Tone Yuen Tong

172170

Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8 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
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.62 G
Energy: 181 KCAL
Energy: 757 kJ
Protein: 28.26 G
Total lipid (fat): 7.23 G
Ash: 1.17 G
Carbohydrate, by difference: 0.73 G
Calcium, Ca: 17 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 232 MG
Potassium, K: 371 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.61 MG
Copper, Cu: 0.094 MG
Selenium, Se: 35.3 UG
Thiamin: 0.067 MG
Riboflavin: 0.129 MG
Niacin: 7.44 MG
Vitamin B-6: 0.525 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.74 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.653 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.176 G
SFA 16:0: 1.531 G
SFA 17:0: 0.069 G
SFA 18:0: 0.866 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.404 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.246 G
MUFA 17:1: 0.068 G
MUFA 18:1: 3.037 G
MUFA 18:1 c: 2.689 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.268 G
PUFA 18:2: 0.205 G
PUFA 18:2 n-6 c,c: 0.183 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.019 G
PUFA 18:3 n-6 c,c,c: 0.019 G
PUFA 20:4: 0.042 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.348 G
Fatty acids, total trans-monoenoic: 0.348 G
TFA 18:1 t: 0.348 G
Cholesterol: 84 MG
Tryptophan: 0.346 G
Threonine: 1.452 G
Isoleucine: 1.44 G
Leucine: 2.658 G
Lysine: 2.97 G
Methionine: 0.821 G
Cystine: 0.31 G
Phenylalanine: 1.231 G
Tyrosine: 1.153 G
Valine: 1.523 G
Arginine: 2.072 G
Histidine: 1.146 G
Alanine: 1.844 G
Aspartic acid: 2.984 G
Glutamic acid: 5.037 G
Glycine: 1.331 G
Proline: 1.297 G
Serine: 1.254 G
Hydroxyproline: 0.143 G

172173

Beef, loin, top sirloin cap steak, boneless, 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'.
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
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.93 G
Energy: 134 KCAL
Energy: 560 kJ
Protein: 21.38 G
Total lipid (fat): 5.36 G
Ash: 0.98 G
Calcium, Ca: 5 MG
Iron, Fe: 2 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 220 MG
Potassium, K: 375 MG
Sodium, Na: 55 MG
Zinc, Zn: 5.3 MG
Copper, Cu: 0.079 MG
Selenium, Se: 27.9 UG
Thiamin: 0.075 MG
Riboflavin: 0.182 MG
Niacin: 5.048 MG
Vitamin B-6: 0.543 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.69 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.875 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.115 G
SFA 16:0: 1.09 G
SFA 17:0: 0.058 G
SFA 18:0: 0.606 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.354 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.142 G
MUFA 17:1: 0.033 G
MUFA 18:1: 2.152 G
MUFA 18:1 c: 1.899 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.189 G
PUFA 18:2: 0.154 G
PUFA 18:2 n-6 c,c: 0.142 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-6 c,c,c: 0.007 G
PUFA 20:4: 0.027 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.253 G
Fatty acids, total trans-monoenoic: 0.253 G
TFA 18:1 t: 0.253 G
Cholesterol: 67 MG
Tryptophan: 0.262 G
Threonine: 1.099 G
Isoleucine: 1.09 G
Leucine: 2.011 G
Lysine: 2.247 G
Methionine: 0.621 G
Cystine: 0.235 G
Phenylalanine: 0.931 G
Tyrosine: 0.873 G
Valine: 1.152 G
Arginine: 1.568 G
Histidine: 0.868 G
Alanine: 1.395 G
Aspartic acid: 2.258 G
Glutamic acid: 3.812 G
Glycine: 1.007 G
Proline: 0.981 G
Serine: 0.949 G
Hydroxyproline: 0.108 G

172171

Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8 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
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.65 G
Energy: 189 KCAL
Energy: 789 kJ
Protein: 28.19 G
Total lipid (fat): 7.96 G
Ash: 1.14 G
Carbohydrate, by difference: 1.07 G
Calcium, Ca: 17 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 233 MG
Potassium, K: 374 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.65 MG
Copper, Cu: 0.095 MG
Selenium, Se: 34.8 UG
Thiamin: 0.067 MG
Riboflavin: 0.129 MG
Niacin: 7.423 MG
Vitamin B-6: 0.524 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.79 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.905 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.202 G
SFA 16:0: 1.653 G
SFA 17:0: 0.079 G
SFA 18:0: 0.959 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.763 G
MUFA 14:1: 0.043 G
MUFA 16:1: 0.289 G
MUFA 17:1: 0.081 G
MUFA 18:1: 3.334 G
MUFA 18:1 c: 2.934 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.225 G
PUFA 18:2 n-6 c,c: 0.198 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-6 c,c,c: 0.022 G
PUFA 20:4: 0.044 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.4 G
Fatty acids, total trans-monoenoic: 0.4 G
TFA 18:1 t: 0.4 G
Cholesterol: 83 MG
Tryptophan: 0.333 G
Threonine: 1.384 G
Isoleucine: 1.378 G
Leucine: 2.524 G
Lysine: 2.811 G
Methionine: 0.782 G
Cystine: 0.293 G
Phenylalanine: 1.173 G
Tyrosine: 1.098 G
Valine: 1.458 G
Arginine: 1.967 G
Histidine: 1.078 G
Alanine: 1.758 G
Aspartic acid: 2.833 G
Glutamic acid: 4.804 G
Glycine: 1.267 G
Proline: 1.229 G
Serine: 1.191 G
Hydroxyproline: 0.142 G

172174

Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.52 G
Energy: 138 KCAL
Energy: 576 kJ
Protein: 21.34 G
Total lipid (fat): 5.82 G
Ash: 0.99 G
Calcium, Ca: 5 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 206 MG
Potassium, K: 367 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.09 MG
Selenium, Se: 27.4 UG
Thiamin: 0.059 MG
Riboflavin: 0.169 MG
Niacin: 5.438 MG
Vitamin B-6: 0.61 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
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: 2.08 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.116 G
SFA 16:0: 1.186 G
SFA 17:0: 0.055 G
SFA 18:0: 0.714 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.536 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.155 G
MUFA 17:1: 0.036 G
MUFA 18:1: 2.315 G
MUFA 18:1 c: 2.058 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.195 G
PUFA 18:2: 0.156 G
PUFA 18:2 n-6 c,c: 0.143 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.029 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.257 G
Fatty acids, total trans-monoenoic: 0.257 G
TFA 18:1 t: 0.257 G
Cholesterol: 67 MG
Tryptophan: 0.252 G
Threonine: 1.048 G
Isoleucine: 1.043 G
Leucine: 1.911 G
Lysine: 2.128 G
Methionine: 0.592 G
Cystine: 0.222 G
Phenylalanine: 0.888 G
Tyrosine: 0.831 G
Valine: 1.104 G
Arginine: 1.489 G
Histidine: 0.816 G
Alanine: 1.331 G
Aspartic acid: 2.145 G
Glutamic acid: 3.637 G
Glycine: 0.959 G
Proline: 0.93 G
Serine: 0.902 G
Hydroxyproline: 0.108 G

172172

Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8 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
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.07 G
Energy: 170 KCAL
Energy: 710 kJ
Protein: 28.36 G
Total lipid (fat): 6.14 G
Ash: 1.21 G
Carbohydrate, by difference: 0.22 G
Calcium, Ca: 21 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 240 MG
Potassium, K: 389 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.41 MG
Copper, Cu: 0.08 MG
Selenium, Se: 36.3 UG
Thiamin: 0.081 MG
Riboflavin: 0.15 MG
Niacin: 8.287 MG
Vitamin B-6: 0.627 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.65 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 2.275 G
SFA 10:0: 0.003 G
SFA 12:0: 0.005 G
SFA 14:0: 0.137 G
SFA 16:0: 1.347 G
SFA 17:0: 0.055 G
SFA 18:0: 0.727 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.864 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.181 G
MUFA 17:1: 0.05 G
MUFA 18:1: 2.592 G
MUFA 18:1 c: 2.322 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.231 G
PUFA 18:2: 0.176 G
PUFA 18:2 n-6 c,c: 0.16 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-6 c,c,c: 0.015 G
PUFA 20:4: 0.04 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.27 G
Fatty acids, total trans-monoenoic: 0.27 G
TFA 18:1 t: 0.27 G
Cholesterol: 85 MG
Tryptophan: 0.37 G
Threonine: 1.579 G
Isoleucine: 1.565 G
Leucine: 2.916 G
Lysine: 3.271 G
Methionine: 0.896 G
Cystine: 0.341 G
Phenylalanine: 1.337 G
Tyrosine: 1.266 G
Valine: 1.65 G
Arginine: 2.276 G
Histidine: 1.28 G
Alanine: 2.005 G
Aspartic acid: 3.271 G
Glutamic acid: 5.49 G
Glycine: 1.451 G
Proline: 1.437 G
Serine: 1.38 G
Hydroxyproline: 0.143 G

173409

Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.56 G
Energy: 128 KCAL
Energy: 535 kJ
Protein: 21.44 G
Total lipid (fat): 4.68 G
Ash: 0.98 G
Calcium, Ca: 5 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 213 MG
Potassium, K: 355 MG
Sodium, Na: 52 MG
Zinc, Zn: 5.57 MG
Copper, Cu: 0.067 MG
Selenium, Se: 28.6 UG
Thiamin: 0.068 MG
Riboflavin: 0.205 MG
Niacin: 5.356 MG
Vitamin B-6: 0.539 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.64 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.568 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.113 G
SFA 16:0: 0.946 G
SFA 17:0: 0.061 G
SFA 18:0: 0.444 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.083 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.123 G
MUFA 17:1: 0.028 G
MUFA 18:1: 1.907 G
MUFA 18:1 c: 1.66 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.18 G
PUFA 18:2: 0.152 G
PUFA 18:2 n-6 c,c: 0.139 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:4: 0.023 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.248 G
Fatty acids, total trans-monoenoic: 0.248 G
TFA 18:1 t: 0.248 G
Cholesterol: 67 MG
Tryptophan: 0.28 G
Threonine: 1.194 G
Isoleucine: 1.183 G
Leucine: 2.205 G
Lysine: 2.474 G
Methionine: 0.678 G
Cystine: 0.258 G
Phenylalanine: 1.011 G
Tyrosine: 0.957 G
Valine: 1.248 G
Arginine: 1.721 G
Histidine: 0.968 G
Alanine: 1.516 G
Aspartic acid: 2.474 G
Glutamic acid: 4.151 G
Glycine: 1.097 G
Proline: 1.086 G
Serine: 1.043 G
Hydroxyproline: 0.108 G

174693

Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.92 G
Energy: 171 KCAL
Energy: 714 kJ
Protein: 30.58 G
Total lipid (fat): 5.37 G
Ash: 1.31 G
Calcium, Ca: 6 MG
Iron, Fe: 2.9 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 256 MG
Potassium, K: 397 MG
Sodium, Na: 59 MG
Zinc, Zn: 7.44 MG
Copper, Cu: 0.106 MG
Selenium, Se: 33.2 UG
Thiamin: 0.071 MG
Riboflavin: 0.204 MG
Niacin: 6.176 MG
Vitamin B-6: 0.613 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.65 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
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: 1.803 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.116 G
SFA 16:0: 1.085 G
SFA 17:0: 0.054 G
SFA 18:0: 0.539 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.498 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.144 G
MUFA 17:1: 0.037 G
MUFA 18:1: 2.291 G
MUFA 18:1 c: 2.009 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.166 G
PUFA 18:2: 0.131 G
PUFA 18:2 n-6 c,c: 0.118 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.026 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.282 G
Fatty acids, total trans-monoenoic: 0.282 G
TFA 18:1 t: 0.282 G
Cholesterol: 79 MG
Tryptophan: 0.375 G
Threonine: 1.571 G
Isoleucine: 1.559 G
Leucine: 2.876 G
Lysine: 3.214 G
Methionine: 0.888 G
Cystine: 0.335 G
Phenylalanine: 1.332 G
Tyrosine: 1.248 G
Valine: 1.648 G
Arginine: 2.242 G
Histidine: 1.241 G
Alanine: 1.995 G
Aspartic acid: 3.229 G
Glutamic acid: 5.451 G
Glycine: 1.44 G
Proline: 1.403 G
Serine: 1.357 G
Hydroxyproline: 0.154 G

174694

Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.57 G
Energy: 174 KCAL
Energy: 729 kJ
Protein: 30.45 G
Total lipid (fat): 5.83 G
Ash: 1.32 G
Calcium, Ca: 6 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 255 MG
Potassium, K: 395 MG
Sodium, Na: 59 MG
Zinc, Zn: 7.41 MG
Copper, Cu: 0.106 MG
Selenium, Se: 34.5 UG
Thiamin: 0.071 MG
Riboflavin: 0.203 MG
Niacin: 6.149 MG
Vitamin B-6: 0.61 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.8 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
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: 1.978 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.121 G
SFA 16:0: 1.177 G
SFA 17:0: 0.063 G
SFA 18:0: 0.608 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 2.718 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.155 G
MUFA 17:1: 0.04 G
MUFA 18:1: 2.496 G
MUFA 18:1 c: 2.207 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.17 G
PUFA 18:2: 0.13 G
PUFA 18:2 n-6 c,c: 0.117 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.029 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.288 G
Fatty acids, total trans-monoenoic: 0.288 G
TFA 18:1 t: 0.288 G
Cholesterol: 81 MG
Tryptophan: 0.36 G
Threonine: 1.495 G
Isoleucine: 1.488 G
Leucine: 2.726 G
Lysine: 3.036 G
Methionine: 0.845 G
Cystine: 0.317 G
Phenylalanine: 1.267 G
Tyrosine: 1.185 G
Valine: 1.574 G
Arginine: 2.124 G
Histidine: 1.164 G
Alanine: 1.898 G
Aspartic acid: 3.06 G
Glutamic acid: 5.188 G
Glycine: 1.368 G
Proline: 1.327 G
Serine: 1.286 G
Hydroxyproline: 0.154 G

173050

Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.44 G
Energy: 165 KCAL
Energy: 692 kJ
Protein: 30.78 G
Total lipid (fat): 4.68 G
Ash: 1.3 G
Calcium, Ca: 6 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 262 MG
Potassium, K: 390 MG
Sodium, Na: 56 MG
Zinc, Zn: 8.62 MG
Copper, Cu: 0.152 MG
Selenium, Se: 31.3 UG
Thiamin: 0.068 MG
Riboflavin: 0.221 MG
Niacin: 6.305 MG
Vitamin B-6: 0.551 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.42 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 1.541 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.11 G
SFA 16:0: 0.948 G
SFA 17:0: 0.041 G
SFA 18:0: 0.436 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.167 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.128 G
MUFA 17:1: 0.032 G
MUFA 18:1: 1.983 G
MUFA 18:1 c: 1.712 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.161 G
PUFA 18:2: 0.131 G
PUFA 18:2 n-6 c,c: 0.119 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.02 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.272 G
Fatty acids, total trans-monoenoic: 0.272 G
TFA 18:1 t: 0.272 G
Cholesterol: 74 MG
Tryptophan: 0.401 G
Threonine: 1.714 G
Isoleucine: 1.698 G
Leucine: 3.165 G
Lysine: 3.551 G
Methionine: 0.973 G
Cystine: 0.371 G
Phenylalanine: 1.451 G
Tyrosine: 1.374 G
Valine: 1.791 G
Arginine: 2.47 G
Histidine: 1.389 G
Alanine: 2.177 G
Aspartic acid: 3.551 G
Glutamic acid: 5.959 G
Glycine: 1.575 G
Proline: 1.559 G
Serine: 1.498 G
Hydroxyproline: 0.155 G

