Tone Yuen Tong

172124

Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.65 G
Energy: 176 KCAL
Energy: 738 kJ
Protein: 26.66 G
Total lipid (fat): 6.94 G
Ash: 1.07 G
Calcium, Ca: 5 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 249 MG
Potassium, K: 401 MG
Sodium, Na: 62 MG
Zinc, Zn: 7.58 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 44.3 UG
Thiamin: 0.087 MG
Riboflavin: 0.344 MG
Niacin: 5.49 MG
Pantothenic acid: 0.949 MG
Vitamin B-6: 0.593 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 104 MG
Betaine: 13 MG
Vitamin B-12: 5.71 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): 1.9 UG
Fatty acids, total saturated: 2.235 G
SFA 14:0: 0.157 G
SFA 15:0: 0.025 G
SFA 16:0: 1.264 G
SFA 17:0: 0.062 G
SFA 18:0: 0.727 G
Fatty acids, total monounsaturated: 2.373 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.158 G
MUFA 18:1: 2.178 G
MUFA 18:1 c: 1.987 G
Fatty acids, total polyunsaturated: 0.376 G
PUFA 18:2: 0.313 G
PUFA 18:2 n-6 c,c: 0.262 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.242 G
Fatty acids, total trans-monoenoic: 0.191 G
TFA 18:1 t: 0.191 G
TFA 18:2 t,t: 0.051 G
Fatty acids, total trans-polyenoic: 0.051 G
Cholesterol: 77 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: 0.28 G

172123

Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.54 G
Energy: 140 KCAL
Energy: 585 kJ
Protein: 21.13 G
Total lipid (fat): 5.51 G
Ash: 0.88 G
Calcium, Ca: 4 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 221 MG
Potassium, K: 370 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.99 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 32 UG
Thiamin: 0.093 MG
Riboflavin: 0.253 MG
Niacin: 5.32 MG
Pantothenic acid: 0.861 MG
Vitamin B-6: 0.622 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.9 MG
Betaine: 11.8 MG
Vitamin B-12: 4.68 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: 1.791 G
SFA 14:0: 0.126 G
SFA 15:0: 0.02 G
SFA 16:0: 1.025 G
SFA 17:0: 0.048 G
SFA 18:0: 0.572 G
Fatty acids, total monounsaturated: 1.933 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.132 G
MUFA 18:1: 1.762 G
MUFA 18:1 c: 1.612 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.341 G
PUFA 18:2: 0.277 G
PUFA 18:2 n-6 c,c: 0.239 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.053 G
Fatty acids, total trans: 0.188 G
Fatty acids, total trans-monoenoic: 0.15 G
TFA 18:1 t: 0.15 G
TFA 18:2 t,t: 0.038 G
Fatty acids, total trans-polyenoic: 0.038 G
Cholesterol: 58 MG
Tryptophan: 0.139 G
Threonine: 0.844 G
Isoleucine: 0.961 G
Leucine: 1.681 G
Lysine: 1.786 G
Methionine: 0.55 G
Cystine: 0.273 G
Phenylalanine: 0.835 G
Tyrosine: 0.673 G
Valine: 1.048 G
Arginine: 1.366 G
Histidine: 0.674 G
Alanine: 1.285 G
Aspartic acid: 1.925 G
Glutamic acid: 3.172 G
Glycine: 1.287 G
Proline: 1.007 G
Serine: 0.832 G
Hydroxyproline: 0.119 G

173368

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
CHUCK
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.04 G
Energy: 222 KCAL
Energy: 928 kJ
Protein: 24.93 G
Total lipid (fat): 12.79 G
Ash: 0.94 G
Calcium, Ca: 6 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 322 MG
Sodium, Na: 77 MG
Zinc, Zn: 9.05 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 37.8 UG
Thiamin: 0.073 MG
Riboflavin: 0.292 MG
Niacin: 3.833 MG
Pantothenic acid: 0.944 MG
Vitamin B-6: 0.387 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 106.8 MG
Betaine: 14.5 MG
Vitamin B-12: 5.89 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.9 UG
Vitamin K (Menaquinone-4): 3.1 UG
Fatty acids, total saturated: 5.095 G
SFA 12:0: 0.01 G
SFA 14:0: 0.377 G
SFA 15:0: 0.054 G
SFA 16:0: 2.924 G
SFA 17:0: 0.136 G
SFA 18:0: 1.594 G
Fatty acids, total monounsaturated: 5.33 G
MUFA 14:1: 0.086 G
MUFA 16:1: 0.361 G
MUFA 18:1: 4.866 G
MUFA 18:1 c: 4.457 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.563 G
PUFA 18:2: 0.491 G
PUFA 18:2 n-6 c,c: 0.388 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:4: 0.051 G
Fatty acids, total trans: 0.512 G
Fatty acids, total trans-monoenoic: 0.409 G
TFA 18:1 t: 0.409 G
TFA 18:2 t,t: 0.103 G
Fatty acids, total trans-polyenoic: 0.103 G
Cholesterol: 83 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

172134

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.46 G
Energy: 176 KCAL
Energy: 736 kJ
Protein: 18.99 G
Total lipid (fat): 10.52 G
Ash: 0.9 G
Calcium, Ca: 6 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 184 MG
Potassium, K: 309 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.88 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 29.8 UG
Thiamin: 0.099 MG
Riboflavin: 0.227 MG
Niacin: 3.42 MG
Pantothenic acid: 0.952 MG
Vitamin B-6: 0.37 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 92.9 MG
Betaine: 13.5 MG
Vitamin B-12: 5.05 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.6 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 3.945 G
SFA 14:0: 0.291 G
SFA 15:0: 0.04 G
SFA 16:0: 2.276 G
SFA 17:0: 0.107 G
SFA 18:0: 1.233 G
Fatty acids, total monounsaturated: 4.144 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.278 G
MUFA 18:1: 3.79 G
MUFA 18:1 c: 3.495 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.475 G
PUFA 18:2: 0.403 G
PUFA 18:2 n-6 c,c: 0.327 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:4: 0.055 G
Fatty acids, total trans: 0.371 G
Fatty acids, total trans-monoenoic: 0.295 G
TFA 18:1 t: 0.295 G
TFA 18:2 t,t: 0.076 G
Fatty acids, total trans-polyenoic: 0.076 G
Cholesterol: 66 MG
Tryptophan: 0.125 G
Threonine: 0.759 G
Isoleucine: 0.864 G
Leucine: 1.511 G
Lysine: 1.605 G
Methionine: 0.495 G
Cystine: 0.245 G
Phenylalanine: 0.75 G
Tyrosine: 0.605 G
Valine: 0.942 G
Arginine: 1.228 G
Histidine: 0.606 G
Alanine: 1.155 G
Aspartic acid: 1.73 G
Glutamic acid: 2.851 G
Glycine: 1.156 G
Proline: 0.905 G
Serine: 0.748 G
Hydroxyproline: 0.118 G

172126

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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: 61.93 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 24.7 G
Total lipid (fat): 13.59 G
Ash: 0.94 G
Calcium, Ca: 6 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 199 MG
Potassium, K: 317 MG
Sodium, Na: 78 MG
Zinc, Zn: 8.77 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 37 UG
Thiamin: 0.07 MG
Riboflavin: 0.247 MG
Niacin: 3.72 MG
Pantothenic acid: 0.881 MG
Vitamin B-6: 0.376 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 101.7 MG
Betaine: 16.6 MG
Vitamin B-12: 5.75 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.9 UG
Vitamin K (Menaquinone-4): 3.1 UG
Fatty acids, total saturated: 5.432 G
SFA 12:0: 0.01 G
SFA 14:0: 0.4 G
SFA 15:0: 0.054 G
SFA 16:0: 3.161 G
SFA 17:0: 0.139 G
SFA 18:0: 1.668 G
Fatty acids, total monounsaturated: 5.711 G
MUFA 14:1: 0.092 G
MUFA 16:1: 0.392 G
MUFA 18:1: 5.209 G
MUFA 18:1 c: 4.789 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.558 G
PUFA 18:2: 0.49 G
PUFA 18:2 n-6 c,c: 0.385 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.524 G
Fatty acids, total trans-monoenoic: 0.42 G
TFA 18:1 t: 0.42 G
TFA 18:2 t,t: 0.105 G
Fatty acids, total trans-polyenoic: 0.105 G
Cholesterol: 83 MG
Tryptophan: 0.162 G
Threonine: 0.987 G
Isoleucine: 1.124 G
Leucine: 1.965 G
Lysine: 2.087 G
Methionine: 0.643 G
Cystine: 0.319 G
Phenylalanine: 0.975 G
Tyrosine: 0.787 G
Valine: 1.225 G
Arginine: 1.597 G
Histidine: 0.788 G
Alanine: 1.501 G
Aspartic acid: 2.25 G
Glutamic acid: 3.708 G
Glycine: 1.504 G
Proline: 1.177 G
Serine: 0.973 G
Hydroxyproline: 0.259 G

172125

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70 G
Energy: 182 KCAL
Energy: 762 kJ
Protein: 18.75 G
Total lipid (fat): 11.33 G
Ash: 0.88 G
Calcium, Ca: 5 MG
Iron, Fe: 2.23 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 178 MG
Potassium, K: 302 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.58 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 28.9 UG
Thiamin: 0.079 MG
Riboflavin: 0.211 MG
Niacin: 3.38 MG
Pantothenic acid: 0.933 MG
Vitamin B-6: 0.375 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 83.2 MG
Betaine: 14.7 MG
Vitamin B-12: 4.96 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.6 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 4.186 G
SFA 14:0: 0.307 G
SFA 15:0: 0.041 G
SFA 16:0: 2.448 G
SFA 17:0: 0.109 G
SFA 18:0: 1.281 G
Fatty acids, total monounsaturated: 4.408 G
MUFA 14:1: 0.068 G
MUFA 16:1: 0.299 G
MUFA 18:1: 4.027 G
MUFA 18:1 c: 3.716 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.463 G
PUFA 18:2: 0.397 G
PUFA 18:2 n-6 c,c: 0.318 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:4: 0.05 G
Fatty acids, total trans: 0.389 G
Fatty acids, total trans-monoenoic: 0.311 G
TFA 18:1 t: 0.311 G
TFA 18:2 t,t: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 65 MG
Tryptophan: 0.123 G
Threonine: 0.749 G
Isoleucine: 0.853 G
Leucine: 1.491 G
Lysine: 1.584 G
Methionine: 0.488 G
Cystine: 0.242 G
Phenylalanine: 0.74 G
Tyrosine: 0.597 G
Valine: 0.93 G
Arginine: 1.212 G
Histidine: 0.598 G
Alanine: 1.14 G
Aspartic acid: 1.708 G
Glutamic acid: 2.814 G
Glycine: 1.142 G
Proline: 0.894 G
Serine: 0.738 G
Hydroxyproline: 0.135 G

173360

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.22 G
Energy: 212 KCAL
Energy: 887 kJ
Protein: 25.29 G
Total lipid (fat): 11.52 G
Ash: 0.93 G
Calcium, Ca: 6 MG
Iron, Fe: 3.1 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 211 MG
Potassium, K: 333 MG
Sodium, Na: 76 MG
Zinc, Zn: 9.61 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 39.3 UG
Thiamin: 0.079 MG
Riboflavin: 0.382 MG
Niacin: 4.06 MG
Pantothenic acid: 1.07 MG
Vitamin B-6: 0.41 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 112 MG
Betaine: 12.4 MG
Vitamin B-12: 6.18 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.02 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.9 UG
Vitamin K (Menaquinone-4): 3.1 UG
Fatty acids, total saturated: 4.423 G
SFA 12:0: 0.01 G
SFA 14:0: 0.333 G
SFA 15:0: 0.053 G
SFA 16:0: 2.451 G
SFA 17:0: 0.13 G
SFA 18:0: 1.446 G
Fatty acids, total monounsaturated: 4.568 G
MUFA 14:1: 0.075 G
MUFA 16:1: 0.299 G
MUFA 18:1: 4.179 G
MUFA 18:1 c: 3.791 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.572 G
PUFA 18:2: 0.494 G
PUFA 18:2 n-6 c,c: 0.395 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:4: 0.055 G
Fatty acids, total trans: 0.487 G
Fatty acids, total trans-monoenoic: 0.388 G
TFA 18:1 t: 0.388 G
TFA 18:2 t,t: 0.099 G
Fatty acids, total trans-polyenoic: 0.099 G
Cholesterol: 83 MG
Tryptophan: 0.166 G
Threonine: 1.01 G
Isoleucine: 1.151 G
Leucine: 2.012 G
Lysine: 2.138 G
Methionine: 0.659 G
Cystine: 0.326 G
Phenylalanine: 0.999 G
Tyrosine: 0.806 G
Valine: 1.255 G
Arginine: 1.636 G
Histidine: 0.807 G
Alanine: 1.538 G
Aspartic acid: 2.304 G
Glutamic acid: 3.797 G
Glycine: 1.54 G
Proline: 1.206 G
Serine: 0.996 G
Hydroxyproline: 0.266 G

173359

Beef, chuck, shoulder clod, top blade, steak, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.19 G
Energy: 166 KCAL
Energy: 694 kJ
Protein: 19.38 G
Total lipid (fat): 9.22 G
Ash: 0.94 G
Calcium, Ca: 6 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 198 MG
Potassium, K: 324 MG
Sodium, Na: 75 MG
Zinc, Zn: 7.47 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 31.5 UG
Thiamin: 0.14 MG
Riboflavin: 0.258 MG
Niacin: 3.5 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.358 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 102.7 MG
Betaine: 12.4 MG
Vitamin B-12: 5.23 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.03 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 0.6 UG
Vitamin K (Menaquinone-4): 3.1 UG
Fatty acids, total saturated: 3.464 G
SFA 14:0: 0.257 G
SFA 15:0: 0.038 G
SFA 16:0: 1.931 G
SFA 17:0: 0.103 G
SFA 18:0: 1.135 G
Fatty acids, total monounsaturated: 3.616 G
MUFA 14:1: 0.055 G
MUFA 16:1: 0.234 G
MUFA 18:1: 3.316 G
MUFA 18:1 c: 3.052 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.498 G
PUFA 18:2: 0.415 G
PUFA 18:2 n-6 c,c: 0.344 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:4: 0.064 G
Fatty acids, total trans: 0.335 G
Fatty acids, total trans-monoenoic: 0.264 G
TFA 18:1 t: 0.264 G
TFA 18:2 t,t: 0.071 G
Fatty acids, total trans-polyenoic: 0.071 G
Cholesterol: 66 MG
Tryptophan: 0.127 G
Threonine: 0.774 G
Isoleucine: 0.882 G
Leucine: 1.542 G
Lysine: 1.638 G
Methionine: 0.505 G
Cystine: 0.25 G
Phenylalanine: 0.766 G
Tyrosine: 0.618 G
Valine: 0.962 G
Arginine: 1.253 G
Histidine: 0.619 G
Alanine: 1.178 G
Aspartic acid: 1.765 G
Glutamic acid: 2.91 G
Glycine: 1.18 G
Proline: 0.924 G
Serine: 0.763 G
Hydroxyproline: 0.1 G

