.863 G
Proline: 0.798 G
Serine: 0.761 G
Hydroxyproline: 0.098 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.71 G
Energy: 224 KCAL
Energy: 937 kJ
Protein: 28.79 G
Total lipid (fat): 12.08 G
Ash: 0.93 G
Calcium, Ca: 14 MG
Iron, Fe: 3.21 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 308 MG
Sodium, Na: 75 MG
Zinc, Zn: 12.28 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 36 UG
Thiamin: 0.1 MG
Riboflavin: 0.28 MG
Niacin: 3.74 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.33 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 106.6 MG
Betaine: 15.1 MG
Vitamin B-12: 3.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 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: 3.54 G
SFA 14:0: 0.222 G
SFA 16:0: 1.95 G
SFA 17:0: 0.108 G
SFA 18:0: 1.248 G
SFA 20:0: 0.005 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 7.7 G
MUFA 14:1: 0.075 G
MUFA 16:1: 0.491 G
MUFA 17:1: 0.14 G
MUFA 18:1: 6.966 G
MUFA 18:1 c: 6.167 G
MUFA 18:1-11 t (18:1t n-7): 0.502 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.76 G
PUFA 18:2: 0.672 G
PUFA 18:2 n-6 c,c: 0.618 G
PUFA 18:2 CLAs: 0.054 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: 0.057 G
Fatty acids, total trans: 0.798 G
Fatty acids, total trans-monoenoic: 0.798 G
TFA 18:1 t: 0.798 G
Cholesterol: 108 MG
Tryptophan: 0.33 G
Threonine: 1.304 G
Isoleucine: 1.261 G
Leucine: 2.383 G
Lysine: 2.59 G
Methionine: 0.84 G
Cystine: 0.306 G
Phenylalanine: 1.122 G
Tyrosine: 1.021 G
Valine: 1.332 G
Arginine: 1.936 G
Histidine: 0.95 G
Alanine: 1.664 G
Aspartic acid: 2.651 G
Glutamic acid: 4.689 G
Glycine: 1.282 G
Proline: 1.185 G
Serine: 1.131 G
Hydroxyproline: 0.145 G
Beef, chuck, short 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.24 G
Energy: 161 KCAL
Energy: 676 kJ
Protein: 20.14 G
Total lipid (fat): 8.99 G
Ash: 0.93 G
Calcium, Ca: 12 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 303 MG
Sodium, Na: 93 MG
Zinc, Zn: 8.14 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.2 MG
Niacin: 3.56 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.323 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 71.1 MG
Betaine: 22.5 MG
Vitamin B-12: 3.56 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.94 G
SFA 14:0: 0.248 G
SFA 16:0: 2.089 G
SFA 17:0: 0.147 G
SFA 18:0: 1.45 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 4.59 G
MUFA 14:1: 0.046 G
MUFA 16:1: 0.271 G
MUFA 17:1: 0.097 G
MUFA 18:1: 4.173 G
MUFA 18:1 c: 3.452 G
MUFA 18:1-11 t (18:1t n-7): 0.561 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.361 G
PUFA 18:2 n-6 c,c: 0.33 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.036 G
Fatty acids, total trans: 0.721 G
Fatty acids, total trans-monoenoic: 0.721 G
TFA 18:1 t: 0.721 G
Cholesterol: 80 MG
Tryptophan: 0.231 G
Threonine: 0.912 G
Isoleucine: 0.882 G
Leucine: 1.667 G
Lysine: 1.812 G
Methionine: 0.587 G
Cystine: 0.214 G
Phenylalanine: 0.785 G
Tyrosine: 0.714 G
Valine: 0.932 G
Arginine: 1.355 G
Histidine: 0.664 G
Alanine: 1.164 G
Aspartic acid: 1.854 G
Glutamic acid: 3.28 G
Glycine: 0.897 G
Proline: 0.829 G
Serine: 0.791 G
Hydroxyproline: 0.102 G
Beef, chuck, shoulder clod, shoulder tender, medallion, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.65 G