173051

Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.93 G
Energy: 170 KCAL
Energy: 710 kJ
Protein: 29.12 G
Total lipid (fat): 5.92 G
Ash: 1.12 G
Calcium, Ca: 5 MG
Iron, Fe: 2.75 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 243 MG
Potassium, K: 377 MG
Sodium, Na: 57 MG
Zinc, Zn: 7.07 MG
Copper, Cu: 0.101 MG
Selenium, Se: 34.8 UG
Thiamin: 0.068 MG
Riboflavin: 0.194 MG
Niacin: 5.882 MG
Vitamin B-6: 0.584 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.78 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
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: 1.742 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.121 G
SFA 16:0: 1.014 G
SFA 17:0: 0.046 G
SFA 18:0: 0.554 G
SFA 20:0: 0.002 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.323 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.176 G
MUFA 17:1: 0.046 G
MUFA 18:1: 2.069 G
MUFA 18:1 c: 1.794 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.2 G
PUFA 18:2: 0.152 G
PUFA 18:2 n-6 c,c: 0.135 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.275 G
Fatty acids, total trans-monoenoic: 0.275 G
TFA 18:1 t: 0.275 G
Cholesterol: 86 MG
Tryptophan: 0.357 G
Threonine: 1.496 G
Isoleucine: 1.484 G
Leucine: 2.739 G
Lysine: 3.061 G
Methionine: 0.846 G
Cystine: 0.319 G
Phenylalanine: 1.268 G
Tyrosine: 1.189 G
Valine: 1.569 G
Arginine: 2.135 G
Histidine: 1.181 G
Alanine: 1.9 G
Aspartic acid: 3.075 G
Glutamic acid: 5.191 G
Glycine: 1.372 G
Proline: 1.337 G
Serine: 1.292 G
Hydroxyproline: 0.147 G

173407

Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.64 G
Energy: 173 KCAL
Energy: 725 kJ
Protein: 28.97 G
Total lipid (fat): 6.37 G
Ash: 1.11 G
Calcium, Ca: 5 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 245 MG
Potassium, K: 379 MG
Sodium, Na: 57 MG
Zinc, Zn: 7.11 MG
Copper, Cu: 0.101 MG
Selenium, Se: 35 UG
Thiamin: 0.067 MG
Riboflavin: 0.193 MG
Niacin: 5.851 MG
Vitamin B-6: 0.581 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.36 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
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: 1.994 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.139 G
SFA 16:0: 1.151 G
SFA 17:0: 0.054 G
SFA 18:0: 0.641 G
SFA 20:0: 0.002 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.693 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.199 G
MUFA 17:1: 0.053 G
MUFA 18:1: 2.403 G
MUFA 18:1 c: 2.083 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.235 G
PUFA 18:2: 0.178 G
PUFA 18:2 n-6 c,c: 0.159 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-6 c,c,c: 0.016 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.32 G
Fatty acids, total trans-monoenoic: 0.32 G
TFA 18:1 t: 0.32 G
Cholesterol: 88 MG
Tryptophan: 0.343 G
Threonine: 1.423 G
Isoleucine: 1.416 G
Leucine: 2.594 G
Lysine: 2.889 G
Methionine: 0.804 G
Cystine: 0.301 G
Phenylalanine: 1.206 G
Tyrosine: 1.128 G
Valine: 1.498 G
Arginine: 2.021 G
Histidine: 1.107 G
Alanine: 1.806 G
Aspartic acid: 2.912 G
Glutamic acid: 4.937 G
Glycine: 1.302 G
Proline: 1.263 G
Serine: 1.224 G
Hydroxyproline: 0.146 G

173052

Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.36 G
Energy: 165 KCAL
Energy: 689 kJ
Protein: 29.35 G
Total lipid (fat): 5.25 G
Ash: 1.12 G
Calcium, Ca: 6 MG
Iron, Fe: 2.75 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 268 MG
Potassium, K: 426 MG
Sodium, Na: 58 MG
Zinc, Zn: 8.17 MG
Copper, Cu: 0.097 MG
Selenium, Se: 34.5 UG
Thiamin: 0.071 MG
Riboflavin: 0.24 MG
Niacin: 4.969 MG
Vitamin B-6: 0.487 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 4.4 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 1.364 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.095 G
SFA 16:0: 0.808 G
SFA 17:0: 0.033 G
SFA 18:0: 0.423 G
SFA 20:0: 0.001 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 1.767 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.14 G
MUFA 17:1: 0.035 G
MUFA 18:1: 1.568 G
MUFA 18:1 c: 1.362 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.149 G
PUFA 18:2: 0.113 G
PUFA 18:2 n-6 c,c: 0.1 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 20:4: 0.025 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.206 G
Fatty acids, total trans-monoenoic: 0.206 G
TFA 18:1 t: 0.206 G
Cholesterol: 84 MG
Tryptophan: 0.383 G
Threonine: 1.634 G
Isoleucine: 1.619 G
Leucine: 3.018 G
Lysine: 3.386 G
Methionine: 0.927 G
Cystine: 0.353 G
Phenylalanine: 1.384 G
Tyrosine: 1.31 G
Valine: 1.708 G
Arginine: 2.356 G
Histidine: 1.325 G
Alanine: 2.076 G
Aspartic acid: 3.386 G
Glutamic acid: 5.683 G
Glycine: 1.502 G
Proline: 1.487 G
Serine: 1.428 G
Hydroxyproline: 0.143 G

173053

Beef, loin, top sirloin petite roast/filet, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SIRLOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.67 G
Energy: 128 KCAL
Energy: 535 kJ
Protein: 23.04 G
Total lipid (fat): 3.98 G
Ash: 1.06 G
Calcium, Ca: 5 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 222 MG
Potassium, K: 395 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.2 MG
Copper, Cu: 0.097 MG
Selenium, Se: 26.3 UG
Thiamin: 0.064 MG
Riboflavin: 0.183 MG
Niacin: 5.869 MG
Vitamin B-6: 0.659 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.9 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.285 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.081 G
SFA 16:0: 0.747 G
SFA 17:0: 0.041 G
SFA 18:0: 0.412 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.704 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.106 G
MUFA 17:1: 0.024 G
MUFA 18:1: 1.554 G
MUFA 18:1 c: 1.378 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.125 G
PUFA 18:2: 0.098 G
PUFA 18:2 n-6 c,c: 0.089 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.176 G
Fatty acids, total trans-monoenoic: 0.176 G
TFA 18:1 t: 0.176 G
Cholesterol: 69 MG
Tryptophan: 0.282 G
Threonine: 1.184 G
Isoleucine: 1.174 G
Leucine: 2.167 G
Lysine: 2.421 G
Methionine: 0.669 G
Cystine: 0.253 G
Phenylalanine: 1.003 G
Tyrosine: 0.94 G
Valine: 1.241 G
Arginine: 1.689 G
Histidine: 0.935 G
Alanine: 1.503 G
Aspartic acid: 2.432 G
Glutamic acid: 4.106 G
Glycine: 1.085 G
Proline: 1.057 G
Serine: 1.022 G
Hydroxyproline: 0.116 G

173408

Beef, loin, top sirloin petite roast/filet, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.28 G
Energy: 132 KCAL
Energy: 551 kJ
Protein: 23.03 G
Total lipid (fat): 4.4 G
Ash: 1.04 G
Calcium, Ca: 5 MG
Iron, Fe: 2.23 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 222 MG
Potassium, K: 395 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.19 MG
Copper, Cu: 0.097 MG
Selenium, Se: 28.4 UG
Thiamin: 0.064 MG
Riboflavin: 0.183 MG
Niacin: 5.867 MG
Vitamin B-6: 0.659 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3.24 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.392 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.09 G
SFA 16:0: 0.812 G
SFA 17:0: 0.043 G
SFA 18:0: 0.443 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.917 G
MUFA 14:1: 0.018 G
MUFA 16:1: 0.117 G
MUFA 17:1: 0.026 G
MUFA 18:1: 1.751 G
MUFA 18:1 c: 1.562 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.143 G
PUFA 18:2: 0.115 G
PUFA 18:2 n-6 c,c: 0.105 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:4: 0.021 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.189 G
Fatty acids, total trans-monoenoic: 0.189 G
TFA 18:1 t: 0.189 G
Cholesterol: 68 MG
Tryptophan: 0.273 G
Threonine: 1.134 G
Isoleucine: 1.128 G
Leucine: 2.068 G
Lysine: 2.302 G
Methionine: 0.641 G
Cystine: 0.24 G
Phenylalanine: 0.961 G
Tyrosine: 0.899 G
Valine: 1.194 G
Arginine: 1.611 G
Histidine: 0.883 G
Alanine: 1.44 G
Aspartic acid: 2.321 G
Glutamic acid: 3.935 G
Glycine: 1.037 G
Proline: 1.007 G
Serine: 0.976 G
Hydroxyproline: 0.116 G

174695

Beef, loin, top sirloin petite roast/filet, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.27 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 23.05 G
Total lipid (fat): 3.35 G
Ash: 1.07 G
Calcium, Ca: 5 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 220 MG
Potassium, K: 388 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.78 MG
Copper, Cu: 0.099 MG
Selenium, Se: 23 UG
Thiamin: 0.084 MG
Riboflavin: 0.214 MG
Niacin: 6.046 MG
Vitamin B-6: 0.653 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.38 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.125 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.068 G
SFA 16:0: 0.649 G
SFA 17:0: 0.036 G
SFA 18:0: 0.367 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 1.384 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.089 G
MUFA 17:1: 0.021 G
MUFA 18:1: 1.258 G
MUFA 18:1 c: 1.101 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.096 G
PUFA 18:2: 0.073 G
PUFA 18:2 n-6 c,c: 0.066 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:4: 0.016 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.157 G
Fatty acids, total trans-monoenoic: 0.157 G
TFA 18:1 t: 0.157 G
Cholesterol: 69 MG
Tryptophan: 0.301 G
Threonine: 1.283 G
Isoleucine: 1.272 G
Leucine: 2.37 G
Lysine: 2.659 G
Methionine: 0.728 G
Cystine: 0.277 G
Phenylalanine: 1.087 G
Tyrosine: 1.029 G
Valine: 1.341 G
Arginine: 1.85 G
Histidine: 1.04 G
Alanine: 1.63 G
Aspartic acid: 2.659 G
Glutamic acid: 4.463 G
Glycine: 1.179 G
Proline: 1.168 G
Serine: 1.121 G
Hydroxyproline: 0.116 G

753508

Beef, Mushrooms and Pearl Onions, 70 OZ
brand_owner: Conagra Brands
gtin_upc: 00094643417059
ingredients: Wine Sauce And Cooked Sliced Beef And Modified Food Starch Product (Water Sliced Beef And Modified Food Starch Product [Beef, Water, Contains Less Than 1.5% Modified Food Starch, Corn Syrup Solids, Flavor (Sesame Oil, Canola Oil}, Potassium Phosphates, Potassium Chloride, Salt, Spice Extractives], Cabernet Sauvignon Wine, Beef Flavor [Beef Extract, Flavors, Autolyzed Yeast, Salt], Modified Food Starch, Sherry Wine, Sugar, Granulated Onion And Garlic, Salt, Caramel Color, Potassium Chloride, Paprika, Spice), Mushrooms, Pearl Onions.
serving_size: 142.0 g
household_serving_fulltext: 1/2 cup (142g)
branded_food_category: Vegetable Based Products / Meals
market_country: United States
Energy: 63 KCAL
Protein: 6.34 G
Total lipid (fat): 1.41 G
Carbohydrate, by difference: 4.93 G
Fiber, total dietary: 0.7 G
Sugars, Total: 1.41 G
Sodium, Na: 338 MG
Fatty acids, total saturated: 0.7 G
Cholesterol: 21 MG

605222

Beef, Mushrooms and Pearl Onions, 70 OZ
brand_owner: Conagra Brands
gtin_upc: 00094643417059
ingredients: Wine Sauce And Cooked Sliced Beef And Modified Food Starch Product (Water Sliced Beef And Modified Food Starch Product [Beef, Water, Contains Less Than 1.5% Modified Food Starch, Corn Syrup Solids, Flavor (Sesame Oil, Canola Oil}, Potassium Phosphates, Potassium Chloride, Salt, Spice Extractives], Cabernet Sauvignon Wine, Beef Flavor [Beef Extract, Flavors, Autolyzed Yeast, Salt], Modified Food Starch, Sherry Wine, Sugar, Granulated Onion And Garlic, Salt, Caramel Color, Potassium Chloride, Paprika, Spice), Mushrooms, Pearl Onions.
serving_size: 142.0 g
household_serving_fulltext: 1/2 cup (142g)
branded_food_category: Vegetable Based Products / Meals
market_country: United States
Protein: 6.34 G
Total lipid (fat): 1.41 G
Carbohydrate, by difference: 4.93 G
Fiber, total dietary: 0.7 G
Sugars, Total: 1.41 G
Sodium, Na: 338 MG
Fatty acids, total saturated: 0.7 G
Cholesterol: 21 MG

345998

Beef, Mushrooms and Pearl Onions, 70 OZ
brand_owner: Conagra Brands
gtin_upc: 00094643417059
ingredients: Wine Sauce And Cooked Sliced Beef And Modified Food Starch Product (Water Sliced Beef And Modified Food Starch Product [Beef, Water, Contains Less Than 1.5% Modified Food Starch, Corn Syrup Solids, Flavor (Sesame Oil, Canola Oil}, Potassium Phosphates, Potassium Chloride, Salt, Spice Extractives], Cabernet Sauvignon Wine, Beef Flavor [Beef Extract, Flavors, Autolyzed Yeast, Salt], Modified Food Starch, Sherry Wine, Sugar, Granulated Onion And Garlic, Salt, Caramel Color, Potassium Chloride, Paprika, Spice), Mushrooms, Pearl Onions.
serving_size: 142.0 g
household_serving_fulltext: 1/2 cup (142g)
market_country: United States
Protein: 6.34 G
Total lipid (fat): 1.41 G
Carbohydrate, by difference: 4.93 G
Fiber, total dietary: 0.7 G
Sugars, Total: 1.41 G
Sodium, Na: 338 MG
Fatty acids, total saturated: 0.7 G
Cholesterol: 21 MG

2341249

Beef, neck bones
Water: 56.52 G
Energy: 257 KCAL
Protein: 25.9 G
Total lipid (fat): 16.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 179 MG
Potassium, K: 269 MG
Sodium, Na: 357 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.074 MG
Selenium, Se: 28.1 UG
Thiamin: 0.067 MG
Riboflavin: 0.188 MG
Niacin: 5.415 MG
Vitamin B-6: 0.474 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 82.6 MG
Vitamin B-12: 1.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 6.728 G
SFA 10:0: 0.024 G
SFA 12:0: 0.024 G
SFA 14:0: 0.481 G
SFA 16:0: 3.822 G
SFA 18:0: 2.198 G
Fatty acids, total monounsaturated: 7.348 G
MUFA 16:1: 0.589 G
MUFA 18:1: 6.586 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.727 G
PUFA 18:2: 0.568 G
PUFA 18:3: 0.086 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
Cholesterol: 86 MG

