Beef, round, top round steak, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.96 G
Energy: 121 KCAL
Energy: 505 kJ
Protein: 23.59 G
Total lipid (fat): 2.94 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 313 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.7 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 22.2 UG
Thiamin: 0.064 MG
Riboflavin: 0.236 MG
Niacin: 6.462 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.635 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.8 MG
Betaine: 11.1 MG
Vitamin B-12: 1.64 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.12 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.065 G
SFA 15:0: 0.01 G
SFA 16:0: 0.643 G
SFA 17:0: 0.032 G
SFA 18:0: 0.361 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.292 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.089 G
MUFA 16:1 c: 0.083 G
MUFA 17:1: 0.023 G
MUFA 18:1: 1.158 G
MUFA 18:1 c: 1.038 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.223 G
PUFA 18:2: 0.157 G
PUFA 18:2 n-6 c,c: 0.136 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.138 G
Fatty acids, total trans-monoenoic: 0.126 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.119 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 62 MG
Tryptophan: 0.289 G
Threonine: 1.212 G
Isoleucine: 1.203 G
Leucine: 2.219 G
Lysine: 2.48 G
Methionine: 0.685 G
Cystine: 0.259 G
Phenylalanine: 1.028 G
Tyrosine: 0.963 G
Valine: 1.271 G
Arginine: 1.73 G
Histidine: 0.957 G
Alanine: 1.54 G
Aspartic acid: 2.491 G
Glutamic acid: 4.206 G
Glycine: 1.111 G
Proline: 1.083 G
Serine: 1.047 G
Hydroxyproline: 0.119 G
Beef, round, top round steak, boneless, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.37 G
Energy: 166 KCAL
Energy: 695 kJ
Protein: 30.24 G
Total lipid (fat): 4.11 G
Ash: 1.22 G
Calcium, Ca: 18 MG
Iron, Fe: 3.27 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 307 MG
Potassium, K: 429 MG
Sodium, Na: 78 MG
Zinc, Zn: 5.25 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 30.4 UG
Thiamin: 0.089 MG
Riboflavin: 0.315 MG
Niacin: 9.259 MG
Pantothenic acid: 0.486 MG
Vitamin B-6: 0.891 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 90.8 MG
Betaine: 15.7 MG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 1.562 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.093 G
SFA 15:0: 0.014 G
SFA 16:0: 0.906 G
SFA 17:0: 0.043 G
SFA 18:0: 0.493 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.85 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.133 G
MUFA 16:1 c: 0.123 G
MUFA 17:1: 0.034 G
MUFA 18:1: 1.65 G
MUFA 18:1 c: 1.498 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.289 G
PUFA 18:2: 0.205 G
PUFA 18:2 n-6 c,c: 0.173 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.18 G
Fatty acids, total trans-monoenoic: 0.161 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.152 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 85 MG
Tryptophan: 0.394 G
Threonine: 1.636 G
Isoleucine: 1.628 G
Leucine: 2.983 G
Lysine: 3.321 G
Methionine: 0.924 G
Cystine: 0.347 G
Phenylalanine: 1.386 G
Tyrosine: 1.297 G
Valine: 1.722 G
Arginine: 2.324 G
Histidine: 1.273 G
Alanine: 2.077 G
Aspartic acid: 3.348 G
Glutamic acid: 5.677 G
Glycine: 1.497 G
Proline: 1.452 G
Serine: 1.407 G
Hydroxyproline: 0.168 G
Beef, round, top round steak, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.66 G
Energy: 124 KCAL
Energy: 518 kJ
Protein: 23.59 G
Total lipid (fat): 3.26 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 221 MG
Potassium, K: 309 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.78 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 21.9 UG
Thiamin: 0.064 MG
Riboflavin: 0.227 MG
Niacin: 6.667 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.641 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 65.4 MG
Betaine: 11.3 MG
Vitamin B-12: 1.66 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.253 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.075 G
SFA 15:0: 0.012 G
SFA 16:0: 0.726 G
SFA 17:0: 0.035 G
SFA 18:0: 0.396 G
SFA 20:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.484 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.106 G
MUFA 16:1 c: 0.099 G
MUFA 17:1: 0.027 G
MUFA 18:1: 1.324 G
MUFA 18:1 c: 1.202 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.232 G
PUFA 18:2: 0.165 G
PUFA 18:2 n-6 c,c: 0.139 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.144 G
Fatty acids, total trans-monoenoic: 0.129 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.122 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 61 MG
Tryptophan: 0.279 G
Threonine: 1.159 G
Isoleucine: 1.153 G
Leucine: 2.113 G
Lysine: 2.353 G
Methionine: 0.655 G
Cystine: 0.245 G
Phenylalanine: 0.982 G
Tyrosine: 0.919 G
Valine: 1.22 G
Arginine: 1.646 G
Histidine: 0.902 G
Alanine: 1.471 G
Aspartic acid: 2.371 G
Glutamic acid: 4.021 G
Glycine: 1.06 G
Proline: 1.029 G
Serine: 0.997 G
Hydroxyproline: 0.119 G
Beef, round, top round steak, boneless, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.87 G
Energy: 158 KCAL
Energy: 660 kJ
Protein: 29.81 G
Total lipid (fat): 3.37 G
Ash: 1.26 G
Calcium, Ca: 19 MG
Iron, Fe: 3.26 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 305 MG
Potassium, K: 438 MG
Sodium, Na: 76 MG
Zinc, Zn: 4.92 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 31.5 UG
Thiamin: 0.089 MG
Riboflavin: 0.347 MG
Niacin: 8.549 MG
Pantothenic acid: 0.514 MG
Vitamin B-6: 0.869 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 89 MG
Betaine: 15 MG
Vitamin B-12: 2.26 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 1.278 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.069 G
SFA 15:0: 0.011 G
SFA 16:0: 0.72 G
SFA 17:0: 0.038 G
SFA 18:0: 0.428 G
SFA 20:0: 0.001 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 1.393 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.089 G
MUFA 16:1 c: 0.081 G
MUFA 17:1: 0.024 G
MUFA 18:1: 1.261 G
MUFA 18:1 c: 1.102 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.201 G
PUFA 18:2 n-6 c,c: 0.184 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.004 G
PUFA 18:3 n-3 c,c,c (ALA): 0.004 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 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): 0.002 G
Fatty acids, total trans: 0.178 G
Fatty acids, total trans-monoenoic: 0.167 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.16 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 88 MG
Tryptophan: 0.365 G
Threonine: 1.532 G
Isoleucine: 1.52 G
Leucine: 2.804 G
Lysine: 3.133 G
Methionine: 0.866 G
Cystine: 0.327 G
Phenylalanine: 1.298 G
Tyrosine: 1.217 G
Valine: 1.606 G
Arginine: 2.186 G
Histidine: 1.209 G
Alanine: 1.945 G
Aspartic acid: 3.148 G
Glutamic acid: 5.314 G
Glycine: 1.404 G
Proline: 1.368 G
Serine: 1.323 G
Hydroxyproline: 0.163 G
Beef, round, top round steak, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.4 G
Energy: 116 KCAL
Energy: 487 kJ
Protein: 23.59 G
Total lipid (fat): 2.45 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 220 MG
Potassium, K: 316 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.54 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.25 MG
Niacin: 6.155 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.626 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 64.1 MG
Betaine: 10.8 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.92 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.05 G
SFA 15:0: 0.008 G
SFA 16:0: 0.519 G
SFA 17:0: 0.027 G
SFA 18:0: 0.308 G
SFA 20:0: 0.001 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.003 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.064 G
MUFA 16:1 c: 0.059 G
MUFA 17:1: 0.018 G
MUFA 18:1: 0.908 G
MUFA 18:1 c: 0.793 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.145 G
PUFA 18:2 n-6 c,c: 0.132 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.128 G
Fatty acids, total trans-monoenoic: 0.12 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.115 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 63 MG
Tryptophan: 0.308 G
Threonine: 1.313 G
Isoleucine: 1.302 G
Leucine: 2.426 G
Lysine: 2.721 G
Methionine: 0.745 G
Cystine: 0.284 G
Phenylalanine: 1.112 G
Tyrosine: 1.053 G
Valine: 1.373 G
Arginine: 1.893 G
Histidine: 1.065 G
Alanine: 1.668 G
Aspartic acid: 2.721 G
Glutamic acid: 4.567 G
Glycine: 1.207 G
Proline: 1.195 G
Serine: 1.148 G
Hydroxyproline: 0.119 G
Beef, round, top round steak, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.59 G
Energy: 204 KCAL
Energy: 852 kJ
Protein: 30.67 G
Total lipid (fat): 9 G
Ash: 1.16 G
Calcium, Ca: 7 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 193 MG
Potassium, K: 252 MG
Sodium, Na: 41 MG
Zinc, Zn: 5.2 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.7 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.163 MG
Niacin: 5.36 MG
Pantothenic acid: 0.605 MG
Vitamin B-6: 0.403 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 116.8 MG
Betaine: 15.3 MG
Vitamin B-12: 1.71 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.415 G
SFA 10:0: 0.019 G
SFA 12:0: 0.019 G
SFA 14:0: 0.267 G
SFA 16:0: 2.129 G
SFA 18:0: 0.98 G
Fatty acids, total monounsaturated: 3.837 G
MUFA 16:1: 0.38 G
MUFA 18:1: 3.444 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.238 G
PUFA 18:3: 0.087 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 90 MG
Tryptophan: 0.202 G
Threonine: 1.225 G
Isoleucine: 1.395 G
Leucine: 2.439 G
Lysine: 2.592 G
Methionine: 0.799 G
Cystine: 0.396 G
Phenylalanine: 1.211 G
Tyrosine: 0.977 G
Valine: 1.521 G
Arginine: 1.983 G
Histidine: 0.979 G
Alanine: 1.864 G
Aspartic acid: 2.793 G
Glutamic acid: 4.604 G
Glycine: 1.867 G
Proline: 1.462 G
Serine: 1.208 G
Hydroxyproline: 0.321 G
Beef, round, top round, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.9 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 35.62 G
Total lipid (fat): 6.31 G
Ash: 1.72 G
Calcium, Ca: 4 MG
Iron, Fe: 3.27 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 330 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.5 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 32.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 3.76 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.28 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 135.7 MG
Betaine: 17.8 MG
Vitamin B-12: 2.68 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.25 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.16 G
SFA 16:0: 1.38 G
SFA 18:0: 0.7 G
Fatty acids, total monounsaturated: 2.51 G
MUFA 16:1: 0.22 G
MUFA 18:1: 2.29 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.2 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.03 G
Cholesterol: 90 MG
Tryptophan: 0.234 G
Threonine: 1.423 G
Isoleucine: 1.621 G
Leucine: 2.834 G
Lysine: 3.01 G
Methionine: 0.928 G
Cystine: 0.46 G
Phenylalanine: 1.407 G
Tyrosine: 1.135 G
Valine: 1.767 G
Arginine: 2.303 G
Histidine: 1.137 G
Alanine: 2.166 G
Aspartic acid: 3.245 G
Glutamic acid: 5.347 G
Glycine: 2.169 G
Proline: 1.698 G
Serine: 1.403 G
Hydroxyproline: 0.374 G
Beef, round, top round, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.31 G
Energy: 216 KCAL
Energy: 904 kJ
Protein: 35.62 G
Total lipid (fat): 7.09 G
Ash: 1.72 G
Calcium, Ca: 4 MG
Iron, Fe: 3.27 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 330 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.5 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 32.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 3.76 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.28 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 135.7 MG
Betaine: 17.8 MG
Vitamin B-12: 2.68 UG
Fatty acids, total saturated: 2.52 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 1.54 G
SFA 18:0: 0.79 G
Fatty acids, total monounsaturated: 2.82 G
MUFA 16:1: 0.24 G
MUFA 18:1: 2.57 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.23 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.04 G
Cholesterol: 90 MG
Tryptophan: 0.399 G
Threonine: 1.556 G
Isoleucine: 1.601 G
Leucine: 2.815 G
Lysine: 2.963 G
Methionine: 0.912 G
Cystine: 0.399 G
Phenylalanine: 1.39 G
Tyrosine: 1.197 G
Valine: 1.732 G
Arginine: 2.251 G
Histidine: 1.219 G
Alanine: 2.148 G
Aspartic acid: 3.254 G
Glutamic acid: 5.351 G
Glycine: 1.943 G
Proline: 1.573 G
Serine: 1.362 G
Beef, round, top round, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.49 G
Energy: 200 KCAL
Energy: 837 kJ
Protein: 35.62 G
Total lipid (fat): 5.33 G
Ash: 1.72 G
Calcium, Ca: 4 MG
Iron, Fe: 3.27 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 330 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.5 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 32.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 3.76 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.28 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 135.7 MG
Betaine: 17.8 MG
Vitamin B-12: 2.68 UG
Fatty acids, total saturated: 1.92 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 1.18 G
SFA 18:0: 0.59 G
Fatty acids, total monounsaturated: 2.13 G