174026

Beef, chuck, top blade, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.57 G
Energy: 216 KCAL
Energy: 902 kJ
Protein: 25.73 G
Total lipid (fat): 11.73 G
Ash: 1.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.76 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 299 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.73 MG
Copper, Cu: 0.111 MG
Selenium, Se: 19.9 UG
Thiamin: 0.121 MG
Riboflavin: 0.227 MG
Niacin: 3.761 MG
Pantothenic acid: 0.937 MG
Vitamin B-6: 0.38 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98 MG
Vitamin B-12: 3.51 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 3.906 G
SFA 10:0: 0.007 G
SFA 12:0: 0.012 G
SFA 14:0: 0.255 G
SFA 16:0: 2.322 G
SFA 18:0: 1.288 G
SFA 20:0: 0.021 G
Fatty acids, total monounsaturated: 5.425 G
MUFA 14:1: 0.07 G
MUFA 16:1: 0.322 G
MUFA 18:1: 5.028 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.429 G
PUFA 18:2: 0.332 G
PUFA 18:3: 0.064 G
PUFA 20:4: 0.033 G
Cholesterol: 61 MG
Tryptophan: 0.278 G
Threonine: 1.188 G
Isoleucine: 1.327 G
Leucine: 2.272 G
Lysine: 2.412 G
Methionine: 0.729 G
Cystine: 0.276 G
Phenylalanine: 1.114 G
Tyrosine: 0.942 G
Valine: 1.39 G
Arginine: 1.732 G
Histidine: 0.83 G
Alanine: 1.555 G
Aspartic acid: 2.563 G
Glutamic acid: 4.122 G
Glycine: 1.225 G
Proline: 1.088 G
Serine: 1.032 G
Hydroxyproline: 0.118 G

174021

Beef, chuck, top blade, separable lean and fat, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.69 G
Energy: 227 KCAL
Energy: 948 kJ
Protein: 25.77 G
Total lipid (fat): 12.93 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 300 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.76 MG
Copper, Cu: 0.111 MG
Selenium, Se: 19.9 UG
Thiamin: 0.11 MG
Riboflavin: 0.229 MG
Niacin: 3.619 MG
Pantothenic acid: 0.892 MG
Vitamin B-6: 0.32 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98.2 MG
Vitamin B-12: 3.38 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 4.162 G
SFA 10:0: 0.006 G
SFA 12:0: 0.015 G
SFA 14:0: 0.266 G
SFA 16:0: 2.471 G
SFA 18:0: 1.375 G
SFA 20:0: 0.029 G
Fatty acids, total monounsaturated: 6.269 G
MUFA 14:1: 0.078 G
MUFA 16:1: 0.362 G
MUFA 18:1: 5.825 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.459 G
PUFA 18:2: 0.358 G
PUFA 18:3: 0.072 G
PUFA 20:4: 0.029 G
Cholesterol: 58 MG
Tryptophan: 0.278 G
Threonine: 1.191 G
Isoleucine: 1.329 G
Leucine: 2.276 G
Lysine: 2.416 G
Methionine: 0.73 G
Cystine: 0.277 G
Phenylalanine: 1.117 G
Tyrosine: 0.944 G
Valine: 1.392 G
Arginine: 1.736 G
Histidine: 0.831 G
Alanine: 1.558 G
Aspartic acid: 2.567 G
Glutamic acid: 4.129 G
Glycine: 1.227 G
Proline: 1.09 G
Serine: 1.034 G
Hydroxyproline: 0.118 G

174022

Beef, chuck, top blade, separable lean and fat, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.86 G
Energy: 200 KCAL
Energy: 835 kJ
Protein: 25.67 G
Total lipid (fat): 9.99 G
Ash: 1.19 G
Calcium, Ca: 7 MG
Iron, Fe: 2.74 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 212 MG
Potassium, K: 298 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.68 MG
Copper, Cu: 0.11 MG
Selenium, Se: 19.9 UG
Thiamin: 0.138 MG
Riboflavin: 0.224 MG
Niacin: 3.97 MG
Pantothenic acid: 0.98 MG
Vitamin B-6: 0.467 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 97.8 MG
Vitamin B-12: 3.71 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 3.533 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.24 G
SFA 16:0: 2.106 G
SFA 18:0: 1.161 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 4.195 G
MUFA 14:1: 0.058 G
MUFA 16:1: 0.265 G
MUFA 18:1: 3.867 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.385 G
PUFA 18:2: 0.294 G
PUFA 18:3: 0.053 G
PUFA 20:4: 0.039 G
Cholesterol: 67 MG
Tryptophan: 0.277 G
Threonine: 1.185 G
Isoleucine: 1.323 G
Leucine: 2.266 G
Lysine: 2.405 G
Methionine: 0.727 G
Cystine: 0.276 G
Phenylalanine: 1.111 G
Tyrosine: 0.94 G
Valine: 1.386 G
Arginine: 1.728 G
Histidine: 0.828 G
Alanine: 1.551 G
Aspartic acid: 2.556 G
Glutamic acid: 4.111 G
Glycine: 1.223 G
Proline: 1.086 G
Serine: 1.029 G
Hydroxyproline: 0.117 G

174017

Beef, chuck, top blade, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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: 62.72 G
Energy: 203 KCAL
Energy: 850 kJ
Protein: 26.13 G
Total lipid (fat): 10.16 G
Ash: 1.1 G
Calcium, Ca: 7 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 304 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.92 MG
Copper, Cu: 0.112 MG
Selenium, Se: 20 UG
Thiamin: 0.124 MG
Riboflavin: 0.23 MG
Niacin: 3.821 MG
Vitamin B-6: 0.387 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.5 MG
Vitamin B-12: 3.57 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 3.25 G
SFA 12:0: 0.006 G
SFA 14:0: 0.2 G
SFA 16:0: 1.91 G
SFA 18:0: 1.112 G
SFA 20:0: 0.022 G
Fatty acids, total monounsaturated: 4.753 G
MUFA 14:1: 0.072 G
MUFA 16:1: 0.247 G
MUFA 18:1: 4.434 G
Fatty acids, total polyunsaturated: 0.369 G
PUFA 18:2: 0.297 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.034 G
Cholesterol: 60 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

168738

Beef, chuck, top blade, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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: 61.63 G
Energy: 217 KCAL
Energy: 906 kJ
Protein: 26.11 G
Total lipid (fat): 11.65 G
Ash: 1.03 G
Calcium, Ca: 7 MG
Iron, Fe: 2.81 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 218 MG
Potassium, K: 304 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.92 MG
Copper, Cu: 0.113 MG
Selenium, Se: 20 UG
Thiamin: 0.112 MG
Riboflavin: 0.232 MG
Niacin: 3.665 MG
Vitamin B-6: 0.324 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.4 MG
Vitamin B-12: 3.42 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 3.62 G
SFA 12:0: 0.01 G
SFA 14:0: 0.22 G
SFA 16:0: 2.13 G
SFA 18:0: 1.23 G
SFA 20:0: 0.03 G
Fatty acids, total monounsaturated: 5.73 G
MUFA 14:1: 0.08 G
MUFA 16:1: 0.3 G
MUFA 18:1: 5.35 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.33 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.03 G
Cholesterol: 93 MG
Tryptophan: 0.282 G
Threonine: 1.207 G
Isoleucine: 1.348 G
Leucine: 2.308 G
Lysine: 2.45 G
Methionine: 0.741 G
Cystine: 0.28 G
Phenylalanine: 1.132 G
Tyrosine: 0.957 G
Valine: 1.412 G
Arginine: 1.759 G
Histidine: 0.842 G
Alanine: 1.578 G
Aspartic acid: 2.603 G
Glutamic acid: 4.185 G
Glycine: 1.241 G
Proline: 1.104 G
Serine: 1.048 G
Hydroxyproline: 0.121 G

168739

Beef, chuck, top blade, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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: 64.32 G
Energy: 184 KCAL
Energy: 769 kJ
Protein: 26.16 G
Total lipid (fat): 8 G
Ash: 1.21 G
Calcium, Ca: 7 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 217 MG
Potassium, K: 304 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.92 MG
Copper, Cu: 0.112 MG
Selenium, Se: 20 UG
Thiamin: 0.141 MG
Riboflavin: 0.228 MG
Niacin: 4.049 MG
Vitamin B-6: 0.478 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 99.6 MG
Vitamin B-12: 3.78 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 2.71 G
SFA 14:0: 0.17 G
SFA 16:0: 1.59 G
SFA 18:0: 0.94 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.33 G
MUFA 14:1: 0.06 G
MUFA 16:1: 0.17 G
MUFA 18:1: 3.1 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.25 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 94 MG
Tryptophan: 0.282 G
Threonine: 1.209 G
Isoleucine: 1.351 G
Leucine: 2.313 G
Lysine: 2.455 G
Methionine: 0.742 G
Cystine: 0.281 G
Phenylalanine: 1.134 G
Tyrosine: 0.959 G
Valine: 1.415 G
Arginine: 1.763 G
Histidine: 0.843 G
Alanine: 1.581 G
Aspartic acid: 2.608 G
Glutamic acid: 4.193 G
Glycine: 1.244 G
Proline: 1.106 G
Serine: 1.05 G
Hydroxyproline: 0.121 G

170816

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.08 G
Energy: 227 KCAL
Energy: 952 kJ
Protein: 26.18 G
Total lipid (fat): 13.54 G
Ash: 0.99 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 13 MG
Iron, Fe: 3.26 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 310 MG
Sodium, Na: 73 MG
Zinc, Zn: 9.85 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 29.9 UG
Thiamin: 0.089 MG
Riboflavin: 0.243 MG
Niacin: 3.591 MG
Pantothenic acid: 0.909 MG
Vitamin B-6: 0.413 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 90 MG
Betaine: 20.6 MG
Vitamin B-12: 3.68 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.08 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: 5.692 G
SFA 14:0: 0.378 G
SFA 16:0: 3.084 G
SFA 17:0: 0.176 G
SFA 18:0: 2.035 G
SFA 20:0: 0.005 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 6.809 G
MUFA 14:1: 0.075 G
MUFA 16:1: 0.447 G
MUFA 16:1 c: 0.447 G
MUFA 17:1: 0.127 G
MUFA 18:1: 6.133 G
MUFA 18:1 c: 5.266 G
MUFA 18:1-11 t (18:1t n-7): 0.564 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.79 G
PUFA 18:2: 0.673 G
PUFA 18:2 n-6 c,c: 0.615 G
PUFA 18:2 CLAs: 0.057 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.088 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.868 G
Fatty acids, total trans-monoenoic: 0.868 G
TFA 18:1 t: 0.868 G
Cholesterol: 93 MG
Tryptophan: 0.295 G
Threonine: 1.152 G
Isoleucine: 1.113 G
Leucine: 2.106 G
Lysine: 2.289 G
Methionine: 0.743 G
Cystine: 0.275 G
Phenylalanine: 0.996 G
Tyrosine: 0.903 G
Valine: 1.183 G
Arginine: 1.723 G
Histidine: 0.848 G
Alanine: 1.493 G
Aspartic acid: 2.348 G
Glutamic acid: 4.14 G
Glycine: 1.194 G
Proline: 1.076 G
Serine: 1.005 G
Hydroxyproline: 0.179 G

171213

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.11 G
Energy: 182 KCAL
Energy: 762 kJ
Protein: 18.99 G
Total lipid (fat): 11.64 G
Ash: 0.9 G
Carbohydrate, by difference: 0.36 G
Calcium, Ca: 11 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 178 MG
Potassium, K: 315 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.4 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.191 MG
Niacin: 3.252 MG
Pantothenic acid: 0.786 MG
Vitamin B-6: 0.399 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.8 MG
Betaine: 20.8 MG
Vitamin B-12: 3.03 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.831 G
SFA 14:0: 0.319 G
SFA 16:0: 2.602 G
SFA 17:0: 0.151 G
SFA 18:0: 1.747 G
SFA 20:0: 0.003 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.643 G
MUFA 14:1: 0.066 G
MUFA 16:1: 0.359 G
MUFA 16:1 c: 0.359 G
MUFA 17:1: 0.106 G
MUFA 18:1: 5.093 G
MUFA 18:1 c: 4.363 G
MUFA 18:1-11 t (18:1t n-7): 0.438 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.579 G
PUFA 18:2: 0.504 G
PUFA 18:2 n-6 c,c: 0.458 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.73 G
Fatty acids, total trans-monoenoic: 0.73 G
TFA 18:1 t: 0.73 G
Cholesterol: 69 MG
Tryptophan: 0.214 G
Threonine: 0.835 G
Isoleucine: 0.808 G
Leucine: 1.528 G
Lysine: 1.66 G
Methionine: 0.539 G
Cystine: 0.199 G
Phenylalanine: 0.723 G
Tyrosine: 0.655 G
Valine: 0.858 G
Arginine: 1.25 G
Histidine: 0.615 G
Alanine: 1.083 G
Aspartic acid: 1.703 G
Glutamic acid: 3.003 G
Glycine: 0.866 G
Proline: 0.78 G
Serine: 0.729 G
Hydroxyproline: 0.13 G

171211

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.12 G
Energy: 236 KCAL
Energy: 986 kJ
Protein: 26.1 G
Total lipid (fat): 14.41 G
Ash: 0.98 G
Carbohydrate, by difference: 0.4 G
Calcium, Ca: 12 MG
Iron, Fe: 3.27 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 313 MG
Sodium, Na: 73 MG
Zinc, Zn: 9.66 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 31.9 UG
Thiamin: 0.089 MG
Riboflavin: 0.24 MG
Niacin: 3.575 MG
Pantothenic acid: 0.86 MG
Vitamin B-6: 0.395 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 89.2 MG
Betaine: 21.3 MG
Vitamin B-12: 3.46 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.963 G
SFA 14:0: 0.395 G
SFA 16:0: 3.19 G
SFA 17:0: 0.181 G
SFA 18:0: 2.175 G
SFA 20:0: 0.006 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 7.02 G
MUFA 14:1: 0.077 G
MUFA 16:1: 0.454 G
MUFA 16:1 c: 0.454 G
MUFA 17:1: 0.128 G
MUFA 18:1: 6.337 G
MUFA 18:1 c: 5.455 G
MUFA 18:1-11 t (18:1t n-7): 0.562 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.806 G
PUFA 18:2: 0.685 G
PUFA 18:2 n-6 c,c: 0.627 G
PUFA 18:2 CLAs: 0.058 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.094 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.882 G
Fatty acids, total trans-monoenoic: 0.882 G
TFA 18:1 t: 0.882 G
Cholesterol: 89 MG
Tryptophan: 0.294 G
Threonine: 1.148 G
Isoleucine: 1.11 G
Leucine: 2.099 G
Lysine: 2.282 G
Methionine: 0.741 G
Cystine: 0.274 G
Phenylalanine: 0.993 G
Tyrosine: 0.9 G
Valine: 1.179 G
Arginine: 1.718 G
Histidine: 0.845 G
Alanine: 1.488 G
Aspartic acid: 2.34 G
Glutamic acid: 4.127 G
Glycine: 1.19 G
Proline: 1.072 G
Serine: 1.002 G
Hydroxyproline: 0.178 G