Energy: 177 KCAL
Energy: 740 kJ
Protein: 26.22 G
Total lipid (fat): 7.2 G
Ash: 1.02 G
Calcium, Ca: 5 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 225 MG
Potassium, K: 356 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.24 MG
Copper, Cu: 0.171 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 38.7 UG
Thiamin: 0.078 MG
Riboflavin: 0.267 MG
Niacin: 5.187 MG
Pantothenic acid: 0.856 MG
Vitamin B-6: 0.596 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 107.9 MG
Betaine: 13.5 MG
Vitamin B-12: 5.16 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.3 UG
Fatty acids, total saturated: 2.833 G
SFA 14:0: 0.199 G
SFA 15:0: 0.031 G
SFA 16:0: 1.646 G
SFA 17:0: 0.078 G
SFA 18:0: 0.858 G
SFA 22:0: 0.022 G
Fatty acids, total monounsaturated: 2.933 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.207 G
MUFA 18:1: 2.676 G
MUFA 18:1 c: 2.456 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.338 G
PUFA 18:2 n-6 c,c: 0.284 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
Fatty acids, total trans: 0.273 G
Fatty acids, total trans-monoenoic: 0.22 G
TFA 18:1 t: 0.22 G
TFA 18:2 t,t: 0.053 G
Fatty acids, total trans-polyenoic: 0.053 G
Cholesterol: 78 MG
Tryptophan: 0.172 G
Threonine: 1.047 G
Isoleucine: 1.193 G
Leucine: 2.086 G
Lysine: 2.216 G
Methionine: 0.683 G
Cystine: 0.338 G
Phenylalanine: 1.036 G
Tyrosine: 0.835 G
Valine: 1.301 G
Arginine: 1.695 G
Histidine: 0.837 G
Alanine: 1.594 G
Aspartic acid: 2.388 G
Glutamic acid: 3.936 G
Glycine: 1.596 G
Proline: 1.25 G
Serine: 1.033 G
Hydroxyproline: 0.275 G
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.8 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 20.54 G
Total lipid (fat): 6.22 G
Ash: 0.92 G
Calcium, Ca: 5 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 196 MG
Potassium, K: 327 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.72 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 33.3 UG
Thiamin: 0.087 MG
Riboflavin: 0.269 MG
Niacin: 4.51 MG
Pantothenic acid: 0.799 MG
Vitamin B-6: 0.503 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.97 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.088 G
SFA 14:0: 0.147 G
SFA 15:0: 0.022 G
SFA 16:0: 1.211 G
SFA 17:0: 0.055 G
SFA 18:0: 0.636 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 2.136 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.151 G
MUFA 18:1: 1.954 G
MUFA 18:1 c: 1.779 G
Fatty acids, total polyunsaturated: 0.34 G
PUFA 18:2: 0.276 G
PUFA 18:2 n-6 c,c: 0.236 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.054 G
Fatty acids, total trans: 0.215 G
Fatty acids, total trans-monoenoic: 0.175 G
TFA 18:1 t: 0.175 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 57 MG
Tryptophan: 0.135 G
Threonine: 0.82 G
Isoleucine: 0.934 G
Leucine: 1.634 G
Lysine: 1.736 G
Methionine: 0.535 G
Cystine: 0.265 G
Phenylalanine: 0.811 G
Tyrosine: 0.654 G
Valine: 1.019 G
Arginine: 1.328 G
Histidine: 0.655 G
Alanine: 1.249 G
Aspartic acid: 1.871 G
Glutamic acid: 3.083 G
Glycine: 1.251 G
Proline: 0.979 G
Serine: 0.809 G
Hydroxyproline: 0.216 G
Beef, chuck, shoulder clod, shoulder tender, medallion, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.57 G
Energy: 181 KCAL
Energy: 756 kJ