MUFA 16:1: 0.19 G
MUFA 18:1: 1.94 G
Fatty acids, total polyunsaturated: 0.23 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.03 G
Cholesterol: 90 MG
Tryptophan: 0.399 G
Threonine: 1.556 G
Isoleucine: 1.601 G
Leucine: 2.815 G
Lysine: 2.963 G
Methionine: 0.912 G
Cystine: 0.399 G
Phenylalanine: 1.39 G
Tyrosine: 1.197 G
Valine: 1.732 G
Arginine: 2.251 G
Histidine: 1.219 G
Alanine: 2.148 G
Aspartic acid: 3.254 G
Glutamic acid: 5.351 G
Glycine: 1.943 G
Proline: 1.573 G
Serine: 1.362 G
Beef, round, top round, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.68 G
Energy: 238 KCAL
Energy: 996 kJ
Protein: 34.34 G
Total lipid (fat): 10.13 G
Ash: 1.66 G
Calcium, Ca: 5 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 215 MG
Potassium, K: 319 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.34 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.5 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 3.65 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.27 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 130.8 MG
Betaine: 17.2 MG
Vitamin B-12: 2.62 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 3.78 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.29 G
SFA 16:0: 2.33 G
SFA 18:0: 1.13 G
Fatty acids, total monounsaturated: 4.15 G
MUFA 16:1: 0.38 G
MUFA 18:1: 3.76 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.42 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 90 MG
Tryptophan: 0.385 G
Threonine: 1.5 G
Isoleucine: 1.544 G
Leucine: 2.714 G
Lysine: 2.857 G
Methionine: 0.879 G
Cystine: 0.385 G
Phenylalanine: 1.341 G
Tyrosine: 1.154 G
Valine: 1.67 G
Arginine: 2.17 G
Histidine: 1.176 G
Alanine: 2.071 G
Aspartic acid: 3.137 G
Glutamic acid: 5.159 G
Glycine: 1.874 G
Proline: 1.517 G
Serine: 1.313 G
Beef, round, top round, separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.83 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 34.09 G
Total lipid (fat): 11.61 G
Ash: 1.65 G
Calcium, Ca: 5 MG
Iron, Fe: 3.14 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 317 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 3.63 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.27 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 129.8 MG
Betaine: 17.1 MG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 4.33 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 2.67 G
SFA 18:0: 1.29 G
Fatty acids, total monounsaturated: 4.76 G
MUFA 16:1: 0.44 G
MUFA 18:1: 4.31 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.34 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.04 G
Cholesterol: 90 MG
Tryptophan: 0.382 G
Threonine: 1.489 G
Isoleucine: 1.533 G
Leucine: 2.694 G
Lysine: 2.836 G
Methionine: 0.873 G
Cystine: 0.382 G
Phenylalanine: 1.331 G
Tyrosine: 1.145 G
Valine: 1.658 G
Arginine: 2.154 G
Histidine: 1.167 G
Alanine: 2.056 G
Aspartic acid: 3.114 G
Glutamic acid: 5.121 G
Glycine: 1.86 G
Proline: 1.505 G
Serine: 1.303 G
Beef, round, top round, separable lean and fat, trimmed to 1/8 fat, choice, cooked, pan-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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.36 G
Energy: 266 KCAL
Energy: 1113 kJ
Protein: 32.99 G
Total lipid (fat): 13.83 G
Ash: 1.45 G
Calcium, Ca: 6 MG
Iron, Fe: 2.97 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 274 MG
Potassium, K: 480 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.35 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 32 UG
Thiamin: 0.11 MG
Riboflavin: 0.26 MG
Niacin: 5.15 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.57 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 125.6 MG
Vitamin B-12: 3.28 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 4.64 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.33 G
SFA 16:0: 2.84 G
SFA 18:0: 1.34 G
Fatty acids, total monounsaturated: 5.18 G
MUFA 16:1: 0.44 G
MUFA 18:1: 4.67 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.72 G
PUFA 18:2: 1.26 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.21 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 97 MG
Tryptophan: 0.37 G
Threonine: 1.441 G
Isoleucine: 1.483 G
Leucine: 2.608 G
Lysine: 2.745 G
Methionine: 0.845 G
Cystine: 0.37 G
Phenylalanine: 1.288 G
Tyrosine: 1.109 G
Valine: 1.605 G
Arginine: 2.085 G
Histidine: 1.13 G
Alanine: 1.99 G
Aspartic acid: 3.014 G
Glutamic acid: 4.957 G
Glycine: 1.8 G
Proline: 1.457 G
Serine: 1.262 G
Beef, round, top round, separable lean and fat, trimmed to 1/8 fat, prime, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.73 G
Energy: 173 KCAL
Energy: 724 kJ
Protein: 22.24 G
Total lipid (fat): 8.67 G
Ash: 1.07 G
Calcium, Ca: 3 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 213 MG
Potassium, K: 371 MG
Sodium, Na: 51 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 20.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.18 MG
Niacin: 4.25 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.5 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 92.9 MG
Betaine: 13.7 MG
Vitamin B-12: 2.79 UG
Fatty acids, total saturated: 3.3 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.23 G
SFA 16:0: 1.95 G
SFA 18:0: 0.99 G
Fatty acids, total monounsaturated: 3.59 G
MUFA 16:1: 0.34 G
MUFA 18:1: 3.16 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.27 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.05 G
Cholesterol: 59 MG
Tryptophan: 0.249 G
Threonine: 0.971 G
Isoleucine: 1 G
Leucine: 1.758 G
Lysine: 1.85 G
Methionine: 0.569 G
Cystine: 0.249 G
Phenylalanine: 0.868 G
Tyrosine: 0.747 G
Valine: 1.082 G
Arginine: 1.405 G
Histidine: 0.761 G
Alanine: 1.341 G
Aspartic acid: 2.032 G
Glutamic acid: 3.341 G
Glycine: 1.213 G
Proline: 0.982 G
Serine: 0.85 G
Beef, round, top round, separable lean and fat, trimmed to 1/8 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.63 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 34.6 G
Total lipid (fat): 8.54 G
Ash: 1.67 G
Calcium, Ca: 4 MG
Iron, Fe: 3.18 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 217 MG
Potassium, K: 321 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.37 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 32.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 3.67 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.27 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 131.8 MG
Betaine: 17.3 MG
Vitamin B-12: 2.64 UG
Fatty acids, total saturated: 3.2 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.24 G
SFA 16:0: 1.97 G
SFA 18:0: 0.95 G
Fatty acids, total monounsaturated: 3.51 G
MUFA 16:1: 0.32 G
MUFA 18:1: 3.17 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.25 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.03 G
Cholesterol: 90 MG
Tryptophan: 0.387 G
Threonine: 1.511 G
Isoleucine: 1.555 G
Leucine: 2.735 G
Lysine: 2.878 G
Methionine: 0.886 G
Cystine: 0.387 G
Phenylalanine: 1.351 G
Tyrosine: 1.162 G
Valine: 1.683 G
Arginine: 2.186 G
Histidine: 1.185 G
Alanine: 2.087 G
Aspartic acid: 3.161 G
Glutamic acid: 5.198 G
Glycine: 1.888 G
Proline: 1.528 G
Serine: 1.323 G
Beef, round, top round, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.1 G
Energy: 207 KCAL
Energy: 866 kJ
Protein: 36.12 G
Total lipid (fat): 5.8 G
Ash: 1.75 G
Calcium, Ca: 4 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 334 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 33 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 3.81 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.28 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 137.6 MG
Betaine: 18.1 MG
Vitamin B-12: 2.7 UG
Fatty acids, total saturated: 1.99 G
SFA 14:0: 0.13 G
SFA 16:0: 1.21 G
SFA 18:0: 0.65 G
Fatty acids, total monounsaturated: 2.25 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.07 G
Fatty acids, total polyunsaturated: 0.26 G
PUFA 18:2: 0.2 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.04 G
Cholesterol: 90 MG
Tryptophan: 0.405 G
Threonine: 1.578 G
Isoleucine: 1.624 G
Leucine: 2.855 G
Lysine: 3.006 G
Methionine: 0.925 G
Cystine: 0.405 G
Phenylalanine: 1.41 G
Tyrosine: 1.214 G
Valine: 1.757 G
Arginine: 2.283 G
Histidine: 1.237 G
Alanine: 2.179 G
Aspartic acid: 3.3 G
Glutamic acid: 5.427 G
Glycine: 1.971 G
Proline: 1.595 G
Serine: 1.381 G
Beef, round, top round, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.3 G
Energy: 190 KCAL
Energy: 795 kJ
Protein: 36.12 G
Total lipid (fat): 4 G
Ash: 1.75 G
Calcium, Ca: 4 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 334 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 33 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 3.81 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.28 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 137.6 MG
Betaine: 18.1 MG
Vitamin B-12: 2.7 UG
Fatty acids, total saturated: 1.37 G
SFA 14:0: 0.09 G
SFA 16:0: 0.84 G
SFA 18:0: 0.44 G
Fatty acids, total monounsaturated: 1.55 G
MUFA 16:1: 0.13 G
MUFA 18:1: 1.43 G
Fatty acids, total polyunsaturated: 0.18 G
PUFA 18:2: 0.14 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.03 G
Cholesterol: 90 MG
Tryptophan: 0.405 G
Threonine: 1.578 G
Isoleucine: 1.624 G
Leucine: 2.855 G
Lysine: 3.006 G
Methionine: 0.925 G
Cystine: 0.405 G
Phenylalanine: 1.41 G
Tyrosine: 1.214 G
Valine: 1.757 G
Arginine: 2.283 G
Histidine: 1.237 G
Alanine: 2.179 G
Aspartic acid: 3.3 G
Glutamic acid: 5.427 G
Glycine: 1.971 G
Proline: 1.595 G
Serine: 1.381 G
Beef, round, top round, separable lean only, trimmed to 1/8 fat, choice, cooked, pan-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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.18 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 33.93 G
Total lipid (fat): 8.33 G
Ash: 1.53 G
Carbohydrate, by difference: 2.03 G
Calcium, Ca: 6 MG
Iron, Fe: 3.4 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 286 MG
Potassium, K: 484 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.58 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 34.5 UG
Thiamin: 0.12 MG
Riboflavin: 0.315 MG
Niacin: 5.394 MG
Pantothenic acid: 0.458 MG
Vitamin B-6: 0.582 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 129.2 MG
Betaine: 17 MG
Vitamin B-12: 3.9 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 2.399 G
SFA 14:0: 0.153 G
SFA 16:0: 1.547 G
SFA 18:0: 0.699 G
Fatty acids, total monounsaturated: 3.031 G
MUFA 16:1: 0.215 G
MUFA 18:1: 2.811 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 1.523 G
PUFA 18:2: 1.025 G
PUFA 18:3: 0.029 G
PUFA 20:4: 0.451 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 102 MG
Tryptophan: 0.223 G
Threonine: 1.355 G
Isoleucine: 1.544 G
Leucine: 2.699 G
Lysine: 2.868 G
Methionine: 0.884 G
Cystine: 0.438 G
Phenylalanine: 1.34 G
Tyrosine: 1.081 G
Valine: 1.683 G
Arginine: 2.194 G
Histidine: 1.083 G
Alanine: 2.063 G
Aspartic acid: 3.091 G
Glutamic acid: 5.094 G
Glycine: 2.066 G
Proline: 1.618 G
Serine: 1.337 G
Hydroxyproline: 0.356 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.04 G
Energy: 166 KCAL
Energy: 693 kJ
Protein: 22.06 G
Total lipid (fat): 7.93 G
Ash: 1.1 G
Calcium, Ca: 21 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 212 MG
Potassium, K: 349 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.08 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.5 UG
Thiamin: 0.087 MG
Riboflavin: 0.135 MG
Niacin: 6.589 MG
Pantothenic acid: 0.634 MG
Vitamin B-6: 0.653 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 92.1 MG
Betaine: 13.5 MG
Vitamin B-12: 1.59 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.123 G
SFA 10:0: 0.025 G
SFA 12:0: 0.017 G
SFA 14:0: 0.243 G
SFA 16:0: 1.906 G
SFA 18:0: 0.932 G
Fatty acids, total monounsaturated: 3.428 G
MUFA 16:1: 0.404 G
MUFA 18:1: 3.013 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.303 G
PUFA 18:2: 0.197 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.016 G
Cholesterol: 69 MG
Tryptophan: 0.145 G
Threonine: 0.881 G
Isoleucine: 1.004 G
Leucine: 1.755 G
Lysine: 1.864 G
Methionine: 0.574 G
Cystine: 0.285 G
Phenylalanine: 0.871 G
Tyrosine: 0.703 G
Valine: 1.094 G
Arginine: 1.426 G
Histidine: 0.704 G
Alanine: 1.341 G
Aspartic acid: 2.009 G
Glutamic acid: 3.311 G
Glycine: 1.343 G
Proline: 1.052 G
Serine: 0.869 G
Hydroxyproline: 0.232 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.46 G
Energy: 224 KCAL
Energy: 936 kJ
Protein: 30.7 G
Total lipid (fat): 10.27 G
Ash: 1.18 G
Calcium, Ca: 7 MG
Iron, Fe: 2.54 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 187 MG
Potassium, K: 248 MG
Sodium, Na: 40 MG
Zinc, Zn: 5.09 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.4 UG
Thiamin: 0.064 MG
Riboflavin: 0.173 MG
Niacin: 5.55 MG
Pantothenic acid: 0.604 MG
Vitamin B-6: 0.403 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 116.9 MG
Betaine: 15.4 MG
Vitamin B-12: 1.84 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.898 G
SFA 10:0: 0.022 G
SFA 12:0: 0.022 G
SFA 14:0: 0.305 G
SFA 16:0: 2.43 G
SFA 18:0: 1.119 G
Fatty acids, total monounsaturated: 4.379 G
MUFA 16:1: 0.434 G
MUFA 18:1: 3.93 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.396 G