173097

Beef, New Zealand, imported, bolar blade, separable lean and fat, cooked, fast roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 57.82 G
Energy: 228 KCAL
Energy: 952 kJ
Protein: 31.3 G
Total lipid (fat): 11.37 G
Ash: 1.07 G
Calcium, Ca: 6 MG
Iron, Fe: 2.54 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 157 MG
Potassium, K: 177 MG
Sodium, Na: 33 MG
Zinc, Zn: 5.93 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2.1 UG
Thiamin: 0.039 MG
Riboflavin: 0.133 MG
Niacin: 2.132 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.18 MG
Vitamin B-12: 1.53 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.7 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 4.117 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.199 G
SFA 16:0: 1.962 G
SFA 17:0: 0.143 G
SFA 18:0: 1.778 G
SFA 20:0: 0.014 G
SFA 22:0: 0.007 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.67 G
MUFA 14:1: 0.043 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.266 G
MUFA 16:1 c: 0.244 G
MUFA 18:1: 3.344 G
MUFA 18:1 c: 3.127 G
MUFA 20:1: 0.012 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.424 G
PUFA 18:2: 0.194 G
PUFA 18:2 n-6 c,c: 0.133 G
PUFA 18:2 CLAs: 0.057 G
PUFA 18:3: 0.095 G
PUFA 18:3 n-3 c,c,c (ALA): 0.093 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.038 G
PUFA 2:4 n-6: 0.038 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.039 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.242 G
Fatty acids, total trans-monoenoic: 0.239 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.217 G
TFA 18:2 t,t: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 92 MG
Tryptophan: 0.328 G
Threonine: 1.133 G
Isoleucine: 1.301 G
Leucine: 2.361 G
Lysine: 2.478 G
Methionine: 1.029 G
Phenylalanine: 1.217 G
Tyrosine: 1.053 G
Valine: 1.381 G
Arginine: 2.059 G
Histidine: 1.128 G
Alanine: 1.629 G
Glutamic acid: 4.364 G
Glycine: 1.704 G
Proline: 1.005 G
Serine: 1.1 G

173098

Beef, New Zealand, imported, bolar blade, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 70.23 G
Energy: 159 KCAL
Energy: 666 kJ
Protein: 21.29 G
Total lipid (fat): 8.22 G
Ash: 0.93 G
Calcium, Ca: 4 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 183 MG
Potassium, K: 313 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.46 MG
Copper, Cu: 0.138 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 1.1 UG
Thiamin: 0.051 MG
Riboflavin: 0.105 MG
Niacin: 3.01 MG
Pantothenic acid: 0.521 MG
Vitamin B-6: 0.315 MG
Vitamin B-12: 1.71 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.017 G
SFA 10:0: 0.003 G
SFA 12:0: 0.005 G
SFA 14:0: 0.165 G
SFA 16:0: 1.529 G
SFA 17:0: 0.102 G
SFA 18:0: 1.199 G
SFA 20:0: 0.008 G
SFA 22:0: 0.004 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.884 G
MUFA 14:1: 0.041 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.232 G
MUFA 16:1 c: 0.215 G
MUFA 18:1: 2.6 G
MUFA 18:1 c: 2.428 G
MUFA 20:1: 0.008 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.318 G
PUFA 18:2: 0.149 G
PUFA 18:3: 0.072 G
PUFA 18:3 n-3 c,c,c (ALA): 0.07 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.19 G
Fatty acids, total trans-monoenoic: 0.188 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.171 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 57 MG
Tryptophan: 0.223 G
Threonine: 0.771 G
Isoleucine: 0.885 G
Leucine: 1.606 G
Lysine: 1.686 G
Methionine: 0.7 G
Phenylalanine: 0.828 G
Tyrosine: 0.716 G
Valine: 0.94 G
Arginine: 1.401 G
Histidine: 0.767 G
Alanine: 1.108 G
Glutamic acid: 2.969 G
Glycine: 1.16 G
Proline: 0.683 G
Serine: 0.749 G

174715

Beef, New Zealand, imported, bolar blade, separable lean only, cooked, fast roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 60.46 G
Energy: 193 KCAL
Energy: 808 kJ
Protein: 33.53 G
Total lipid (fat): 6.57 G
Ash: 1.15 G
Calcium, Ca: 5 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 165 MG
Potassium, K: 181 MG
Sodium, Na: 33 MG
Zinc, Zn: 6.38 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 2 UG
Thiamin: 0.037 MG
Riboflavin: 0.142 MG
Niacin: 2.232 MG
Pantothenic acid: 0.399 MG
Vitamin B-6: 0.191 MG
Vitamin B-12: 1.65 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 45 IU
Vitamin E (alpha-tocopherol): 0.76 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.881 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.092 G
SFA 16:0: 1.096 G
SFA 17:0: 0.06 G
SFA 18:0: 0.619 G
SFA 20:0: 0.004 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.366 G
MUFA 14:1: 0.034 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.204 G
MUFA 16:1 c: 0.186 G
MUFA 18:1: 2.115 G
MUFA 18:1 c: 2.065 G
MUFA 20:1: 0.008 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.341 G
PUFA 18:2: 0.136 G
PUFA 18:2 n-6 c,c: 0.11 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.063 G
PUFA 18:3 n-3 c,c,c (ALA): 0.06 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.042 G
PUFA 2:4 n-6: 0.042 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.037 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.069 G
Fatty acids, total trans-monoenoic: 0.069 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.05 G
Cholesterol: 91 MG
Tryptophan: 0.351 G
Threonine: 1.214 G
Isoleucine: 1.394 G
Leucine: 2.529 G
Lysine: 2.654 G
Methionine: 1.103 G
Phenylalanine: 1.303 G
Tyrosine: 1.128 G
Valine: 1.48 G
Arginine: 2.205 G
Histidine: 1.208 G
Alanine: 1.745 G
Glutamic acid: 4.675 G
Glycine: 1.826 G
Proline: 1.076 G
Serine: 1.179 G

174716

Beef, New Zealand, imported, bolar blade, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 73.11 G
Energy: 129 KCAL
Energy: 539 kJ
Protein: 22.09 G
Total lipid (fat): 4.49 G
Ash: 0.98 G
Calcium, Ca: 4 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 190 MG
Potassium, K: 325 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.63 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 1 UG
Thiamin: 0.048 MG
Riboflavin: 0.109 MG
Niacin: 3.142 MG
Pantothenic acid: 0.546 MG
Vitamin B-6: 0.331 MG
Vitamin B-12: 1.8 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.347 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.066 G
SFA 16:0: 0.777 G
SFA 17:0: 0.044 G
SFA 18:0: 0.451 G
SFA 20:0: 0.002 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.68 G
MUFA 14:1: 0.024 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.146 G
MUFA 16:1 c: 0.133 G
MUFA 18:1: 1.5 G
MUFA 18:1 c: 1.466 G
MUFA 20:1: 0.006 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.242 G
PUFA 18:2: 0.095 G
PUFA 18:2 n-6 c,c: 0.077 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.046 G
PUFA 18:3 n-3 c,c,c (ALA): 0.044 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.029 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.048 G
Fatty acids, total trans-monoenoic: 0.048 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.035 G
Cholesterol: 56 MG
Tryptophan: 0.231 G
Threonine: 0.8 G
Isoleucine: 0.918 G
Leucine: 1.667 G
Lysine: 1.749 G
Methionine: 0.727 G
Phenylalanine: 0.859 G
Tyrosine: 0.743 G
Valine: 0.975 G
Arginine: 1.453 G
Histidine: 0.796 G
Alanine: 1.15 G
Glutamic acid: 3.081 G
Glycine: 1.203 G
Proline: 0.709 G
Serine: 0.777 G

174739

Beef, New Zealand, imported, brisket navel end, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 38.97 G
Energy: 453 KCAL
Energy: 1893 kJ
Protein: 20.14 G
Total lipid (fat): 41.33 G
Ash: 0.66 G
Calcium, Ca: 11 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 94 MG
Potassium, K: 137 MG
Sodium, Na: 33 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 3.1 UG
Thiamin: 0.035 MG
Riboflavin: 0.069 MG
Niacin: 1.974 MG
Pantothenic acid: 0.037 MG
Vitamin B-6: 0.084 MG
Vitamin B-12: 0.94 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 15.494 G
SFA 10:0: 0.014 G
SFA 12:0: 0.035 G
SFA 14:0: 1.018 G
SFA 16:0: 7.977 G
SFA 17:0: 0.531 G
SFA 18:0: 5.862 G
SFA 20:0: 0.037 G
SFA 22:0: 0.02 G
Fatty acids, total monounsaturated: 14.391 G
MUFA 14:1: 0.283 G
MUFA 16:1: 1.27 G
MUFA 16:1 c: 1.204 G
MUFA 18:1: 12.804 G
MUFA 18:1 c: 11.627 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.645 G
PUFA 18:2 n-6 c,c: 0.271 G
PUFA 18:2 CLAs: 0.36 G
PUFA 18:3: 0.265 G
PUFA 18:3 n-3 c,c,c (ALA): 0.265 G
PUFA 20:3: 0.009 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.009 G
PUFA 22:5 n-3 (DPA): 0.036 G
Fatty acids, total trans: 1.258 G
Fatty acids, total trans-monoenoic: 1.243 G
TFA 16:1 t: 0.066 G
TFA 18:1 t: 1.177 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 72 MG
Tryptophan: 0.211 G
Threonine: 0.729 G
Isoleucine: 0.837 G
Leucine: 1.519 G
Lysine: 1.594 G
Methionine: 0.662 G
Phenylalanine: 0.783 G
Tyrosine: 0.678 G
Valine: 0.889 G
Arginine: 1.325 G
Histidine: 0.726 G
Alanine: 1.048 G
Glutamic acid: 2.808 G
Glycine: 1.097 G
Proline: 0.646 G
Serine: 0.708 G

174740

Beef, New Zealand, imported, brisket navel end, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 53.33 G
Energy: 345 KCAL
Energy: 1442 kJ
Protein: 15.81 G
Total lipid (fat): 31.27 G
Ash: 0.61 G
Calcium, Ca: 9 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 118 MG
Potassium, K: 223 MG
Sodium, Na: 54 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 2.5 UG
Thiamin: 0.056 MG
Riboflavin: 0.076 MG
Niacin: 2.683 MG
Pantothenic acid: 0.255 MG
Vitamin B-6: 0.177 MG
Vitamin B-12: 1.38 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 12.915 G
SFA 10:0: 0.015 G
SFA 12:0: 0.021 G
SFA 14:0: 0.777 G
SFA 16:0: 6.229 G
SFA 17:0: 0.446 G
SFA 18:0: 5.369 G
SFA 20:0: 0.044 G
SFA 22:0: 0.016 G
Fatty acids, total monounsaturated: 10.892 G
MUFA 14:1: 0.193 G
MUFA 16:1: 0.91 G
MUFA 16:1 c: 0.858 G
MUFA 18:1: 9.76 G
MUFA 18:1 c: 8.848 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.766 G
PUFA 18:2: 0.499 G
PUFA 18:2 n-6 c,c: 0.225 G
PUFA 18:2 CLAs: 0.261 G
PUFA 18:3: 0.211 G
PUFA 18:3 n-3 c,c,c (ALA): 0.211 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.01 G
PUFA 2:4 n-6: 0.01 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:5 n-3 (DPA): 0.027 G
Fatty acids, total trans: 0.977 G
Fatty acids, total trans-monoenoic: 0.963 G
TFA 16:1 t: 0.052 G
TFA 18:1 t: 0.911 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 62 MG
Tryptophan: 0.166 G
Threonine: 0.572 G
Isoleucine: 0.657 G
Leucine: 1.193 G
Lysine: 1.252 G
Methionine: 0.52 G
Phenylalanine: 0.615 G
Tyrosine: 0.532 G
Valine: 0.698 G
Arginine: 1.04 G
Histidine: 0.57 G
Alanine: 0.823 G
Glutamic acid: 2.205 G
Glycine: 0.861 G
Proline: 0.507 G
Serine: 0.556 G

174717

Beef, New Zealand, imported, brisket navel end, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 54.88 G
Energy: 265 KCAL
Energy: 1108 kJ
Protein: 29.35 G
Total lipid (fat): 16.37 G
Ash: 0.93 G
Calcium, Ca: 7 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 113 MG
Potassium, K: 142 MG
Sodium, Na: 39 MG
Zinc, Zn: 5.76 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 3.6 UG
Thiamin: 0.017 MG
Riboflavin: 0.093 MG
Niacin: 2.45 MG
Vitamin B-6: 0.102 MG
Vitamin B-12: 1.34 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 53 IU
Vitamin E (alpha-tocopherol): 0.71 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 5.527 G
SFA 10:0: 0.006 G
SFA 12:0: 0.018 G
SFA 14:0: 0.395 G
SFA 16:0: 3.276 G
SFA 17:0: 0.195 G
SFA 18:0: 1.63 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 6.997 G
MUFA 14:1: 0.177 G
MUFA 16:1: 0.776 G
MUFA 16:1 c: 0.714 G
MUFA 18:1: 6.022 G
MUFA 18:1 c: 5.799 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.509 G
PUFA 18:2: 0.301 G
PUFA 18:2 n-6 c,c: 0.164 G
PUFA 18:2 CLAs: 0.137 G
PUFA 18:3: 0.1 G
PUFA 18:3 n-3 c,c,c (ALA): 0.1 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.035 G
Fatty acids, total trans: 0.285 G
Fatty acids, total trans-monoenoic: 0.285 G
TFA 16:1 t: 0.062 G
TFA 18:1 t: 0.223 G
Cholesterol: 79 MG
Tryptophan: 0.307 G
Threonine: 1.063 G
Isoleucine: 1.22 G
Leucine: 2.214 G
Lysine: 2.323 G
Methionine: 0.965 G
Phenylalanine: 1.141 G
Tyrosine: 0.987 G
Valine: 1.295 G
Arginine: 1.93 G
Histidine: 1.057 G
Alanine: 1.527 G
Glutamic acid: 4.093 G
Glycine: 1.598 G
Proline: 0.942 G
Serine: 1.032 G

174718

Beef, New Zealand, imported, brisket navel end, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 67.95 G
Energy: 194 KCAL
Energy: 810 kJ
Protein: 19.74 G
Total lipid (fat): 12.75 G
Ash: 0.84 G
Calcium, Ca: 5 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 148 MG
Potassium, K: 277 MG
Sodium, Na: 66 MG
Zinc, Zn: 3.64 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 2.6 UG
Thiamin: 0.034 MG
Riboflavin: 0.1 MG
Niacin: 3.578 MG
Pantothenic acid: 0.325 MG
Vitamin B-6: 0.237 MG
Vitamin B-12: 1.97 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 43 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 4.351 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.312 G
SFA 16:0: 2.659 G
SFA 17:0: 0.14 G
SFA 18:0: 1.216 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 5.484 G
MUFA 14:1: 0.143 G
MUFA 16:1: 0.615 G
MUFA 16:1 c: 0.572 G
MUFA 18:1: 4.705 G
MUFA 18:1 c: 4.509 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.385 G
PUFA 18:2: 0.249 G
PUFA 18:2 n-6 c,c: 0.132 G
PUFA 18:2 CLAs: 0.117 G
PUFA 18:3: 0.076 G
PUFA 18:3 n-3 c,c,c (ALA): 0.076 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.015 G
PUFA 2:4 n-6: 0.015 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.018 G
Fatty acids, total trans: 0.24 G
Fatty acids, total trans-monoenoic: 0.24 G
TFA 16:1 t: 0.043 G
TFA 18:1 t: 0.196 G
Cholesterol: 53 MG
Tryptophan: 0.207 G
Threonine: 0.715 G
Isoleucine: 0.821 G
Leucine: 1.489 G
Lysine: 1.563 G
Methionine: 0.649 G
Phenylalanine: 0.768 G
Tyrosine: 0.664 G
Valine: 0.871 G
Arginine: 1.299 G
Histidine: 0.711 G
Alanine: 1.027 G
Glutamic acid: 2.753 G
Glycine: 1.075 G
Proline: 0.634 G
Serine: 0.694 G