Protein: 26.07 G
Total lipid (fat): 7.68 G
Ash: 1.03 G
Calcium, Ca: 5 MG
Iron, Fe: 2.58 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 227 MG
Potassium, K: 361 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.26 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 38.9 UG
Thiamin: 0.081 MG
Riboflavin: 0.223 MG
Niacin: 5.035 MG
Pantothenic acid: 0.858 MG
Vitamin B-6: 0.586 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.8 MG
Betaine: 13.8 MG
Vitamin B-12: 4.73 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.3 UG
Fatty acids, total saturated: 2.737 G
SFA 14:0: 0.188 G
SFA 15:0: 0.029 G
SFA 16:0: 1.619 G
SFA 17:0: 0.073 G
SFA 18:0: 0.806 G
SFA 22:0: 0.02 G
Fatty acids, total monounsaturated: 2.872 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.205 G
MUFA 18:1: 2.618 G
MUFA 18:1 c: 2.416 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.381 G
PUFA 18:2: 0.312 G
PUFA 18:2 n-6 c,c: 0.263 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.057 G
Fatty acids, total trans: 0.251 G
Fatty acids, total trans-monoenoic: 0.202 G
TFA 18:1 t: 0.202 G
TFA 18:2 t,t: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 76 MG
Tryptophan: 0.171 G
Threonine: 1.042 G
Isoleucine: 1.186 G
Leucine: 2.074 G
Lysine: 2.204 G
Methionine: 0.679 G
Cystine: 0.336 G
Phenylalanine: 1.03 G
Tyrosine: 0.831 G
Valine: 1.294 G
Arginine: 1.686 G
Histidine: 0.832 G
Alanine: 1.585 G
Aspartic acid: 2.375 G
Glutamic acid: 3.914 G
Glycine: 1.588 G
Proline: 1.243 G
Serine: 1.027 G
Hydroxyproline: 0.274 G
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.87 G
Energy: 145 KCAL
Energy: 606 kJ
Protein: 20.51 G
Total lipid (fat): 6.36 G
Ash: 0.91 G
Calcium, Ca: 5 MG
Iron, Fe: 2.01 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 339 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.98 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.8 UG
Thiamin: 0.085 MG
Riboflavin: 0.235 MG
Niacin: 4.58 MG
Pantothenic acid: 0.779 MG
Vitamin B-6: 0.516 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 75.1 MG
Betaine: 12.2 MG
Vitamin B-12: 3.98 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.328 G
SFA 14:0: 0.164 G
SFA 15:0: 0.025 G
SFA 16:0: 1.374 G
SFA 17:0: 0.063 G
SFA 18:0: 0.683 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 2.43 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.173 G
MUFA 18:1: 2.215 G
MUFA 18:1 c: 2.039 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.266 G
PUFA 18:2 n-6 c,c: 0.223 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.219 G
Fatty acids, total trans-monoenoic: 0.175 G
TFA 18:1 t: 0.175 G
TFA 18:2 t,t: 0.043 G
Fatty acids, total trans-polyenoic: 0.043 G
Cholesterol: 56 MG
Tryptophan: 0.135 G
Threonine: 0.819 G
Isoleucine: 0.933 G
Leucine: 1.632 G
Lysine: 1.733 G
Methionine: 0.534 G
Cystine: 0.265 G
Phenylalanine: 0.81 G
Tyrosine: 0.654 G
Valine: 1.018 G
Arginine: 1.326 G
Histidine: 0.655 G
Alanine: 1.247 G
Aspartic acid: 1.868 G
Glutamic acid: 3.079 G
Glycine: 1.249 G
Proline: 0.978 G
Serine: 0.808 G
Hydroxyproline: 0.085 G
Beef, chuck, shoulder clod, shoulder tender, medallion, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
TENDERLOIN
Water: 65.79 G
Energy: 172 KCAL
Energy: 721 kJ