PUFA 18:2: 0.272 G
PUFA 18:3: 0.099 G
PUFA 20:4: 0.025 G
Cholesterol: 92 MG
Tryptophan: 0.201 G
Threonine: 1.22 G
Isoleucine: 1.389 G
Leucine: 2.429 G
Lysine: 2.58 G
Methionine: 0.795 G
Cystine: 0.394 G
Phenylalanine: 1.206 G
Tyrosine: 0.973 G
Valine: 1.515 G
Arginine: 1.974 G
Histidine: 0.974 G
Alanine: 1.856 G
Aspartic acid: 2.781 G
Glutamic acid: 4.583 G
Glycine: 1.859 G
Proline: 1.455 G
Serine: 1.203 G
Hydroxyproline: 0.321 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.8 G
Energy: 168 KCAL
Energy: 701 kJ
Protein: 21.94 G
Total lipid (fat): 8.19 G
Ash: 1.11 G
Calcium, Ca: 17 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 211 MG
Potassium, K: 341 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.7 UG
Thiamin: 0.084 MG
Riboflavin: 0.151 MG
Niacin: 6.667 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.648 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 91.6 MG
Betaine: 13.5 MG
Vitamin B-12: 1.86 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.224 G
SFA 10:0: 0.026 G
SFA 12:0: 0.018 G
SFA 14:0: 0.251 G
SFA 16:0: 1.967 G
SFA 18:0: 0.962 G
Fatty acids, total monounsaturated: 3.538 G
MUFA 16:1: 0.417 G
MUFA 18:1: 3.11 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.313 G
PUFA 18:2: 0.204 G
PUFA 18:3: 0.093 G
PUFA 20:4: 0.016 G
Cholesterol: 69 MG
Tryptophan: 0.144 G
Threonine: 0.876 G
Isoleucine: 0.998 G
Leucine: 1.745 G
Lysine: 1.854 G
Methionine: 0.571 G
Cystine: 0.283 G
Phenylalanine: 0.867 G
Tyrosine: 0.699 G
Valine: 1.088 G
Arginine: 1.419 G
Histidine: 0.7 G
Alanine: 1.334 G
Aspartic acid: 1.999 G
Glutamic acid: 3.294 G
Glycine: 1.336 G
Proline: 1.046 G
Serine: 0.864 G
Hydroxyproline: 0.231 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, prime, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.51 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 31.27 G
Total lipid (fat): 10.1 G
Ash: 1.36 G
Calcium, Ca: 6 MG
Iron, Fe: 2.84 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 243 MG
Potassium, K: 436 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.49 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 28 UG
Thiamin: 0.12 MG
Riboflavin: 0.26 MG
Niacin: 5.95 MG
Pantothenic acid: 0.48 MG
Vitamin B-6: 0.55 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 119.1 MG
Betaine: 15.6 MG
Vitamin B-12: 2.46 UG
Fatty acids, total saturated: 3.61 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.24 G
SFA 16:0: 2.12 G
SFA 18:0: 1.1 G
Fatty acids, total monounsaturated: 4.01 G
MUFA 16:1: 0.33 G
MUFA 18:1: 3.56 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.33 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.06 G
Cholesterol: 84 MG
Tryptophan: 0.35 G
Threonine: 1.366 G
Isoleucine: 1.406 G
Leucine: 2.471 G
Lysine: 2.601 G
Methionine: 0.8 G
Cystine: 0.35 G
Phenylalanine: 1.221 G
Tyrosine: 1.051 G
Valine: 1.521 G
Arginine: 1.976 G
Histidine: 1.071 G
Alanine: 1.886 G
Aspartic acid: 2.857 G
Glutamic acid: 4.698 G
Glycine: 1.706 G
Proline: 1.381 G
Serine: 1.196 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.72 G
Energy: 201 KCAL
Energy: 839 kJ
Protein: 30.63 G
Total lipid (fat): 7.73 G
Ash: 1.14 G
Calcium, Ca: 8 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 198 MG
Potassium, K: 256 MG
Sodium, Na: 41 MG
Zinc, Zn: 5.31 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31 UG
Thiamin: 0.077 MG
Riboflavin: 0.154 MG
Niacin: 5.169 MG
Pantothenic acid: 0.605 MG
Vitamin B-6: 0.402 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 116.7 MG
Betaine: 15.3 MG
Vitamin B-12: 1.57 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.933 G
SFA 10:0: 0.017 G
SFA 12:0: 0.017 G
SFA 14:0: 0.229 G
SFA 16:0: 1.829 G
SFA 18:0: 0.842 G
Fatty acids, total monounsaturated: 3.296 G
MUFA 16:1: 0.326 G
MUFA 18:1: 2.958 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.298 G
PUFA 18:2: 0.205 G
PUFA 18:3: 0.074 G
PUFA 20:4: 0.019 G
Cholesterol: 87 MG
Tryptophan: 0.201 G
Threonine: 1.22 G
Isoleucine: 1.39 G
Leucine: 2.43 G
Lysine: 2.582 G
Methionine: 0.796 G
Cystine: 0.394 G
Phenylalanine: 1.207 G
Tyrosine: 0.973 G
Valine: 1.516 G
Arginine: 1.975 G
Histidine: 0.975 G
Alanine: 1.857 G
Aspartic acid: 2.783 G
Glutamic acid: 4.586 G
Glycine: 1.86 G
Proline: 1.456 G
Serine: 1.203 G
Hydroxyproline: 0.321 G
Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.29 G
Energy: 164 KCAL
Energy: 686 kJ
Protein: 22.18 G
Total lipid (fat): 7.68 G
Ash: 1.08 G
Calcium, Ca: 25 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 357 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.1 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.3 UG
Thiamin: 0.09 MG
Riboflavin: 0.118 MG
Niacin: 6.51 MG
Pantothenic acid: 0.628 MG
Vitamin B-6: 0.659 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 92.6 MG
Betaine: 13.6 MG
Vitamin B-12: 1.32 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 3.023 G
SFA 10:0: 0.024 G
SFA 12:0: 0.017 G
SFA 14:0: 0.235 G
SFA 16:0: 1.844 G
SFA 18:0: 0.902 G
Fatty acids, total monounsaturated: 3.317 G
MUFA 16:1: 0.391 G
MUFA 18:1: 2.916 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.293 G
PUFA 18:2: 0.191 G
PUFA 18:3: 0.087 G
PUFA 20:4: 0.015 G
Cholesterol: 68 MG
Tryptophan: 0.146 G
Threonine: 0.886 G
Isoleucine: 1.009 G
Leucine: 1.764 G
Lysine: 1.874 G
Methionine: 0.577 G
Cystine: 0.286 G
Phenylalanine: 0.876 G
Tyrosine: 0.707 G
Valine: 1.1 G
Arginine: 1.434 G
Histidine: 0.708 G
Alanine: 1.348 G
Aspartic acid: 2.02 G
Glutamic acid: 3.329 G
Glycine: 1.35 G
Proline: 1.057 G
Serine: 0.874 G
Hydroxyproline: 0.233 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.96 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 31.82 G
Total lipid (fat): 5.45 G
Ash: 1.2 G
Calcium, Ca: 7 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 204 MG
Potassium, K: 264 MG
Sodium, Na: 42 MG
Zinc, Zn: 5.54 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.4 UG
Thiamin: 0.072 MG
Riboflavin: 0.18 MG
Niacin: 5.717 MG
Pantothenic acid: 0.626 MG
Vitamin B-6: 0.427 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 121.2 MG
Betaine: 15.9 MG
Vitamin B-12: 1.75 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 17.5 UG
Fatty acids, total saturated: 1.878 G
SFA 14:0: 0.132 G
SFA 16:0: 1.173 G
SFA 18:0: 0.573 G
Fatty acids, total monounsaturated: 2.278 G
MUFA 16:1: 0.214 G
MUFA 18:1: 2.063 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.239 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.016 G
PUFA 20:4: 0.033 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 84 MG
Tryptophan: 0.209 G
Threonine: 1.271 G
Isoleucine: 1.448 G
Leucine: 2.532 G
Lysine: 2.69 G
Methionine: 0.829 G
Cystine: 0.411 G
Phenylalanine: 1.257 G
Tyrosine: 1.014 G
Valine: 1.579 G
Arginine: 2.058 G
Histidine: 1.016 G
Alanine: 1.935 G
Aspartic acid: 2.899 G
Glutamic acid: 4.778 G
Glycine: 1.938 G
Proline: 1.517 G
Serine: 1.254 G
Hydroxyproline: 0.334 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
ROUND OR LEG (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 75.02 G
Energy: 135 KCAL
Energy: 563 kJ
Protein: 22.91 G
Total lipid (fat): 4.09 G
Ash: 1.13 G
Calcium, Ca: 20 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 222 MG
Potassium, K: 362 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.36 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 29.2 UG
Thiamin: 0.093 MG
Riboflavin: 0.149 MG
Niacin: 6.873 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.677 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 95.7 MG
Betaine: 14.1 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 1.399 G
SFA 14:0: 0.096 G
SFA 16:0: 0.887 G
SFA 18:0: 0.416 G
Fatty acids, total monounsaturated: 1.721 G
MUFA 16:1: 0.168 G
MUFA 18:1: 1.55 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.175 G
PUFA 18:2: 0.137 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.029 G
Cholesterol: 55 MG
Tryptophan: 0.151 G
Threonine: 0.915 G
Isoleucine: 1.042 G
Leucine: 1.822 G
Lysine: 1.936 G
Methionine: 0.597 G
Cystine: 0.296 G
Phenylalanine: 0.905 G
Tyrosine: 0.73 G
Valine: 1.136 G
Arginine: 1.481 G
Histidine: 0.731 G
Alanine: 1.393 G
Aspartic acid: 2.087 G
Glutamic acid: 3.439 G
Glycine: 1.395 G
Proline: 1.092 G
Serine: 0.902 G
Hydroxyproline: 0.241 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.13 G
Energy: 193 KCAL
Energy: 808 kJ
Protein: 32.04 G
Total lipid (fat): 6.25 G
Ash: 1.23 G
Calcium, Ca: 7 MG
Iron, Fe: 2.84 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 203 MG
Potassium, K: 263 MG
Sodium, Na: 42 MG
Zinc, Zn: 5.62 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.6 UG
Thiamin: 0.067 MG
Riboflavin: 0.2 MG
Niacin: 6.156 MG
Pantothenic acid: 0.629 MG
Vitamin B-6: 0.447 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 122 MG
Betaine: 16 MG
Vitamin B-12: 1.89 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.154 G
SFA 14:0: 0.152 G
SFA 16:0: 1.345 G
SFA 18:0: 0.657 G
Fatty acids, total monounsaturated: 2.613 G
MUFA 16:1: 0.246 G
MUFA 18:1: 2.365 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.252 G
PUFA 18:2: 0.196 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.038 G
Cholesterol: 86 MG
Tryptophan: 0.211 G
Threonine: 1.28 G
Isoleucine: 1.458 G
Leucine: 2.549 G
Lysine: 2.708 G
Methionine: 0.834 G
Cystine: 0.413 G
Phenylalanine: 1.266 G
Tyrosine: 1.021 G
Valine: 1.589 G
Arginine: 2.072 G
Histidine: 1.022 G
Alanine: 1.948 G
Aspartic acid: 2.918 G
Glutamic acid: 4.81 G
Glycine: 1.951 G
Proline: 1.527 G
Serine: 1.262 G
Hydroxyproline: 0.337 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.44 G
Energy: 140 KCAL
Energy: 586 kJ
Protein: 22.69 G
Total lipid (fat): 4.78 G
Ash: 1.16 G
Calcium, Ca: 20 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 222 MG
Potassium, K: 352 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.29 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 28.6 UG
Thiamin: 0.095 MG
Riboflavin: 0.163 MG
Niacin: 6.901 MG
Pantothenic acid: 0.675 MG
Vitamin B-6: 0.666 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 94.8 MG
Vitamin B-12: 1.89 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.637 G
SFA 14:0: 0.112 G
SFA 16:0: 1.038 G
SFA 18:0: 0.487 G
Fatty acids, total monounsaturated: 2.014 G
MUFA 16:1: 0.197 G
MUFA 18:1: 1.814 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.219 G
PUFA 18:2: 0.16 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 63 MG
Tryptophan: 0.149 G
Threonine: 0.906 G
Isoleucine: 1.032 G
Leucine: 1.805 G
Lysine: 1.917 G
Methionine: 0.591 G
Cystine: 0.293 G
Phenylalanine: 0.896 G
Tyrosine: 0.723 G
Valine: 1.126 G
Arginine: 1.467 G
Histidine: 0.724 G
Alanine: 1.379 G
Aspartic acid: 2.067 G
Glutamic acid: 3.406 G
Glycine: 1.381 G
Proline: 1.082 G
Serine: 0.894 G
Hydroxyproline: 0.238 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
FLAKED Used only for breakfast cereals made by forcing cooked particles of grain or tiny pellets of dough between very heavy rollers that convert each piece into a single flake.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what 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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.79 G
Energy: 177 KCAL
Energy: 740 kJ
Protein: 31.61 G
Total lipid (fat): 4.65 G
Ash: 1.17 G
Calcium, Ca: 7 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 207 MG
Potassium, K: 270 MG
Sodium, Na: 43 MG
Zinc, Zn: 5.57 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 40.4 UG
Thiamin: 0.076 MG
Riboflavin: 0.171 MG
Niacin: 5.436 MG
Pantothenic acid: 0.623 MG
Vitamin B-6: 0.417 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 120.4 MG
Betaine: 15.8 MG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.602 G
SFA 14:0: 0.113 G
SFA 16:0: 1.001 G
SFA 18:0: 0.489 G
Fatty acids, total monounsaturated: 1.944 G
MUFA 16:1: 0.183 G
MUFA 18:1: 1.76 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.188 G
PUFA 18:2: 0.146 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.028 G
Cholesterol: 82 MG
Tryptophan: 0.208 G
Threonine: 1.263 G
Isoleucine: 1.438 G
Leucine: 2.515 G
Lysine: 2.671 G
Methionine: 0.823 G
Cystine: 0.408 G
Phenylalanine: 1.249 G
Tyrosine: 1.007 G
Valine: 1.568 G
Arginine: 2.044 G
Histidine: 1.009 G
Alanine: 1.922 G
Aspartic acid: 2.879 G
Glutamic acid: 4.745 G
Glycine: 1.925 G
Proline: 1.507 G
Serine: 1.245 G
Hydroxyproline: 0.332 G
Beef, round, top round, steak, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.63 G
Energy: 129 KCAL
Energy: 540 kJ
Protein: 23.13 G
Total lipid (fat): 3.37 G
Ash: 1.13 G
Calcium, Ca: 22 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 224 MG
Potassium, K: 373 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.57 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 31.9 UG
Thiamin: 0.095 MG
Riboflavin: 0.147 MG
Niacin: 6.879 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.679 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 96.6 MG
Betaine: 14.2 MG
Vitamin B-12: 1.35 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.154 G
SFA 14:0: 0.079 G
SFA 16:0: 0.732 G