174741

Beef, New Zealand, imported, brisket point end, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 54.66 G
Energy: 250 KCAL
Energy: 1047 kJ
Protein: 31.94 G
Total lipid (fat): 13.6 G
Ash: 0.78 G
Calcium, Ca: 7 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 158 MG
Potassium, K: 173 MG
Sodium, Na: 29 MG
Zinc, Zn: 4.73 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 5 UG
Thiamin: 0.02 MG
Riboflavin: 0.109 MG
Niacin: 3.282 MG
Pantothenic acid: 0.008 MG
Vitamin B-6: 0.182 MG
Vitamin B-12: 1.1 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.77 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 4.796 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.305 G
SFA 16:0: 2.589 G
SFA 17:0: 0.165 G
SFA 18:0: 1.701 G
SFA 20:0: 0.012 G
SFA 22:0: 0.007 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 5.031 G
MUFA 14:1: 0.096 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.485 G
MUFA 16:1 c: 0.457 G
MUFA 18:1: 4.425 G
MUFA 18:1 c: 4.118 G
MUFA 20:1: 0.018 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.551 G
PUFA 18:2: 0.276 G
PUFA 18:2 n-6 c,c: 0.167 G
PUFA 18:2 CLAs: 0.106 G
PUFA 18:3: 0.117 G
PUFA 18:3 n-3 c,c,c (ALA): 0.113 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.052 G
PUFA 2:4 n-6: 0.052 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.045 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.338 G
Fatty acids, total trans-monoenoic: 0.334 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.307 G
TFA 18:2 t,t: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 92 MG
Tryptophan: 0.335 G
Threonine: 1.156 G
Isoleucine: 1.328 G
Leucine: 2.409 G
Lysine: 2.528 G
Methionine: 1.05 G
Phenylalanine: 1.242 G
Tyrosine: 1.074 G
Valine: 1.41 G
Arginine: 2.101 G
Histidine: 1.151 G
Alanine: 1.662 G
Glutamic acid: 4.454 G
Glycine: 1.739 G
Proline: 1.025 G
Serine: 1.123 G

174742

Beef, New Zealand, imported, brisket point end, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 70.11 G
Energy: 163 KCAL
Energy: 683 kJ
Protein: 20.05 G
Total lipid (fat): 9.23 G
Ash: 0.9 G
Calcium, Ca: 5 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 179 MG
Potassium, K: 306 MG
Sodium, Na: 49 MG
Zinc, Zn: 2.51 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 2.6 UG
Thiamin: 0.041 MG
Riboflavin: 0.05 MG
Niacin: 4.089 MG
Pantothenic acid: 0.256 MG
Vitamin B-6: 0.303 MG
Vitamin B-12: 1.31 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.685 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.223 G
SFA 16:0: 1.917 G
SFA 17:0: 0.127 G
SFA 18:0: 1.392 G
SFA 20:0: 0.01 G
SFA 22:0: 0.004 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 3.768 G
MUFA 14:1: 0.061 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.342 G
MUFA 18:1: 3.346 G
MUFA 20:1: 0.013 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.359 G
PUFA 18:2: 0.185 G
PUFA 18:3: 0.081 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.251 G
Cholesterol: 55 MG
Tryptophan: 0.21 G
Threonine: 0.726 G
Isoleucine: 0.834 G
Leucine: 1.513 G
Lysine: 1.587 G
Methionine: 0.659 G
Phenylalanine: 0.78 G
Tyrosine: 0.675 G
Valine: 0.885 G
Arginine: 1.319 G
Histidine: 0.722 G
Alanine: 1.043 G
Glutamic acid: 2.796 G
Glycine: 1.092 G
Proline: 0.644 G
Serine: 0.705 G

173073

Beef, New Zealand, imported, brisket point end, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 58.64 G
Energy: 202 KCAL
Energy: 843 kJ
Protein: 34.51 G
Total lipid (fat): 7.05 G
Ash: 0.83 G
Calcium, Ca: 6 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 167 MG
Potassium, K: 178 MG
Sodium, Na: 30 MG
Zinc, Zn: 5.16 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 5.3 UG
Thiamin: 0.015 MG
Riboflavin: 0.117 MG
Niacin: 3.485 MG
Vitamin B-6: 0.195 MG
Vitamin B-12: 1.18 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.85 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.22 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.139 G
SFA 16:0: 1.339 G
SFA 17:0: 0.078 G
SFA 18:0: 0.646 G
SFA 20:0: 0.005 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.976 G
MUFA 14:1: 0.062 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.331 G
MUFA 16:1 c: 0.308 G
MUFA 18:1: 2.56 G
MUFA 18:1 c: 2.484 G
MUFA 20:1: 0.015 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.435 G
PUFA 18:2: 0.187 G
PUFA 18:2 n-6 c,c: 0.14 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.073 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.018 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.057 G
PUFA 2:4 n-6: 0.057 G
PUFA 20:5 n-3 (EPA): 0.031 G
PUFA 22:5 n-3 (DPA): 0.046 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.099 G
Fatty acids, total trans-monoenoic: 0.099 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.076 G
Cholesterol: 95 MG
Tryptophan: 0.362 G
Threonine: 1.25 G
Isoleucine: 1.435 G
Leucine: 2.604 G
Lysine: 2.732 G
Methionine: 1.135 G
Phenylalanine: 1.342 G
Tyrosine: 1.161 G
Valine: 1.523 G
Arginine: 2.27 G
Histidine: 1.243 G
Alanine: 1.796 G
Glutamic acid: 4.813 G
Glycine: 1.88 G
Proline: 1.108 G
Serine: 1.213 G

173074

Beef, New Zealand, imported, brisket point end, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
BRISKET
Water: 73.75 G
Energy: 125 KCAL
Energy: 524 kJ
Protein: 20.92 G
Total lipid (fat): 4.62 G
Ash: 0.96 G
Calcium, Ca: 4 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 321 MG
Sodium, Na: 51 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2.7 UG
Thiamin: 0.035 MG
Riboflavin: 0.052 MG
Niacin: 4.335 MG
Pantothenic acid: 0.268 MG
Vitamin B-6: 0.322 MG
Vitamin B-12: 1.39 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.648 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.099 G
SFA 16:0: 0.984 G
SFA 17:0: 0.057 G
SFA 18:0: 0.497 G
SFA 20:0: 0.004 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.279 G
MUFA 14:1: 0.038 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.235 G
MUFA 16:1 c: 0.216 G
MUFA 18:1: 1.989 G
MUFA 18:1 c: 1.933 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.264 G
PUFA 18:2: 0.117 G
PUFA 18:2 n-6 c,c: 0.085 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.049 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.032 G
PUFA 2:4 n-6: 0.032 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.074 G
Fatty acids, total trans-monoenoic: 0.074 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.056 G
Cholesterol: 54 MG
Tryptophan: 0.219 G
Threonine: 0.758 G
Isoleucine: 0.87 G
Leucine: 1.579 G
Lysine: 1.656 G
Methionine: 0.688 G
Phenylalanine: 0.813 G
Tyrosine: 0.704 G
Valine: 0.923 G
Arginine: 1.376 G
Histidine: 0.754 G
Alanine: 1.089 G
Glutamic acid: 2.918 G
Glycine: 1.14 G
Proline: 0.672 G
Serine: 0.736 G

173099

Beef, New Zealand, imported, chuck eye roll, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 55.95 G
Energy: 252 KCAL
Energy: 1056 kJ
Protein: 29.92 G
Total lipid (fat): 14.74 G
Ash: 0.74 G
Calcium, Ca: 7 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 149 MG
Potassium, K: 183 MG
Sodium, Na: 37 MG
Zinc, Zn: 7.18 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 2.1 UG
Thiamin: 0.031 MG
Riboflavin: 0.133 MG
Niacin: 1.97 MG
Pantothenic acid: 0.008 MG
Vitamin B-6: 0.139 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.82 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 5.199 G
SFA 10:0: 0.005 G
SFA 12:0: 0.008 G
SFA 14:0: 0.291 G
SFA 16:0: 2.689 G
SFA 17:0: 0.177 G
SFA 18:0: 2.006 G
SFA 20:0: 0.014 G
SFA 22:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 5.04 G
MUFA 14:1: 0.071 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.39 G
MUFA 18:1: 4.56 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.494 G
PUFA 18:2: 0.247 G
PUFA 18:3: 0.115 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.014 G
PUFA 20:4: 0.037 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.039 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.335 G
Cholesterol: 95 MG
Tryptophan: 0.313 G
Threonine: 1.083 G
Isoleucine: 1.244 G
Leucine: 2.257 G
Lysine: 2.369 G
Methionine: 0.984 G
Phenylalanine: 1.163 G
Tyrosine: 1.007 G
Valine: 1.321 G
Arginine: 1.968 G
Histidine: 1.078 G
Alanine: 1.557 G
Glutamic acid: 4.173 G
Glycine: 1.63 G
Proline: 0.96 G
Serine: 1.052 G

173100

Beef, New Zealand, imported, chuck eye roll, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 68.67 G
Energy: 181 KCAL
Energy: 755 kJ
Protein: 19.38 G
Total lipid (fat): 11.45 G
Ash: 0.87 G
Calcium, Ca: 6 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 169 MG
Potassium, K: 295 MG
Sodium, Na: 53 MG
Zinc, Zn: 4.44 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.4 UG
Thiamin: 0.058 MG
Riboflavin: 0.111 MG
Niacin: 2.685 MG
Pantothenic acid: 0.253 MG
Vitamin B-6: 0.175 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 4.437 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.254 G
SFA 16:0: 2.21 G
SFA 17:0: 0.152 G
SFA 18:0: 1.791 G
SFA 20:0: 0.013 G
SFA 22:0: 0.005 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 4.042 G
MUFA 14:1: 0.057 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.312 G
MUFA 16:1 c: 0.288 G
MUFA 18:1: 3.661 G
MUFA 18:1 c: 3.378 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.377 G
PUFA 18:2: 0.199 G
PUFA 18:2 n-6 c,c: 0.114 G
PUFA 18:2 CLAs: 0.082 G
PUFA 18:3: 0.092 G
PUFA 18:3 n-3 c,c,c (ALA): 0.09 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.31 G
Fatty acids, total trans-monoenoic: 0.306 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.283 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 61 MG
Tryptophan: 0.314 G
Threonine: 1.085 G
Isoleucine: 1.245 G
Leucine: 2.26 G
Lysine: 2.371 G
Methionine: 0.985 G
Phenylalanine: 1.165 G
Tyrosine: 1.008 G
Valine: 1.322 G
Arginine: 1.97 G
Histidine: 1.079 G
Alanine: 1.559 G
Glutamic acid: 4.177 G
Glycine: 1.631 G
Proline: 0.961 G
Serine: 1.053 G

173076

Beef, New Zealand, imported, chuck eye roll, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 59.68 G
Energy: 208 KCAL
Energy: 872 kJ
Protein: 32.08 G
Total lipid (fat): 8.89 G
Ash: 0.78 G
Calcium, Ca: 6 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 157 MG
Potassium, K: 189 MG
Sodium, Na: 38 MG
Zinc, Zn: 7.81 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 2.1 UG
Thiamin: 0.028 MG
Riboflavin: 0.142 MG
Niacin: 2.035 MG
Vitamin B-6: 0.147 MG
Vitamin B-12: 1.97 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.9 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.894 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.139 G
SFA 16:0: 1.562 G
SFA 17:0: 0.098 G
SFA 18:0: 1.075 G
SFA 20:0: 0.008 G
SFA 22:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 3.172 G
MUFA 14:1: 0.037 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.242 G
MUFA 16:1 c: 0.213 G
MUFA 18:1: 2.877 G
MUFA 18:1 c: 2.789 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.382 G
PUFA 18:2: 0.163 G
PUFA 18:2 n-6 c,c: 0.129 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.04 G
PUFA 2:4 n-6: 0.04 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.039 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.117 G
Fatty acids, total trans-monoenoic: 0.117 G
TFA 16:1 t: 0.029 G
TFA 18:1 t: 0.088 G
Cholesterol: 98 MG
Tryptophan: 0.336 G
Threonine: 1.161 G
Isoleucine: 1.334 G
Leucine: 2.42 G
Lysine: 2.54 G
Methionine: 1.055 G
Phenylalanine: 1.247 G
Tyrosine: 1.079 G
Valine: 1.416 G
Arginine: 2.11 G
Histidine: 1.156 G
Alanine: 1.669 G
Glutamic acid: 4.473 G
Glycine: 1.747 G
Proline: 1.03 G
Serine: 1.128 G

173075

Beef, New Zealand, imported, chuck eye roll, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 73.5 G
Energy: 131 KCAL
Energy: 546 kJ
Protein: 20.46 G
Total lipid (fat): 5.41 G
Ash: 0.95 G
Calcium, Ca: 4 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 315 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.84 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 1.3 UG
Thiamin: 0.051 MG
Riboflavin: 0.119 MG
Niacin: 2.878 MG
Pantothenic acid: 0.269 MG
Vitamin B-6: 0.187 MG
Vitamin B-12: 2.26 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.63 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.756 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.084 G
SFA 16:0: 0.949 G
SFA 17:0: 0.06 G
SFA 18:0: 0.652 G
SFA 20:0: 0.004 G
SFA 22:0: 0.001 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.996 G
MUFA 14:1: 0.023 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.152 G
MUFA 16:1 c: 0.135 G
MUFA 18:1: 1.811 G
MUFA 18:1 c: 1.757 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.248 G
PUFA 18:2: 0.106 G
PUFA 18:2 n-6 c,c: 0.082 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.051 G
PUFA 18:3 n-3 c,c,c (ALA): 0.048 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.072 G
Fatty acids, total trans-monoenoic: 0.072 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.055 G
Cholesterol: 61 MG
Tryptophan: 0.336 G
Threonine: 1.161 G
Isoleucine: 1.334 G
Leucine: 2.42 G
Lysine: 2.54 G
Methionine: 1.055 G
Phenylalanine: 1.247 G
Tyrosine: 1.079 G
Valine: 1.416 G
Arginine: 2.11 G
Histidine: 1.156 G
Alanine: 1.669 G
Glutamic acid: 4.473 G
Glycine: 1.747 G
Proline: 1.03 G
Serine: 1.128 G

173101

Beef, New Zealand, imported, cube roll, separable lean and fat, cooked, fast roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 52.86 G
Energy: 286 KCAL
Energy: 1198 kJ
Protein: 27.79 G
Total lipid (fat): 19.45 G
Ash: 1 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 6 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 195 MG
Potassium, K: 338 MG
Sodium, Na: 49 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 6.2 UG
Thiamin: 0.066 MG
Riboflavin: 0.137 MG
Niacin: 3.889 MG
Pantothenic acid: 0.405 MG
Vitamin B-6: 0.281 MG
Vitamin B-12: 1.3 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 7.012 G
SFA 10:0: 0.009 G
SFA 12:0: 0.011 G
SFA 14:0: 0.429 G
SFA 16:0: 3.57 G
SFA 17:0: 0.222 G
SFA 18:0: 2.742 G
SFA 20:0: 0.018 G
SFA 22:0: 0.008 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 6.037 G
MUFA 14:1: 0.094 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.475 G
MUFA 18:1: 5.446 G
MUFA 18:1 c: 5.018 G
MUFA 20:1: 0.015 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.491 G
PUFA 18:2: 0.258 G
PUFA 18:2 n-6 c,c: 0.133 G
PUFA 18:2 CLAs: 0.121 G
PUFA 18:3: 0.128 G
PUFA 18:3 n-3 c,c,c (ALA): 0.125 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.478 G
Fatty acids, total trans-monoenoic: 0.475 G
TFA 16:1 t: 0.046 G
TFA 18:1 t: 0.429 G
TFA 18:2 t,t: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 91 MG
Tryptophan: 0.291 G
Threonine: 1.006 G
Isoleucine: 1.155 G
Leucine: 2.096 G
Lysine: 2.2 G
Methionine: 0.914 G
Phenylalanine: 1.08 G
Tyrosine: 0.935 G
Valine: 1.226 G
Arginine: 1.828 G
Histidine: 1.001 G
Alanine: 1.446 G
Glutamic acid: 3.875 G
Glycine: 1.513 G
Proline: 0.892 G
Serine: 0.977 G