171214

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.31 G
Energy: 189 KCAL
Energy: 792 kJ
Protein: 18.85 G
Total lipid (fat): 12.4 G
Ash: 0.9 G
Carbohydrate, by difference: 0.53 G
Calcium, Ca: 11 MG
Iron, Fe: 2.37 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 312 MG
Sodium, Na: 75 MG
Zinc, Zn: 7.32 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.195 MG
Niacin: 3.316 MG
Pantothenic acid: 0.853 MG
Vitamin B-6: 0.402 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 69.3 MG
Betaine: 18.6 MG
Vitamin B-12: 2.9 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 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: 5.137 G
SFA 14:0: 0.337 G
SFA 16:0: 2.76 G
SFA 17:0: 0.161 G
SFA 18:0: 1.866 G
SFA 20:0: 0.004 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 6.04 G
MUFA 14:1: 0.069 G
MUFA 16:1: 0.385 G
MUFA 16:1 c: 0.385 G
MUFA 17:1: 0.115 G
MUFA 18:1: 5.449 G
MUFA 18:1 c: 4.68 G
MUFA 18:1-11 t (18:1t n-7): 0.475 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.617 G
PUFA 18:2: 0.536 G
PUFA 18:2 n-6 c,c: 0.487 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.77 G
Fatty acids, total trans-monoenoic: 0.77 G
TFA 18:1 t: 0.77 G
Cholesterol: 70 MG
Tryptophan: 0.212 G
Threonine: 0.829 G
Isoleucine: 0.802 G
Leucine: 1.516 G
Lysine: 1.648 G
Methionine: 0.535 G
Cystine: 0.198 G
Phenylalanine: 0.717 G
Tyrosine: 0.65 G
Valine: 0.852 G
Arginine: 1.241 G
Histidine: 0.611 G
Alanine: 1.075 G
Aspartic acid: 1.691 G
Glutamic acid: 2.981 G
Glycine: 0.86 G
Proline: 0.775 G
Serine: 0.724 G
Hydroxyproline: 0.129 G

171212

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.52 G
Energy: 215 KCAL
Energy: 901 kJ
Protein: 26.3 G
Total lipid (fat): 12.25 G
Ash: 1.01 G
Calcium, Ca: 16 MG
Iron, Fe: 3.31 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 198 MG
Potassium, K: 301 MG
Sodium, Na: 73 MG
Zinc, Zn: 10.19 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 27.7 UG
Thiamin: 0.089 MG
Riboflavin: 0.246 MG
Niacin: 3.681 MG
Pantothenic acid: 0.957 MG
Vitamin B-6: 0.456 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 90.7 MG
Betaine: 19.9 MG
Vitamin B-12: 4.22 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.285 G
SFA 14:0: 0.352 G
SFA 16:0: 2.926 G
SFA 17:0: 0.167 G
SFA 18:0: 1.824 G
SFA 20:0: 0.003 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 6.491 G
MUFA 14:1: 0.072 G
MUFA 16:1: 0.436 G
MUFA 16:1 c: 0.436 G
MUFA 17:1: 0.127 G
MUFA 18:1: 5.828 G
MUFA 18:1 c: 4.983 G
MUFA 18:1-11 t (18:1t n-7): 0.566 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.766 G
PUFA 18:2: 0.654 G
PUFA 18:2 n-6 c,c: 0.597 G
PUFA 18:2 CLAs: 0.057 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.079 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.846 G
Fatty acids, total trans-monoenoic: 0.846 G
TFA 18:1 t: 0.846 G
Cholesterol: 98 MG
Tryptophan: 0.296 G
Threonine: 1.157 G
Isoleucine: 1.118 G
Leucine: 2.115 G
Lysine: 2.299 G
Methionine: 0.747 G
Cystine: 0.276 G
Phenylalanine: 1.001 G
Tyrosine: 0.907 G
Valine: 1.188 G
Arginine: 1.731 G
Histidine: 0.852 G
Alanine: 1.5 G
Aspartic acid: 2.358 G
Glutamic acid: 4.159 G
Glycine: 1.2 G
Proline: 1.081 G
Serine: 1.01 G
Hydroxyproline: 0.18 G

170817

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.3 G
Energy: 172 KCAL
Energy: 718 kJ
Protein: 19.2 G
Total lipid (fat): 10.5 G
Ash: 0.91 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 11 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 320 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.51 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 20.8 UG
Thiamin: 0.079 MG
Riboflavin: 0.183 MG
Niacin: 3.292 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.421 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 70.4 MG
Betaine: 23 MG
Vitamin B-12: 3.22 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.37 G
SFA 14:0: 0.293 G
SFA 16:0: 2.365 G
SFA 17:0: 0.134 G
SFA 18:0: 1.568 G
SFA 20:0: 0.002 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 5.047 G
MUFA 14:1: 0.061 G
MUFA 16:1: 0.32 G
MUFA 16:1 c: 0.32 G
MUFA 17:1: 0.093 G
MUFA 18:1: 4.558 G
MUFA 18:1 c: 3.889 G
MUFA 18:1-11 t (18:1t n-7): 0.383 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.522 G
PUFA 18:2: 0.457 G
PUFA 18:2 n-6 c,c: 0.414 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.046 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.669 G
Fatty acids, total trans-monoenoic: 0.669 G
TFA 18:1 t: 0.669 G
Cholesterol: 68 MG
Tryptophan: 0.216 G
Threonine: 0.845 G
Isoleucine: 0.816 G
Leucine: 1.544 G
Lysine: 1.678 G
Methionine: 0.545 G
Cystine: 0.201 G
Phenylalanine: 0.731 G
Tyrosine: 0.662 G
Valine: 0.868 G
Arginine: 1.264 G
Histidine: 0.622 G
Alanine: 1.095 G
Aspartic acid: 1.721 G
Glutamic acid: 3.036 G
Glycine: 0.876 G
Proline: 0.789 G
Serine: 0.737 G
Hydroxyproline: 0.131 G

170605

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.72 G
Energy: 220 KCAL
Energy: 922 kJ
Protein: 26.5 G
Total lipid (fat): 12.64 G
Ash: 1 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 14 MG
Iron, Fe: 3.31 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 205 MG
Potassium, K: 314 MG
Sodium, Na: 73 MG
Zinc, Zn: 10.05 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 30.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.247 MG
Niacin: 3.617 MG
Pantothenic acid: 0.92 MG
Vitamin B-6: 0.418 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 91.3 MG
Betaine: 20.9 MG
Vitamin B-12: 3.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.08 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: 5.28 G
SFA 14:0: 0.347 G
SFA 16:0: 2.867 G
SFA 17:0: 0.164 G
SFA 18:0: 1.885 G
SFA 20:0: 0.004 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 6.384 G
MUFA 14:1: 0.069 G
MUFA 16:1: 0.422 G
MUFA 17:1: 0.121 G
MUFA 18:1: 5.748 G
MUFA 18:1 c: 4.951 G
MUFA 18:1-11 t (18:1t n-7): 0.559 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.761 G
PUFA 18:2: 0.645 G
PUFA 18:2 n-6 c,c: 0.594 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.089 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.798 G
Fatty acids, total trans-monoenoic: 0.798 G
TFA 18:1 t: 0.798 G
Cholesterol: 93 MG
Tryptophan: 0.304 G
Threonine: 1.2 G
Isoleucine: 1.16 G
Leucine: 2.194 G
Lysine: 2.385 G
Methionine: 0.773 G
Cystine: 0.282 G
Phenylalanine: 1.033 G
Tyrosine: 0.94 G
Valine: 1.226 G
Arginine: 1.782 G
Histidine: 0.874 G
Alanine: 1.532 G
Aspartic acid: 2.44 G
Glutamic acid: 4.316 G
Glycine: 1.18 G
Proline: 1.091 G
Serine: 1.041 G
Hydroxyproline: 0.134 G

170205

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.19 G
Energy: 170 KCAL
Energy: 709 kJ
Protein: 19.42 G
Total lipid (fat): 9.99 G
Ash: 0.91 G
Carbohydrate, by difference: 0.49 G
Calcium, Ca: 11 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 321 MG
Sodium, Na: 77 MG
Zinc, Zn: 7.58 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.197 MG
Niacin: 3.287 MG
Pantothenic acid: 0.805 MG
Vitamin B-6: 0.405 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 71.8 MG
Betaine: 21.3 MG
Vitamin B-12: 3.1 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.132 G
SFA 14:0: 0.265 G
SFA 16:0: 2.237 G
SFA 17:0: 0.131 G
SFA 18:0: 1.488 G
SFA 20:0: 0.002 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.889 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.314 G
MUFA 17:1: 0.095 G
MUFA 18:1: 4.41 G
MUFA 18:1 c: 3.799 G
MUFA 18:1-11 t (18:1t n-7): 0.429 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.526 G
PUFA 18:2: 0.456 G
PUFA 18:2 n-6 c,c: 0.419 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:4: 0.052 G
Fatty acids, total trans: 0.611 G
Fatty acids, total trans-monoenoic: 0.611 G
TFA 18:1 t: 0.611 G
Cholesterol: 69 MG
Tryptophan: 0.223 G
Threonine: 0.879 G
Isoleucine: 0.85 G
Leucine: 1.608 G
Lysine: 1.747 G
Methionine: 0.566 G
Cystine: 0.207 G
Phenylalanine: 0.757 G
Tyrosine: 0.689 G
Valine: 0.898 G
Arginine: 1.306 G
Histidine: 0.641 G
Alanine: 1.123 G
Aspartic acid: 1.788 G
Glutamic acid: 3.163 G
Glycine: 0.865 G
Proline: 0.799 G
Serine: 0.763 G
Hydroxyproline: 0.098 G

170201

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.83 G
Energy: 228 KCAL
Energy: 953 kJ
Protein: 26.49 G
Total lipid (fat): 13.42 G
Ash: 0.99 G
Carbohydrate, by difference: 0.28 G
Calcium, Ca: 12 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 207 MG
Potassium, K: 318 MG
Sodium, Na: 73 MG
Zinc, Zn: 9.85 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.3 UG
Thiamin: 0.09 MG
Riboflavin: 0.243 MG
Niacin: 3.6 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.399 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 90.5 MG
Betaine: 21.6 MG
Vitamin B-12: 3.5 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 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: 5.565 G
SFA 14:0: 0.365 G
SFA 16:0: 2.979 G
SFA 17:0: 0.17 G
SFA 18:0: 2.031 G
SFA 20:0: 0.005 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 6.607 G
MUFA 14:1: 0.071 G
MUFA 16:1: 0.43 G
MUFA 17:1: 0.122 G
MUFA 18:1: 5.963 G
MUFA 18:1 c: 5.149 G
MUFA 18:1-11 t (18:1t n-7): 0.557 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.777 G
PUFA 18:2: 0.658 G
PUFA 18:2 n-6 c,c: 0.607 G
PUFA 18:2 CLAs: 0.052 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.095 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.813 G
Fatty acids, total trans-monoenoic: 0.813 G
TFA 18:1 t: 0.813 G
Cholesterol: 89 MG
Tryptophan: 0.304 G
Threonine: 1.199 G
Isoleucine: 1.16 G
Leucine: 2.192 G
Lysine: 2.383 G
Methionine: 0.773 G
Cystine: 0.282 G
Phenylalanine: 1.033 G
Tyrosine: 0.939 G
Valine: 1.225 G
Arginine: 1.781 G
Histidine: 0.874 G
Alanine: 1.531 G
Aspartic acid: 2.439 G
Glutamic acid: 4.314 G
Glycine: 1.18 G
Proline: 1.09 G
Serine: 1.041 G
Hydroxyproline: 0.134 G

170608

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.24 G
Energy: 178 KCAL
Energy: 746 kJ
Protein: 19.23 G
Total lipid (fat): 10.96 G
Ash: 0.91 G
Carbohydrate, by difference: 0.67 G
Calcium, Ca: 12 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 317 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.47 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22 UG
Thiamin: 0.08 MG
Riboflavin: 0.2 MG
Niacin: 3.347 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.407 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 70.7 MG
Betaine: 18.9 MG
Vitamin B-12: 2.95 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 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: 4.588 G
SFA 14:0: 0.294 G
SFA 16:0: 2.472 G
SFA 17:0: 0.146 G
SFA 18:0: 1.663 G
SFA 20:0: 0.003 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 5.45 G
MUFA 14:1: 0.061 G
MUFA 16:1: 0.349 G
MUFA 17:1: 0.107 G
MUFA 18:1: 4.915 G
MUFA 18:1 c: 4.239 G
MUFA 18:1-11 t (18:1t n-7): 0.468 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.576 G
PUFA 18:2: 0.498 G
PUFA 18:2 n-6 c,c: 0.456 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.676 G
Fatty acids, total trans-monoenoic: 0.676 G
TFA 18:1 t: 0.676 G
Cholesterol: 70 MG
Tryptophan: 0.221 G
Threonine: 0.871 G
Isoleucine: 0.842 G
Leucine: 1.592 G
Lysine: 1.73 G
Methionine: 0.561 G
Cystine: 0.205 G
Phenylalanine: 0.75 G
Tyrosine: 0.682 G
Valine: 0.89 G
Arginine: 1.293 G
Histidine: 0.634 G
Alanine: 1.112 G
Aspartic acid: 1.771 G
Glutamic acid: 3.132 G
Glycine: 0.857 G
Proline: 0.792 G
Serine: 0.756 G
Hydroxyproline: 0.097 G

170203

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.06 G
Energy: 209 KCAL
Energy: 875 kJ
Protein: 26.53 G
Total lipid (fat): 11.46 G
Ash: 1.02 G
Calcium, Ca: 16 MG
Iron, Fe: 3.37 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 306 MG
Sodium, Na: 74 MG
Zinc, Zn: 10.4 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 28 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 3.71 MG
Pantothenic acid: 0.97 MG
Vitamin B-6: 0.461 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 92.1 MG
Betaine: 20.1 MG
Vitamin B-12: 4.28 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.73 G
SFA 14:0: 0.312 G
SFA 16:0: 2.63 G
SFA 17:0: 0.151 G
SFA 18:0: 1.622 G
SFA 20:0: 0.002 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 4.73 G
MUFA 14:1: 0.064 G
MUFA 16:1: 0.401 G
MUFA 17:1: 0.118 G
MUFA 18:1: 5.302 G
MUFA 18:1 c: 4.545 G
MUFA 18:1-11 t (18:1t n-7): 0.562 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.71 G
PUFA 18:2: 0.604 G
PUFA 18:2 n-6 c,c: 0.555 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.077 G
PUFA 20:5 n-3 (EPA): 0.003 G
Fatty acids, total trans: 0.756 G
Fatty acids, total trans-monoenoic: 0.756 G
TFA 18:1 t: 0.756 G
Cholesterol: 98 MG
Tryptophan: 0.304 G
Threonine: 1.201 G
Isoleucine: 1.161 G
Leucine: 2.196 G
Lysine: 2.387 G
Methionine: 0.774 G
Cystine: 0.282 G
Phenylalanine: 1.034 G
Tyrosine: 0.941 G
Valine: 1.227 G
Arginine: 1.784 G
Histidine: 0.875 G
Alanine: 1.533 G
Aspartic acid: 2.442 G
Glutamic acid: 4.32 G
Glycine: 1.181 G
Proline: 1.092 G
Serine: 1.042 G
Hydroxyproline: 0.134 G