SFA 18:0: 0.343 G
Fatty acids, total monounsaturated: 1.42 G
MUFA 16:1: 0.139 G
MUFA 18:1: 1.279 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.145 G
PUFA 18:2: 0.113 G
PUFA 18:3: 0.008 G
PUFA 20:4: 0.024 G
Cholesterol: 61 MG
Tryptophan: 0.152 G
Threonine: 0.924 G
Isoleucine: 1.052 G
Leucine: 1.84 G
Lysine: 1.954 G
Methionine: 0.602 G
Cystine: 0.298 G
Phenylalanine: 0.913 G
Tyrosine: 0.737 G
Valine: 1.147 G
Arginine: 1.495 G
Histidine: 0.738 G
Alanine: 1.406 G
Aspartic acid: 2.106 G
Glutamic acid: 3.472 G
Glycine: 1.408 G
Proline: 1.102 G
Serine: 0.911 G
Hydroxyproline: 0.243 G
Beef, sandwich steak
Water: 52.75 G
Energy: 326 KCAL
Protein: 18.26 G
Total lipid (fat): 27.59 G
Calcium, Ca: 9 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 137 MG
Potassium, K: 233 MG
Sodium, Na: 359 MG
Zinc, Zn: 4.64 MG
Copper, Cu: 0.072 MG
Selenium, Se: 17.2 UG
Thiamin: 0.056 MG
Riboflavin: 0.151 MG
Niacin: 2.913 MG
Vitamin B-6: 0.183 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 73.5 MG
Vitamin B-12: 1.86 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 11.597 G
SFA 10:0: 0.063 G
SFA 12:0: 0.1 G
SFA 14:0: 0.922 G
SFA 16:0: 6.814 G
SFA 18:0: 3.628 G
Fatty acids, total monounsaturated: 11.756 G
MUFA 16:1: 1.145 G
MUFA 18:1: 10.492 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.984 G
PUFA 18:2: 0.678 G
PUFA 18:3: 0.268 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 73 MG
Beef, sandwich steaks, flaked, chopped, formed and thinly sliced, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, 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.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 56 G
Energy: 309 KCAL
Energy: 1293 kJ
Protein: 16.5 G
Total lipid (fat): 27 G
Ash: 0.8 G
Calcium, Ca: 12 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 133 MG
Potassium, K: 233 MG
Sodium, Na: 68 MG
Zinc, Zn: 3.63 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 13 UG
Thiamin: 0.039 MG
Riboflavin: 0.154 MG
Niacin: 4.583 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.246 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 68.9 MG
Betaine: 10.1 MG
Vitamin B-12: 2.71 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 11.538 G
SFA 14:0: 0.82 G
SFA 15:0: 0.138 G
SFA 16:0: 6.342 G
SFA 17:0: 0.301 G
SFA 18:0: 3.906 G
SFA 20:0: 0.033 G
Fatty acids, total monounsaturated: 11.038 G
MUFA 14:1: 0.208 G
MUFA 16:1: 0.981 G
MUFA 18:1: 9.714 G
MUFA 20:1: 0.135 G
Fatty acids, total polyunsaturated: 0.488 G
PUFA 18:2: 0.368 G
PUFA 18:3: 0.12 G
Cholesterol: 71 MG
Tryptophan: 0.206 G
Threonine: 0.702 G
Isoleucine: 0.718 G
Leucine: 1.342 G
Lysine: 1.398 G
Methionine: 0.391 G
Cystine: 0.161 G
Phenylalanine: 0.635 G
Tyrosine: 0.523 G
Valine: 0.812 G
Arginine: 1.13 G
Histidine: 0.533 G
Alanine: 1.093 G
Aspartic acid: 1.529 G
Glutamic acid: 2.633 G
Glycine: 1.243 G
Proline: 0.849 G
Serine: 0.648 G
Beef, shank crosscuts, separable lean only, trimmed to 1/4 fat, choice, cooked, simmered
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 1/4 INCH
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: 58.21 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 33.68 G
Total lipid (fat): 6.36 G
Ash: 2.39 G
Calcium, Ca: 32 MG
Iron, Fe: 3.86 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 263 MG
Potassium, K: 447 MG
Sodium, Na: 64 MG
Zinc, Zn: 10.49 MG
Copper, Cu: 0.172 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 30 UG
Thiamin: 0.14 MG
Riboflavin: 0.21 MG
Niacin: 5.89 MG
Pantothenic acid: 0.41 MG
Vitamin B-6: 0.37 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 3.79 UG
Fatty acids, total saturated: 2.29 G
SFA 12:0: 0.01 G
SFA 14:0: 0.18 G
SFA 16:0: 1.35 G
SFA 18:0: 0.61 G
Fatty acids, total monounsaturated: 2.86 G
MUFA 16:1: 0.31 G
MUFA 18:1: 2.41 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.17 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.03 G
Cholesterol: 78 MG
Tryptophan: 0.377 G
Threonine: 1.471 G
Isoleucine: 1.514 G
Leucine: 2.662 G
Lysine: 2.802 G
Methionine: 0.862 G
Cystine: 0.377 G
Phenylalanine: 1.315 G
Tyrosine: 1.132 G
Valine: 1.638 G
Arginine: 2.129 G
Histidine: 1.153 G
Alanine: 2.032 G
Aspartic acid: 3.077 G
Glutamic acid: 5.06 G
Glycine: 1.838 G
Proline: 1.487 G
Serine: 1.288 G
Beef, shank crosscuts, separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/4 INCH
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: 73.03 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 21.75 G
Total lipid (fat): 3.85 G
Ash: 1.44 G
Calcium, Ca: 20 MG
Iron, Fe: 2.32 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 204 MG
Potassium, K: 387 MG
Sodium, Na: 63 MG
Zinc, Zn: 6.94 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 17.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.22 MG
Niacin: 5.74 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.47 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 3.33 UG
Fatty acids, total saturated: 1.28 G
SFA 14:0: 0.09 G
SFA 16:0: 0.77 G
SFA 18:0: 0.37 G
Fatty acids, total monounsaturated: 1.76 G
MUFA 16:1: 0.16 G
MUFA 18:1: 1.52 G
Fatty acids, total polyunsaturated: 0.15 G
PUFA 18:2: 0.11 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.03 G
Cholesterol: 39 MG
Tryptophan: 0.244 G
Threonine: 0.95 G
Isoleucine: 0.978 G
Leucine: 1.719 G
Lysine: 1.81 G
Methionine: 0.557 G
Cystine: 0.244 G
Phenylalanine: 0.849 G
Tyrosine: 0.731 G
Valine: 1.058 G
Arginine: 1.375 G
Histidine: 0.745 G
Alanine: 1.312 G
Aspartic acid: 1.987 G
Glutamic acid: 3.268 G
Glycine: 1.187 G
Proline: 0.96 G
Serine: 0.832 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 54.66 G
Energy: 276 KCAL
Energy: 1155 kJ
Protein: 23.96 G
Total lipid (fat): 19.27 G
Ash: 1.17 G
Calcium, Ca: 7 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 299 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.56 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 19.6 UG
Thiamin: 0.099 MG
Riboflavin: 0.228 MG
Niacin: 4.21 MG
Pantothenic acid: 0.314 MG
Vitamin B-6: 0.365 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.3 MG
Vitamin B-12: 2.18 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 7.271 G
SFA 10:0: 0.037 G
SFA 12:0: 0.037 G
SFA 14:0: 0.509 G
SFA 16:0: 4.531 G
SFA 18:0: 2.144 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 8.65 G
MUFA 14:1: 0.097 G
MUFA 16:1: 0.688 G
MUFA 18:1: 7.842 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.69 G
PUFA 18:2: 0.471 G
PUFA 18:3: 0.189 G
PUFA 20:4: 0.029 G
Cholesterol: 67 MG
Tryptophan: 0.259 G
Threonine: 1.104 G
Isoleucine: 1.228 G
Leucine: 2.105 G
Lysine: 2.233 G
Methionine: 0.676 G
Cystine: 0.258 G
Phenylalanine: 1.033 G
Tyrosine: 0.874 G
Valine: 1.288 G
Arginine: 1.608 G
Histidine: 0.775 G
Alanine: 1.448 G
Aspartic acid: 2.377 G
Glutamic acid: 3.826 G
Glycine: 1.149 G
Proline: 1.016 G
Serine: 0.959 G
Hydroxyproline: 0.104 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 0 fat, USDA choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.95 G
Energy: 283 KCAL
Energy: 1182 kJ
Protein: 23.61 G
Total lipid (fat): 20.15 G
Ash: 1.08 G
Calcium, Ca: 7 MG
Iron, Fe: 2.96 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 194 MG
Potassium, K: 278 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.59 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 19.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.23 MG
Niacin: 4.237 MG
Pantothenic acid: 0.316 MG
Vitamin B-6: 0.367 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 89.9 MG
Vitamin B-12: 2.19 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 7.43 G
SFA 10:0: 0.034 G
SFA 12:0: 0.036 G
SFA 14:0: 0.518 G
SFA 16:0: 4.655 G
SFA 18:0: 2.168 G
SFA 20:0: 0.017 G
Fatty acids, total monounsaturated: 9.275 G
MUFA 14:1: 0.122 G
MUFA 16:1: 0.728 G
MUFA 18:1: 8.403 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.676 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.026 G
Cholesterol: 69 MG
Tryptophan: 0.255 G
Threonine: 1.088 G
Isoleucine: 1.21 G
Leucine: 2.075 G
Lysine: 2.202 G
Methionine: 0.666 G
Cystine: 0.254 G
Phenylalanine: 1.018 G
Tyrosine: 0.861 G
Valine: 1.269 G
Arginine: 1.585 G
Histidine: 0.764 G
Alanine: 1.427 G
Aspartic acid: 2.343 G
Glutamic acid: 3.771 G
Glycine: 1.132 G
Proline: 1.001 G
Serine: 0.945 G
Hydroxyproline: 0.103 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 0 fat, USDA select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.69 G
Energy: 267 KCAL
Energy: 1116 kJ
Protein: 24.47 G
Total lipid (fat): 17.98 G
Ash: 1.29 G
Calcium, Ca: 7 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 191 MG
Potassium, K: 330 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.51 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 19.6 UG
Thiamin: 0.098 MG
Riboflavin: 0.226 MG
Niacin: 4.171 MG
Pantothenic acid: 0.312 MG
Vitamin B-6: 0.361 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 93.2 MG
Vitamin B-12: 2.17 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 7.04 G
SFA 10:0: 0.04 G
SFA 12:0: 0.037 G
SFA 14:0: 0.495 G
SFA 16:0: 4.351 G
SFA 18:0: 2.108 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 7.739 G
MUFA 14:1: 0.06 G
MUFA 16:1: 0.63 G
MUFA 18:1: 7.025 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.711 G
PUFA 18:2: 0.488 G
PUFA 18:3: 0.189 G
PUFA 20:4: 0.034 G
Cholesterol: 64 MG
Tryptophan: 0.265 G
Threonine: 1.127 G
Isoleucine: 1.253 G
Leucine: 2.148 G
Lysine: 2.279 G
Methionine: 0.69 G
Cystine: 0.263 G
Phenylalanine: 1.054 G
Tyrosine: 0.892 G
Valine: 1.314 G
Arginine: 1.642 G
Histidine: 0.792 G
Alanine: 1.479 G
Aspartic acid: 2.426 G
Glutamic acid: 3.906 G
Glycine: 1.174 G
Proline: 1.037 G
Serine: 0.979 G
Hydroxyproline: 0.106 G
Beef, short loin, porterhouse steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.6 G
Energy: 276 KCAL
Energy: 1154 kJ
Protein: 25.4 G
Total lipid (fat): 18.57 G
Ash: 0.98 G
Calcium, Ca: 19 MG
Iron, Fe: 3 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 208 MG
Potassium, K: 257 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 25.1 UG
Thiamin: 0.057 MG
Riboflavin: 0.232 MG
Niacin: 5.523 MG
Vitamin B-6: 0.623 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 89.5 MG
Betaine: 11.8 MG
Vitamin B-12: 2.03 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.481 G
SFA 10:0: 0.012 G
SFA 12:0: 0.014 G
SFA 14:0: 0.52 G
SFA 15:0: 0.086 G
SFA 16:0: 4.118 G
SFA 17:0: 0.208 G
SFA 18:0: 2.505 G
SFA 20:0: 0.013 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 8.287 G
MUFA 14:1: 0.138 G
MUFA 16:1: 0.618 G
MUFA 16:1 c: 0.563 G
MUFA 17:1: 0.145 G
MUFA 18:1: 7.343 G
MUFA 18:1 c: 6.383 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.822 G
PUFA 18:2: 0.703 G
PUFA 18:2 n-6 c,c: 0.516 G
PUFA 18:2 CLAs: 0.086 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.117 G
Fatty acids, total trans-monoenoic: 1.015 G
TFA 16:1 t: 0.055 G
TFA 18:1 t: 0.96 G
TFA 18:2 t not further defined: 0.102 G
Fatty acids, total trans-polyenoic: 0.102 G
Cholesterol: 83 MG
Tryptophan: 0.284 G
Threonine: 1.197 G
Isoleucine: 1.183 G
Leucine: 2.189 G
Lysine: 2.433 G
Methionine: 0.687 G
Cystine: 0.259 G
Phenylalanine: 1.019 G
Tyrosine: 0.946 G
Valine: 1.269 G
Arginine: 1.729 G
Histidine: 0.952 G
Alanine: 1.574 G
Aspartic acid: 2.474 G
Glutamic acid: 4.152 G
Glycine: 1.249 G
Proline: 1.139 G
Serine: 1.046 G
Hydroxyproline: 0.174 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.67 G
Energy: 214 KCAL
Energy: 897 kJ
Protein: 20.49 G
Total lipid (fat): 14.06 G
Ash: 0.94 G
Calcium, Ca: 19 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 185 MG
Potassium, K: 243 MG
Sodium, Na: 48 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 19.7 UG
Thiamin: 0.05 MG
Riboflavin: 0.226 MG
Niacin: 4.923 MG
Vitamin B-6: 0.622 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 53 MG
Betaine: 9 MG
Vitamin B-12: 1.81 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.981 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.416 G
SFA 15:0: 0.07 G
SFA 16:0: 3.31 G
SFA 17:0: 0.166 G
SFA 18:0: 1.983 G
SFA 20:0: 0.011 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.549 G
MUFA 14:1: 0.107 G
MUFA 16:1: 0.491 G
MUFA 16:1 c: 0.449 G
MUFA 17:1: 0.115 G
MUFA 18:1: 5.803 G
MUFA 18:1 c: 5.077 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.659 G
PUFA 18:2: 0.56 G
PUFA 18:2 n-6 c,c: 0.407 G
PUFA 18:2 CLAs: 0.072 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.849 G
Fatty acids, total trans-monoenoic: 0.768 G
TFA 16:1 t: 0.042 G
TFA 18:1 t: 0.725 G
TFA 18:2 t not further defined: 0.081 G
Fatty acids, total trans-polyenoic: 0.081 G
Cholesterol: 61 MG
Tryptophan: 0.229 G
Threonine: 0.966 G
Isoleucine: 0.954 G
Leucine: 1.766 G
Lysine: 1.963 G
Methionine: 0.554 G
Cystine: 0.209 G
Phenylalanine: 0.822 G
Tyrosine: 0.763 G
Valine: 1.024 G
Arginine: 1.395 G
Histidine: 0.768 G
Alanine: 1.27 G
Aspartic acid: 1.996 G
Glutamic acid: 3.35 G
Glycine: 1.008 G
Proline: 0.919 G
Serine: 0.844 G
Hydroxyproline: 0.14 G
Beef, short loin, porterhouse steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.76 G
Energy: 284 KCAL
Energy: 1190 kJ