Protein: 26.45 G
Total lipid (fat): 6.43 G
Ash: 1 G
Carbohydrate, by difference: 0.33 G
Calcium, Ca: 5 MG
Iron, Fe: 2.6 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 223 MG
Potassium, K: 348 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.19 MG
Copper, Cu: 0.253 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 38.3 UG
Thiamin: 0.072 MG
Riboflavin: 0.354 MG
Niacin: 5.49 MG
Pantothenic acid: 0.852 MG
Vitamin B-6: 0.615 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 112.9 MG
Betaine: 13.1 MG
Vitamin B-12: 6.01 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.3 UG
Fatty acids, total saturated: 1.7 G
SFA 14:0: 0.123 G
SFA 15:0: 0.02 G
SFA 16:0: 0.954 G
SFA 17:0: 0.048 G
SFA 18:0: 0.541 G
SFA 22:0: 0.013 G
Fatty acids, total monounsaturated: 3.284 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.117 G
MUFA 18:1: 1.567 G
MUFA 18:1 c: 1.424 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.49 G
PUFA 18:2: 0.218 G
PUFA 18:2 n-6 c,c: 0.184 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:4: 0.036 G
Fatty acids, total trans: 0.177 G
Fatty acids, total trans-monoenoic: 0.143 G
TFA 18:1 t: 0.143 G
TFA 18:2 t,t: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 80 MG
Tryptophan: 0.174 G
Threonine: 1.056 G
Isoleucine: 1.203 G
Leucine: 2.104 G
Lysine: 2.235 G
Methionine: 0.689 G
Cystine: 0.341 G
Phenylalanine: 1.045 G
Tyrosine: 0.843 G
Valine: 1.312 G
Arginine: 1.71 G
Histidine: 0.844 G
Alanine: 1.608 G
Aspartic acid: 2.409 G
Glutamic acid: 3.97 G
Glycine: 1.61 G
Proline: 1.261 G
Serine: 1.042 G
Hydroxyproline: 0.278 G
Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.79 G
Energy: 142 KCAL
Energy: 593 kJ
Protein: 20.93 G
Total lipid (fat): 5.79 G
Ash: 0.9 G
Calcium, Ca: 5 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 366 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.38 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 31.8 UG
Thiamin: 0.089 MG
Riboflavin: 0.269 MG
Niacin: 5.57 MG
Pantothenic acid: 0.921 MG
Vitamin B-6: 0.519 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 85.2 MG
Betaine: 12.1 MG
Vitamin B-12: 5.09 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 1.988 G
SFA 14:0: 0.144 G
SFA 15:0: 0.023 G
SFA 16:0: 1.106 G
SFA 17:0: 0.056 G
SFA 18:0: 0.642 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 1.979 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.134 G
MUFA 18:1: 1.814 G
MUFA 18:1 c: 1.642 G
Fatty acids, total polyunsaturated: 0.337 G
PUFA 18:2: 0.278 G
PUFA 18:2 n-6 c,c: 0.236 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.048 G
Fatty acids, total trans: 0.214 G
Fatty acids, total trans-monoenoic: 0.172 G
TFA 18:1 t: 0.172 G
TFA 18:2 t,t: 0.042 G
Fatty acids, total trans-polyenoic: 0.042 G
Cholesterol: 58 MG
Tryptophan: 0.138 G
Threonine: 0.836 G
Isoleucine: 0.952 G
Leucine: 1.665 G
Lysine: 1.769 G
Methionine: 0.545 G
Cystine: 0.27 G
Phenylalanine: 0.827 G
Tyrosine: 0.667 G
Valine: 1.038 G
Arginine: 1.353 G
Histidine: 0.668 G
Alanine: 1.273 G
Aspartic acid: 1.907 G
Glutamic acid: 3.142 G
Glycine: 1.275 G
Proline: 0.998 G
Serine: 0.825 G
Hydroxyproline: 0.075 G
Beef, chuck, shoulder clod, shoulder top and center steaks, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.88 G