168653

Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.62 G
Energy: 157 KCAL
Energy: 655 kJ
Protein: 19.71 G
Total lipid (fat): 8.54 G
Ash: 0.92 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 11 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 186 MG
Potassium, K: 329 MG
Sodium, Na: 77 MG
Zinc, Zn: 7.76 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.19 MG
Niacin: 3.34 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.43 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 72.8 MG
Betaine: 23.7 MG
Vitamin B-12: 3.32 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.449 G
SFA 14:0: 0.222 G
SFA 16:0: 1.884 G
SFA 17:0: 0.108 G
SFA 18:0: 1.227 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 4.048 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.261 G
MUFA 17:1: 0.078 G
MUFA 18:1: 3.653 G
MUFA 18:1 c: 3.14 G
MUFA 18:1-11 t (18:1t n-7): 0.37 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.452 G
PUFA 18:2: 0.393 G
PUFA 18:2 n-6 c,c: 0.362 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.046 G
Fatty acids, total trans: 0.514 G
Fatty acids, total trans-monoenoic: 0.514 G
TFA 18:1 t: 0.514 G
Cholesterol: 68 MG
Tryptophan: 0.226 G
Threonine: 0.892 G
Isoleucine: 0.863 G
Leucine: 1.631 G
Lysine: 1.773 G
Methionine: 0.575 G
Cystine: 0.21 G
Phenylalanine: 0.768 G
Tyrosine: 0.699 G
Valine: 0.912 G
Arginine: 1.325 G
Histidine: 0.65 G
Alanine: 1.139 G
Aspartic acid: 1.814 G
Glutamic acid: 3.209 G
Glycine: 0.878 G
Proline: 0.811 G
Serine: 0.774 G
Hydroxyproline: 0.1 G

170813

Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.7 G
Energy: 196 KCAL
Energy: 820 kJ
Protein: 19.17 G
Total lipid (fat): 13.26 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 336 MG
Sodium, Na: 76 MG
Zinc, Zn: 6.99 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.9 UG
Thiamin: 0.079 MG
Riboflavin: 0.167 MG
Niacin: 4.032 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.397 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.9 MG
Betaine: 16.1 MG
Vitamin B-12: 2.82 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 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: 5.726 G
SFA 14:0: 0.41 G
SFA 16:0: 3.115 G
SFA 17:0: 0.166 G
SFA 18:0: 2.02 G
SFA 20:0: 0.006 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 6.568 G
MUFA 14:1: 0.084 G
MUFA 16:1: 0.432 G
MUFA 16:1 c: 0.432 G
MUFA 17:1: 0.113 G
MUFA 18:1: 5.912 G
MUFA 18:1 c: 5.082 G
MUFA 18:1-11 t (18:1t n-7): 0.277 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.576 G
PUFA 18:2: 0.506 G
PUFA 18:2 n-6 c,c: 0.444 G
PUFA 18:2 CLAs: 0.062 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.831 G
Fatty acids, total trans-monoenoic: 0.831 G
TFA 18:1 t: 0.831 G
Cholesterol: 66 MG
Tryptophan: 0.216 G
Threonine: 0.844 G
Isoleucine: 0.815 G
Leucine: 1.542 G
Lysine: 1.676 G
Methionine: 0.545 G
Cystine: 0.201 G
Phenylalanine: 0.73 G
Tyrosine: 0.661 G
Valine: 0.866 G
Arginine: 1.262 G
Histidine: 0.621 G
Alanine: 1.094 G
Aspartic acid: 1.719 G
Glutamic acid: 3.032 G
Glycine: 0.875 G
Proline: 0.788 G
Serine: 0.736 G
Hydroxyproline: 0.131 G

170814

Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66 G
Energy: 202 KCAL
Energy: 845 kJ
Protein: 19.15 G
Total lipid (fat): 13.93 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 181 MG
Potassium, K: 329 MG
Sodium, Na: 76 MG
Zinc, Zn: 6.99 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 21.7 UG
Thiamin: 0.079 MG
Riboflavin: 0.167 MG
Niacin: 3.983 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.38 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 64.5 MG
Betaine: 17.1 MG
Vitamin B-12: 2.94 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.16 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: 5.896 G
SFA 14:0: 0.424 G
SFA 16:0: 3.216 G
SFA 17:0: 0.169 G
SFA 18:0: 2.071 G
SFA 20:0: 0.007 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 6.794 G
MUFA 14:1: 0.091 G
MUFA 16:1: 0.451 G
MUFA 16:1 c: 0.451 G
MUFA 17:1: 0.115 G
MUFA 18:1: 6.107 G
MUFA 18:1 c: 5.261 G
MUFA 18:1-11 t (18:1t n-7): 0.278 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.588 G
PUFA 18:2: 0.515 G
PUFA 18:2 n-6 c,c: 0.451 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.846 G
Fatty acids, total trans-monoenoic: 0.846 G
TFA 18:1 t: 0.846 G
Cholesterol: 66 MG
Tryptophan: 0.216 G
Threonine: 0.843 G
Isoleucine: 0.815 G
Leucine: 1.541 G
Lysine: 1.675 G
Methionine: 0.544 G
Cystine: 0.201 G
Phenylalanine: 0.729 G
Tyrosine: 0.66 G
Valine: 0.866 G
Arginine: 1.261 G
Histidine: 0.621 G
Alanine: 1.093 G
Aspartic acid: 1.718 G
Glutamic acid: 3.029 G
Glycine: 0.874 G
Proline: 0.787 G
Serine: 0.736 G
Hydroxyproline: 0.131 G

170815

Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 67.76 G
Energy: 187 KCAL
Energy: 783 kJ
Protein: 19.2 G
Total lipid (fat): 12.27 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 188 MG
Potassium, K: 347 MG
Sodium, Na: 77 MG
Zinc, Zn: 6.98 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 24.6 UG
Thiamin: 0.079 MG
Riboflavin: 0.167 MG
Niacin: 4.106 MG
Pantothenic acid: 0.728 MG
Vitamin B-6: 0.421 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 63.2 MG
Betaine: 15 MG
Vitamin B-12: 2.63 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 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: 5.473 G
SFA 14:0: 0.388 G
SFA 16:0: 2.965 G
SFA 17:0: 0.163 G
SFA 18:0: 1.943 G
SFA 20:0: 0.006 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 6.229 G
MUFA 14:1: 0.073 G
MUFA 16:1: 0.405 G
MUFA 16:1 c: 0.405 G
MUFA 17:1: 0.11 G
MUFA 18:1: 5.621 G
MUFA 18:1 c: 4.814 G
MUFA 18:1-11 t (18:1t n-7): 0.275 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.557 G
PUFA 18:2: 0.493 G
PUFA 18:2 n-6 c,c: 0.433 G
PUFA 18:2 CLAs: 0.06 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.042 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.807 G
Fatty acids, total trans-monoenoic: 0.807 G
TFA 18:1 t: 0.807 G
Cholesterol: 67 MG
Tryptophan: 0.216 G
Threonine: 0.845 G
Isoleucine: 0.816 G
Leucine: 1.544 G
Lysine: 1.679 G
Methionine: 0.545 G
Cystine: 0.202 G
Phenylalanine: 0.731 G
Tyrosine: 0.662 G
Valine: 0.868 G
Arginine: 1.264 G
Histidine: 0.622 G
Alanine: 1.095 G
Aspartic acid: 1.722 G
Glutamic acid: 3.036 G
Glycine: 0.876 G
Proline: 0.789 G
Serine: 0.737 G
Hydroxyproline: 0.131 G

169445

Beef, chuck, under blade pot roast or steak, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
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: 71.41 G
Energy: 140 KCAL
Energy: 587 kJ
Protein: 21.13 G
Total lipid (fat): 6.07 G
Ash: 1.08 G
Carbohydrate, by difference: 0.31 G
Calcium, Ca: 12 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 369 MG
Sodium, Na: 81 MG
Zinc, Zn: 7.79 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.191 MG
Niacin: 4.332 MG
Pantothenic acid: 0.745 MG
Vitamin B-6: 0.426 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 71.5 MG
Betaine: 17.4 MG
Vitamin B-12: 3.11 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.58 G
SFA 14:0: 0.17 G
SFA 16:0: 1.473 G
SFA 17:0: 0.076 G
SFA 18:0: 0.852 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.16 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.23 G
MUFA 17:1: 0.062 G
MUFA 18:1: 2.824 G
MUFA 18:1 c: 2.529 G
MUFA 18:1-11 t (18:1t n-7): 0.213 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.265 G
PUFA 18:2 n-6 c,c: 0.244 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:4: 0.042 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.296 G
Fatty acids, total trans-monoenoic: 0.296 G
TFA 18:1 t: 0.296 G
Cholesterol: 66 MG
Tryptophan: 0.242 G
Threonine: 0.957 G
Isoleucine: 0.925 G
Leucine: 1.749 G
Lysine: 1.901 G
Methionine: 0.616 G
Cystine: 0.225 G
Phenylalanine: 0.824 G
Tyrosine: 0.749 G
Valine: 0.977 G
Arginine: 1.421 G
Histidine: 0.697 G
Alanine: 1.221 G
Aspartic acid: 1.945 G
Glutamic acid: 3.441 G
Glycine: 0.941 G
Proline: 0.87 G
Serine: 0.83 G
Hydroxyproline: 0.107 G

169446

Beef, chuck, under blade pot roast or steak, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.82 G
Energy: 145 KCAL
Energy: 606 kJ
Protein: 21.19 G
Total lipid (fat): 6.51 G
Ash: 1.08 G
Carbohydrate, by difference: 0.39 G
Calcium, Ca: 12 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 200 MG
Potassium, K: 361 MG
Sodium, Na: 80 MG
Zinc, Zn: 7.82 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.192 MG
Niacin: 4.29 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.406 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 72.6 MG
Betaine: 18.7 MG
Vitamin B-12: 3.26 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.76 G
SFA 14:0: 0.185 G
SFA 16:0: 1.584 G
SFA 17:0: 0.078 G
SFA 18:0: 0.903 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.24 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.239 G
MUFA 17:1: 0.06 G
MUFA 18:1: 2.887 G
MUFA 18:1 c: 2.595 G
MUFA 18:1-11 t (18:1t n-7): 0.212 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.32 G
PUFA 18:2: 0.271 G
PUFA 18:2 n-6 c,c: 0.249 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.292 G
Fatty acids, total trans-monoenoic: 0.292 G
TFA 18:1 t: 0.292 G
Cholesterol: 65 MG
Tryptophan: 0.243 G
Threonine: 0.96 G
Isoleucine: 0.928 G
Leucine: 1.754 G
Lysine: 1.907 G
Methionine: 0.618 G
Cystine: 0.226 G
Phenylalanine: 0.826 G
Tyrosine: 0.752 G
Valine: 0.98 G
Arginine: 1.425 G
Histidine: 0.699 G
Alanine: 1.225 G
Aspartic acid: 1.951 G
Glutamic acid: 3.452 G
Glycine: 0.944 G
Proline: 0.872 G
Serine: 0.833 G
Hydroxyproline: 0.107 G

170603

Beef, chuck, under blade pot roast or steak, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.3 G
Energy: 134 KCAL
Energy: 559 kJ
Protein: 21.03 G
Total lipid (fat): 5.41 G
Ash: 1.07 G
Carbohydrate, by difference: 0.19 G
Calcium, Ca: 12 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 206 MG
Potassium, K: 380 MG
Sodium, Na: 81 MG
Zinc, Zn: 7.74 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 27.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.19 MG
Niacin: 4.395 MG
Pantothenic acid: 0.8 MG
Vitamin B-6: 0.454 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 70.4 MG
Betaine: 16.1 MG
Vitamin B-12: 2.89 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.572 G
SFA 14:0: 0.165 G
SFA 16:0: 1.456 G
SFA 17:0: 0.081 G
SFA 18:0: 0.863 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 5.868 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.22 G
MUFA 17:1: 0.064 G
MUFA 18:1: 2.777 G
MUFA 18:1 c: 2.47 G
MUFA 18:1-11 t (18:1t n-7): 0.215 G
Fatty acids, total polyunsaturated: 0.615 G
PUFA 18:2: 0.285 G
PUFA 18:2 n-6 c,c: 0.263 G
PUFA 18:2 CLAs: 0.022 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.307 G
Fatty acids, total trans-monoenoic: 0.307 G
TFA 18:1 t: 0.307 G
Cholesterol: 66 MG
Tryptophan: 0.241 G
Threonine: 0.952 G
Isoleucine: 0.921 G
Leucine: 1.741 G
Lysine: 1.892 G
Methionine: 0.613 G
Cystine: 0.224 G
Phenylalanine: 0.82 G
Tyrosine: 0.746 G
Valine: 0.973 G
Arginine: 1.414 G
Histidine: 0.694 G
Alanine: 1.215 G
Aspartic acid: 1.936 G
Glutamic acid: 3.425 G
Glycine: 0.937 G
Proline: 0.865 G
Serine: 0.826 G
Hydroxyproline: 0.106 G

171208

Beef, chuck, under blade pot roast, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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: 52.51 G
Energy: 291 KCAL
Energy: 1219 kJ
Protein: 26.7 G
Total lipid (fat): 20.49 G
Ash: 1.22 G
Calcium, Ca: 14 MG
Iron, Fe: 2.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 173 MG
Potassium, K: 262 MG
Sodium, Na: 62 MG
Zinc, Zn: 9.14 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 30.8 UG
Thiamin: 0.066 MG
Riboflavin: 0.213 MG
Niacin: 3.568 MG
Pantothenic acid: 0.685 MG
Vitamin B-6: 0.295 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 83.2 MG
Betaine: 10.7 MG
Vitamin B-12: 3.02 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 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: 8.261 G
SFA 14:0: 0.569 G
SFA 16:0: 4.504 G
SFA 17:0: 0.241 G
SFA 18:0: 2.919 G
SFA 20:0: 0.014 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 9.478 G
MUFA 14:1: 0.119 G
MUFA 16:1: 0.599 G
MUFA 16:1 c: 0.599 G
MUFA 17:1: 0.157 G
MUFA 18:1: 8.551 G
MUFA 18:1 c: 7.364 G
MUFA 18:1-11 t (18:1t n-7): 0.403 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 0.857 G
PUFA 18:2: 0.743 G
PUFA 18:2 n-6 c,c: 0.645 G
PUFA 18:2 CLAs: 0.098 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.187 G
Fatty acids, total trans-monoenoic: 1.187 G
TFA 18:1 t: 1.187 G
Cholesterol: 99 MG
Tryptophan: 0.301 G
Threonine: 1.175 G
Isoleucine: 1.135 G
Leucine: 2.148 G
Lysine: 2.335 G
Methionine: 0.758 G
Cystine: 0.28 G
Phenylalanine: 1.016 G
Tyrosine: 0.921 G
Valine: 1.207 G
Arginine: 1.758 G
Histidine: 0.865 G
Alanine: 1.523 G
Aspartic acid: 2.395 G
Glutamic acid: 4.223 G
Glycine: 1.218 G
Proline: 1.097 G
Serine: 1.026 G
Hydroxyproline: 0.182 G