173102

Beef, New Zealand, imported, cube roll, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 63.38 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 18.22 G
Total lipid (fat): 16.31 G
Ash: 0.83 G
Carbohydrate, by difference: 1.26 G
Calcium, Ca: 5 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 161 MG
Potassium, K: 297 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.072 MG
Niacin: 3.015 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.254 MG
Vitamin B-12: 1.39 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 49 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 6.734 G
SFA 10:0: 0.008 G
SFA 12:0: 0.011 G
SFA 14:0: 0.394 G
SFA 16:0: 3.321 G
SFA 17:0: 0.222 G
SFA 18:0: 2.751 G
SFA 20:0: 0.018 G
SFA 22:0: 0.009 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 5.524 G
MUFA 14:1: 0.083 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.425 G
MUFA 16:1 c: 0.386 G
MUFA 18:1: 4.999 G
MUFA 18:1 c: 4.554 G
MUFA 20:1: 0.014 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.422 G
PUFA 18:2: 0.224 G
PUFA 18:2 n-6 c,c: 0.118 G
PUFA 18:2 CLAs: 0.101 G
PUFA 18:3: 0.119 G
PUFA 18:3 n-3 c,c,c (ALA): 0.116 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:5 n-3 (DPA): 0.029 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.488 G
Fatty acids, total trans-monoenoic: 0.484 G
TFA 16:1 t: 0.039 G
TFA 18:1 t: 0.444 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 60 MG
Tryptophan: 0.191 G
Threonine: 0.66 G
Isoleucine: 0.758 G
Leucine: 1.375 G
Lysine: 1.443 G
Methionine: 0.599 G
Phenylalanine: 0.708 G
Tyrosine: 0.613 G
Valine: 0.804 G
Arginine: 1.199 G
Histidine: 0.657 G
Alanine: 0.948 G
Glutamic acid: 2.541 G
Glycine: 0.992 G
Proline: 0.585 G
Serine: 0.641 G

174719

Beef, New Zealand, imported, cube roll, separable lean only, cooked, fast roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 56.8 G
Energy: 239 KCAL
Energy: 1002 kJ
Protein: 30.09 G
Total lipid (fat): 13.22 G
Ash: 1.07 G
Calcium, Ca: 5 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 361 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.99 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 6.6 UG
Thiamin: 0.067 MG
Riboflavin: 0.148 MG
Niacin: 4.177 MG
Pantothenic acid: 0.438 MG
Vitamin B-6: 0.305 MG
Vitamin B-12: 1.4 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 4.523 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.27 G
SFA 16:0: 2.365 G
SFA 17:0: 0.135 G
SFA 18:0: 1.722 G
SFA 20:0: 0.012 G
SFA 22:0: 0.004 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 4 G
MUFA 14:1: 0.059 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.317 G
MUFA 16:1 c: 0.274 G
MUFA 18:1: 3.606 G
MUFA 18:1 c: 3.407 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.363 G
PUFA 18:2: 0.163 G
PUFA 18:2 n-6 c,c: 0.102 G
PUFA 18:2 CLAs: 0.062 G
PUFA 18:3: 0.088 G
PUFA 18:3 n-3 c,c,c (ALA): 0.084 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.242 G
Fatty acids, total trans-monoenoic: 0.242 G
TFA 16:1 t: 0.043 G
TFA 18:1 t: 0.199 G
Cholesterol: 94 MG
Tryptophan: 0.315 G
Threonine: 1.09 G
Isoleucine: 1.251 G
Leucine: 2.27 G
Lysine: 2.383 G
Methionine: 0.99 G
Phenylalanine: 1.17 G
Tyrosine: 1.012 G
Valine: 1.328 G
Arginine: 1.98 G
Histidine: 1.084 G
Alanine: 1.566 G
Glutamic acid: 4.197 G
Glycine: 1.639 G
Proline: 0.966 G
Serine: 1.058 G

174720

Beef, New Zealand, imported, cube roll, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 69.43 G
Energy: 161 KCAL
Energy: 675 kJ
Protein: 19.77 G
Total lipid (fat): 8.51 G
Ash: 0.91 G
Carbohydrate, by difference: 1.38 G
Calcium, Ca: 3 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 174 MG
Potassium, K: 319 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.7 UG
Thiamin: 0.071 MG
Riboflavin: 0.076 MG
Niacin: 3.257 MG
Pantothenic acid: 0.313 MG
Vitamin B-6: 0.28 MG
Vitamin B-12: 1.53 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 56 IU
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.689 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.203 G
SFA 16:0: 1.857 G
SFA 17:0: 0.116 G
SFA 18:0: 1.49 G
SFA 20:0: 0.01 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 3.054 G
MUFA 14:1: 0.041 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.238 G
MUFA 16:1 c: 0.203 G
MUFA 18:1: 2.762 G
MUFA 18:1 c: 2.59 G
MUFA 20:1: 0.009 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.261 G
PUFA 18:2: 0.108 G
PUFA 18:2 n-6 c,c: 0.078 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.066 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
PUFA 20:5 n-3 (EPA): 0.014 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.207 G
Fatty acids, total trans-monoenoic: 0.207 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.171 G
Cholesterol: 59 MG
Tryptophan: 0.207 G
Threonine: 0.716 G
Isoleucine: 0.822 G
Leucine: 1.492 G
Lysine: 1.565 G
Methionine: 0.65 G
Phenylalanine: 0.769 G
Tyrosine: 0.665 G
Valine: 0.873 G
Arginine: 1.301 G
Histidine: 0.712 G
Alanine: 1.029 G
Glutamic acid: 2.757 G
Glycine: 1.077 G
Proline: 0.635 G
Serine: 0.695 G

174743

Beef, New Zealand, imported, eye round, separable lean and fat, cooked, slow roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 64.99 G
Energy: 168 KCAL
Energy: 703 kJ
Protein: 29.49 G
Total lipid (fat): 5.57 G
Ash: 1.14 G
Calcium, Ca: 4 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 221 MG
Potassium, K: 372 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.92 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 1.8 UG
Thiamin: 0.041 MG
Riboflavin: 0.111 MG
Niacin: 3.962 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.335 MG
Vitamin B-12: 1.24 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.59 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.85 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.1 G
SFA 16:0: 1.086 G
SFA 17:0: 0.065 G
SFA 18:0: 0.582 G
SFA 20:0: 0.004 G
SFA 22:0: 0.006 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.017 G
MUFA 14:1: 0.033 G
MUFA 15:1: 0.006 G
MUFA 16:1: 0.186 G
MUFA 16:1 c: 0.167 G
MUFA 18:1: 1.786 G
MUFA 18:1 c: 1.695 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.28 G
PUFA 18:2: 0.124 G
PUFA 18:2 n-6 c,c: 0.088 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.054 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.109 G
Fatty acids, total trans-monoenoic: 0.109 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.091 G
Cholesterol: 67 MG
Tryptophan: 0.309 G
Threonine: 1.068 G
Isoleucine: 1.226 G
Leucine: 2.225 G
Lysine: 2.335 G
Methionine: 0.97 G
Phenylalanine: 1.147 G
Tyrosine: 0.992 G
Valine: 1.302 G
Arginine: 1.94 G
Histidine: 1.063 G
Alanine: 1.535 G
Glutamic acid: 4.113 G
Glycine: 1.606 G
Proline: 0.947 G
Serine: 1.037 G

174744

Beef, New Zealand, imported, eye round, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.9 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 19.88 G
Total lipid (fat): 4.92 G
Ash: 1 G
Carbohydrate, by difference: 1.32 G
Calcium, Ca: 4 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 346 MG
Sodium, Na: 39 MG
Zinc, Zn: 2.72 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 1.1 UG
Thiamin: 0.039 MG
Riboflavin: 0.069 MG
Niacin: 3.431 MG
Pantothenic acid: 0.261 MG
Vitamin B-6: 0.323 MG
Vitamin B-12: 1.12 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.573 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.088 G
SFA 16:0: 0.863 G
SFA 17:0: 0.053 G
SFA 18:0: 0.558 G
SFA 20:0: 0.004 G
SFA 22:0: 0.004 G
Fatty acids, total monounsaturated: 1.549 G
MUFA 14:1: 0.027 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.139 G
MUFA 16:1 c: 0.127 G
MUFA 18:1: 1.376 G
MUFA 18:1 c: 1.284 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.232 G
PUFA 18:2: 0.106 G
PUFA 18:2 n-6 c,c: 0.07 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.047 G
PUFA 18:3 n-3 c,c,c (ALA): 0.045 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.105 G
Fatty acids, total trans-monoenoic: 0.104 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.092 G
TFA 18:2 t,t: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 48 MG
Tryptophan: 0.208 G
Threonine: 0.72 G
Isoleucine: 0.827 G
Leucine: 1.5 G
Lysine: 1.574 G
Methionine: 0.654 G
Phenylalanine: 0.773 G
Tyrosine: 0.669 G
Valine: 0.878 G
Arginine: 1.308 G
Histidine: 0.716 G
Alanine: 1.035 G
Glutamic acid: 2.773 G
Glycine: 1.083 G
Proline: 0.638 G
Serine: 0.699 G

174721

Beef, New Zealand, imported, eye round, separable lean only, cooked, slow roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 65.38 G
Energy: 164 KCAL
Energy: 684 kJ
Protein: 29.68 G
Total lipid (fat): 4.98 G
Ash: 1.15 G
Calcium, Ca: 4 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 222 MG
Potassium, K: 374 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.95 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 1.8 UG
Thiamin: 0.041 MG
Riboflavin: 0.112 MG
Niacin: 3.983 MG
Pantothenic acid: 0.353 MG
Vitamin B-6: 0.337 MG
Vitamin B-12: 1.25 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.6 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.623 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.085 G
SFA 16:0: 0.975 G
SFA 17:0: 0.058 G
SFA 18:0: 0.49 G
SFA 20:0: 0.004 G
SFA 22:0: 0.006 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.831 G
MUFA 14:1: 0.03 G
MUFA 15:1: 0.006 G
MUFA 16:1: 0.171 G
MUFA 16:1 c: 0.153 G
MUFA 18:1: 1.618 G
MUFA 18:1 c: 1.547 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.269 G
PUFA 18:2: 0.116 G
PUFA 18:2 n-6 c,c: 0.086 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.053 G
PUFA 18:3 n-3 c,c,c (ALA): 0.051 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.012 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.089 G
Fatty acids, total trans-monoenoic: 0.089 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.071 G
Cholesterol: 67 MG
Tryptophan: 0.311 G
Threonine: 1.075 G
Isoleucine: 1.234 G
Leucine: 2.239 G
Lysine: 2.35 G
Methionine: 0.976 G
Phenylalanine: 1.154 G
Tyrosine: 0.998 G
Valine: 1.31 G
Arginine: 1.952 G
Histidine: 1.069 G
Alanine: 1.544 G
Glutamic acid: 4.139 G
Glycine: 1.616 G
Proline: 0.953 G
Serine: 1.043 G

174722

Beef, New Zealand, imported, eye round, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 74.14 G
Energy: 116 KCAL
Energy: 486 kJ
Protein: 20.15 G
Total lipid (fat): 3.35 G
Ash: 1.02 G
Carbohydrate, by difference: 1.35 G
Calcium, Ca: 3 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 352 MG
Sodium, Na: 40 MG
Zinc, Zn: 2.78 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 1.1 UG
Thiamin: 0.037 MG
Riboflavin: 0.07 MG
Niacin: 3.494 MG
Pantothenic acid: 0.265 MG
Vitamin B-6: 0.329 MG
Vitamin B-12: 1.14 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 0.875 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.044 G
SFA 16:0: 0.535 G
SFA 17:0: 0.029 G
SFA 18:0: 0.26 G
SFA 20:0: 0.002 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 1.009 G
MUFA 14:1: 0.018 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.097 G
MUFA 16:1 c: 0.087 G
MUFA 18:1: 0.887 G
MUFA 18:1 c: 0.853 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.198 G
PUFA 18:2: 0.081 G
PUFA 18:2 n-6 c,c: 0.062 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.036 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.044 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.034 G
Cholesterol: 47 MG
Tryptophan: 0.211 G
Threonine: 0.73 G
Isoleucine: 0.838 G
Leucine: 1.52 G
Lysine: 1.595 G
Methionine: 0.663 G
Phenylalanine: 0.783 G
Tyrosine: 0.678 G
Valine: 0.889 G
Arginine: 1.325 G
Histidine: 0.726 G
Alanine: 1.049 G
Glutamic acid: 2.81 G
Glycine: 1.097 G
Proline: 0.647 G
Serine: 0.708 G

174745

Beef, New Zealand, imported, flank, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FLANK
Water: 60.32 G
Energy: 208 KCAL
Energy: 871 kJ
Protein: 30.13 G
Total lipid (fat): 9.73 G
Ash: 0.66 G
Calcium, Ca: 5 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 139 MG
Potassium, K: 190 MG
Sodium, Na: 28 MG
Zinc, Zn: 6.73 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 5.4 UG
Thiamin: 0.022 MG
Riboflavin: 0.085 MG
Niacin: 3.41 MG
Pantothenic acid: 0.129 MG
Vitamin B-6: 0.118 MG
Vitamin B-12: 1.38 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.93 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 3.566 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.216 G
SFA 16:0: 1.949 G
SFA 17:0: 0.116 G
SFA 18:0: 1.258 G
SFA 20:0: 0.009 G
SFA 22:0: 0.004 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.293 G
MUFA 14:1: 0.049 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.277 G
MUFA 16:1 c: 0.249 G
MUFA 18:1: 2.95 G
MUFA 18:1 c: 2.796 G
MUFA 20:1: 0.01 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.324 G
PUFA 18:2: 0.145 G
PUFA 18:2 n-6 c,c: 0.107 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.072 G
PUFA 18:3 n-3 c,c,c (ALA): 0.069 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.034 G
PUFA 2:4 n-6: 0.034 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.183 G
Fatty acids, total trans-monoenoic: 0.182 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.155 G
TFA 18:2 t,t: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 78 MG
Tryptophan: 0.316 G
Threonine: 1.091 G
Isoleucine: 1.252 G
Leucine: 2.273 G
Lysine: 2.385 G
Methionine: 0.991 G
Phenylalanine: 1.171 G
Tyrosine: 1.014 G
Valine: 1.33 G
Arginine: 1.982 G
Histidine: 1.085 G
Alanine: 1.568 G
Glutamic acid: 4.201 G
Glycine: 1.641 G
Proline: 0.967 G
Serine: 1.059 G