Protein: 24.85 G
Total lipid (fat): 19.78 G
Ash: 0.95 G
Calcium, Ca: 19 MG
Iron, Fe: 2.95 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 207 MG
Potassium, K: 255 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.09 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 25.7 UG
Thiamin: 0.054 MG
Riboflavin: 0.234 MG
Niacin: 5.67 MG
Vitamin B-6: 0.657 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 60.2 MG
Betaine: 8.8 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 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
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 7.905 G
SFA 10:0: 0.011 G
SFA 12:0: 0.014 G
SFA 14:0: 0.549 G
SFA 15:0: 0.089 G
SFA 16:0: 4.365 G
SFA 17:0: 0.217 G
SFA 18:0: 2.641 G
SFA 20:0: 0.014 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 8.832 G
MUFA 14:1: 0.146 G
MUFA 16:1: 0.662 G
MUFA 16:1 c: 0.605 G
MUFA 17:1: 0.153 G
MUFA 18:1: 7.826 G
MUFA 18:1 c: 6.828 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.878 G
PUFA 18:2: 0.754 G
PUFA 18:2 n-6 c,c: 0.555 G
PUFA 18:2 CLAs: 0.092 G
PUFA 18:3: 0.035 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.162 G
Fatty acids, total trans-monoenoic: 1.055 G
TFA 16:1 t: 0.057 G
TFA 18:1 t: 0.998 G
TFA 18:2 t not further defined: 0.107 G
Fatty acids, total trans-polyenoic: 0.107 G
Cholesterol: 85 MG
Tryptophan: 0.279 G
Threonine: 1.165 G
Isoleucine: 1.155 G
Leucine: 2.123 G
Lysine: 2.35 G
Methionine: 0.67 G
Cystine: 0.25 G
Phenylalanine: 0.992 G
Tyrosine: 0.919 G
Valine: 1.241 G
Arginine: 1.678 G
Histidine: 0.915 G
Alanine: 1.536 G
Aspartic acid: 2.4 G
Glutamic acid: 4.043 G
Glycine: 1.225 G
Proline: 1.108 G
Serine: 1.015 G
Hydroxyproline: 0.17 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.12 G
Energy: 218 KCAL
Energy: 914 kJ
Protein: 20.36 G
Total lipid (fat): 14.58 G
Ash: 0.93 G
Calcium, Ca: 19 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 188 MG
Potassium, K: 246 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.19 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 20.7 UG
Thiamin: 0.048 MG
Riboflavin: 0.241 MG
Niacin: 4.961 MG
Pantothenic acid: 0.331 MG
Vitamin B-6: 0.59 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 51.4 MG
Betaine: 9 MG
Vitamin B-12: 1.8 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.171 G
SFA 10:0: 0.009 G
SFA 12:0: 0.011 G
SFA 14:0: 0.423 G
SFA 15:0: 0.07 G
SFA 16:0: 3.422 G
SFA 17:0: 0.169 G
SFA 18:0: 2.051 G
SFA 20:0: 0.011 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.836 G
MUFA 14:1: 0.11 G
MUFA 16:1: 0.508 G
MUFA 16:1 c: 0.464 G
MUFA 17:1: 0.118 G
MUFA 18:1: 6.064 G
MUFA 18:1 c: 5.33 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.689 G
PUFA 18:2: 0.585 G
PUFA 18:2 n-6 c,c: 0.428 G
PUFA 18:2 CLAs: 0.074 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.861 G
Fatty acids, total trans-monoenoic: 0.778 G
TFA 16:1 t: 0.044 G
TFA 18:1 t: 0.734 G
TFA 18:2 t not further defined: 0.083 G
Fatty acids, total trans-polyenoic: 0.083 G
Cholesterol: 61 MG
Tryptophan: 0.228 G
Threonine: 0.954 G
Isoleucine: 0.946 G
Leucine: 1.739 G
Lysine: 1.925 G
Methionine: 0.548 G
Cystine: 0.205 G
Phenylalanine: 0.812 G
Tyrosine: 0.753 G
Valine: 1.017 G
Arginine: 1.374 G
Histidine: 0.749 G
Alanine: 1.258 G
Aspartic acid: 1.966 G
Glutamic acid: 3.311 G
Glycine: 1.004 G
Proline: 0.907 G
Serine: 0.832 G
Hydroxyproline: 0.139 G
Beef, short loin, porterhouse steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.87 G
Energy: 263 KCAL
Energy: 1100 kJ
Protein: 26.21 G
Total lipid (fat): 16.75 G
Ash: 1.03 G
Calcium, Ca: 20 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 212 MG
Potassium, K: 259 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.26 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 24.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.229 MG
Niacin: 5.304 MG
Vitamin B-6: 0.572 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 59.5 MG
Betaine: 8.2 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.843 G
SFA 10:0: 0.012 G
SFA 12:0: 0.014 G
SFA 14:0: 0.476 G
SFA 15:0: 0.083 G
SFA 16:0: 3.747 G
SFA 17:0: 0.195 G
SFA 18:0: 2.301 G
SFA 20:0: 0.012 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 7.469 G
MUFA 14:1: 0.125 G
MUFA 16:1: 0.551 G
MUFA 16:1 c: 0.5 G
MUFA 17:1: 0.134 G
MUFA 18:1: 6.619 G
MUFA 18:1 c: 5.715 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.737 G
PUFA 18:2: 0.628 G
PUFA 18:2 n-6 c,c: 0.457 G
PUFA 18:2 CLAs: 0.077 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 1.049 G
Fatty acids, total trans-monoenoic: 0.955 G
TFA 16:1 t: 0.051 G
TFA 18:1 t: 0.904 G
TFA 18:2 t not further defined: 0.094 G
Fatty acids, total trans-polyenoic: 0.094 G
Cholesterol: 79 MG
Tryptophan: 0.294 G
Threonine: 1.259 G
Isoleucine: 1.243 G
Leucine: 2.322 G
Lysine: 2.592 G
Methionine: 0.724 G
Cystine: 0.275 G
Phenylalanine: 1.07 G
Tyrosine: 1.005 G
Valine: 1.329 G
Arginine: 1.833 G
Histidine: 1.025 G
Alanine: 1.649 G
Aspartic acid: 2.621 G
Glutamic acid: 4.377 G
Glycine: 1.298 G
Proline: 1.209 G
Serine: 1.111 G
Hydroxyproline: 0.179 G
Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65.49 G
Energy: 208 KCAL
Energy: 870 kJ
Protein: 20.69 G
Total lipid (fat): 13.27 G
Ash: 0.95 G
Calcium, Ca: 19 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 179 MG
Potassium, K: 235 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 19.2 UG
Thiamin: 0.053 MG
Riboflavin: 0.202 MG
Niacin: 4.865 MG
Pantothenic acid: 0.355 MG
Vitamin B-6: 0.672 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 55.4 MG
Betaine: 8.9 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.696 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.407 G
SFA 15:0: 0.071 G
SFA 16:0: 3.142 G
SFA 17:0: 0.161 G
SFA 18:0: 1.881 G
SFA 20:0: 0.011 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.119 G
MUFA 14:1: 0.103 G
MUFA 16:1: 0.466 G
MUFA 16:1 c: 0.426 G
MUFA 17:1: 0.109 G
MUFA 18:1: 5.41 G
MUFA 18:1 c: 4.698 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 0.613 G
PUFA 18:2: 0.521 G
PUFA 18:2 n-6 c,c: 0.375 G
PUFA 18:2 CLAs: 0.068 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.829 G
Fatty acids, total trans-monoenoic: 0.752 G
TFA 16:1 t: 0.04 G
TFA 18:1 t: 0.712 G
TFA 18:2 t not further defined: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 60 MG
Tryptophan: 0.232 G
Threonine: 0.994 G
Isoleucine: 0.981 G
Leucine: 1.833 G
Lysine: 2.046 G
Methionine: 0.572 G
Cystine: 0.217 G
Phenylalanine: 0.844 G
Tyrosine: 0.793 G
Valine: 1.049 G
Arginine: 1.447 G
Histidine: 0.809 G
Alanine: 1.302 G
Aspartic acid: 2.069 G
Glutamic acid: 3.455 G
Glycine: 1.024 G
Proline: 0.955 G
Serine: 0.877 G
Hydroxyproline: 0.141 G
Beef, short loin, porterhouse steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.05 G
Energy: 213 KCAL
Energy: 893 kJ
Protein: 28.16 G
Total lipid (fat): 10.32 G
Ash: 1.05 G
Calcium, Ca: 19 MG
Iron, Fe: 3.22 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 224 MG
Potassium, K: 291 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 28.2 UG
Thiamin: 0.059 MG
Riboflavin: 0.26 MG
Niacin: 6.033 MG
Vitamin B-6: 0.692 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 65.9 MG
Betaine: 9 MG
Vitamin B-12: 2.16 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.026 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.267 G
SFA 15:0: 0.044 G
SFA 16:0: 2.282 G
SFA 17:0: 0.113 G
SFA 18:0: 1.295 G
SFA 20:0: 0.005 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 4.516 G
MUFA 14:1: 0.068 G
MUFA 16:1: 0.322 G
MUFA 16:1 c: 0.294 G
MUFA 17:1: 0.08 G
MUFA 18:1: 4.025 G
MUFA 18:1 c: 3.572 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.513 G
PUFA 18:2: 0.415 G
PUFA 18:2 n-6 c,c: 0.328 G
PUFA 18:2 CLAs: 0.036 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.532 G
Fatty acids, total trans-monoenoic: 0.481 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.453 G
TFA 18:2 t not further defined: 0.051 G
Fatty acids, total trans-polyenoic: 0.051 G
Cholesterol: 82 MG
Tryptophan: 0.345 G
Threonine: 1.447 G
Isoleucine: 1.435 G
Leucine: 2.648 G
Lysine: 2.96 G
Methionine: 0.818 G
Cystine: 0.309 G
Phenylalanine: 1.227 G
Tyrosine: 1.149 G
Valine: 1.517 G
Arginine: 2.065 G
Histidine: 1.142 G
Alanine: 1.838 G
Aspartic acid: 2.973 G
Glutamic acid: 5.02 G
Glycine: 1.326 G
Proline: 1.292 G
Serine: 1.249 G
Hydroxyproline: 0.142 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.38 G
Energy: 212 KCAL
Energy: 888 kJ
Protein: 26.07 G
Total lipid (fat): 11.18 G
Ash: 1.28 G
Calcium, Ca: 6 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 211 MG
Potassium, K: 328 MG
Sodium, Na: 69 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 20 UG
Thiamin: 0.11 MG
Riboflavin: 0.25 MG
Niacin: 4.63 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.4 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.3 MG
Vitamin B-12: 2.27 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 3.912 G
SFA 12:0: 0.003 G
SFA 14:0: 0.217 G
SFA 16:0: 2.436 G
SFA 18:0: 1.239 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 5.192 G
MUFA 14:1: 0.112 G
MUFA 16:1: 0.3 G
MUFA 18:1: 4.781 G
Fatty acids, total polyunsaturated: 0.379 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.055 G
PUFA 20:4: 0.034 G
Cholesterol: 62 MG
Tryptophan: 0.281 G
Threonine: 1.205 G
Isoleucine: 1.346 G
Leucine: 2.305 G
Lysine: 2.447 G
Methionine: 0.74 G
Cystine: 0.28 G
Phenylalanine: 1.13 G
Tyrosine: 0.956 G
Valine: 1.41 G
Arginine: 1.757 G
Histidine: 0.84 G
Alanine: 1.576 G
Aspartic acid: 2.599 G
Glutamic acid: 4.179 G
Glycine: 1.239 G
Proline: 1.102 G
Serine: 1.046 G
Hydroxyproline: 0.12 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.13 G
Energy: 224 KCAL
Energy: 939 kJ
Protein: 25.51 G
Total lipid (fat): 12.8 G
Ash: 1.17 G
Calcium, Ca: 6 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 211 MG
Potassium, K: 301 MG
Sodium, Na: 69 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 20 UG
Thiamin: 0.11 MG
Riboflavin: 0.25 MG
Niacin: 4.63 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.4 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 97.2 MG
Vitamin B-12: 2.27 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 4.345 G
SFA 12:0: 0.005 G
SFA 14:0: 0.25 G
SFA 16:0: 2.735 G
SFA 18:0: 1.335 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 6.175 G
MUFA 14:1: 0.14 G
MUFA 16:1: 0.375 G
MUFA 18:1: 5.66 G
Fatty acids, total polyunsaturated: 0.385 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.065 G
PUFA 20:4: 0.03 G
Cholesterol: 91 MG
Tryptophan: 0.286 G
Threonine: 1.114 G
Isoleucine: 1.147 G
Leucine: 2.255 G
Lysine: 2.394 G
Methionine: 0.724 G
Cystine: 0.286 G
Phenylalanine: 1.106 G
Tyrosine: 0.935 G
Valine: 1.241 G
Arginine: 1.719 G
Histidine: 0.873 G
Alanine: 1.539 G
Aspartic acid: 2.33 G
Glutamic acid: 4.089 G
Glycine: 1.392 G
Proline: 1.126 G
Serine: 0.975 G
Hydroxyproline: 0.118 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.19 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 26.89 G
Total lipid (fat): 8.81 G
Ash: 1.44 G
Calcium, Ca: 6 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 211 MG
Potassium, K: 367 MG
Sodium, Na: 69 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 20 UG
Thiamin: 0.11 MG
Riboflavin: 0.25 MG
Niacin: 4.63 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.4 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 102.4 MG
Vitamin B-12: 2.27 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 3.28 G
SFA 14:0: 0.17 G
SFA 16:0: 2 G
SFA 18:0: 1.1 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.76 G
MUFA 14:1: 0.07 G
MUFA 16:1: 0.19 G
MUFA 18:1: 3.5 G
Fatty acids, total polyunsaturated: 0.37 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.04 G
Cholesterol: 84 MG
Tryptophan: 0.301 G
Threonine: 1.175 G
Isoleucine: 1.209 G
Leucine: 2.377 G
Lysine: 2.524 G
Methionine: 0.763 G
Cystine: 0.301 G
Phenylalanine: 1.166 G
Tyrosine: 0.986 G
Valine: 1.308 G
Arginine: 1.812 G
Histidine: 0.921 G
Alanine: 1.622 G
Aspartic acid: 2.457 G
Glutamic acid: 4.31 G
Glycine: 1.467 G
Proline: 1.187 G
Serine: 1.028 G
Hydroxyproline: 0.124 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.32 G
Energy: 155 KCAL
Energy: 648 kJ
Protein: 22.32 G
Total lipid (fat): 6.6 G
Ash: 1.02 G
Calcium, Ca: 18 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 206 MG
Potassium, K: 274 MG
Sodium, Na: 51 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22 UG
Thiamin: 0.054 MG
Riboflavin: 0.257 MG
Niacin: 5.377 MG
Vitamin B-6: 0.689 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 56.4 MG
Betaine: 9.6 MG
Vitamin B-12: 1.95 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.557 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.167 G
SFA 15:0: 0.028 G
SFA 16:0: 1.459 G
SFA 17:0: 0.072 G
SFA 18:0: 0.814 G
SFA 20:0: 0.004 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.84 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.201 G
MUFA 16:1 c: 0.185 G
MUFA 17:1: 0.051 G
MUFA 18:1: 2.535 G
MUFA 18:1 c: 2.257 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.353 G