170618

Beef, chuck, under blade pot roast, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 51.93 G
Energy: 306 KCAL
Energy: 1282 kJ
Protein: 26.39 G
Total lipid (fat): 21.48 G
Ash: 1.14 G
Calcium, Ca: 14 MG
Iron, Fe: 2.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 262 MG
Sodium, Na: 61 MG
Zinc, Zn: 9.05 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 30.3 UG
Thiamin: 0.066 MG
Riboflavin: 0.214 MG
Niacin: 3.636 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.296 MG
Choline, total: 81.1 MG
Betaine: 11.4 MG
Vitamin B-12: 3.1 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: 8.532 G
SFA 10:0: 0.06 G
SFA 14:0: 0.582 G
SFA 16:0: 4.65 G
SFA 17:0: 0.249 G
SFA 18:0: 3.024 G
SFA 20:0: 0.013 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 9.954 G
MUFA 14:1: 0.126 G
MUFA 16:1: 0.625 G
MUFA 16:1 c: 0.625 G
MUFA 17:1: 0.165 G
MUFA 18:1: 8.982 G
MUFA 18:1 c: 7.789 G
MUFA 18:1-11 t (18:1t n-7): 0.402 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.856 G
PUFA 18:2: 0.743 G
PUFA 18:2 n-6 c,c: 0.643 G
PUFA 18:2 CLAs: 0.099 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.193 G
Fatty acids, total trans-monoenoic: 1.193 G
TFA 18:1 t: 1.193 G
Cholesterol: 100 MG
Tryptophan: 0.302 G
Threonine: 1.178 G
Isoleucine: 1.213 G
Leucine: 2.132 G
Lysine: 2.245 G
Methionine: 0.691 G
Cystine: 0.302 G
Phenylalanine: 1.053 G
Tyrosine: 0.907 G
Valine: 1.312 G
Arginine: 1.705 G
Histidine: 0.924 G
Alanine: 1.627 G
Aspartic acid: 2.465 G
Glutamic acid: 4.053 G
Glycine: 1.472 G
Proline: 1.191 G
Serine: 1.032 G
Hydroxyproline: 0.18 G

170214

Beef, chuck, under blade pot roast, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 53.39 G
Energy: 288 KCAL
Energy: 1203 kJ
Protein: 27.17 G
Total lipid (fat): 19.02 G
Ash: 1.33 G
Calcium, Ca: 14 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 171 MG
Potassium, K: 261 MG
Sodium, Na: 64 MG
Zinc, Zn: 9.28 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 31.7 UG
Thiamin: 0.066 MG
Riboflavin: 0.211 MG
Niacin: 3.465 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.292 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 85.4 MG
Betaine: 10.1 MG
Vitamin B-12: 2.88 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 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: 7.854 G
SFA 14:0: 0.55 G
SFA 16:0: 4.286 G
SFA 17:0: 0.228 G
SFA 18:0: 2.762 G
SFA 20:0: 0.015 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 8.763 G
MUFA 14:1: 0.109 G
MUFA 16:1: 0.56 G
MUFA 16:1 c: 0.56 G
MUFA 17:1: 0.145 G
MUFA 18:1: 7.903 G
MUFA 18:1 c: 6.726 G
MUFA 18:1-11 t (18:1t n-7): 0.406 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.858 G
PUFA 18:2: 0.744 G
PUFA 18:2 n-6 c,c: 0.648 G
PUFA 18:2 CLAs: 0.097 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 1.178 G
Fatty acids, total trans-monoenoic: 1.178 G
TFA 18:1 t: 1.178 G
Cholesterol: 98 MG
Tryptophan: 0.306 G
Threonine: 1.196 G
Isoleucine: 1.156 G
Leucine: 2.186 G
Lysine: 2.376 G
Methionine: 0.772 G
Cystine: 0.285 G
Phenylalanine: 1.034 G
Tyrosine: 0.937 G
Valine: 1.228 G
Arginine: 1.789 G
Histidine: 0.88 G
Alanine: 1.55 G
Aspartic acid: 2.437 G
Glutamic acid: 4.298 G
Glycine: 1.24 G
Proline: 1.117 G
Serine: 1.044 G
Hydroxyproline: 0.186 G

169444

Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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: 58.22 G
Energy: 216 KCAL
Energy: 905 kJ
Protein: 30.54 G
Total lipid (fat): 10.46 G
Ash: 1.39 G
Calcium, Ca: 14 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 206 MG
Potassium, K: 306 MG
Sodium, Na: 65 MG
Zinc, Zn: 11.32 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 35.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.247 MG
Niacin: 3.874 MG
Pantothenic acid: 0.76 MG
Vitamin B-6: 0.318 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 97 MG
Betaine: 11.4 MG
Vitamin B-12: 3.39 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.002 G
SFA 14:0: 0.246 G
SFA 16:0: 2.263 G
SFA 17:0: 0.117 G
SFA 18:0: 1.359 G
SFA 20:0: 0.004 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 5.068 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.343 G
MUFA 17:1: 0.093 G
MUFA 18:1: 4.552 G
MUFA 18:1 c: 4.123 G
MUFA 18:1-11 t (18:1t n-7): 0.298 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.519 G
PUFA 18:2: 0.432 G
PUFA 18:2 n-6 c,c: 0.398 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.063 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.429 G
Fatty acids, total trans-monoenoic: 0.429 G
TFA 18:1 t: 0.429 G
Cholesterol: 104 MG
Tryptophan: 0.35 G
Threonine: 1.383 G
Isoleucine: 1.337 G
Leucine: 2.528 G
Lysine: 2.748 G
Methionine: 0.891 G
Cystine: 0.325 G
Phenylalanine: 1.191 G
Tyrosine: 1.083 G
Valine: 1.413 G
Arginine: 2.054 G
Histidine: 1.007 G
Alanine: 1.765 G
Aspartic acid: 2.812 G
Glutamic acid: 4.974 G
Glycine: 1.36 G
Proline: 1.257 G
Serine: 1.2 G
Hydroxyproline: 0.154 G

170216

Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 57.85 G
Energy: 231 KCAL
Energy: 965 kJ
Protein: 30.45 G
Total lipid (fat): 11.14 G
Ash: 1.27 G
Calcium, Ca: 14 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 307 MG
Sodium, Na: 63 MG
Zinc, Zn: 11.21 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 34.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.248 MG
Niacin: 3.96 MG
Pantothenic acid: 0.77 MG
Vitamin B-6: 0.32 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 94.2 MG
Betaine: 12.3 MG
Vitamin B-12: 3.5 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): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.344 G
SFA 14:0: 0.262 G
SFA 16:0: 2.448 G
SFA 17:0: 0.127 G
SFA 18:0: 1.491 G
SFA 20:0: 0.004 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 5.67 G
MUFA 14:1: 0.065 G
MUFA 16:1: 0.375 G
MUFA 17:1: 0.103 G
MUFA 18:1: 5.098 G
MUFA 18:1 c: 4.662 G
MUFA 18:1-11 t (18:1t n-7): 0.296 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.519 G
PUFA 18:2: 0.431 G
PUFA 18:2 n-6 c,c: 0.396 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.019 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.436 G
Fatty acids, total trans-monoenoic: 0.436 G
TFA 18:1 t: 0.436 G
Cholesterol: 105 MG
Tryptophan: 0.349 G
Threonine: 1.379 G
Isoleucine: 1.333 G
Leucine: 2.521 G
Lysine: 2.74 G
Methionine: 0.888 G
Cystine: 0.324 G
Phenylalanine: 1.187 G
Tyrosine: 1.08 G
Valine: 1.409 G
Arginine: 2.048 G
Histidine: 1.005 G
Alanine: 1.76 G
Aspartic acid: 2.804 G
Glutamic acid: 4.959 G
Glycine: 1.356 G
Proline: 1.253 G
Serine: 1.196 G
Hydroxyproline: 0.154 G

170217

Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
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: 58.79 G
Energy: 216 KCAL
Energy: 904 kJ
Protein: 30.68 G
Total lipid (fat): 9.44 G
Ash: 1.58 G
Calcium, Ca: 14 MG
Iron, Fe: 3.18 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 204 MG
Potassium, K: 306 MG
Sodium, Na: 67 MG
Zinc, Zn: 11.49 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 36.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.245 MG
Niacin: 3.745 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.315 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 99.8 MG
Betaine: 10.6 MG
Vitamin B-12: 3.22 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.06 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: 3.487 G
SFA 14:0: 0.222 G
SFA 16:0: 1.987 G
SFA 17:0: 0.101 G
SFA 18:0: 1.16 G
SFA 20:0: 0.006 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.164 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.293 G
MUFA 17:1: 0.078 G
MUFA 18:1: 3.733 G
MUFA 18:1 c: 3.315 G
MUFA 18:1-11 t (18:1t n-7): 0.302 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.433 G
PUFA 18:2 n-6 c,c: 0.401 G
PUFA 18:2 CLAs: 0.032 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: 0.063 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.418 G
Fatty acids, total trans-monoenoic: 0.418 G
TFA 18:1 t: 0.418 G
Cholesterol: 102 MG
Tryptophan: 0.352 G
Threonine: 1.389 G
Isoleucine: 1.343 G
Leucine: 2.539 G
Lysine: 2.76 G
Methionine: 0.895 G
Cystine: 0.327 G
Phenylalanine: 1.196 G
Tyrosine: 1.088 G
Valine: 1.419 G
Arginine: 2.063 G
Histidine: 1.012 G
Alanine: 1.773 G
Aspartic acid: 2.824 G
Glutamic acid: 4.996 G
Glycine: 1.366 G
Proline: 1.263 G
Serine: 1.205 G
Hydroxyproline: 0.155 G

171217

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.8 G
Energy: 275 KCAL
Energy: 1150 kJ
Protein: 28.23 G
Total lipid (fat): 18 G
Ash: 1.3 G
Calcium, Ca: 14 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 273 MG
Sodium, Na: 65 MG
Zinc, Zn: 9.55 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 32.2 UG
Thiamin: 0.07 MG
Riboflavin: 0.225 MG
Niacin: 3.772 MG
Pantothenic acid: 0.724 MG
Vitamin B-6: 0.312 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88 MG
Betaine: 11.4 MG
Vitamin B-12: 3.19 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 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: 7.256 G
SFA 14:0: 0.5 G
SFA 16:0: 3.956 G
SFA 17:0: 0.211 G
SFA 18:0: 2.564 G
SFA 20:0: 0.012 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 8.325 G
MUFA 14:1: 0.105 G
MUFA 16:1: 0.526 G
MUFA 17:1: 0.138 G
MUFA 18:1: 7.511 G
MUFA 18:1 c: 6.468 G
MUFA 18:1-11 t (18:1t n-7): 0.354 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 1.319 G
PUFA 18:2: 1.22 G
PUFA 18:2 n-6 c,c: 0.567 G
PUFA 18:2 CLAs: 0.653 G
PUFA 18:3: 0.034 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.043 G
Fatty acids, total trans-monoenoic: 1.043 G
TFA 18:1 t: 1.043 G
Cholesterol: 96 MG
Tryptophan: 0.318 G
Threonine: 1.242 G
Isoleucine: 1.201 G
Leucine: 2.271 G
Lysine: 2.469 G
Methionine: 0.802 G
Cystine: 0.296 G
Phenylalanine: 1.074 G
Tyrosine: 0.974 G
Valine: 1.276 G
Arginine: 1.859 G
Histidine: 0.915 G
Alanine: 1.61 G
Aspartic acid: 2.532 G
Glutamic acid: 4.465 G
Glycine: 1.288 G
Proline: 1.16 G
Serine: 1.084 G
Hydroxyproline: 0.193 G

171218

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.71 G
Energy: 284 KCAL
Energy: 1189 kJ
Protein: 27.6 G
Total lipid (fat): 19.3 G
Ash: 1.4 G
Calcium, Ca: 14 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 183 MG
Potassium, K: 275 MG
Sodium, Na: 64 MG
Zinc, Zn: 9.52 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 31.9 UG
Thiamin: 0.069 MG
Riboflavin: 0.223 MG
Niacin: 3.804 MG
Pantothenic acid: 0.725 MG
Vitamin B-6: 0.31 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 84.8 MG
Betaine: 11.9 MG
Vitamin B-12: 3.25 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 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: 7.666 G
SFA 14:0: 0.523 G
SFA 16:0: 4.178 G
SFA 17:0: 0.223 G
SFA 18:0: 2.717 G
SFA 20:0: 0.012 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 8.944 G
MUFA 14:1: 0.113 G
MUFA 16:1: 0.562 G
MUFA 17:1: 0.149 G
MUFA 18:1: 8.071 G
MUFA 18:1 c: 6.999 G
MUFA 18:1-11 t (18:1t n-7): 0.361 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.347 G
PUFA 18:2: 1.245 G
PUFA 18:2 n-6 c,c: 0.578 G
PUFA 18:2 CLAs: 0.667 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: 0.006 G
PUFA 20:4: 0.054 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.072 G
Fatty acids, total trans-monoenoic: 1.072 G
TFA 18:1 t: 1.072 G
Cholesterol: 98 MG
Tryptophan: 0.311 G
Threonine: 1.215 G
Isoleucine: 1.174 G
Leucine: 2.22 G
Lysine: 2.414 G
Methionine: 0.784 G
Cystine: 0.29 G
Phenylalanine: 1.051 G
Tyrosine: 0.952 G
Valine: 1.248 G
Arginine: 1.817 G
Histidine: 0.894 G
Alanine: 1.574 G
Aspartic acid: 2.476 G
Glutamic acid: 4.366 G
Glycine: 1.259 G
Proline: 1.134 G
Serine: 1.06 G
Hydroxyproline: 0.189 G

171219

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.43 G
Energy: 261 KCAL
Energy: 1093 kJ
Protein: 29.18 G
Total lipid (fat): 16.05 G
Ash: 1.15 G
Calcium, Ca: 14 MG
Iron, Fe: 2.76 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 270 MG
Sodium, Na: 66 MG
Zinc, Zn: 9.59 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 32.7 UG
Thiamin: 0.071 MG
Riboflavin: 0.227 MG
Niacin: 3.72 MG
Pantothenic acid: 0.726 MG
Vitamin B-6: 0.314 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.7 MG
Betaine: 10.8 MG
Vitamin B-12: 3.1 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.629 G
SFA 14:0: 0.464 G
SFA 16:0: 3.618 G
SFA 17:0: 0.193 G
SFA 18:0: 2.332 G
SFA 20:0: 0.013 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 7.397 G
MUFA 14:1: 0.092 G
MUFA 16:1: 0.473 G
MUFA 17:1: 0.123 G
MUFA 18:1: 6.671 G
MUFA 18:1 c: 5.677 G
MUFA 18:1-11 t (18:1t n-7): 0.343 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 1.271 G
PUFA 18:2: 1.175 G
PUFA 18:2 n-6 c,c: 0.547 G
PUFA 18:2 CLAs: 0.628 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.994 G
Fatty acids, total trans-monoenoic: 0.994 G
TFA 18:1 t: 0.994 G
Cholesterol: 94 MG
Tryptophan: 0.329 G
Threonine: 1.284 G
Isoleucine: 1.241 G
Leucine: 2.347 G
Lysine: 2.551 G
Methionine: 0.829 G
Cystine: 0.306 G
Phenylalanine: 1.11 G
Tyrosine: 1.006 G
Valine: 1.319 G
Arginine: 1.921 G
Histidine: 0.945 G
Alanine: 1.664 G
Aspartic acid: 2.617 G
Glutamic acid: 4.614 G
Glycine: 1.331 G
Proline: 1.199 G
Serine: 1.121 G
Hydroxyproline: 0.199 G