174746

Beef, New Zealand, imported, flank, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FLANK
Water: 71.79 G
Energy: 161 KCAL
Energy: 672 kJ
Protein: 20.12 G
Total lipid (fat): 8.9 G
Ash: 0.93 G
Calcium, Ca: 4 MG
Iron, Fe: 1.53 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 171 MG
Potassium, K: 323 MG
Sodium, Na: 46 MG
Zinc, Zn: 4.19 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 3.4 UG
Thiamin: 0.035 MG
Riboflavin: 0.08 MG
Niacin: 4.594 MG
Pantothenic acid: 0.138 MG
Vitamin B-6: 0.2 MG
Vitamin B-12: 1.51 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.292 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.199 G
SFA 16:0: 1.772 G
SFA 17:0: 0.109 G
SFA 18:0: 1.189 G
SFA 20:0: 0.009 G
SFA 22:0: 0.004 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.888 G
MUFA 14:1: 0.046 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.24 G
MUFA 16:1 c: 0.217 G
MUFA 18:1: 2.59 G
MUFA 18:1 c: 2.428 G
MUFA 20:1: 0.008 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.116 G
PUFA 18:2 n-6 c,c: 0.073 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.055 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.008 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.009 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.186 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.162 G
TFA 18:2 t,t: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Cholesterol: 49 MG
Tryptophan: 0.211 G
Threonine: 0.728 G
Isoleucine: 0.836 G
Leucine: 1.518 G
Lysine: 1.593 G
Methionine: 0.662 G
Phenylalanine: 0.782 G
Tyrosine: 0.677 G
Valine: 0.888 G
Arginine: 1.323 G
Histidine: 0.725 G
Alanine: 1.047 G
Glutamic acid: 2.805 G
Glycine: 1.096 G
Proline: 0.646 G
Serine: 0.707 G

173077

Beef, New Zealand, imported, flank, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FLANK
Water: 61.51 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 30.75 G
Total lipid (fat): 7.92 G
Ash: 0.67 G
Calcium, Ca: 5 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 141 MG
Potassium, K: 192 MG
Sodium, Na: 28 MG
Zinc, Zn: 6.89 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 5.5 UG
Thiamin: 0.021 MG
Riboflavin: 0.086 MG
Niacin: 3.467 MG
Pantothenic acid: 0.13 MG
Vitamin B-6: 0.12 MG
Vitamin B-12: 1.4 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.95 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 2.862 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.171 G
SFA 16:0: 1.606 G
SFA 17:0: 0.092 G
SFA 18:0: 0.971 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.712 G
MUFA 14:1: 0.039 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.231 G
MUFA 16:1 c: 0.205 G
MUFA 18:1: 2.426 G
MUFA 18:1 c: 2.335 G
MUFA 20:1: 0.009 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.288 G
PUFA 18:2: 0.118 G
PUFA 18:2 n-6 c,c: 0.098 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.061 G
PUFA 18:3 n-3 c,c,c (ALA): 0.057 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 G
PUFA 2:4 n-6: 0.034 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.117 G
Fatty acids, total trans-monoenoic: 0.117 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.091 G
Cholesterol: 78 MG
Tryptophan: 0.322 G
Threonine: 1.113 G
Isoleucine: 1.278 G
Leucine: 2.32 G
Lysine: 2.434 G
Methionine: 1.011 G
Phenylalanine: 1.195 G
Tyrosine: 1.034 G
Valine: 1.357 G
Arginine: 2.023 G
Histidine: 1.108 G
Alanine: 1.6 G
Glutamic acid: 4.288 G
Glycine: 1.675 G
Proline: 0.987 G
Serine: 1.081 G

173078

Beef, New Zealand, imported, flank, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FLANK
Water: 73.62 G
Energy: 142 KCAL
Energy: 595 kJ
Protein: 20.53 G
Total lipid (fat): 6.67 G
Ash: 0.96 G
Calcium, Ca: 4 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 331 MG
Sodium, Na: 47 MG
Zinc, Zn: 4.33 MG
Copper, Cu: 0.046 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 3.5 UG
Thiamin: 0.032 MG
Riboflavin: 0.082 MG
Niacin: 4.73 MG
Pantothenic acid: 0.14 MG
Vitamin B-6: 0.205 MG
Vitamin B-12: 1.56 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.299 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.137 G
SFA 16:0: 1.309 G
SFA 17:0: 0.075 G
SFA 18:0: 0.763 G
SFA 20:0: 0.006 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.121 G
MUFA 14:1: 0.034 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.181 G
MUFA 16:1 c: 0.16 G
MUFA 18:1: 1.895 G
MUFA 18:1 c: 1.819 G
MUFA 20:1: 0.007 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.179 G
PUFA 18:2: 0.08 G
PUFA 18:2 n-6 c,c: 0.06 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.037 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.008 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.009 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.097 G
Fatty acids, total trans-monoenoic: 0.097 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.076 G
Cholesterol: 49 MG
Tryptophan: 0.215 G
Threonine: 0.743 G
Isoleucine: 0.853 G
Leucine: 1.549 G
Lysine: 1.625 G
Methionine: 0.675 G
Phenylalanine: 0.798 G
Tyrosine: 0.691 G
Valine: 0.906 G
Arginine: 1.35 G
Histidine: 0.74 G
Alanine: 1.068 G
Glutamic acid: 2.862 G
Glycine: 1.118 G
Proline: 0.659 G
Serine: 0.722 G

174747

Beef, New Zealand, imported, flat, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 54.29 G
Energy: 252 KCAL
Energy: 1052 kJ
Protein: 31.86 G
Total lipid (fat): 13.79 G
Ash: 1.02 G
Calcium, Ca: 6 MG
Iron, Fe: 3.09 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 154 MG
Potassium, K: 170 MG
Sodium, Na: 30 MG
Zinc, Zn: 4.33 MG
Copper, Cu: 0.181 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 2 UG
Thiamin: 0.026 MG
Riboflavin: 0.184 MG
Niacin: 2.24 MG
Pantothenic acid: 0.147 MG
Vitamin B-6: 0.165 MG
Vitamin B-12: 1.77 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 47 IU
Vitamin E (alpha-tocopherol): 1.1 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 4.507 G
SFA 10:0: 0.005 G
SFA 12:0: 0.007 G
SFA 14:0: 0.272 G
SFA 16:0: 2.501 G
SFA 17:0: 0.159 G
SFA 18:0: 1.541 G
SFA 20:0: 0.012 G
SFA 22:0: 0.008 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 4.867 G
MUFA 14:1: 0.09 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.473 G
MUFA 16:1 c: 0.436 G
MUFA 18:1: 4.282 G
MUFA 18:1 c: 4.018 G
MUFA 20:1: 0.014 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.578 G
PUFA 18:2: 0.292 G
PUFA 18:2 n-6 c,c: 0.179 G
PUFA 18:2 CLAs: 0.111 G
PUFA 18:3: 0.125 G
PUFA 18:3 n-3 c,c,c (ALA): 0.121 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.049 G
PUFA 2:4 n-6: 0.049 G
PUFA 20:5 n-3 (EPA): 0.031 G
PUFA 22:5 n-3 (DPA): 0.037 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.303 G
Fatty acids, total trans-monoenoic: 0.301 G
TFA 16:1 t: 0.037 G
TFA 18:1 t: 0.264 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 92 MG
Tryptophan: 0.334 G
Threonine: 1.153 G
Isoleucine: 1.324 G
Leucine: 2.403 G
Lysine: 2.522 G
Methionine: 1.048 G
Phenylalanine: 1.239 G
Tyrosine: 1.072 G
Valine: 1.406 G
Arginine: 2.095 G
Histidine: 1.148 G
Alanine: 1.658 G
Glutamic acid: 4.442 G
Glycine: 1.735 G
Proline: 1.022 G
Serine: 1.12 G

173103

Beef, New Zealand, imported, flat, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 68.68 G
Energy: 177 KCAL
Energy: 741 kJ
Protein: 20.57 G
Total lipid (fat): 10.55 G
Ash: 0.89 G
Calcium, Ca: 5 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 170 MG
Potassium, K: 283 MG
Sodium, Na: 49 MG
Zinc, Zn: 5.22 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.1 UG
Thiamin: 0.046 MG
Riboflavin: 0.135 MG
Niacin: 3.212 MG
Pantothenic acid: 0.311 MG
Vitamin B-6: 0.265 MG
Vitamin B-12: 2.72 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 34 IU
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 3.847 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.211 G
SFA 16:0: 1.985 G
SFA 17:0: 0.142 G
SFA 18:0: 1.478 G
SFA 20:0: 0.012 G
SFA 22:0: 0.005 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.894 G
MUFA 14:1: 0.063 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.345 G
MUFA 16:1 c: 0.315 G
MUFA 18:1: 3.469 G
MUFA 18:1 c: 3.252 G
MUFA 20:1: 0.013 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.19 G
PUFA 18:2 n-6 c,c: 0.121 G
PUFA 18:2 CLAs: 0.068 G
PUFA 18:3: 0.092 G
PUFA 18:3 n-3 c,c,c (ALA): 0.089 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.248 G
Fatty acids, total trans-monoenoic: 0.246 G
TFA 16:1 t: 0.029 G
TFA 18:1 t: 0.216 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 58 MG
Tryptophan: 0.216 G
Threonine: 0.745 G
Isoleucine: 0.855 G
Leucine: 1.552 G
Lysine: 1.629 G
Methionine: 0.677 G
Phenylalanine: 0.8 G
Tyrosine: 0.692 G
Valine: 0.908 G
Arginine: 1.353 G
Histidine: 0.741 G
Alanine: 1.071 G
Glutamic acid: 2.869 G
Glycine: 1.12 G
Proline: 0.66 G
Serine: 0.723 G

173079

Beef, New Zealand, imported, flat, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 56.39 G
Energy: 226 KCAL
Energy: 944 kJ
Protein: 33.22 G
Total lipid (fat): 10.3 G
Ash: 1.06 G
Calcium, Ca: 6 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 159 MG
Potassium, K: 172 MG
Sodium, Na: 30 MG
Zinc, Zn: 4.54 MG
Copper, Cu: 0.19 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 2 UG
Thiamin: 0.024 MG
Riboflavin: 0.192 MG
Niacin: 2.292 MG
Pantothenic acid: 0.15 MG
Vitamin B-6: 0.171 MG
Vitamin B-12: 1.85 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 49 IU
Vitamin E (alpha-tocopherol): 1.16 MG
Fatty acids, total saturated: 3.117 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.182 G
SFA 16:0: 1.83 G
SFA 17:0: 0.112 G
SFA 18:0: 0.969 G
SFA 20:0: 0.008 G
SFA 22:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 3.761 G
MUFA 14:1: 0.071 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.391 G
MUFA 16:1 c: 0.355 G
MUFA 18:1: 3.28 G
MUFA 18:1 c: 3.141 G
MUFA 20:1: 0.012 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.517 G
PUFA 18:2: 0.245 G
PUFA 18:2 n-6 c,c: 0.165 G
PUFA 18:2 CLAs: 0.08 G
PUFA 18:3: 0.104 G
PUFA 18:3 n-3 c,c,c (ALA): 0.1 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.022 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.052 G
PUFA 2:4 n-6: 0.052 G
PUFA 20:5 n-3 (EPA): 0.032 G
PUFA 22:5 n-3 (DPA): 0.037 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.174 G
Fatty acids, total trans-monoenoic: 0.174 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.139 G
Cholesterol: 94 MG
Tryptophan: 0.348 G
Threonine: 1.203 G
Isoleucine: 1.381 G
Leucine: 2.507 G
Lysine: 2.63 G
Methionine: 1.093 G
Phenylalanine: 1.292 G
Tyrosine: 1.118 G
Valine: 1.466 G
Arginine: 2.185 G
Histidine: 1.197 G
Alanine: 1.729 G
Glutamic acid: 4.633 G
Glycine: 1.81 G
Proline: 1.066 G
Serine: 1.168 G

173080

Beef, New Zealand, imported, flat, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 70.81 G
Energy: 154 KCAL
Energy: 646 kJ
Protein: 21.3 G
Total lipid (fat): 7.69 G
Ash: 0.92 G
Calcium, Ca: 5 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 291 MG
Sodium, Na: 50 MG
Zinc, Zn: 5.44 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1 UG
Thiamin: 0.045 MG
Riboflavin: 0.14 MG
Niacin: 3.328 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.276 MG
Vitamin B-12: 2.85 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 36 IU
Vitamin E (alpha-tocopherol): 0.52 MG
Fatty acids, total saturated: 2.525 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.149 G
SFA 16:0: 1.48 G
SFA 17:0: 0.094 G
SFA 18:0: 0.784 G
SFA 20:0: 0.006 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.144 G
MUFA 14:1: 0.058 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.313 G
MUFA 16:1 c: 0.285 G
MUFA 18:1: 2.756 G
MUFA 18:1 c: 2.638 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.328 G
PUFA 18:2: 0.157 G
PUFA 18:2 n-6 c,c: 0.107 G
PUFA 18:2 CLAs: 0.05 G
PUFA 18:3: 0.073 G
PUFA 18:3 n-3 c,c,c (ALA): 0.07 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.147 G
Fatty acids, total trans-monoenoic: 0.147 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.119 G
Cholesterol: 55 MG
Tryptophan: 0.223 G
Threonine: 0.771 G
Isoleucine: 0.886 G
Leucine: 1.607 G
Lysine: 1.687 G
Methionine: 0.701 G
Phenylalanine: 0.828 G
Tyrosine: 0.717 G
Valine: 0.94 G
Arginine: 1.401 G
Histidine: 0.767 G
Alanine: 1.109 G
Glutamic acid: 2.971 G
Glycine: 1.16 G
Proline: 0.684 G
Serine: 0.749 G

173104

Beef, New Zealand, imported, hind shin, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 61.87 G
Energy: 196 KCAL
Energy: 820 kJ
Protein: 29.82 G
Total lipid (fat): 8.5 G
Ash: 1.54 G
Carbohydrate, by difference: 0.07 G
Calcium, Ca: 7 MG
Iron, Fe: 2.6 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 150 MG
Potassium, K: 211 MG
Sodium, Na: 43 MG
Zinc, Zn: 5.85 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2.1 UG
Thiamin: 0.021 MG
Riboflavin: 0.113 MG
Niacin: 2.611 MG
Pantothenic acid: 0.187 MG
Vitamin B-6: 0.139 MG
Vitamin B-12: 1.21 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.7 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.948 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.163 G
SFA 16:0: 1.52 G
SFA 17:0: 0.104 G
SFA 18:0: 1.14 G
SFA 20:0: 0.008 G
SFA 22:0: 0.004 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.998 G
MUFA 14:1: 0.042 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.238 G
MUFA 16:1 c: 0.219 G
MUFA 18:1: 2.703 G
MUFA 18:1 c: 2.529 G
MUFA 20:1: 0.009 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.168 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.053 G
PUFA 18:3: 0.081 G
PUFA 18:3 n-3 c,c,c (ALA): 0.078 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.038 G
PUFA 2:4 n-6: 0.038 G
PUFA 20:5 n-3 (EPA): 0.029 G
PUFA 22:5 n-3 (DPA): 0.037 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.195 G
Fatty acids, total trans-monoenoic: 0.193 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.174 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 88 MG
Tryptophan: 0.312 G
Threonine: 1.08 G
Isoleucine: 1.24 G
Leucine: 2.25 G
Lysine: 2.361 G
Methionine: 0.981 G
Phenylalanine: 1.159 G
Tyrosine: 1.003 G
Valine: 1.316 G
Arginine: 1.961 G
Histidine: 1.074 G
Alanine: 1.552 G
Glutamic acid: 4.158 G
Glycine: 1.624 G
Proline: 0.957 G
Serine: 1.048 G