PUFA 18:2: 0.277 G
PUFA 18:2 n-6 c,c: 0.225 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.325 G
Fatty acids, total trans-monoenoic: 0.294 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.278 G
TFA 18:2 t not further defined: 0.031 G
Fatty acids, total trans-polyenoic: 0.031 G
Cholesterol: 58 MG
Tryptophan: 0.261 G
Threonine: 1.093 G
Isoleucine: 1.085 G
Leucine: 2.001 G
Lysine: 2.237 G
Methionine: 0.618 G
Cystine: 0.233 G
Phenylalanine: 0.927 G
Tyrosine: 0.868 G
Valine: 1.147 G
Arginine: 1.56 G
Histidine: 0.863 G
Alanine: 1.389 G
Aspartic acid: 2.247 G
Glutamic acid: 3.793 G
Glycine: 1.002 G
Proline: 0.977 G
Serine: 0.944 G
Hydroxyproline: 0.107 G
Beef, short loin, porterhouse steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.31 G
Energy: 221 KCAL
Energy: 923 kJ
Protein: 27.65 G
Total lipid (fat): 11.36 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 224 MG
Potassium, K: 290 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.65 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 29 UG
Thiamin: 0.11 MG
Riboflavin: 0.263 MG
Niacin: 6.225 MG
Vitamin B-6: 0.734 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 62.6 MG
Betaine: 8.8 MG
Vitamin B-12: 2.14 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.407 G
SFA 10:0: 0.007 G
SFA 12:0: 0.008 G
SFA 14:0: 0.292 G
SFA 15:0: 0.046 G
SFA 16:0: 2.51 G
SFA 17:0: 0.121 G
SFA 18:0: 1.413 G
SFA 20:0: 0.006 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 5.034 G
MUFA 14:1: 0.076 G
MUFA 16:1: 0.365 G
MUFA 16:1 c: 0.335 G
MUFA 17:1: 0.087 G
MUFA 18:1: 4.484 G
MUFA 18:1 c: 4.004 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.569 G
PUFA 18:2: 0.465 G
PUFA 18:2 n-6 c,c: 0.368 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.565 G
Fatty acids, total trans-monoenoic: 0.509 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.479 G
TFA 18:2 t not further defined: 0.056 G
Fatty acids, total trans-polyenoic: 0.056 G
Cholesterol: 85 MG
Tryptophan: 0.308 G
Threonine: 1.279 G
Isoleucine: 1.273 G
Leucine: 2.332 G
Lysine: 2.597 G
Methionine: 0.723 G
Cystine: 0.271 G
Phenylalanine: 1.084 G
Tyrosine: 1.014 G
Valine: 1.346 G
Arginine: 1.817 G
Histidine: 0.995 G
Alanine: 1.624 G
Aspartic acid: 2.617 G
Glutamic acid: 4.438 G
Glycine: 1.17 G
Proline: 1.135 G
Serine: 1.1 G
Hydroxyproline: 0.131 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.56 G
Energy: 161 KCAL
Energy: 674 kJ
Protein: 22.13 G
Total lipid (fat): 7.39 G
Ash: 1.01 G
Calcium, Ca: 18 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 209 MG
Potassium, K: 276 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 23 UG
Thiamin: 0.051 MG
Riboflavin: 0.275 MG
Niacin: 5.412 MG
Vitamin B-6: 0.647 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 54.4 MG
Betaine: 9.6 MG
Vitamin B-12: 1.93 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.894 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.182 G
SFA 15:0: 0.029 G
SFA 16:0: 1.652 G
SFA 17:0: 0.079 G
SFA 18:0: 0.933 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.3 G
MUFA 14:1: 0.046 G
MUFA 16:1: 0.23 G
MUFA 16:1 c: 0.211 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.952 G
MUFA 18:1 c: 2.65 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.399 G
PUFA 18:2: 0.317 G
PUFA 18:2 n-6 c,c: 0.256 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.042 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.356 G
Fatty acids, total trans-monoenoic: 0.322 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.302 G
TFA 18:2 t not further defined: 0.035 G
Fatty acids, total trans-polyenoic: 0.035 G
Cholesterol: 59 MG
Tryptophan: 0.24 G
Threonine: 0.995 G
Isoleucine: 0.991 G
Leucine: 1.815 G
Lysine: 2.021 G
Methionine: 0.562 G
Cystine: 0.211 G
Phenylalanine: 0.844 G
Tyrosine: 0.789 G
Valine: 1.048 G
Arginine: 1.414 G
Histidine: 0.775 G
Alanine: 1.264 G
Aspartic acid: 2.037 G
Glutamic acid: 3.454 G
Glycine: 0.911 G
Proline: 0.884 G
Serine: 0.856 G
Hydroxyproline: 0.102 G
Beef, short loin, porterhouse steak, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.16 G
Energy: 203 KCAL
Energy: 847 kJ
Protein: 28.92 G
Total lipid (fat): 8.76 G
Ash: 1.1 G
Calcium, Ca: 20 MG
Iron, Fe: 3.44 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 227 MG
Potassium, K: 292 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.8 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 27.7 UG
Riboflavin: 0.255 MG
Niacin: 5.745 MG
Vitamin B-6: 0.628 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.2 MG
Betaine: 8 MG
Vitamin B-12: 2.19 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.454 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.228 G
SFA 15:0: 0.042 G
SFA 16:0: 1.94 G
SFA 17:0: 0.103 G
SFA 18:0: 1.118 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.738 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.257 G
MUFA 16:1 c: 0.232 G
MUFA 17:1: 0.07 G
MUFA 18:1: 3.337 G
MUFA 18:1 c: 2.923 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.429 G
PUFA 18:2: 0.34 G
PUFA 18:2 n-6 c,c: 0.269 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.483 G
Fatty acids, total trans-monoenoic: 0.439 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.414 G
TFA 18:2 t not further defined: 0.044 G
Fatty acids, total trans-polyenoic: 0.044 G
Cholesterol: 78 MG
Tryptophan: 0.355 G
Threonine: 1.514 G
Isoleucine: 1.501 G
Leucine: 2.797 G
Lysine: 3.138 G
Methionine: 0.859 G
Cystine: 0.327 G
Phenylalanine: 1.282 G
Tyrosine: 1.214 G
Valine: 1.583 G
Arginine: 2.183 G
Histidine: 1.228 G
Alanine: 1.924 G
Aspartic acid: 3.138 G
Glutamic acid: 5.266 G
Glycine: 1.392 G
Proline: 1.378 G
Serine: 1.323 G
Hydroxyproline: 0.137 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.46 G
Energy: 145 KCAL
Energy: 608 kJ
Protein: 22.61 G
Total lipid (fat): 5.41 G
Ash: 1.03 G
Calcium, Ca: 19 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 200 MG
Potassium, K: 266 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 21.4 UG
Riboflavin: 0.23 MG
Niacin: 5.325 MG
Vitamin B-6: 0.751 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 1.98 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.051 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.143 G
SFA 15:0: 0.027 G
SFA 16:0: 1.169 G
SFA 17:0: 0.062 G
SFA 18:0: 0.635 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.15 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.158 G
MUFA 16:1 c: 0.146 G
MUFA 17:1: 0.042 G
MUFA 18:1: 1.909 G
MUFA 18:1 c: 1.667 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.285 G
PUFA 18:2: 0.218 G
PUFA 18:2 n-6 c,c: 0.179 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.278 G
Fatty acids, total trans-monoenoic: 0.254 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.241 G
TFA 18:2 t not further defined: 0.024 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 57 MG
Tryptophan: 0.297 G
Threonine: 1.267 G
Isoleucine: 1.255 G
Leucine: 2.339 G
Lysine: 2.624 G
Methionine: 0.719 G
Cystine: 0.274 G
Phenylalanine: 1.073 G
Tyrosine: 1.016 G
Valine: 1.324 G
Arginine: 1.826 G
Histidine: 1.027 G
Alanine: 1.609 G
Aspartic acid: 2.624 G
Glutamic acid: 4.405 G
Glycine: 1.164 G
Proline: 1.152 G
Serine: 1.107 G
Hydroxyproline: 0.115 G
Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8 fat, select, raw
Water: 71.4 G
Energy: 145 KCAL
Energy: 606 kJ
Protein: 22.7 G
Total lipid (fat): 5.32 G
Total fat (NLEA): 4.5 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 10.7 MG
Phosphorus, P: 200 MG
Potassium, K: 266 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 21.4 UG
Riboflavin: 0.23 MG
Niacin: 5.32 MG
Vitamin B-6: 0.751 MG
Vitamin B-12: 1.98 UG
Fatty acids, total saturated: 2.07 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.144 G
SFA 15:0: 0.028 G
SFA 16:0: 1.18 G
SFA 17:0: 0.062 G
SFA 18:0: 0.64 G
SFA 20:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.9 G
MUFA 14:1 c: 0.033 G
MUFA 16:1 c: 0.145 G
MUFA 17:1: 0.042 G
MUFA 17:1 c: 0.042 G
MUFA 18:1 c: 1.67 G
MUFA 20:1: 0.008 G
MUFA 20:1 c: 0.008 G
Fatty acids, total polyunsaturated: 0.259 G
PUFA 18:2 c: 0.192 G
PUFA 18:2 n-6 c,c: 0.178 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3 c: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 G
PUFA 20:4c: 0.034 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 c: 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.28 G
Fatty acids, total trans-monoenoic: 0.256 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.244 G
Fatty acids, total trans-dienoic: 0.024 G
TFA 18:2 t not further defined: 0.024 G
Cholesterol: 57 MG
Beef, short loin, porterhouse steak, separable lean only, trimmed to 1/8 fat, select, raw
Water: 71.4 G
Energy: 145 KCAL
Energy: 606 kJ
Protein: 22.7 G
Total lipid (fat): 5.32 G
Total fat (NLEA): 4.5 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 10.7 MG
Phosphorus, P: 200 MG
Potassium, K: 266 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 21.4 UG
Riboflavin: 0.23 MG
Niacin: 5.32 MG
Vitamin B-6: 0.751 MG
Vitamin B-12: 1.98 UG
Fatty acids, total saturated: 2.07 G
SFA 10:0: 0.005 G
SFA 12:0: 0.005 G
SFA 14:0: 0.144 G
SFA 15:0: 0.028 G
SFA 16:0: 1.18 G
SFA 17:0: 0.062 G
SFA 18:0: 0.64 G
SFA 20:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.9 G
MUFA 14:1 c: 0.033 G
MUFA 16:1 c: 0.145 G
MUFA 17:1: 0.042 G
MUFA 17:1 c: 0.042 G
MUFA 18:1 c: 1.67 G
MUFA 20:1: 0.008 G
MUFA 20:1 c: 0.008 G
Fatty acids, total polyunsaturated: 0.259 G
PUFA 18:2 c: 0.192 G
PUFA 18:2 n-6 c,c: 0.178 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3 c: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3 c: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.034 G
PUFA 20:4c: 0.034 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 c: 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.28 G
Fatty acids, total trans-monoenoic: 0.256 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.244 G
Fatty acids, total trans-dienoic: 0.024 G
TFA 18:2 t not further defined: 0.024 G
Cholesterol: 57 MG
Beef, short loin, t-bone steak, bone-in, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.15 G
Energy: 212 KCAL
Energy: 889 kJ
Protein: 27.86 G
Total lipid (fat): 10.37 G
Ash: 1.05 G
Calcium, Ca: 18 MG
Iron, Fe: 3.57 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 219 MG
Potassium, K: 290 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.61 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 29.3 UG
Thiamin: 0.058 MG
Riboflavin: 0.254 MG
Niacin: 6.109 MG
Pantothenic acid: 0.323 MG
Vitamin B-6: 0.757 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 63.2 MG
Betaine: 8.6 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 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: 4.219 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.28 G
SFA 15:0: 0.047 G
SFA 16:0: 2.383 G
SFA 17:0: 0.118 G
SFA 18:0: 1.362 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.609 G
MUFA 14:1: 0.056 G
MUFA 16:1: 0.338 G
MUFA 16:1 c: 0.31 G
MUFA 17:1: 0.084 G
MUFA 18:1: 4.114 G
MUFA 18:1 c: 3.629 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.542 G
PUFA 18:2: 0.439 G
PUFA 18:2 n-6 c,c: 0.343 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.572 G
Fatty acids, total trans-monoenoic: 0.513 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.485 G
TFA 18:2 t not further defined: 0.059 G
Fatty acids, total trans-polyenoic: 0.059 G
Cholesterol: 82 MG
Tryptophan: 0.331 G
Threonine: 1.388 G
Isoleucine: 1.377 G
Leucine: 2.54 G
Lysine: 2.839 G
Methionine: 0.784 G
Cystine: 0.296 G
Phenylalanine: 1.177 G
Tyrosine: 1.102 G
Valine: 1.455 G
Arginine: 1.981 G
Histidine: 1.096 G
Alanine: 1.763 G
Aspartic acid: 2.852 G
Glutamic acid: 4.815 G
Glycine: 1.272 G
Proline: 1.24 G
Serine: 1.198 G
Hydroxyproline: 0.136 G
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.73 G
Energy: 153 KCAL
Energy: 642 kJ
Protein: 22.22 G
Total lipid (fat): 6.5 G
Ash: 1.01 G
Calcium, Ca: 21 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 200 MG
Potassium, K: 267 MG
Sodium, Na: 42 MG
Zinc, Zn: 3.88 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.8 UG
Thiamin: 0.054 MG
Riboflavin: 0.215 MG
Niacin: 5.751 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.638 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 56.1 MG
Betaine: 9.6 MG
Vitamin B-12: 1.81 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.53 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.162 G
SFA 15:0: 0.026 G
SFA 16:0: 1.431 G
SFA 17:0: 0.072 G
SFA 18:0: 0.821 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.767 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.194 G
MUFA 16:1 c: 0.178 G
MUFA 17:1: 0.047 G
MUFA 18:1: 2.481 G
MUFA 18:1 c: 2.234 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.344 G
PUFA 18:2: 0.265 G
PUFA 18:2 n-6 c,c: 0.215 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.292 G
Fatty acids, total trans-monoenoic: 0.262 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.246 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 59 MG
Tryptophan: 0.272 G
Threonine: 1.142 G