Energy: 182 KCAL
Energy: 761 kJ
Protein: 26.3 G
Total lipid (fat): 7.66 G
Ash: 1.04 G
Carbohydrate, by difference: 0.12 G
Calcium, Ca: 5 MG
Iron, Fe: 2.79 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 232 MG
Potassium, K: 361 MG
Sodium, Na: 60 MG
Zinc, Zn: 7.09 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 41.5 UG
Thiamin: 0.075 MG
Riboflavin: 0.294 MG
Niacin: 5.273 MG
Pantothenic acid: 0.839 MG
Vitamin B-6: 0.576 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 99 MG
Betaine: 14.2 MG
Vitamin B-12: 4.95 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 0.4 UG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 2.765 G
SFA 14:0: 0.201 G
SFA 15:0: 0.029 G
SFA 16:0: 1.658 G
SFA 17:0: 0.07 G
SFA 18:0: 0.808 G
Fatty acids, total monounsaturated: 3.044 G
MUFA 14:1: 0.053 G
MUFA 16:1: 0.226 G
MUFA 18:1: 2.758 G
MUFA 18:1 c: 2.539 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.395 G
PUFA 18:2: 0.331 G
PUFA 18:2 n-6 c,c: 0.275 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.275 G
Fatty acids, total trans-monoenoic: 0.219 G
TFA 18:1 t: 0.219 G
TFA 18:2 t,t: 0.056 G
Fatty acids, total trans-polyenoic: 0.056 G
Cholesterol: 76 MG
Tryptophan: 0.173 G
Threonine: 1.051 G
Isoleucine: 1.196 G
Leucine: 2.092 G
Lysine: 2.222 G
Methionine: 0.685 G
Cystine: 0.339 G
Phenylalanine: 1.039 G
Tyrosine: 0.838 G
Valine: 1.305 G
Arginine: 1.7 G
Histidine: 0.839 G
Alanine: 1.599 G
Aspartic acid: 2.395 G
Glutamic acid: 3.948 G
Glycine: 1.601 G
Proline: 1.254 G
Serine: 1.036 G
Hydroxyproline: 0.276 G
Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.51 G
Energy: 141 KCAL
Energy: 592 kJ
Protein: 20.67 G
Total lipid (fat): 5.88 G
Ash: 0.9 G
Calcium, Ca: 4 MG
Iron, Fe: 2.31 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 355 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.49 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.4 UG
Thiamin: 0.079 MG
Riboflavin: 0.238 MG
Niacin: 5.193 MG
Pantothenic acid: 0.775 MG
Vitamin B-6: 0.656 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86 MG
Betaine: 13.4 MG
Vitamin B-12: 3.93 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 1.985 G
SFA 14:0: 0.143 G
SFA 15:0: 0.021 G
SFA 16:0: 1.19 G
SFA 17:0: 0.049 G
SFA 18:0: 0.577 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 2.937 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.165 G
MUFA 18:1: 1.993 G
MUFA 18:1 c: 1.837 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.397 G
PUFA 18:2: 0.261 G
PUFA 18:2 n-6 c,c: 0.222 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:4: 0.049 G
Fatty acids, total trans: 0.196 G
Fatty acids, total trans-monoenoic: 0.156 G
TFA 18:1 t: 0.156 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 57 MG
Tryptophan: 0.136 G
Threonine: 0.826 G
Isoleucine: 0.941 G
Leucine: 1.645 G
Lysine: 1.747 G
Methionine: 0.538 G
Cystine: 0.267 G
Phenylalanine: 0.817 G
Tyrosine: 0.659 G
Valine: 1.026 G
Arginine: 1.337 G
Histidine: 0.66 G
Alanine: 1.257 G
Aspartic acid: 1.883 G
Glutamic acid: 3.104 G
Glycine: 1.259 G
Proline: 0.986 G
Serine: 0.814 G
Hydroxyproline: 0.094 G
Beef, chuck, shoulder clod, shoulder top and center steaks, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.02 G