171207

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHUCK
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.11 G
Energy: 219 KCAL
Energy: 917 kJ
Protein: 31.35 G
Total lipid (fat): 10.41 G
Ash: 1.42 G
Calcium, Ca: 14 MG
Iron, Fe: 3.21 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 308 MG
Sodium, Na: 65 MG
Zinc, Zn: 11.38 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 35.7 UG
Thiamin: 0.072 MG
Riboflavin: 0.254 MG
Niacin: 3.976 MG
Pantothenic acid: 0.78 MG
Vitamin B-6: 0.326 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.5 MG
Betaine: 11.7 MG
Vitamin B-12: 3.48 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: 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: 3.981 G
SFA 14:0: 0.245 G
SFA 16:0: 2.251 G
SFA 17:0: 0.116 G
SFA 18:0: 1.352 G
SFA 20:0: 0.004 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 5.041 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.341 G
MUFA 17:1: 0.093 G
MUFA 18:1: 4.528 G
MUFA 18:1 c: 4.101 G
MUFA 18:1-11 t (18:1t n-7): 0.297 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.516 G
PUFA 18:2: 0.43 G
PUFA 18:2 n-6 c,c: 0.396 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.063 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.427 G
Fatty acids, total trans-monoenoic: 0.427 G
TFA 18:1 t: 0.427 G
Cholesterol: 107 MG
Tryptophan: 0.36 G
Threonine: 1.42 G
Isoleucine: 1.373 G
Leucine: 2.595 G
Lysine: 2.821 G
Methionine: 0.914 G
Cystine: 0.334 G
Phenylalanine: 1.222 G
Tyrosine: 1.112 G
Valine: 1.45 G
Arginine: 2.108 G
Histidine: 1.034 G
Alanine: 1.812 G
Aspartic acid: 2.886 G
Glutamic acid: 5.105 G
Glycine: 1.396 G
Proline: 1.29 G
Serine: 1.232 G
Hydroxyproline: 0.158 G

170811

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.56 G
Energy: 222 KCAL
Energy: 928 kJ
Protein: 30.91 G
Total lipid (fat): 10.91 G
Ash: 1.56 G
Calcium, Ca: 14 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 210 MG
Potassium, K: 312 MG
Sodium, Na: 65 MG
Zinc, Zn: 11.39 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 35.3 UG
Thiamin: 0.071 MG
Riboflavin: 0.252 MG
Niacin: 4.02 MG
Pantothenic acid: 0.782 MG
Vitamin B-6: 0.325 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 95.6 MG
Betaine: 12.4 MG
Vitamin B-12: 3.55 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: 4.253 G
SFA 14:0: 0.256 G
SFA 16:0: 2.396 G
SFA 17:0: 0.124 G
SFA 18:0: 1.46 G
SFA 20:0: 0.003 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 5.551 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.368 G
MUFA 17:1: 0.101 G
MUFA 18:1: 4.991 G
MUFA 18:1 c: 4.564 G
MUFA 18:1-11 t (18:1t n-7): 0.29 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.508 G
PUFA 18:2: 0.422 G
PUFA 18:2 n-6 c,c: 0.388 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.063 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.427 G
Fatty acids, total trans-monoenoic: 0.427 G
TFA 18:1 t: 0.427 G
Cholesterol: 106 MG
Tryptophan: 0.355 G
Threonine: 1.4 G
Isoleucine: 1.353 G
Leucine: 2.559 G
Lysine: 2.781 G
Methionine: 0.901 G
Cystine: 0.329 G
Phenylalanine: 1.205 G
Tyrosine: 1.096 G
Valine: 1.43 G
Arginine: 2.079 G
Histidine: 1.02 G
Alanine: 1.787 G
Aspartic acid: 2.846 G
Glutamic acid: 5.034 G
Glycine: 1.377 G
Proline: 1.272 G
Serine: 1.214 G
Hydroxyproline: 0.156 G

170812

Beef, chuck, under blade 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CHUCK
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.92 G
Energy: 215 KCAL
Energy: 899 kJ
Protein: 32.01 G
Total lipid (fat): 9.66 G
Ash: 1.2 G
Calcium, Ca: 14 MG
Iron, Fe: 3.15 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 303 MG
Sodium, Na: 66 MG
Zinc, Zn: 11.37 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 36.1 UG
Thiamin: 0.073 MG
Riboflavin: 0.256 MG
Niacin: 3.908 MG
Pantothenic acid: 0.783 MG
Vitamin B-6: 0.329 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 104.1 MG
Betaine: 11.1 MG
Vitamin B-12: 3.37 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.06 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: 3.567 G
SFA 14:0: 0.227 G
SFA 16:0: 2.032 G
SFA 17:0: 0.103 G
SFA 18:0: 1.187 G
SFA 20:0: 0.006 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.259 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.3 G
MUFA 17:1: 0.08 G
MUFA 18:1: 3.818 G
MUFA 18:1 c: 3.39 G
MUFA 18:1-11 t (18:1t n-7): 0.308 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.531 G
PUFA 18:2: 0.442 G
PUFA 18:2 n-6 c,c: 0.41 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.427 G
Fatty acids, total trans-monoenoic: 0.427 G
TFA 18:1 t: 0.427 G
Cholesterol: 108 MG
Tryptophan: 0.367 G
Threonine: 1.449 G
Isoleucine: 1.401 G
Leucine: 2.649 G
Lysine: 2.88 G
Methionine: 0.933 G
Cystine: 0.341 G
Phenylalanine: 1.248 G
Tyrosine: 1.135 G
Valine: 1.481 G
Arginine: 2.153 G
Histidine: 1.056 G
Alanine: 1.85 G
Aspartic acid: 2.947 G
Glutamic acid: 5.213 G
Glycine: 1.426 G
Proline: 1.317 G
Serine: 1.257 G
Hydroxyproline: 0.162 G

170609

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, all grades, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.61 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 28.4 G
Total lipid (fat): 12.42 G
Ash: 1.12 G
Calcium, Ca: 14 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 224 MG
Potassium, K: 323 MG
Sodium, Na: 62 MG
Zinc, Zn: 6.34 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 29.2 UG
Thiamin: 0.073 MG
Riboflavin: 0.269 MG
Niacin: 5.519 MG
Pantothenic acid: 0.457 MG
Vitamin B-6: 0.542 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 71.5 MG
Betaine: 9.5 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 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: 4.853 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.348 G
SFA 15:0: 0.011 G
SFA 16:0: 2.838 G
SFA 17:0: 0.074 G
SFA 18:0: 1.663 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 5.573 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.424 G
MUFA 16:1 c: 0.157 G
MUFA 17:1: 0.053 G
MUFA 18:1: 5.216 G
MUFA 18:1 c: 2.392 G
MUFA 18:1-11 t (18:1t n-7): 0.087 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.66 G
PUFA 18:2: 0.563 G
PUFA 18:2 n-6 c,c: 0.232 G
PUFA 18:2 CLAs: 0.132 G
PUFA 18:3: 0.045 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.366 G
Fatty acids, total trans-monoenoic: 0.353 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.344 G
TFA 18:2 t not further defined: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 89 MG
Tryptophan: 0.294 G
Threonine: 1.291 G
Isoleucine: 1.311 G
Leucine: 2.404 G
Lysine: 2.63 G
Methionine: 0.783 G
Cystine: 0.314 G
Phenylalanine: 1.14 G
Tyrosine: 1.02 G
Valine: 1.407 G
Arginine: 1.924 G
Histidine: 1.006 G
Alanine: 1.741 G
Aspartic acid: 2.715 G
Glutamic acid: 4.591 G
Glycine: 1.458 G
Proline: 1.279 G
Serine: 1.155 G
Hydroxyproline: 0.207 G

174757

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.03 G
Energy: 167 KCAL
Energy: 701 kJ
Protein: 20.95 G
Total lipid (fat): 9.3 G
Ash: 1 G
Calcium, Ca: 13 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 194 MG
Potassium, K: 310 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 22.9 UG
Thiamin: 0.073 MG
Riboflavin: 0.195 MG
Niacin: 5.34 MG
Pantothenic acid: 0.47 MG
Vitamin B-6: 0.527 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 59.6 MG
Betaine: 10.5 MG
Vitamin B-12: 2.23 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.18 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): 1.4 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 3.845 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.265 G
SFA 15:0: 0.018 G
SFA 16:0: 2.143 G
SFA 17:0: 0.081 G
SFA 18:0: 1.295 G
SFA 20:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.365 G
MUFA 14:1: 0.042 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.319 G
MUFA 16:1 c: 0.174 G
MUFA 17:1: 0.051 G
MUFA 18:1: 3.904 G
MUFA 18:1 c: 2.499 G
MUFA 18:1-11 t (18:1t n-7): 0.066 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.532 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.235 G
PUFA 18:2 CLAs: 0.109 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.381 G
Fatty acids, total trans-monoenoic: 0.361 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.352 G
TFA 18:2 t not further defined: 0.015 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.02 G
Cholesterol: 65 MG
Tryptophan: 0.21 G
Threonine: 0.914 G
Isoleucine: 0.921 G
Leucine: 1.695 G
Lysine: 1.859 G
Methionine: 0.553 G
Cystine: 0.219 G
Phenylalanine: 0.801 G
Tyrosine: 0.722 G
Valine: 0.987 G
Arginine: 1.357 G
Histidine: 0.712 G
Alanine: 1.225 G
Aspartic acid: 1.913 G
Glutamic acid: 3.244 G
Glycine: 1.015 G
Proline: 0.897 G
Serine: 0.814 G
Hydroxyproline: 0.145 G

170206

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.7 G
Energy: 233 KCAL
Energy: 976 kJ
Protein: 28.17 G
Total lipid (fat): 12.53 G
Ash: 1.12 G
Calcium, Ca: 15 MG
Iron, Fe: 2.79 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 222 MG
Potassium, K: 321 MG
Sodium, Na: 62 MG
Zinc, Zn: 6.27 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 28.7 UG
Thiamin: 0.073 MG
Riboflavin: 0.261 MG
Niacin: 5.67 MG
Pantothenic acid: 0.507 MG
Vitamin B-6: 0.541 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82.3 MG
Betaine: 10.4 MG
Vitamin B-12: 2.76 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.22 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): 1.4 UG
Fatty acids, total saturated: 5.016 G
SFA 10:0: 0.008 G
SFA 12:0: 0.009 G
SFA 14:0: 0.34 G
SFA 15:0: 0.012 G
SFA 16:0: 2.82 G
SFA 17:0: 0.077 G
SFA 18:0: 1.684 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 5.84 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.409 G
MUFA 16:1 c: 0.168 G
MUFA 17:1: 0.055 G
MUFA 18:1: 5.264 G
MUFA 18:1 c: 2.505 G
MUFA 18:1-11 t (18:1t n-7): 0.088 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.657 G
PUFA 18:2: 0.552 G
PUFA 18:2 n-6 c,c: 0.231 G
PUFA 18:2 CLAs: 0.13 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.365 G
Fatty acids, total trans-monoenoic: 0.351 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.342 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 86 MG
Tryptophan: 0.291 G
Threonine: 1.278 G
Isoleucine: 1.313 G
Leucine: 2.378 G
Lysine: 2.585 G
Methionine: 0.772 G
Cystine: 0.312 G
Phenylalanine: 1.136 G
Tyrosine: 1.007 G
Valine: 1.411 G
Arginine: 1.897 G
Histidine: 0.988 G
Alanine: 1.734 G
Aspartic acid: 2.694 G
Glutamic acid: 4.528 G
Glycine: 1.472 G
Proline: 1.272 G
Serine: 1.142 G
Hydroxyproline: 0.209 G

174014

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68 G
Energy: 176 KCAL
Energy: 738 kJ
Protein: 21.34 G
Total lipid (fat): 10.08 G
Ash: 1.01 G
Calcium, Ca: 13 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 194 MG
Potassium, K: 306 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 23.2 UG
Fluoride, F: 0.3 UG
Thiamin: 0.071 MG
Riboflavin: 0.192 MG
Niacin: 5.513 MG
Pantothenic acid: 0.484 MG
Vitamin B-6: 0.524 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 62.8 MG
Betaine: 12 MG
Vitamin B-12: 2.32 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Vitamin K (Menaquinone-4): 0.3 UG
Fatty acids, total saturated: 4.122 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.284 G
SFA 15:0: 0.02 G
SFA 16:0: 2.302 G
SFA 17:0: 0.087 G
SFA 18:0: 1.383 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.683 G
MUFA 14:1: 0.048 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.336 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.055 G
MUFA 18:1: 4.205 G
MUFA 18:1 c: 2.768 G
MUFA 18:1-11 t (18:1t n-7): 0.07 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.563 G
PUFA 18:2: 0.479 G
PUFA 18:2 n-6 c,c: 0.25 G
PUFA 18:2 CLAs: 0.116 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.403 G
Fatty acids, total trans-monoenoic: 0.381 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.372 G
TFA 18:2 t not further defined: 0.016 G
TFA 18:2 t,t: 0.007 G
Fatty acids, total trans-polyenoic: 0.022 G
Cholesterol: 66 MG
Tryptophan: 0.207 G
Threonine: 0.898 G
Isoleucine: 0.908 G
Leucine: 1.665 G
Lysine: 1.819 G
Methionine: 0.547 G
Cystine: 0.217 G
Phenylalanine: 0.79 G
Tyrosine: 0.708 G
Valine: 0.975 G
Arginine: 1.336 G
Histidine: 0.694 G
Alanine: 1.21 G
Aspartic acid: 1.88 G
Glutamic acid: 3.195 G
Glycine: 1.014 G
Proline: 0.887 G
Serine: 0.801 G
Hydroxyproline: 0.156 G