Isoleucine: 1.133 G
Leucine: 2.09 G
Lysine: 2.336 G
Methionine: 0.645 G
Cystine: 0.244 G
Phenylalanine: 0.968 G
Tyrosine: 0.907 G
Valine: 1.197 G
Arginine: 1.629 G
Histidine: 0.902 G
Alanine: 1.45 G
Aspartic acid: 2.346 G
Glutamic acid: 3.961 G
Glycine: 1.047 G
Proline: 1.02 G
Serine: 0.986 G
Hydroxyproline: 0.112 G
Beef, short loin, t-bone steak, bone-in, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.6 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 27.48 G
Total lipid (fat): 11.05 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 3.57 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 210 MG
Potassium, K: 280 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.69 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 30.4 UG
Thiamin: 0.057 MG
Riboflavin: 0.27 MG
Niacin: 6.292 MG
Pantothenic acid: 0.307 MG
Vitamin B-6: 0.758 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 66.1 MG
Betaine: 9.3 MG
Vitamin B-12: 1.89 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.6 G
SFA 10:0: 0.012 G
SFA 12:0: 0.01 G
SFA 14:0: 0.301 G
SFA 15:0: 0.047 G
SFA 16:0: 2.607 G
SFA 17:0: 0.124 G
SFA 18:0: 1.488 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 5.159 G
MUFA 14:1: 0.065 G
MUFA 16:1: 0.381 G
MUFA 16:1 c: 0.351 G
MUFA 17:1: 0.09 G
MUFA 18:1: 4.602 G
MUFA 18:1 c: 4.097 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.583 G
PUFA 18:2: 0.474 G
PUFA 18:2 n-6 c,c: 0.373 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.595 G
Fatty acids, total trans-monoenoic: 0.535 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.505 G
TFA 18:2 t not further defined: 0.06 G
Fatty acids, total trans-polyenoic: 0.06 G
Cholesterol: 81 MG
Tryptophan: 0.325 G
Threonine: 1.349 G
Isoleucine: 1.343 G
Leucine: 2.46 G
Lysine: 2.74 G
Methionine: 0.762 G
Cystine: 0.286 G
Phenylalanine: 1.143 G
Tyrosine: 1.07 G
Valine: 1.421 G
Arginine: 1.917 G
Histidine: 1.05 G
Alanine: 1.713 G
Aspartic acid: 2.761 G
Glutamic acid: 4.682 G
Glycine: 1.234 G
Proline: 1.198 G
Serine: 1.161 G
Hydroxyproline: 0.139 G
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8 fat, choice, cooked, grilled
Water: 60.3 G
Energy: 219 KCAL
Energy: 918 kJ
Protein: 27.3 G
Total lipid (fat): 11.4 G
Total fat (NLEA): 10.5 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 3.53 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 211 MG
Potassium, K: 283 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.69 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 29.7 UG
Riboflavin: 0.27 MG
Niacin: 6.37 MG
Vitamin B-6: 0.753 MG
Vitamin B-12: 1.88 UG
Fatty acids, total saturated: 4.68 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.304 G
SFA 15:0: 0.049 G
SFA 16:0: 2.66 G
SFA 17:0: 0.125 G
SFA 18:0: 1.52 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.67 G
MUFA 14:1 c: 0.066 G
MUFA 16:1 c: 0.347 G
MUFA 17:1: 0.089 G
MUFA 17:1 c: 0.089 G
MUFA 18:1 c: 4.15 G
MUFA 20:1: 0.021 G
MUFA 20:1 c: 0.021 G
Fatty acids, total polyunsaturated: 0.514 G
PUFA 18:2 c: 0.407 G
PUFA 18:2 n-6 c,c: 0.367 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3 c: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3 c: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 G
PUFA 20:4c: 0.051 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.013 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.594 G
Fatty acids, total trans-monoenoic: 0.533 G
TFA 16:1 t: 0.031 G
TFA 18:1 t: 0.502 G
Fatty acids, total trans-dienoic: 0.06 G
TFA 18:2 t not further defined: 0.06 G
Cholesterol: 80 MG
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8 fat, choice, cooked, grilled
Water: 60.3 G
Energy: 219 KCAL
Energy: 918 kJ
Protein: 27.3 G
Total lipid (fat): 11.4 G
Total fat (NLEA): 10.5 G
Ash: 1.02 G
Calcium, Ca: 19 MG
Iron, Fe: 3.53 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 211 MG
Potassium, K: 283 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.69 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 29.7 UG
Riboflavin: 0.27 MG
Niacin: 6.37 MG
Vitamin B-6: 0.753 MG
Vitamin B-12: 1.88 UG
Fatty acids, total saturated: 4.68 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.304 G
SFA 15:0: 0.049 G
SFA 16:0: 2.66 G
SFA 17:0: 0.125 G
SFA 18:0: 1.52 G
SFA 20:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.67 G
MUFA 14:1 c: 0.066 G
MUFA 16:1 c: 0.347 G
MUFA 17:1: 0.089 G
MUFA 17:1 c: 0.089 G
MUFA 18:1 c: 4.15 G
MUFA 20:1: 0.021 G
MUFA 20:1 c: 0.021 G
Fatty acids, total polyunsaturated: 0.514 G
PUFA 18:2 c: 0.407 G
PUFA 18:2 n-6 c,c: 0.367 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3 c: 0.021 G
PUFA 18:3 n-3 c,c,c (ALA): 0.021 G
PUFA 20:2 c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3 c: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 G
PUFA 20:4c: 0.051 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 c: 0.013 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.594 G
Fatty acids, total trans-monoenoic: 0.533 G
TFA 16:1 t: 0.031 G
TFA 18:1 t: 0.502 G
Fatty acids, total trans-dienoic: 0.06 G
TFA 18:2 t not further defined: 0.06 G
Cholesterol: 80 MG
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.97 G
Energy: 160 KCAL
Energy: 669 kJ
Protein: 22.1 G
Total lipid (fat): 7.27 G
Ash: 1 G
Calcium, Ca: 21 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 196 MG
Potassium, K: 263 MG
Sodium, Na: 35 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 0.061 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 22.5 UG
Thiamin: 0.051 MG
Riboflavin: 0.225 MG
Niacin: 5.765 MG
Pantothenic acid: 0.347 MG
Vitamin B-6: 0.634 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 54.3 MG
Betaine: 9.6 MG
Vitamin B-12: 1.79 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.782 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.174 G
SFA 15:0: 0.025 G
SFA 16:0: 1.577 G
SFA 17:0: 0.077 G
SFA 18:0: 0.911 G
SFA 20:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.091 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.216 G
MUFA 16:1 c: 0.2 G
MUFA 17:1: 0.049 G
MUFA 18:1: 2.775 G
MUFA 18:1 c: 2.52 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.374 G
PUFA 18:2: 0.292 G
PUFA 18:2 n-6 c,c: 0.236 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.303 G
Fatty acids, total trans-monoenoic: 0.271 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.255 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 59 MG
Tryptophan: 0.261 G
Threonine: 1.085 G
Isoleucine: 1.08 G
Leucine: 1.979 G
Lysine: 2.204 G
Methionine: 0.613 G
Cystine: 0.23 G
Phenylalanine: 0.92 G
Tyrosine: 0.861 G
Valine: 1.143 G
Arginine: 1.542 G
Histidine: 0.845 G
Alanine: 1.378 G
Aspartic acid: 2.221 G
Glutamic acid: 3.766 G
Glycine: 0.993 G
Proline: 0.963 G
Serine: 0.934 G
Hydroxyproline: 0.112 G
Beef, short loin, t-bone steak, bone-in, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.98 G
Energy: 206 KCAL
Energy: 861 kJ
Protein: 28.45 G
Total lipid (fat): 9.35 G
Ash: 1.09 G
Calcium, Ca: 18 MG
Iron, Fe: 3.65 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 234 MG
Potassium, K: 304 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.47 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 28.5 UG
Thiamin: 0.061 MG
Riboflavin: 0.23 MG
Niacin: 5.835 MG
Pantothenic acid: 0.374 MG
Vitamin B-6: 0.754 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 61.5 MG
Betaine: 8 MG
Vitamin B-12: 2.07 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.648 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.247 G
SFA 15:0: 0.047 G
SFA 16:0: 2.047 G
SFA 17:0: 0.109 G
SFA 18:0: 1.173 G
SFA 20:0: 0.005 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 3.785 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.273 G
MUFA 16:1 c: 0.248 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.381 G
MUFA 18:1 c: 2.926 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.387 G
PUFA 18:2 n-6 c,c: 0.299 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.537 G
Fatty acids, total trans-monoenoic: 0.48 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.455 G
TFA 18:2 t not further defined: 0.057 G
Fatty acids, total trans-polyenoic: 0.057 G
Cholesterol: 83 MG
Tryptophan: 0.357 G
Threonine: 1.523 G
Isoleucine: 1.509 G
Leucine: 2.812 G
Lysine: 3.155 G
Methionine: 0.864 G
Cystine: 0.329 G
Phenylalanine: 1.289 G
Tyrosine: 1.221 G
Valine: 1.591 G
Arginine: 2.195 G
Histidine: 1.235 G
Alanine: 1.934 G
Aspartic acid: 3.155 G
Glutamic acid: 5.295 G
Glycine: 1.399 G
Proline: 1.385 G
Serine: 1.331 G
Hydroxyproline: 0.138 G
Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.86 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 22.41 G
Total lipid (fat): 5.34 G
Ash: 1.02 G
Calcium, Ca: 23 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 214 MG
Potassium, K: 284 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.01 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 21.8 UG
Thiamin: 0.058 MG
Riboflavin: 0.2 MG
Niacin: 5.73 MG
Pantothenic acid: 0.375 MG
Vitamin B-6: 0.644 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 58.9 MG
Betaine: 9.5 MG
Vitamin B-12: 1.84 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.152 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.145 G
SFA 15:0: 0.026 G
SFA 16:0: 1.214 G
SFA 17:0: 0.064 G
SFA 18:0: 0.686 G
SFA 20:0: 0.003 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 2.282 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.162 G
MUFA 16:1 c: 0.146 G
MUFA 17:1: 0.044 G
MUFA 18:1: 2.039 G
MUFA 18:1 c: 1.806 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.298 G
PUFA 18:2: 0.224 G
PUFA 18:2 n-6 c,c: 0.183 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.274 G
Fatty acids, total trans-monoenoic: 0.249 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.233 G
TFA 18:2 t not further defined: 0.025 G
Fatty acids, total trans-polyenoic: 0.025 G
Cholesterol: 59 MG
Tryptophan: 0.292 G
Threonine: 1.247 G
Isoleucine: 1.236 G
Leucine: 2.304 G
Lysine: 2.585 G
Methionine: 0.708 G
Cystine: 0.27 G
Phenylalanine: 1.056 G
Tyrosine: 1 G
Valine: 1.304 G
Arginine: 1.798 G
Histidine: 1.011 G
Alanine: 1.585 G
Aspartic acid: 2.585 G
Glutamic acid: 4.338 G
Glycine: 1.146 G
Proline: 1.135 G
Serine: 1.09 G
Hydroxyproline: 0.113 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.78 G
Energy: 247 KCAL
Energy: 1033 kJ
Protein: 24.18 G
Total lipid (fat): 15.93 G
Ash: 1.1 G
Calcium, Ca: 5 MG
Iron, Fe: 3.35 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 199 MG
Potassium, K: 302 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 10.9 UG
Thiamin: 0.101 MG
Riboflavin: 0.231 MG
Niacin: 4.268 MG
Pantothenic acid: 0.309 MG
Vitamin B-6: 0.361 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 92.1 MG
Vitamin B-12: 2.19 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 6.074 G
SFA 10:0: 0.032 G
SFA 12:0: 0.035 G
SFA 14:0: 0.451 G
SFA 16:0: 3.757 G
SFA 18:0: 1.785 G
SFA 20:0: 0.014 G
Fatty acids, total monounsaturated: 7.205 G
MUFA 14:1: 0.067 G
MUFA 16:1: 0.586 G
MUFA 18:1: 6.532 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.617 G
PUFA 18:2: 0.407 G
PUFA 18:3: 0.165 G
PUFA 20:4: 0.045 G
Cholesterol: 60 MG
Tryptophan: 0.261 G
Threonine: 1.115 G
Isoleucine: 1.241 G
Leucine: 2.126 G
Lysine: 2.256 G
Methionine: 0.683 G
Cystine: 0.26 G
Phenylalanine: 1.043 G
Tyrosine: 0.883 G
Valine: 1.301 G
Arginine: 1.624 G
Histidine: 0.782 G
Alanine: 1.462 G
Aspartic acid: 2.4 G
Glutamic acid: 3.864 G
Glycine: 1.159 G
Proline: 1.025 G
Serine: 0.968 G
Hydroxyproline: 0.106 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 0 fat, USDA choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 56.97 G
Energy: 258 KCAL
Energy: 1081 kJ
Protein: 24.05 G
Total lipid (fat): 17.26 G
Ash: 1.08 G
Calcium, Ca: 5 MG
Iron, Fe: 3.33 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 197 MG
Potassium, K: 300 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.64 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 10.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.23 MG
Niacin: 4.242 MG
Pantothenic acid: 0.307 MG
Vitamin B-6: 0.359 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.6 MG
Vitamin B-12: 2.19 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 6.449 G
SFA 10:0: 0.034 G
SFA 12:0: 0.04 G
SFA 14:0: 0.462 G
SFA 16:0: 4.022 G
SFA 18:0: 1.873 G
SFA 20:0: 0.017 G
Fatty acids, total monounsaturated: 7.896 G
MUFA 14:1: 0.07 G
MUFA 16:1: 0.632 G
MUFA 18:1: 7.173 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.615 G
PUFA 18:2: 0.423 G
PUFA 18:3: 0.166 G
PUFA 20:4: 0.026 G
Cholesterol: 61 MG
Tryptophan: 0.26 G
Threonine: 1.108 G
Isoleucine: 1.233 G
Leucine: 2.114 G
Lysine: 2.243 G
Methionine: 0.679 G
Cystine: 0.259 G
Phenylalanine: 1.037 G
Tyrosine: 0.877 G
Valine: 1.293 G
Arginine: 1.615 G
Histidine: 0.778 G
Alanine: 1.453 G
Aspartic acid: 2.386 G
Glutamic acid: 3.841 G
Glycine: 1.153 G
Proline: 1.019 G
Serine: 0.962 G
Hydroxyproline: 0.105 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 0 fat, USDA select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.97 G