Energy: 184 KCAL
Energy: 772 kJ
Protein: 26.07 G
Total lipid (fat): 8.11 G
Ash: 1.03 G
Calcium, Ca: 5 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 223 MG
Potassium, K: 342 MG
Sodium, Na: 59 MG
Zinc, Zn: 6.85 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 40.1 UG
Thiamin: 0.068 MG
Riboflavin: 0.268 MG
Niacin: 5.165 MG
Pantothenic acid: 0.784 MG
Vitamin B-6: 0.567 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 94 MG
Betaine: 15.5 MG
Vitamin B-12: 4.56 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 0.4 UG
Vitamin K (Menaquinone-4): 1.8 UG
Fatty acids, total saturated: 3.031 G
SFA 14:0: 0.223 G
SFA 15:0: 0.031 G
SFA 16:0: 1.855 G
SFA 17:0: 0.074 G
SFA 18:0: 0.848 G
Fatty acids, total monounsaturated: 3.38 G
MUFA 14:1: 0.061 G
MUFA 16:1: 0.26 G
MUFA 18:1: 3.047 G
MUFA 18:1 c: 2.815 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.405 G
PUFA 18:2: 0.34 G
PUFA 18:2 n-6 c,c: 0.281 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.053 G
Fatty acids, total trans: 0.291 G
Fatty acids, total trans-monoenoic: 0.232 G
TFA 18:1 t: 0.232 G
TFA 18:2 t,t: 0.058 G
Fatty acids, total trans-polyenoic: 0.058 G
Cholesterol: 74 MG
Tryptophan: 0.171 G
Threonine: 1.041 G
Isoleucine: 1.186 G
Leucine: 2.074 G
Lysine: 2.203 G
Methionine: 0.679 G
Cystine: 0.336 G
Phenylalanine: 1.03 G
Tyrosine: 0.831 G
Valine: 1.293 G
Arginine: 1.686 G
Histidine: 0.832 G
Alanine: 1.585 G
Aspartic acid: 2.374 G
Glutamic acid: 3.913 G
Glycine: 1.587 G
Proline: 1.243 G
Serine: 1.027 G
Hydroxyproline: 0.274 G
Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.49 G
Energy: 143 KCAL
Energy: 597 kJ
Protein: 20.39 G
Total lipid (fat): 6.12 G
Ash: 0.91 G
Calcium, Ca: 4 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 212 MG
Potassium, K: 347 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.24 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 29.7 UG
Thiamin: 0.072 MG
Riboflavin: 0.23 MG
Niacin: 5.13 MG
Pantothenic acid: 0.731 MG
Vitamin B-6: 0.673 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 85.1 MG
Betaine: 15.1 MG
Vitamin B-12: 3.56 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Vitamin K (phylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 1.5 UG
Fatty acids, total saturated: 2.083 G
SFA 14:0: 0.151 G
SFA 15:0: 0.021 G
SFA 16:0: 1.272 G
SFA 17:0: 0.05 G
SFA 18:0: 0.579 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 3.439 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.181 G
MUFA 18:1: 2.108 G
MUFA 18:1 c: 1.949 G
Fatty acids, total polyunsaturated: 0.554 G
PUFA 18:2: 0.253 G
PUFA 18:2 n-6 c,c: 0.213 G
PUFA 20:4: 0.048 G
Fatty acids, total trans: 0.199 G
Fatty acids, total trans-monoenoic: 0.159 G
TFA 18:1 t: 0.159 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 57 MG
Tryptophan: 0.134 G
Threonine: 0.815 G
Isoleucine: 0.928 G
Leucine: 1.622 G
Lysine: 1.723 G
Methionine: 0.531 G
Cystine: 0.263 G
Phenylalanine: 0.805 G
Tyrosine: 0.65 G
Valine: 1.012 G
Arginine: 1.318 G
Histidine: 0.651 G
Alanine: 1.24 G
Aspartic acid: 1.857 G
Glutamic acid: 3.061 G
Glycine: 1.242 G
Proline: 0.972 G
Serine: 0.803 G
Hydroxyproline: 0.068 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org