173105

Beef, New Zealand, imported, hind shin, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 71.41 G
Energy: 147 KCAL
Energy: 616 kJ
Protein: 20.61 G
Total lipid (fat): 7.2 G
Ash: 0.94 G
Calcium, Ca: 5 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 170 MG
Potassium, K: 313 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 2 UG
Thiamin: 0.04 MG
Riboflavin: 0.109 MG
Niacin: 3.136 MG
Pantothenic acid: 0.492 MG
Vitamin B-6: 0.246 MG
Vitamin B-12: 1.43 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 2.711 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.148 G
SFA 16:0: 1.319 G
SFA 17:0: 0.093 G
SFA 18:0: 1.13 G
SFA 20:0: 0.009 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 2.53 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.187 G
MUFA 16:1 c: 0.183 G
MUFA 18:1: 2.304 G
MUFA 18:1 c: 2.138 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.233 G
PUFA 18:2: 0.124 G
PUFA 18:2 n-6 c,c: 0.072 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.058 G
PUFA 18:3 n-3 c,c,c (ALA): 0.058 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.016 G
PUFA 2:4 n-6: 0.016 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.173 G
Fatty acids, total trans-monoenoic: 0.171 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.167 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 57 MG
Tryptophan: 0.216 G
Threonine: 0.746 G
Isoleucine: 0.857 G
Leucine: 1.555 G
Lysine: 1.632 G
Methionine: 0.678 G
Phenylalanine: 0.801 G
Tyrosine: 0.693 G
Valine: 0.91 G
Arginine: 1.356 G
Histidine: 0.742 G
Alanine: 1.072 G
Glutamic acid: 2.874 G
Glycine: 1.122 G
Proline: 0.661 G
Serine: 0.724 G

174724

Beef, New Zealand, imported, hind shin, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 64.4 G
Energy: 167 KCAL
Energy: 698 kJ
Protein: 31.23 G
Total lipid (fat): 4.64 G
Ash: 1.62 G
Calcium, Ca: 6 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 155 MG
Potassium, K: 217 MG
Sodium, Na: 44 MG
Zinc, Zn: 6.15 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 2 UG
Thiamin: 0.019 MG
Riboflavin: 0.118 MG
Niacin: 2.698 MG
Pantothenic acid: 0.19 MG
Vitamin B-6: 0.144 MG
Vitamin B-12: 1.26 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.74 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 1.369 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.067 G
SFA 16:0: 0.775 G
SFA 17:0: 0.049 G
SFA 18:0: 0.468 G
SFA 20:0: 0.003 G
SFA 22:0: 0.001 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.781 G
MUFA 14:1: 0.022 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.149 G
MUFA 16:1 c: 0.134 G
MUFA 18:1: 1.597 G
MUFA 18:1 c: 1.559 G
MUFA 20:1: 0.007 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.308 G
PUFA 18:2: 0.115 G
PUFA 18:2 n-6 c,c: 0.095 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.054 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.04 G
PUFA 2:4 n-6: 0.04 G
PUFA 20:5 n-3 (EPA): 0.031 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.054 G
Fatty acids, total trans-monoenoic: 0.054 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.038 G
Cholesterol: 89 MG
Tryptophan: 0.327 G
Threonine: 1.131 G
Isoleucine: 1.298 G
Leucine: 2.356 G
Lysine: 2.473 G
Methionine: 1.027 G
Phenylalanine: 1.214 G
Tyrosine: 1.051 G
Valine: 1.378 G
Arginine: 2.054 G
Histidine: 1.125 G
Alanine: 1.625 G
Glutamic acid: 4.355 G
Glycine: 1.701 G
Proline: 1.002 G
Serine: 1.098 G

174725

Beef, New Zealand, imported, hind shin, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 74.57 G
Energy: 114 KCAL
Energy: 477 kJ
Protein: 21.46 G
Total lipid (fat): 3.12 G
Ash: 0.99 G
Calcium, Ca: 4 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 178 MG
Potassium, K: 326 MG
Sodium, Na: 63 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 2 UG
Thiamin: 0.036 MG
Riboflavin: 0.115 MG
Niacin: 3.286 MG
Pantothenic acid: 0.518 MG
Vitamin B-6: 0.259 MG
Vitamin B-12: 1.51 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Fatty acids, total saturated: 0.881 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.044 G
SFA 16:0: 0.517 G
SFA 17:0: 0.029 G
SFA 18:0: 0.284 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.257 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.101 G
MUFA 16:1 c: 0.101 G
MUFA 18:1: 1.136 G
MUFA 18:1 c: 1.115 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.146 G
PUFA 18:2: 0.066 G
PUFA 18:2 n-6 c,c: 0.05 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.011 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.022 G
TFA 18:1 t: 0.022 G
Cholesterol: 56 MG
Tryptophan: 0.225 G
Threonine: 0.777 G
Isoleucine: 0.892 G
Leucine: 1.619 G
Lysine: 1.699 G
Methionine: 0.706 G
Phenylalanine: 0.834 G
Tyrosine: 0.722 G
Valine: 0.947 G
Arginine: 1.412 G
Histidine: 0.773 G
Alanine: 1.117 G
Glutamic acid: 2.993 G
Glycine: 1.169 G
Proline: 0.689 G
Serine: 0.754 G

174726

Beef, New Zealand, imported, inside, 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, WITHOUT SKIN
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 72.35 G
Energy: 128 KCAL
Energy: 537 kJ
Protein: 22.16 G
Total lipid (fat): 4.36 G
Ash: 1.03 G
Carbohydrate, by difference: 0.1 G
Calcium, Ca: 4 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 198 MG
Potassium, K: 338 MG
Sodium, Na: 40 MG
Zinc, Zn: 2.93 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.4 UG
Thiamin: 0.058 MG
Riboflavin: 0.072 MG
Niacin: 3.955 MG
Pantothenic acid: 0.282 MG
Vitamin B-6: 0.367 MG
Vitamin B-12: 1.65 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 1.528 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.075 G
SFA 16:0: 0.873 G
SFA 17:0: 0.057 G
SFA 18:0: 0.511 G
SFA 20:0: 0.004 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.541 G
MUFA 14:1: 0.017 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.123 G
MUFA 16:1 c: 0.107 G
MUFA 18:1: 1.391 G
MUFA 18:1 c: 1.326 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.228 G
PUFA 18:2: 0.101 G
PUFA 18:2 n-6 c,c: 0.081 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.05 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.082 G
Fatty acids, total trans-monoenoic: 0.082 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.066 G
Cholesterol: 55 MG
Tryptophan: 0.232 G
Threonine: 0.802 G
Isoleucine: 0.921 G
Leucine: 1.672 G
Lysine: 1.754 G
Methionine: 0.729 G
Phenylalanine: 0.862 G
Tyrosine: 0.746 G
Valine: 0.978 G
Arginine: 1.458 G
Histidine: 0.798 G
Alanine: 1.153 G
Glutamic acid: 3.09 G
Glycine: 1.207 G
Proline: 0.711 G
Serine: 0.779 G

173082

Beef, New Zealand, imported, intermuscular fat, 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.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 31.16 G
Energy: 560 KCAL
Energy: 2344 kJ
Protein: 7.9 G
Total lipid (fat): 57.22 G
Ash: 0.33 G
Carbohydrate, by difference: 3.39 G
Calcium, Ca: 16 MG
Iron, Fe: 1.18 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 75 MG
Potassium, K: 125 MG
Sodium, Na: 25 MG
Zinc, Zn: 1.88 MG
Copper, Cu: 0.033 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 4 UG
Thiamin: 0.046 MG
Riboflavin: 0.056 MG
Niacin: 1.07 MG
Pantothenic acid: 0.209 MG
Vitamin B-6: 0.084 MG
Vitamin B-12: 0.4 UG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Fatty acids, total saturated: 25.25 G
SFA 10:0: 0.03 G
SFA 12:0: 0.04 G
SFA 14:0: 1.32 G
SFA 16:0: 11.09 G
SFA 17:0: 0.92 G
SFA 18:0: 11.72 G
SFA 20:0: 0.08 G
SFA 22:0: 0.05 G
Fatty acids, total monounsaturated: 17.852 G
MUFA 14:1: 0.21 G
MUFA 16:1: 1.072 G
MUFA 16:1 c: 1.02 G
MUFA 18:1: 16.52 G
MUFA 18:1 c: 14.55 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.27 G
PUFA 18:2: 0.81 G
PUFA 18:2 n-6 c,c: 0.38 G
PUFA 18:2 CLAs: 0.4 G
PUFA 18:3: 0.39 G
PUFA 18:3 n-3 c,c,c (ALA): 0.39 G
PUFA 22:5 n-3 (DPA): 0.07 G
Fatty acids, total trans: 2.052 G
Fatty acids, total trans-monoenoic: 2.022 G
TFA 16:1 t: 0.052 G
TFA 18:1 t: 1.97 G
TFA 18:2 t,t: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 87 MG
Tryptophan: 0.083 G
Threonine: 0.286 G
Isoleucine: 0.328 G
Leucine: 0.596 G
Lysine: 0.625 G
Methionine: 0.26 G
Phenylalanine: 0.307 G
Tyrosine: 0.266 G
Valine: 0.349 G
Arginine: 0.52 G
Histidine: 0.285 G
Alanine: 0.411 G
Glutamic acid: 1.102 G
Glycine: 0.43 G
Proline: 0.254 G
Serine: 0.278 G

173083

Beef, New Zealand, imported, intermuscular fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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]
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 29.04 G
Energy: 602 KCAL
Energy: 2518 kJ
Protein: 6.97 G
Total lipid (fat): 63.78 G
Ash: 0.2 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 11 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 68 MG
Potassium, K: 143 MG
Sodium, Na: 32 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.019 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 2.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.032 MG
Niacin: 1.05 MG
Pantothenic acid: 0.143 MG
Vitamin B-6: 0.063 MG
Vitamin B-12: 0.21 UG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 28.5 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 1.37 G
SFA 16:0: 11.41 G
SFA 17:0: 1.04 G
SFA 18:0: 14.42 G
SFA 20:0: 0.13 G
SFA 22:0: 0.05 G
Fatty acids, total monounsaturated: 17.893 G
MUFA 14:1: 0.15 G
MUFA 16:1: 0.933 G
MUFA 16:1 c: 0.88 G
MUFA 18:1: 16.75 G
MUFA 18:1 c: 14.71 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.338 G
PUFA 18:2: 0.818 G
PUFA 18:2 n-6 c,c: 0.38 G
PUFA 18:2 CLAs: 0.398 G
PUFA 18:3: 0.45 G
PUFA 18:3 n-3 c,c,c (ALA): 0.45 G
PUFA 22:5 n-3 (DPA): 0.07 G
Fatty acids, total trans: 2.133 G
Fatty acids, total trans-monoenoic: 2.093 G
TFA 16:1 t: 0.053 G
TFA 18:1 t: 2.04 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 104 MG
Tryptophan: 0.073 G
Threonine: 0.252 G
Isoleucine: 0.29 G
Leucine: 0.526 G
Lysine: 0.552 G
Methionine: 0.229 G
Phenylalanine: 0.271 G
Tyrosine: 0.234 G
Valine: 0.307 G
Arginine: 0.458 G
Histidine: 0.251 G
Alanine: 0.363 G
Glutamic acid: 0.972 G
Glycine: 0.379 G
Proline: 0.224 G
Serine: 0.245 G

173085

Beef, New Zealand, imported, knuckle, cooked, fast fried
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, WITHOUT SKIN
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.7 G
Energy: 178 KCAL
Energy: 746 kJ
Protein: 27.51 G
Total lipid (fat): 7.58 G
Ash: 1.25 G
Calcium, Ca: 5 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 232 MG
Potassium, K: 405 MG
Sodium, Na: 49 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.8 UG
Thiamin: 0.058 MG
Riboflavin: 0.09 MG
Niacin: 3.229 MG
Pantothenic acid: 0.359 MG
Vitamin B-6: 0.319 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 45 IU
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.299 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.114 G
SFA 16:0: 1.337 G
SFA 17:0: 0.084 G
SFA 18:0: 0.749 G
SFA 20:0: 0.006 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.353 G
MUFA 14:1: 0.026 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.181 G
MUFA 16:1 c: 0.155 G
MUFA 18:1: 2.135 G
MUFA 18:1 c: 2.032 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.337 G
PUFA 18:2: 0.157 G
PUFA 18:2 n-6 c,c: 0.107 G
PUFA 18:2 CLAs: 0.05 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.067 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.032 G
PUFA 2:4 n-6: 0.032 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.128 G
Fatty acids, total trans-monoenoic: 0.128 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.103 G
Cholesterol: 76 MG
Tryptophan: 0.288 G
Threonine: 0.996 G
Isoleucine: 1.144 G
Leucine: 2.076 G
Lysine: 2.178 G
Methionine: 0.905 G
Phenylalanine: 1.07 G
Tyrosine: 0.926 G
Valine: 1.214 G
Arginine: 1.81 G
Histidine: 0.991 G
Alanine: 1.432 G
Glutamic acid: 3.837 G
Glycine: 1.498 G
Proline: 0.883 G
Serine: 0.967 G

174730

Beef, New Zealand, imported, manufacturing beef, cooked, boiled
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, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.1 G
Energy: 126 KCAL
Energy: 528 kJ
Protein: 24.21 G
Total lipid (fat): 3.26 G
Ash: 0.63 G
Calcium, Ca: 6 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 129 MG
Potassium, K: 193 MG
Sodium, Na: 32 MG
Zinc, Zn: 5.02 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 1.1 UG
Thiamin: 0.042 MG
Riboflavin: 0.096 MG
Niacin: 1.759 MG
Pantothenic acid: 0.287 MG
Vitamin B-6: 0.16 MG
Vitamin B-12: 1.02 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.154 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.052 G
SFA 16:0: 0.514 G
SFA 17:0: 0.042 G
SFA 18:0: 0.536 G
SFA 20:0: 0.004 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 0.897 G
MUFA 14:1: 0.008 G
MUFA 15:1: 0.004 G
MUFA 16:1: 0.066 G
MUFA 16:1 c: 0.052 G
MUFA 18:1: 0.815 G
MUFA 18:1 c: 0.751 G
MUFA 20:1: 0.004 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.246 G
PUFA 18:2: 0.108 G
PUFA 18:2 n-6 c,c: 0.092 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.063 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.078 G
Fatty acids, total trans-monoenoic: 0.078 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.064 G
Cholesterol: 67 MG
Tryptophan: 0.254 G
Threonine: 0.877 G
Isoleucine: 1.007 G
Leucine: 1.827 G
Lysine: 1.917 G
Methionine: 0.796 G
Phenylalanine: 0.941 G
Tyrosine: 0.815 G
Valine: 1.069 G
Arginine: 1.593 G
Histidine: 0.872 G
Alanine: 1.26 G
Glutamic acid: 3.376 G
Glycine: 1.319 G
Proline: 0.777 G
Serine: 0.851 G

173086

Beef, New Zealand, imported, manufacturing beef, 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, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.84 G
Energy: 119 KCAL
Energy: 498 kJ
Protein: 21.23 G
Total lipid (fat): 3.68 G
Ash: 1.02 G
Carbohydrate, by difference: 0.23 G
Calcium, Ca: 6 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 182 MG
Potassium, K: 340 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.1 UG
Thiamin: 0.055 MG
Riboflavin: 0.107 MG
Niacin: 2.908 MG
Pantothenic acid: 0.532 MG
Vitamin B-6: 0.194 MG
Vitamin B-12: 1.41 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 1.65 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.079 G
SFA 16:0: 0.728 G
SFA 17:0: 0.06 G
SFA 18:0: 0.772 G
SFA 20:0: 0.007 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.219 G
MUFA 14:1: 0.012 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.09 G
MUFA 16:1 c: 0.07 G
MUFA 18:1: 1.112 G
MUFA 18:1 c: 1.017 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.226 G
PUFA 18:2: 0.103 G
PUFA 18:2 n-6 c,c: 0.084 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.063 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.019 G
PUFA 2:4 n-6: 0.019 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.114 G
Fatty acids, total trans-monoenoic: 0.114 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.095 G
Cholesterol: 49 MG
Tryptophan: 0.222 G
Threonine: 0.769 G
Isoleucine: 0.883 G
Leucine: 1.602 G
Lysine: 1.681 G
Methionine: 0.698 G
Phenylalanine: 0.825 G
Tyrosine: 0.714 G
Valine: 0.937 G
Arginine: 1.396 G
Histidine: 0.765 G
Alanine: 1.105 G
Glutamic acid: 2.96 G
Glycine: 1.156 G
Proline: 0.681 G
Serine: 0.746 G