Energy: 230 KCAL
Energy: 964 kJ
Protein: 24.38 G
Total lipid (fat): 14 G
Ash: 1.12 G
Calcium, Ca: 5 MG
Iron, Fe: 3.38 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 200 MG
Potassium, K: 305 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.72 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 10.8 UG
Thiamin: 0.102 MG
Riboflavin: 0.233 MG
Niacin: 4.305 MG
Pantothenic acid: 0.311 MG
Vitamin B-6: 0.364 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 92.9 MG
Vitamin B-12: 2.2 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 5.527 G
SFA 10:0: 0.028 G
SFA 12:0: 0.026 G
SFA 14:0: 0.436 G
SFA 16:0: 3.371 G
SFA 18:0: 1.656 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 6.197 G
MUFA 14:1: 0.063 G
MUFA 16:1: 0.519 G
MUFA 18:1: 5.598 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.62 G
PUFA 18:2: 0.385 G
PUFA 18:3: 0.163 G
PUFA 20:4: 0.072 G
Cholesterol: 59 MG
Tryptophan: 0.264 G
Threonine: 1.124 G
Isoleucine: 1.252 G
Leucine: 2.145 G
Lysine: 2.276 G
Methionine: 0.689 G
Cystine: 0.262 G
Phenylalanine: 1.052 G
Tyrosine: 0.89 G
Valine: 1.312 G
Arginine: 1.638 G
Histidine: 0.788 G
Alanine: 1.474 G
Aspartic acid: 2.421 G
Glutamic acid: 3.897 G
Glycine: 1.167 G
Proline: 1.033 G
Serine: 0.976 G
Hydroxyproline: 0.107 G
Beef, short loin, t-bone steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.5 G
Energy: 289 KCAL
Energy: 1208 kJ
Protein: 24.6 G
Total lipid (fat): 20.36 G
Ash: 0.96 G
Calcium, Ca: 19 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 201 MG
Potassium, K: 248 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.96 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 25.4 UG
Thiamin: 0.055 MG
Riboflavin: 0.222 MG
Niacin: 5.48 MG
Vitamin B-6: 0.662 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 58 MG
Betaine: 8.3 MG
Vitamin B-12: 1.85 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.23 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: 8.356 G
SFA 10:0: 0.014 G
SFA 12:0: 0.017 G
SFA 14:0: 0.584 G
SFA 15:0: 0.097 G
SFA 16:0: 4.584 G
SFA 17:0: 0.232 G
SFA 18:0: 2.808 G
SFA 20:0: 0.015 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 9.174 G
MUFA 14:1: 0.145 G
MUFA 16:1: 0.698 G
MUFA 16:1 c: 0.638 G
MUFA 17:1: 0.164 G
MUFA 18:1: 8.123 G
MUFA 18:1 c: 7.032 G
MUFA 20:1: 0.045 G
Fatty acids, total polyunsaturated: 0.91 G
PUFA 18:2: 0.783 G
PUFA 18:2 n-6 c,c: 0.567 G
PUFA 18:2 CLAs: 0.098 G
PUFA 18:3: 0.035 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 1.27 G
Fatty acids, total trans-monoenoic: 1.152 G
TFA 16:1 t: 0.06 G
TFA 18:1 t: 1.091 G
TFA 18:2 t not further defined: 0.119 G
Fatty acids, total trans-polyenoic: 0.119 G
Cholesterol: 83 MG
Tryptophan: 0.275 G
Threonine: 1.159 G
Isoleucine: 1.146 G
Leucine: 2.12 G
Lysine: 2.356 G
Methionine: 0.666 G
Cystine: 0.251 G
Phenylalanine: 0.987 G
Tyrosine: 0.917 G
Valine: 1.229 G
Arginine: 1.675 G
Histidine: 0.922 G
Alanine: 1.525 G
Aspartic acid: 2.397 G
Glutamic acid: 4.022 G
Glycine: 1.21 G
Proline: 1.104 G
Serine: 1.013 G
Hydroxyproline: 0.168 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.06 G
Energy: 223 KCAL
Energy: 932 kJ
Protein: 20.11 G
Total lipid (fat): 15.18 G
Ash: 0.92 G
Calcium, Ca: 21 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 177 MG
Potassium, K: 232 MG
Sodium, Na: 40 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 20 UG
Thiamin: 0.049 MG
Riboflavin: 0.187 MG
Niacin: 5.153 MG
Vitamin B-6: 0.572 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 52 MG
Betaine: 8.8 MG
Vitamin B-12: 1.68 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.495 G
SFA 10:0: 0.011 G
SFA 12:0: 0.012 G
SFA 14:0: 0.452 G
SFA 15:0: 0.075 G
SFA 16:0: 3.577 G
SFA 17:0: 0.181 G
SFA 18:0: 2.171 G
SFA 20:0: 0.012 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 7.07 G
MUFA 14:1: 0.112 G
MUFA 16:1: 0.531 G
MUFA 16:1 c: 0.486 G
MUFA 17:1: 0.122 G
MUFA 18:1: 6.27 G
MUFA 18:1 c: 5.5 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.698 G
PUFA 18:2: 0.593 G
PUFA 18:2 n-6 c,c: 0.427 G
PUFA 18:2 CLAs: 0.079 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.903 G
Fatty acids, total trans-monoenoic: 0.815 G
TFA 16:1 t: 0.046 G
TFA 18:1 t: 0.769 G
TFA 18:2 t not further defined: 0.088 G
Fatty acids, total trans-polyenoic: 0.088 G
Cholesterol: 62 MG
Tryptophan: 0.225 G
Threonine: 0.948 G
Isoleucine: 0.937 G
Leucine: 1.734 G
Lysine: 1.927 G
Methionine: 0.544 G
Cystine: 0.205 G
Phenylalanine: 0.807 G
Tyrosine: 0.749 G
Valine: 1.005 G
Arginine: 1.37 G
Histidine: 0.754 G
Alanine: 1.247 G
Aspartic acid: 1.96 G
Glutamic acid: 3.289 G
Glycine: 0.99 G
Proline: 0.902 G
Serine: 0.828 G
Hydroxyproline: 0.137 G
Beef, short loin, t-bone steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.91 G
Energy: 294 KCAL
Energy: 1230 kJ
Protein: 24.21 G
Total lipid (fat): 21.13 G
Ash: 0.94 G
Calcium, Ca: 19 MG
Iron, Fe: 3.24 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 194 MG
Potassium, K: 240 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.02 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 26.3 UG
Thiamin: 0.053 MG
Riboflavin: 0.234 MG
Niacin: 5.618 MG
Vitamin B-6: 0.662 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 58.6 MG
Betaine: 8.6 MG
Vitamin B-12: 1.79 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.722 G
SFA 10:0: 0.015 G
SFA 12:0: 0.017 G
SFA 14:0: 0.605 G
SFA 15:0: 0.098 G
SFA 16:0: 4.796 G
SFA 17:0: 0.238 G
SFA 18:0: 2.932 G
SFA 20:0: 0.015 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 9.674 G
MUFA 14:1: 0.152 G
MUFA 16:1: 0.737 G
MUFA 16:1 c: 0.674 G
MUFA 17:1: 0.169 G
MUFA 18:1: 8.569 G
MUFA 18:1 c: 7.453 G
MUFA 20:1: 0.048 G
Fatty acids, total polyunsaturated: 0.948 G
PUFA 18:2: 0.816 G
PUFA 18:2 n-6 c,c: 0.594 G
PUFA 18:2 CLAs: 0.101 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.023 G
PUFA 20:4 n-6: 0.023 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.014 G
Fatty acids, total trans: 1.299 G
Fatty acids, total trans-monoenoic: 1.179 G
TFA 16:1 t: 0.063 G
TFA 18:1 t: 1.116 G
TFA 18:2 t not further defined: 0.12 G
Fatty acids, total trans-polyenoic: 0.12 G
Cholesterol: 82 MG
Tryptophan: 0.272 G
Threonine: 1.135 G
Isoleucine: 1.125 G
Leucine: 2.068 G
Lysine: 2.289 G
Methionine: 0.652 G
Cystine: 0.244 G
Phenylalanine: 0.966 G
Tyrosine: 0.895 G
Valine: 1.209 G
Arginine: 1.634 G
Histidine: 0.891 G
Alanine: 1.497 G
Aspartic acid: 2.338 G
Glutamic acid: 3.938 G
Glycine: 1.194 G
Proline: 1.079 G
Serine: 0.989 G
Hydroxyproline: 0.165 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.43 G
Energy: 228 KCAL
Energy: 955 kJ
Protein: 20 G
Total lipid (fat): 15.83 G
Ash: 0.91 G
Calcium, Ca: 21 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 174 MG
Potassium, K: 229 MG
Sodium, Na: 35 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 19.8 UG
Thiamin: 0.047 MG
Riboflavin: 0.195 MG
Niacin: 5.164 MG
Vitamin B-6: 0.568 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 50.5 MG
Betaine: 8.9 MG
Vitamin B-12: 1.66 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.684 G
SFA 10:0: 0.011 G
SFA 12:0: 0.012 G
SFA 14:0: 0.46 G
SFA 15:0: 0.074 G
SFA 16:0: 3.686 G
SFA 17:0: 0.184 G
SFA 18:0: 2.24 G
SFA 20:0: 0.013 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 7.312 G
MUFA 14:1: 0.115 G
MUFA 16:1: 0.547 G
MUFA 16:1 c: 0.501 G
MUFA 17:1: 0.123 G
MUFA 18:1: 6.491 G
MUFA 18:1 c: 5.717 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.72 G
PUFA 18:2: 0.614 G
PUFA 18:2 n-6 c,c: 0.443 G
PUFA 18:2 CLAs: 0.081 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.91 G
Fatty acids, total trans-monoenoic: 0.82 G
TFA 16:1 t: 0.046 G
TFA 18:1 t: 0.774 G
TFA 18:2 t not further defined: 0.09 G
Fatty acids, total trans-polyenoic: 0.09 G
Cholesterol: 62 MG
Tryptophan: 0.224 G
Threonine: 0.938 G
Isoleucine: 0.929 G
Leucine: 1.709 G
Lysine: 1.892 G
Methionine: 0.539 G
Cystine: 0.201 G
Phenylalanine: 0.798 G
Tyrosine: 0.74 G
Valine: 0.999 G
Arginine: 1.35 G
Histidine: 0.736 G
Alanine: 1.237 G
Aspartic acid: 1.932 G
Glutamic acid: 3.254 G
Glycine: 0.986 G
Proline: 0.892 G
Serine: 0.817 G
Hydroxyproline: 0.137 G
Beef, short loin, t-bone steak, separable lean and fat, 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 <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.38 G
Energy: 281 KCAL
Energy: 1175 kJ
Protein: 25.18 G
Total lipid (fat): 19.22 G
Ash: 0.99 G
Calcium, Ca: 18 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 215 MG
Potassium, K: 261 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.86 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 24.9 UG
Thiamin: 0.058 MG
Riboflavin: 0.203 MG
Niacin: 5.274 MG
Vitamin B-6: 0.663 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 57.1 MG
Betaine: 7.8 MG
Vitamin B-12: 1.94 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.806 G
SFA 10:0: 0.013 G
SFA 12:0: 0.015 G
SFA 14:0: 0.551 G
SFA 15:0: 0.097 G
SFA 16:0: 4.266 G
SFA 17:0: 0.222 G
SFA 18:0: 2.623 G
SFA 20:0: 0.014 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 8.425 G
MUFA 14:1: 0.134 G
MUFA 16:1: 0.641 G
MUFA 16:1 c: 0.584 G
MUFA 17:1: 0.155 G
MUFA 18:1: 7.455 G
MUFA 18:1 c: 6.4 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.853 G
PUFA 18:2: 0.735 G
PUFA 18:2 n-6 c,c: 0.527 G
PUFA 18:2 CLAs: 0.092 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.228 G
Fatty acids, total trans-monoenoic: 1.112 G
TFA 16:1 t: 0.057 G
TFA 18:1 t: 1.055 G
TFA 18:2 t not further defined: 0.116 G
Fatty acids, total trans-polyenoic: 0.116 G
Cholesterol: 84 MG
Tryptophan: 0.282 G
Threonine: 1.209 G
Isoleucine: 1.194 G
Leucine: 2.23 G
Lysine: 2.49 G
Methionine: 0.696 G
Cystine: 0.264 G
Phenylalanine: 1.028 G
Tyrosine: 0.965 G
Valine: 1.277 G
Arginine: 1.761 G
Histidine: 0.985 G
Alanine: 1.584 G
Aspartic acid: 2.518 G
Glutamic acid: 4.204 G
Glycine: 1.246 G
Proline: 1.162 G
Serine: 1.067 G
Hydroxyproline: 0.172 G
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 65 G
Energy: 215 KCAL
Energy: 898 kJ
Protein: 20.28 G
Total lipid (fat): 14.19 G
Ash: 0.92 G
Calcium, Ca: 23 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 188 MG
Potassium, K: 246 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.047 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 19.2 UG
Thiamin: 0.052 MG
Riboflavin: 0.175 MG
Niacin: 5.136 MG
Vitamin B-6: 0.576 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 83.1 MG
Vitamin B-12: 1.7 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 6.211 G
SFA 10:0: 0.012 G
SFA 12:0: 0.012 G
SFA 14:0: 0.439 G
SFA 15:0: 0.075 G
SFA 16:0: 3.414 G
SFA 17:0: 0.175 G
SFA 18:0: 2.069 G
SFA 20:0: 0.012 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 6.707 G
MUFA 14:1: 0.109 G
MUFA 16:1: 0.508 G
MUFA 16:1 c: 0.462 G
MUFA 17:1: 0.12 G
MUFA 18:1: 5.937 G
MUFA 18:1 c: 5.175 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.663 G
PUFA 18:2: 0.562 G
PUFA 18:2 n-6 c,c: 0.402 G
PUFA 18:2 CLAs: 0.075 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-3 c,c,c (ALA): 0.026 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.038 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.892 G
Fatty acids, total trans-monoenoic: 0.808 G
TFA 16:1 t: 0.046 G
TFA 18:1 t: 0.762 G
TFA 18:2 t not further defined: 0.085 G
Fatty acids, total trans-polyenoic: 0.085 G
Cholesterol: 62 MG
Tryptophan: 0.227 G
Threonine: 0.974 G
Isoleucine: 0.962 G
Leucine: 1.796 G
Lysine: 2.005 G
Methionine: 0.56 G
Cystine: 0.213 G
Phenylalanine: 0.828 G
Tyrosine: 0.777 G
Valine: 1.028 G
Arginine: 1.418 G
Histidine: 0.793 G
Alanine: 1.276 G
Aspartic acid: 2.028 G
Glutamic acid: 3.386 G
Glycine: 1.004 G
Proline: 0.936 G
Serine: 0.859 G
Hydroxyproline: 0.139 G
Beef, short loin, t-bone steak, separable lean only, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.5 G
Energy: 198 KCAL
Energy: 827 kJ
Protein: 25.98 G
Total lipid (fat): 9.61 G
Ash: 1.17 G
Calcium, Ca: 4 MG
Iron, Fe: 3.66 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 215 MG
Potassium, K: 327 MG
Sodium, Na: 71 MG
Zinc, Zn: 5.11 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 10 UG
Thiamin: 0.11 MG
Riboflavin: 0.25 MG
Niacin: 4.63 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.39 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99 MG
Vitamin B-12: 2.27 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 3.27 G
SFA 12:0: 0.01 G
SFA 14:0: 0.19 G
SFA 16:0: 2.04 G
SFA 18:0: 1.01 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 4.645 G
MUFA 14:1: 0.08 G
MUFA 16:1: 0.27 G
MUFA 18:1: 4.295 G
Fatty acids, total polyunsaturated: 0.32 G
PUFA 18:2: 0.25 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.03 G
Cholesterol: 83 MG
Tryptophan: 0.291 G
Threonine: 1.201 G
Isoleucine: 1.342 G
Leucine: 2.297 G
Lysine: 2.161 G
Methionine: 0.665 G
Cystine: 0.291 G
Phenylalanine: 1.127 G
Tyrosine: 0.873 G
Valine: 1.264 G
Arginine: 1.642 G
Histidine: 0.838 G
Alanine: 1.57 G
Aspartic acid: 2.59 G
Glutamic acid: 4.165 G
Glycine: 1.417 G
Proline: 1.147 G
Serine: 0.993 G
Hydroxyproline: 0.12 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org