170207

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, select, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.79 G
Energy: 203 KCAL
Energy: 847 kJ
Protein: 28.61 G
Total lipid (fat): 9.18 G
Ash: 1.16 G
Calcium, Ca: 15 MG
Iron, Fe: 2.69 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 231 MG
Potassium, K: 333 MG
Sodium, Na: 62 MG
Zinc, Zn: 6 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 28.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.268 MG
Niacin: 5.794 MG
Pantothenic acid: 0.552 MG
Vitamin B-6: 0.566 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.9 MG
Betaine: 10.7 MG
Vitamin B-12: 2.63 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.69 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.251 G
SFA 15:0: 0.01 G
SFA 16:0: 2.085 G
SFA 17:0: 0.066 G
SFA 18:0: 1.235 G
SFA 20:0: 0.005 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 4.142 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.293 G
MUFA 16:1 c: 0.132 G
MUFA 17:1: 0.044 G
MUFA 18:1: 3.741 G
MUFA 18:1 c: 1.971 G
MUFA 18:1-11 t (18:1t n-7): 0.081 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.548 G
PUFA 18:2: 0.456 G
PUFA 18:2 n-6 c,c: 0.217 G
PUFA 18:2 CLAs: 0.121 G
PUFA 18:3: 0.03 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.327 G
Fatty acids, total trans-monoenoic: 0.316 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.309 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 85 MG
Tryptophan: 0.291 G
Threonine: 1.303 G
Isoleucine: 1.341 G
Leucine: 2.443 G
Lysine: 2.666 G
Methionine: 0.789 G
Cystine: 0.323 G
Phenylalanine: 1.161 G
Tyrosine: 1.033 G
Valine: 1.437 G
Arginine: 1.949 G
Histidine: 1.027 G
Alanine: 1.769 G
Aspartic acid: 2.766 G
Glutamic acid: 4.627 G
Glycine: 1.499 G
Proline: 1.31 G
Serine: 1.174 G
Hydroxyproline: 0.214 G

171777

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.16 G
Energy: 157 KCAL
Energy: 657 kJ
Protein: 21.2 G
Total lipid (fat): 8 G
Ash: 1.02 G
Calcium, Ca: 13 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 197 MG
Potassium, K: 315 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.76 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 24 UG
Thiamin: 0.077 MG
Riboflavin: 0.201 MG
Niacin: 5.327 MG
Pantothenic acid: 0.517 MG
Vitamin B-6: 0.533 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 63.6 MG
Betaine: 10 MG
Vitamin B-12: 2.22 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 3.351 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.228 G
SFA 15:0: 0.016 G
SFA 16:0: 1.852 G
SFA 17:0: 0.074 G
SFA 18:0: 1.143 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 3.788 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.267 G
MUFA 16:1 c: 0.152 G
MUFA 17:1: 0.046 G
MUFA 18:1: 3.409 G
MUFA 18:1 c: 2.221 G
MUFA 18:1-11 t (18:1t n-7): 0.067 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.495 G
PUFA 18:2: 0.421 G
PUFA 18:2 n-6 c,c: 0.227 G
PUFA 18:2 CLAs: 0.102 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.354 G
Fatty acids, total trans-monoenoic: 0.336 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.328 G
TFA 18:2 t not further defined: 0.013 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 64 MG
Tryptophan: 0.215 G
Threonine: 0.957 G
Isoleucine: 0.97 G
Leucine: 1.79 G
Lysine: 1.963 G
Methionine: 0.584 G
Cystine: 0.235 G
Phenylalanine: 0.844 G
Tyrosine: 0.76 G
Valine: 1.039 G
Arginine: 1.435 G
Histidine: 0.755 G
Alanine: 1.291 G
Aspartic acid: 2.02 G
Glutamic acid: 3.414 G
Glycine: 1.082 G
Proline: 0.957 G
Serine: 0.862 G
Hydroxyproline: 0.149 G

169484

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, all grades, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
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
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.97 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 26.11 G
Total lipid (fat): 16.59 G
Ash: 1.01 G
Calcium, Ca: 13 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 271 MG
Sodium, Na: 50 MG
Zinc, Zn: 5.1 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 28.3 UG
Fluoride, F: 22.4 UG
Thiamin: 0.068 MG
Riboflavin: 0.189 MG
Niacin: 5.458 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.478 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 83.3 MG
Betaine: 12.5 MG
Vitamin B-12: 1.81 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.31 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): 1.4 UG
Fatty acids, total saturated: 6.782 G
SFA 10:0: 0.024 G
SFA 12:0: 0.024 G
SFA 14:0: 0.485 G
SFA 15:0: 0.049 G
SFA 16:0: 3.853 G
SFA 17:0: 0.119 G
SFA 18:0: 2.216 G
SFA 20:0: 0.007 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 7.407 G
MUFA 14:1: 0.057 G
MUFA 15:1: 0.011 G
MUFA 16:1: 0.594 G
MUFA 16:1 c: 0.271 G
MUFA 17:1: 0.077 G
MUFA 18:1: 6.639 G
MUFA 18:1 c: 3.277 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.733 G
PUFA 18:2: 0.573 G
PUFA 18:2 n-6 c,c: 0.296 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.087 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.592 G
Fatty acids, total trans-monoenoic: 0.551 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.527 G
TFA 18:2 t not further defined: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 87 MG
Tryptophan: 0.222 G
Threonine: 1.127 G
Isoleucine: 1.208 G
Leucine: 2.162 G
Lysine: 2.342 G
Methionine: 0.695 G
Cystine: 0.31 G
Phenylalanine: 1.045 G
Tyrosine: 0.895 G
Valine: 1.308 G
Arginine: 1.737 G
Histidine: 0.899 G
Alanine: 1.611 G
Aspartic acid: 2.462 G
Glutamic acid: 4.09 G
Glycine: 1.475 G
Proline: 1.223 G
Serine: 1.055 G
Hydroxyproline: 0.236 G

169483

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.81 G
Energy: 215 KCAL
Energy: 902 kJ
Protein: 20.01 G
Total lipid (fat): 14.42 G
Ash: 0.96 G
Calcium, Ca: 17 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 174 MG
Potassium, K: 283 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.99 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 23 UG
Thiamin: 0.076 MG
Riboflavin: 0.164 MG
Niacin: 5.449 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.529 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 68.3 MG
Betaine: 11.9 MG
Vitamin B-12: 1.5 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.036 G
SFA 10:0: 0.028 G
SFA 12:0: 0.021 G
SFA 14:0: 0.437 G
SFA 15:0: 0.042 G
SFA 16:0: 3.43 G
SFA 17:0: 0.099 G
SFA 18:0: 1.971 G
SFA 20:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 6.497 G
MUFA 14:1: 0.047 G
MUFA 15:1: 0.008 G
MUFA 16:1: 0.585 G
MUFA 16:1 c: 0.221 G
MUFA 17:1: 0.061 G
MUFA 18:1: 5.772 G
MUFA 18:1 c: 2.765 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.617 G
PUFA 18:2: 0.476 G
PUFA 18:2 n-6 c,c: 0.234 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.092 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.034 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.464 G
Fatty acids, total trans-monoenoic: 0.427 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.405 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 72 MG
Tryptophan: 0.17 G
Threonine: 0.859 G
Isoleucine: 0.918 G
Leucine: 1.646 G
Lysine: 1.784 G
Methionine: 0.529 G
Cystine: 0.235 G
Phenylalanine: 0.794 G
Tyrosine: 0.682 G
Valine: 0.994 G
Arginine: 1.321 G
Histidine: 0.685 G
Alanine: 1.225 G
Aspartic acid: 1.874 G
Glutamic acid: 3.113 G
Glycine: 1.117 G
Proline: 0.929 G
Serine: 0.802 G
Hydroxyproline: 0.179 G

169486

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.96 G
Energy: 268 KCAL
Energy: 1121 kJ
Protein: 25.85 G
Total lipid (fat): 17.68 G
Ash: 0.99 G
Calcium, Ca: 13 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 265 MG
Sodium, Na: 49 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 28.4 UG
Thiamin: 0.067 MG
Riboflavin: 0.187 MG
Niacin: 5.486 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.47 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 81.3 MG
Betaine: 12.5 MG
Vitamin B-12: 1.9 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.33 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: 7.243 G
SFA 10:0: 0.026 G
SFA 12:0: 0.026 G
SFA 14:0: 0.517 G
SFA 15:0: 0.051 G
SFA 16:0: 4.122 G
SFA 17:0: 0.126 G
SFA 18:0: 2.363 G
SFA 20:0: 0.007 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 7.944 G
MUFA 14:1: 0.061 G
MUFA 15:1: 0.011 G
MUFA 16:1: 0.636 G
MUFA 16:1 c: 0.29 G
MUFA 17:1: 0.082 G
MUFA 18:1: 7.122 G
MUFA 18:1 c: 3.522 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.775 G
PUFA 18:2: 0.61 G
PUFA 18:2 n-6 c,c: 0.316 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.093 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.011 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.622 G
Fatty acids, total trans-monoenoic: 0.579 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.554 G
TFA 18:2 t not further defined: 0.043 G
Fatty acids, total trans-polyenoic: 0.043 G
Cholesterol: 89 MG
Tryptophan: 0.222 G
Threonine: 1.123 G
Isoleucine: 1.206 G
Leucine: 2.152 G
Lysine: 2.327 G
Methionine: 0.694 G
Cystine: 0.309 G
Phenylalanine: 1.042 G
Tyrosine: 0.891 G
Valine: 1.307 G
Arginine: 1.729 G
Histidine: 0.89 G
Alanine: 1.608 G
Aspartic acid: 2.451 G
Glutamic acid: 4.077 G
Glycine: 1.477 G
Proline: 1.22 G
Serine: 1.05 G
Hydroxyproline: 0.237 G

169485

Beef, composite of trimmed retail cuts, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.98 G
Energy: 224 KCAL
Energy: 935 kJ
Protein: 19.79 G
Total lipid (fat): 15.42 G
Ash: 0.94 G
Calcium, Ca: 17 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 171 MG
Potassium, K: 276 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.97 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 22.8 UG
Thiamin: 0.075 MG
Riboflavin: 0.169 MG
Niacin: 5.572 MG
Pantothenic acid: 0.484 MG
Vitamin B-6: 0.523 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 67.4 MG
Betaine: 11.9 MG
Vitamin B-12: 1.61 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.43 G
SFA 10:0: 0.03 G
SFA 12:0: 0.022 G
SFA 14:0: 0.464 G
SFA 15:0: 0.043 G
SFA 16:0: 3.657 G
SFA 17:0: 0.104 G
SFA 18:0: 2.1 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.92 G
MUFA 14:1: 0.049 G
MUFA 15:1: 0.008 G
MUFA 16:1: 0.623 G
MUFA 16:1 c: 0.232 G
MUFA 17:1: 0.064 G
MUFA 18:1: 6.148 G
MUFA 18:1 c: 2.911 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.655 G
PUFA 18:2: 0.504 G
PUFA 18:2 n-6 c,c: 0.244 G
PUFA 18:2 CLAs: 0.038 G
PUFA 18:3: 0.099 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.036 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.488 G
Fatty acids, total trans-monoenoic: 0.449 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.426 G
TFA 18:2 t not further defined: 0.039 G
Fatty acids, total trans-polyenoic: 0.039 G
Cholesterol: 72 MG
Tryptophan: 0.168 G
Threonine: 0.842 G
Isoleucine: 0.901 G
Leucine: 1.611 G
Lysine: 1.743 G
Methionine: 0.519 G
Cystine: 0.23 G
Phenylalanine: 0.779 G
Tyrosine: 0.668 G
Valine: 0.977 G
Arginine: 1.293 G
Histidine: 0.667 G
Alanine: 1.202 G
Aspartic acid: 1.834 G
Glutamic acid: 3.052 G
Glycine: 1.099 G
Proline: 0.91 G
Serine: 0.786 G
Hydroxyproline: 0.175 G

168663

Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, select, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.68 G
Energy: 245 KCAL
Energy: 1026 kJ
Protein: 26.06 G
Total lipid (fat): 15.09 G
Ash: 1.04 G
Calcium, Ca: 13 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 174 MG
Potassium, K: 262 MG
Sodium, Na: 51 MG
Zinc, Zn: 4.89 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 26.9 UG
Thiamin: 0.066 MG
Riboflavin: 0.179 MG
Niacin: 5.124 MG
Pantothenic acid: 0.461 MG
Vitamin B-6: 0.451 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 78.1 MG
Betaine: 11.6 MG
Vitamin B-12: 1.58 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.28 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): 1.4 UG
Fatty acids, total saturated: 6.163 G
SFA 10:0: 0.022 G
SFA 12:0: 0.022 G
SFA 14:0: 0.442 G
SFA 15:0: 0.046 G
SFA 16:0: 3.503 G
SFA 17:0: 0.108 G
SFA 18:0: 2.01 G
SFA 20:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 6.648 G
MUFA 14:1: 0.049 G
MUFA 15:1: 0.011 G
MUFA 16:1: 0.531 G
MUFA 17:1: 0.061 G
MUFA 18:1: 5.97 G
MUFA 18:1-11 t (18:1t n-7): 0.005 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.652 G
PUFA 18:2: 0.511 G
PUFA 18:3: 0.08 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.521 G
Cholesterol: 85 MG
Tryptophan: 0.221 G
Threonine: 1.129 G
Isoleucine: 1.208 G
Leucine: 2.172 G
Lysine: 2.355 G
Methionine: 0.701 G
Cystine: 0.313 G
Phenylalanine: 1.046 G
Tyrosine: 0.9 G
Valine: 1.306 G
Arginine: 1.746 G
Histidine: 0.905 G
Alanine: 1.609 G
Aspartic acid: 2.471 G
Glutamic acid: 4.105 G
Glycine: 1.469 G
Proline: 1.227 G
Serine: 1.06 G
Hydroxyproline: 0.234 G

169487

Beef, composite of trimmed retail cuts, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.88 G
Energy: 193 KCAL
Energy: 809 kJ
Protein: 19.06 G
Total lipid (fat): 12.4 G
Ash: 0.92 G
Calcium, Ca: 17 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 168 MG
Potassium, K: 279 MG
Sodium, Na: 51 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 21.9 UG
Thiamin: 0.074 MG
Riboflavin: 0.146 MG
Niacin: 5.036 MG
Pantothenic acid: 0.46 MG
Vitamin B-6: 0.496 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 68.9 MG
Betaine: 10.4 MG
Vitamin B-12: 1.27 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 5.219 G
SFA 10:0: 0.025 G
SFA 12:0: 0.018 G
SFA 14:0: 0.38 G
SFA 15:0: 0.035 G
SFA 16:0: 2.972 G
SFA 17:0: 0.081 G
SFA 18:0: 1.701 G
SFA 20:0: 0.005 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 5.621 G
MUFA 14:1: 0.038 G
MUFA 15:1: 0.008 G
MUFA 16:1: 0.513 G
MUFA 16:1 c: 0.181 G
MUFA 17:1: 0.05 G
MUFA 18:1: 4.991 G
MUFA 18:1 c: 2.27 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.41 G
PUFA 18:2 n-6 c,c: 0.196 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.083 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.029 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.381 G
Fatty acids, total trans-monoenoic: 0.351 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.332 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 68 MG
Tryptophan: 0.16 G
Threonine: 0.822 G
Isoleucine: 0.882 G
Leucine: 1.584 G
Lysine: 1.718 G
Methionine: 0.508 G
Cystine: 0.228 G
Phenylalanine: 0.763 G
Tyrosine: 0.656 G
Valine: 0.954 G
Arginine: 1.272 G
Histidine: 0.662 G
Alanine: 1.175 G
Aspartic acid: 1.803 G
Glutamic acid: 2.988 G
Glycine: 1.076 G
Proline: 0.897 G
Serine: 0.773 G
Hydroxyproline: 0.17 G