173106

Beef, New Zealand, imported, oyster blade, separable lean and fat, 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.
NEW ZEALAND US FDA 1995 Code: NZ
CHUCK
Water: 62.23 G
Energy: 197 KCAL
Energy: 826 kJ
Protein: 29.79 G
Total lipid (fat): 8.68 G
Ash: 0.63 G
Calcium, Ca: 5 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 144 MG
Potassium, K: 151 MG
Sodium, Na: 25 MG
Zinc, Zn: 5.27 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2 UG
Thiamin: 0.023 MG
Riboflavin: 0.147 MG
Niacin: 1.645 MG
Vitamin B-6: 0.099 MG
Vitamin B-12: 1.85 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 35 IU
Vitamin E (alpha-tocopherol): 0.75 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.013 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.163 G
SFA 16:0: 1.605 G
SFA 17:0: 0.108 G
SFA 18:0: 1.116 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.094 G
MUFA 14:1: 0.043 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.243 G
MUFA 16:1 c: 0.213 G
MUFA 18:1: 2.793 G
MUFA 18:1 c: 2.698 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.352 G
PUFA 18:2: 0.151 G
PUFA 18:2 n-6 c,c: 0.116 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.076 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.034 G
PUFA 2:4 n-6: 0.034 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.125 G
Fatty acids, total trans-monoenoic: 0.125 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.095 G
Cholesterol: 87 MG
Tryptophan: 0.312 G
Threonine: 1.079 G
Isoleucine: 1.239 G
Leucine: 2.248 G
Lysine: 2.359 G
Methionine: 0.98 G
Phenylalanine: 1.158 G
Tyrosine: 1.002 G
Valine: 1.315 G
Arginine: 1.96 G
Histidine: 1.073 G
Alanine: 1.55 G
Glutamic acid: 4.155 G
Glycine: 1.623 G
Proline: 0.956 G
Serine: 1.047 G

174735

Beef, New Zealand, imported, oyster blade, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
CHUCK
Water: 69.48 G
Energy: 178 KCAL
Energy: 744 kJ
Protein: 21.27 G
Total lipid (fat): 10.31 G
Ash: 0.87 G
Calcium, Ca: 4 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 153 MG
Potassium, K: 288 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 2 UG
Thiamin: 0.057 MG
Riboflavin: 0.117 MG
Niacin: 2.293 MG
Pantothenic acid: 0.831 MG
Vitamin B-6: 0.152 MG
Vitamin B-12: 2.24 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 39 IU
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.815 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.217 G
SFA 16:0: 1.952 G
SFA 17:0: 0.131 G
SFA 18:0: 1.484 G
SFA 20:0: 0.01 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 3.583 G
MUFA 14:1: 0.049 G
MUFA 16:1: 0.274 G
MUFA 16:1 c: 0.271 G
MUFA 18:1: 3.252 G
MUFA 18:1 c: 3.067 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.328 G
PUFA 18:2: 0.169 G
PUFA 18:2 n-6 c,c: 0.106 G
PUFA 18:2 CLAs: 0.061 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.078 G
PUFA 20:3: 0.009 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.19 G
Fatty acids, total trans-monoenoic: 0.189 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.185 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 56 MG
Tryptophan: 0.223 G
Threonine: 0.77 G
Isoleucine: 0.884 G
Leucine: 1.605 G
Lysine: 1.684 G
Methionine: 0.7 G
Phenylalanine: 0.827 G
Tyrosine: 0.716 G
Valine: 0.939 G
Arginine: 1.399 G
Histidine: 0.766 G
Alanine: 1.107 G
Glutamic acid: 2.966 G
Glycine: 1.158 G
Proline: 0.683 G
Serine: 0.748 G

173087

Beef, New Zealand, imported, oyster blade, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
CHUCK
Water: 62.38 G
Energy: 196 KCAL
Energy: 818 kJ
Protein: 29.87 G
Total lipid (fat): 8.46 G
Ash: 0.63 G
Calcium, Ca: 5 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 144 MG
Potassium, K: 151 MG
Sodium, Na: 25 MG
Zinc, Zn: 5.28 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 2 UG
Thiamin: 0.023 MG
Riboflavin: 0.148 MG
Niacin: 1.647 MG
Vitamin B-6: 0.099 MG
Vitamin B-12: 1.86 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 35 IU
Vitamin E (alpha-tocopherol): 0.76 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.925 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.157 G
SFA 16:0: 1.562 G
SFA 17:0: 0.105 G
SFA 18:0: 1.081 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.022 G
MUFA 14:1: 0.042 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.237 G
MUFA 16:1 c: 0.207 G
MUFA 18:1: 2.728 G
MUFA 18:1 c: 2.641 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.348 G
PUFA 18:2: 0.148 G
PUFA 18:2 n-6 c,c: 0.115 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.074 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.035 G
PUFA 2:4 n-6: 0.035 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.035 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.117 G
Fatty acids, total trans-monoenoic: 0.117 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.087 G
Cholesterol: 87 MG
Tryptophan: 0.313 G
Threonine: 1.082 G
Isoleucine: 1.242 G
Leucine: 2.254 G
Lysine: 2.365 G
Methionine: 0.982 G
Phenylalanine: 1.161 G
Tyrosine: 1.005 G
Valine: 1.318 G
Arginine: 1.965 G
Histidine: 1.076 G
Alanine: 1.554 G
Glutamic acid: 4.165 G
Glycine: 1.627 G
Proline: 0.959 G
Serine: 1.05 G

173088

Beef, New Zealand, imported, oyster blade, separable lean only, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
CHUCK
Water: 71.68 G
Energy: 155 KCAL
Energy: 650 kJ
Protein: 21.83 G
Total lipid (fat): 7.56 G
Ash: 0.9 G
Calcium, Ca: 4 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 158 MG
Potassium, K: 297 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.64 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 2 UG
Thiamin: 0.054 MG
Riboflavin: 0.121 MG
Niacin: 2.361 MG
Pantothenic acid: 0.864 MG
Vitamin B-6: 0.156 MG
Vitamin B-12: 2.33 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.589 G
SFA 10:0: 0.004 G
SFA 12:0: 0.004 G
SFA 14:0: 0.139 G
SFA 16:0: 1.377 G
SFA 17:0: 0.089 G
SFA 18:0: 0.961 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 2.648 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.201 G
MUFA 16:1 c: 0.201 G
MUFA 18:1: 2.407 G
MUFA 18:1 c: 2.329 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.268 G
PUFA 18:2: 0.126 G
PUFA 18:2 n-6 c,c: 0.091 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.059 G
PUFA 18:3 n-3 c,c,c (ALA): 0.059 G
PUFA 20:3: 0.009 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.022 G
PUFA 2:4 n-6: 0.022 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.013 G
Fatty acids, total trans: 0.079 G
Fatty acids, total trans-monoenoic: 0.079 G
TFA 18:1 t: 0.079 G
Cholesterol: 56 MG
Tryptophan: 0.229 G
Threonine: 0.791 G
Isoleucine: 0.908 G
Leucine: 1.647 G
Lysine: 1.729 G
Methionine: 0.718 G
Phenylalanine: 0.849 G
Tyrosine: 0.735 G
Valine: 0.964 G
Arginine: 1.436 G
Histidine: 0.787 G
Alanine: 1.136 G
Glutamic acid: 3.045 G
Glycine: 1.189 G
Proline: 0.701 G
Serine: 0.767 G

173089

Beef, New Zealand, imported, ribs prepared, cooked, fast roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NEW ZEALAND US FDA 1995 Code: NZ
RIB (MEAT CUT)
Water: 61.82 G
Energy: 197 KCAL
Energy: 824 kJ
Protein: 27.23 G
Total lipid (fat): 9.74 G
Ash: 1.12 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 18 MG
Iron, Fe: 2.21 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 204 MG
Potassium, K: 363 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.9 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 3.5 UG
Thiamin: 0.026 MG
Riboflavin: 0.117 MG
Niacin: 5.053 MG
Pantothenic acid: 0.389 MG
Vitamin B-6: 0.266 MG
Vitamin B-12: 1.15 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin E (alpha-tocopherol): 0.93 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 3.585 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.19 G
SFA 16:0: 1.866 G
SFA 17:0: 0.128 G
SFA 18:0: 1.372 G
SFA 20:0: 0.011 G
SFA 22:0: 0.005 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.975 G
MUFA 14:1: 0.035 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.231 G
MUFA 16:1 c: 0.193 G
MUFA 18:1: 2.694 G
MUFA 18:1 c: 2.549 G
MUFA 20:1: 0.009 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 0.236 G
PUFA 18:2: 0.108 G
PUFA 18:2 n-6 c,c: 0.078 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.053 G
PUFA 18:3 n-3 c,c,c (ALA): 0.05 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.011 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.183 G
Fatty acids, total trans-monoenoic: 0.183 G
TFA 16:1 t: 0.038 G
TFA 18:1 t: 0.145 G
Cholesterol: 69 MG
Tryptophan: 0.285 G
Threonine: 0.986 G
Isoleucine: 1.132 G
Leucine: 2.055 G
Lysine: 2.156 G
Methionine: 0.896 G
Phenylalanine: 1.059 G
Tyrosine: 0.916 G
Valine: 1.202 G
Arginine: 1.791 G
Histidine: 0.981 G
Alanine: 1.417 G
Glutamic acid: 3.798 G
Glycine: 1.483 G
Proline: 0.874 G
Serine: 0.957 G

174731

Beef, New Zealand, imported, ribs prepared, 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, WITHOUT SKIN
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.
NEW ZEALAND US FDA 1995 Code: NZ
RIB (MEAT CUT)
Water: 71.32 G
Energy: 146 KCAL
Energy: 612 kJ
Protein: 21.31 G
Total lipid (fat): 6.78 G
Ash: 0.94 G
Calcium, Ca: 15 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 337 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.95 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 2.9 UG
Thiamin: 0.03 MG
Riboflavin: 0.09 MG
Niacin: 4.306 MG
Pantothenic acid: 0.293 MG
Vitamin B-6: 0.255 MG
Vitamin B-12: 1.17 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.74 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.453 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.133 G
SFA 16:0: 1.329 G
SFA 17:0: 0.088 G
SFA 18:0: 0.886 G
SFA 20:0: 0.007 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.279 G
MUFA 14:1: 0.029 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.185 G
MUFA 16:1 c: 0.158 G
MUFA 18:1: 2.052 G
MUFA 18:1 c: 1.957 G
MUFA 20:1: 0.007 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.191 G
PUFA 18:2: 0.087 G
PUFA 18:2 n-6 c,c: 0.061 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.041 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.018 G
PUFA 2:4 n-6: 0.018 G
PUFA 20:5 n-3 (EPA): 0.01 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.123 G
Fatty acids, total trans-monoenoic: 0.123 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.096 G
Cholesterol: 57 MG
Tryptophan: 0.223 G
Threonine: 0.772 G
Isoleucine: 0.886 G
Leucine: 1.608 G
Lysine: 1.687 G
Methionine: 0.701 G
Phenylalanine: 0.828 G
Tyrosine: 0.717 G
Valine: 0.941 G
Arginine: 1.402 G
Histidine: 0.768 G
Alanine: 1.109 G
Glutamic acid: 2.972 G
Glycine: 1.161 G
Proline: 0.684 G
Serine: 0.749 G

174748

Beef, New Zealand, imported, rump centre, separable lean and fat, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ROUND OR LEG (MEAT CUT)
Water: 61.45 G
Energy: 192 KCAL
Energy: 802 kJ
Protein: 30.01 G
Total lipid (fat): 7.96 G
Ash: 1.37 G
Calcium, Ca: 5 MG
Iron, Fe: 2.95 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 253 MG
Potassium, K: 425 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.05 MG
Copper, Cu: 0.144 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 1.9 UG
Thiamin: 0.081 MG
Riboflavin: 0.198 MG
Niacin: 3.904 MG
Pantothenic acid: 0.772 MG
Vitamin B-6: 0.274 MG
Vitamin B-12: 2.2 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.795 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.13 G
SFA 16:0: 1.532 G
SFA 17:0: 0.104 G
SFA 18:0: 1.012 G
SFA 20:0: 0.008 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.776 G
MUFA 14:1: 0.027 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.195 G
MUFA 16:1 c: 0.166 G
MUFA 18:1: 2.538 G
MUFA 18:1 c: 2.395 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.406 G
PUFA 18:2: 0.19 G
PUFA 18:2 n-6 c,c: 0.145 G
PUFA 18:2 CLAs: 0.045 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.085 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.037 G
PUFA 2:4 n-6: 0.037 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.173 G
Fatty acids, total trans-monoenoic: 0.173 G
TFA 16:1 t: 0.029 G
TFA 18:1 t: 0.144 G
Cholesterol: 78 MG
Tryptophan: 0.314 G
Threonine: 1.087 G
Isoleucine: 1.248 G
Leucine: 2.264 G
Lysine: 2.376 G
Methionine: 0.987 G
Phenylalanine: 1.167 G
Tyrosine: 1.01 G
Valine: 1.325 G
Arginine: 1.974 G
Histidine: 1.081 G
Alanine: 1.562 G
Glutamic acid: 4.185 G
Glycine: 1.634 G
Proline: 0.963 G
Serine: 1.055 G

174750

Beef, New Zealand, imported, rump centre, separable lean and fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily 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.
NEW ZEALAND US FDA 1995 Code: NZ
ROUND OR LEG (MEAT CUT)
Water: 71.87 G
Energy: 145 KCAL
Energy: 607 kJ
Protein: 21.65 G
Total lipid (fat): 6.5 G
Ash: 0.97 G
Calcium, Ca: 4 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 190 MG
Potassium, K: 341 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 1.5 UG
Thiamin: 0.067 MG
Riboflavin: 0.117 MG
Niacin: 2.716 MG
Pantothenic acid: 0.577 MG
Vitamin B-6: 0.274 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.2 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.098 G
SFA 16:0: 1.173 G
SFA 17:0: 0.089 G
SFA 18:0: 0.824 G
SFA 20:0: 0.006 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 2.199 G
MUFA 14:1: 0.02 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.152 G
MUFA 16:1 c: 0.128 G
MUFA 18:1: 2.015 G
MUFA 18:1 c: 1.889 G
MUFA 20:1: 0.008 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.304 G
PUFA 18:2: 0.147 G
PUFA 18:2 n-6 c,c: 0.11 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.067 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.15 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.126 G
Cholesterol: 55 MG
Tryptophan: 0.227 G
Threonine: 0.784 G
Isoleucine: 0.9 G
Leucine: 1.633 G
Lysine: 1.714 G
Methionine: 0.712 G
Phenylalanine: 0.842 G
Tyrosine: 0.728 G
Valine: 0.956 G
Arginine: 1.424 G
Histidine: 0.78 G
Alanine: 1.127 G
Glutamic acid: 3.019 G
Glycine: 1.179 G
Proline: 0.695 G
Serine: 0.761 G

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