170208

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, all grades, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.02 G
Energy: 203 KCAL
Energy: 850 kJ
Protein: 29.9 G
Total lipid (fat): 8.37 G
Ash: 1.16 G
Calcium, Ca: 14 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 237 MG
Potassium, K: 339 MG
Sodium, Na: 64 MG
Zinc, Zn: 6.91 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 31.3 UG
Thiamin: 0.077 MG
Riboflavin: 0.286 MG
Niacin: 5.787 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.564 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86 MG
Betaine: 12.9 MG
Vitamin B-12: 2.86 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.22 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: 3.247 G
SFA 10:0: 0.005 G
SFA 12:0: 0.007 G
SFA 14:0: 0.213 G
SFA 15:0: 0.013 G
SFA 16:0: 1.863 G
SFA 17:0: 0.061 G
SFA 18:0: 1.062 G
SFA 20:0: 0.003 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.909 G
MUFA 14:1: 0.026 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.279 G
MUFA 17:1: 0.047 G
MUFA 18:1: 3.527 G
MUFA 18:1-11 t (18:1t n-7): 0.073 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.419 G
PUFA 18:2: 0.333 G
PUFA 18:3: 0.017 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.008 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.259 G
Cholesterol: 90 MG
Tryptophan: 0.325 G
Threonine: 1.425 G
Isoleucine: 1.448 G
Leucine: 2.652 G
Lysine: 2.911 G
Methionine: 0.857 G
Cystine: 0.342 G
Phenylalanine: 1.253 G
Tyrosine: 1.128 G
Valine: 1.541 G
Arginine: 2.105 G
Histidine: 1.105 G
Alanine: 1.882 G
Aspartic acid: 2.984 G
Glutamic acid: 5.063 G
Glycine: 1.5 G
Proline: 1.361 G
Serine: 1.265 G
Hydroxyproline: 0.186 G

174760

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.58 G
Energy: 138 KCAL
Energy: 579 kJ
Protein: 22.15 G
Total lipid (fat): 5.54 G
Ash: 1.05 G
Calcium, Ca: 13 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 202 MG
Potassium, K: 322 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.86 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 23.9 UG
Thiamin: 0.075 MG
Riboflavin: 0.203 MG
Niacin: 5.727 MG
Pantothenic acid: 0.494 MG
Vitamin B-6: 0.558 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 60.1 MG
Betaine: 11.2 MG
Vitamin B-12: 2.1 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.151 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.137 G
SFA 15:0: 0.013 G
SFA 16:0: 1.228 G
SFA 17:0: 0.056 G
SFA 18:0: 0.707 G
SFA 20:0: 0.001 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.563 G
MUFA 14:1: 0.026 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.18 G
MUFA 16:1 c: 0.085 G
MUFA 17:1: 0.042 G
MUFA 18:1: 2.304 G
MUFA 18:1 c: 1.761 G
MUFA 18:1-11 t (18:1t n-7): 0.056 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.307 G
PUFA 18:2: 0.244 G
PUFA 18:2 n-6 c,c: 0.191 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.233 G
Fatty acids, total trans-monoenoic: 0.224 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.218 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 63 MG
Tryptophan: 0.231 G
Threonine: 0.994 G
Isoleucine: 1.001 G
Leucine: 1.842 G
Lysine: 2.029 G
Methionine: 0.594 G
Cystine: 0.233 G
Phenylalanine: 0.866 G
Tyrosine: 0.787 G
Valine: 1.063 G
Arginine: 1.46 G
Histidine: 0.771 G
Alanine: 1.3 G
Aspartic acid: 2.069 G
Glutamic acid: 3.523 G
Glycine: 1.014 G
Proline: 0.934 G
Serine: 0.877 G
Hydroxyproline: 0.12 G

170209

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.93 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 29.51 G
Total lipid (fat): 8.87 G
Ash: 1.16 G
Calcium, Ca: 14 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 235 MG
Potassium, K: 338 MG
Sodium, Na: 63 MG
Zinc, Zn: 6.85 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 30.7 UG
Thiamin: 0.077 MG
Riboflavin: 0.282 MG
Niacin: 5.947 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.565 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 84.4 MG
Betaine: 11.5 MG
Vitamin B-12: 2.96 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.23 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: 3.374 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.216 G
SFA 15:0: 0.014 G
SFA 16:0: 1.938 G
SFA 17:0: 0.066 G
SFA 18:0: 1.106 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 4.22 G
MUFA 14:1: 0.032 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.289 G
MUFA 16:1 c: 0.098 G
MUFA 17:1: 0.052 G
MUFA 18:1: 3.809 G
MUFA 18:1 c: 2.273 G
MUFA 18:1-11 t (18:1t n-7): 0.075 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.423 G
PUFA 18:2: 0.336 G
PUFA 18:2 n-6 c,c: 0.219 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.272 G
Fatty acids, total trans-monoenoic: 0.26 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.252 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 89 MG
Tryptophan: 0.32 G
Threonine: 1.382 G
Isoleucine: 1.408 G
Leucine: 2.566 G
Lysine: 2.811 G
Methionine: 0.831 G
Cystine: 0.327 G
Phenylalanine: 1.215 G
Tyrosine: 1.094 G
Valine: 1.496 G
Arginine: 2.032 G
Histidine: 1.057 G
Alanine: 1.815 G
Aspartic acid: 2.885 G
Glutamic acid: 4.902 G
Glycine: 1.43 G
Proline: 1.303 G
Serine: 1.22 G
Hydroxyproline: 0.18 G

174015

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 70.24 G
Energy: 151 KCAL
Energy: 633 kJ
Protein: 21.55 G
Total lipid (fat): 7.24 G
Ash: 1.01 G
Calcium, Ca: 14 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 206 MG
Potassium, K: 335 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.36 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 23.7 UG
Thiamin: 0.072 MG
Riboflavin: 0.205 MG
Niacin: 5.519 MG
Pantothenic acid: 0.518 MG
Vitamin B-6: 0.548 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 61.5 MG
Betaine: 12.9 MG
Vitamin B-12: 2.6 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.18 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): 1.4 UG
Vitamin K (Menaquinone-4): 0.1 UG
Fatty acids, total saturated: 2.755 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.176 G
SFA 15:0: 0.014 G
SFA 16:0: 1.58 G
SFA 17:0: 0.07 G
SFA 18:0: 0.903 G
SFA 20:0: 0.002 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 3.406 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.237 G
MUFA 16:1 c: 0.075 G
MUFA 17:1: 0.051 G
MUFA 18:1: 3.023 G
MUFA 18:1 c: 2.3 G
MUFA 18:1-11 t (18:1t n-7): 0.078 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.353 G
PUFA 18:2: 0.277 G
PUFA 18:2 n-6 c,c: 0.214 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 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
Fatty acids, total trans: 0.274 G
Fatty acids, total trans-monoenoic: 0.266 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.261 G
TFA 18:2 t not further defined: 0.006 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 66 MG
Tryptophan: 0.218 G
Threonine: 0.929 G
Isoleucine: 0.934 G
Leucine: 1.719 G
Lysine: 1.882 G
Methionine: 0.567 G
Cystine: 0.221 G
Phenylalanine: 0.812 G
Tyrosine: 0.734 G
Valine: 0.992 G
Arginine: 1.372 G
Histidine: 0.707 G
Alanine: 1.217 G
Aspartic acid: 1.929 G
Glutamic acid: 3.312 G
Glycine: 0.96 G
Proline: 0.875 G
Serine: 0.819 G
Hydroxyproline: 0.129 G

170610

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, select, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.48 G
Energy: 188 KCAL
Energy: 788 kJ
Protein: 29.88 G
Total lipid (fat): 7.12 G
Ash: 1.18 G
Calcium, Ca: 14 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 237 MG
Potassium, K: 346 MG
Sodium, Na: 64 MG
Zinc, Zn: 6.83 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 33.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.298 MG
Niacin: 5.918 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.571 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 87.1 MG
Betaine: 11.6 MG
Vitamin B-12: 3 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 2.7 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.177 G
SFA 15:0: 0.014 G
SFA 16:0: 1.537 G
SFA 17:0: 0.058 G
SFA 18:0: 0.886 G
SFA 20:0: 0.002 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.186 G
MUFA 14:1: 0.025 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.221 G
MUFA 17:1: 0.039 G
MUFA 18:1: 2.874 G
MUFA 18:1 c: 1.865 G
MUFA 18:1-11 t (18:1t n-7): 0.071 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.398 G
PUFA 18:2: 0.316 G
PUFA 18:2 n-6 c,c: 0.226 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.263 G
Fatty acids, total trans-monoenoic: 0.249 G
TFA 18:1 t: 0.244 G
TFA 18:2 t not further defined: 0.009 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 89 MG
Tryptophan: 0.327 G
Threonine: 1.449 G
Isoleucine: 1.472 G
Leucine: 2.707 G
Lysine: 2.979 G
Methionine: 0.872 G
Cystine: 0.349 G
Phenylalanine: 1.273 G
Tyrosine: 1.152 G
Valine: 1.564 G
Arginine: 2.149 G
Histidine: 1.137 G
Alanine: 1.913 G
Aspartic acid: 3.045 G
Glutamic acid: 5.154 G
Glycine: 1.523 G
Proline: 1.393 G
Serine: 1.293 G
Hydroxyproline: 0.19 G

171776

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.3 G
Energy: 133 KCAL
Energy: 557 kJ
Protein: 22.03 G
Total lipid (fat): 4.99 G
Ash: 1.05 G
Calcium, Ca: 12 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 205 MG
Potassium, K: 330 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.08 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 25.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.214 MG
Niacin: 5.558 MG
Pantothenic acid: 0.551 MG
Vitamin B-6: 0.552 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 65.7 MG
Betaine: 10.7 MG
Vitamin B-12: 2.33 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: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Vitamin K (Menaquinone-4): 0.2 UG
Fatty acids, total saturated: 1.973 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.127 G
SFA 15:0: 0.013 G
SFA 16:0: 1.115 G
SFA 17:0: 0.055 G
SFA 18:0: 0.655 G
SFA 20:0: 0.001 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.644 G
MUFA 14:1: 0.024 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.158 G
MUFA 16:1 c: 0.061 G
MUFA 17:1: 0.035 G
MUFA 18:1: 2.077 G
MUFA 18:1 c: 1.685 G
MUFA 18:1-11 t (18:1t n-7): 0.057 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.337 G
PUFA 18:2: 0.241 G
PUFA 18:2 n-6 c,c: 0.199 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.228 G
Fatty acids, total trans-monoenoic: 0.217 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.212 G
TFA 18:2 t not further defined: 0.007 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 64 MG
Tryptophan: 0.249 G
Threonine: 1.091 G
Isoleucine: 1.1 G
Leucine: 2.035 G
Lysine: 2.244 G
Methionine: 0.655 G
Cystine: 0.26 G
Phenylalanine: 0.953 G
Tyrosine: 0.869 G
Valine: 1.168 G
Arginine: 1.616 G
Histidine: 0.86 G
Alanine: 1.432 G
Aspartic acid: 2.286 G
Glutamic acid: 3.876 G
Glycine: 1.128 G
Proline: 1.043 G
Serine: 0.971 G
Hydroxyproline: 0.129 G

174759

Beef, composite of trimmed retail cuts, separable lean only, trimmed to 1/8 fat, all grades, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
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
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.48 G
Energy: 194 KCAL
Energy: 810 kJ
Protein: 28.95 G
Total lipid (fat): 8.15 G
Ash: 1.1 G
Calcium, Ca: 12 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 303 MG
Sodium, Na: 54 MG
Zinc, Zn: 5.8 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.031 MG
Selenium, Se: 33.2 UG
Thiamin: 0.074 MG
Riboflavin: 0.213 MG
Niacin: 6.222 MG
Pantothenic acid: 0.549 MG
Vitamin B-6: 0.536 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 89.2 MG
Betaine: 13.4 MG
Vitamin B-12: 1.94 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.28 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): 1.6 UG
Fatty acids, total saturated: 3.108 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.205 G
SFA 15:0: 0.024 G
SFA 16:0: 1.779 G
SFA 17:0: 0.06 G
SFA 18:0: 1.024 G
SFA 20:0: 0.002 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.533 G
MUFA 14:1: 0.026 G
MUFA 15:1: 0.013 G
MUFA 16:1: 0.262 G
MUFA 16:1 c: 0.141 G
MUFA 17:1: 0.043 G
MUFA 18:1: 3.181 G
MUFA 18:1 c: 1.722 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.408 G
PUFA 18:2: 0.318 G
PUFA 18:2 n-6 c,c: 0.192 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.251 G
Fatty acids, total trans-monoenoic: 0.239 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.233 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 80 MG
Tryptophan: 0.259 G
Threonine: 1.292 G
Isoleucine: 1.38 G
Leucine: 2.473 G
Lysine: 2.69 G
Methionine: 0.788 G
Cystine: 0.349 G
Phenylalanine: 1.189 G
Tyrosine: 1.029 G
Valine: 1.484 G
Arginine: 1.972 G
Histidine: 1.027 G
Alanine: 1.809 G
Aspartic acid: 2.806 G
Glutamic acid: 4.676 G
Glycine: 1.589 G
Proline: 1.354 G
Serine: 1.198 G
Hydroxyproline: 0.237 G

174758

Beef, composite of trimmed retail cuts, 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 Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT, COMPOSITE
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.78 G
Energy: 140 KCAL
Energy: 587 kJ
Protein: 22.15 G
Total lipid (fat): 5.38 G
Ash: 1.06 G
Calcium, Ca: 17 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 194 MG
Potassium, K: 316 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.59 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 26.6 UG
Thiamin: 0.085 MG
Riboflavin: 0.187 MG
Niacin: 6.139 MG
Pantothenic acid: 0.552 MG
Vitamin B-6: 0.589 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 74.7 MG
Betaine: 13.1 MG
Vitamin B-12: 1.61 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.974 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.128 G
SFA 15:0: 0.014 G
SFA 16:0: 1.152 G
SFA 17:0: 0.036 G
SFA 18:0: 0.638 G
SFA 20:0: 0.001 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.285 G
MUFA 14:1: 0.016 G
MUFA 15:1: 0.009 G
MUFA 16:1: 0.169 G
MUFA 16:1 c: 0.083 G
MUFA 17:1: 0.026 G
MUFA 18:1: 2.059 G
MUFA 18:1 c: 1.087 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.277 G
PUFA 18:2: 0.217 G
PUFA 18:2 n-6 c,c: 0.125 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.136 G
Fatty acids, total trans-monoenoic: 0.13 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.125 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 62 MG
Tryptophan: 0.2 G
Threonine: 0.995 G
Isoleucine: 1.061 G
Leucine: 1.902 G
Lysine: 2.071 G
Methionine: 0.606 G
Cystine: 0.267 G
Phenylalanine: 0.914 G
Tyrosine: 0.792 G
Valine: 1.141 G
Arginine: 1.516 G
Histidine: 0.79 G
Alanine: 1.39 G
Aspartic acid: 2.158 G
Glutamic acid: 3.597 G
Glycine: 1.217 G
Proline: 1.04 G
Serine: 0.921 G
Hydroxyproline: 0.18 G

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