Beef, short loin, t-bone 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: 63.73 G
Energy: 177 KCAL
Energy: 742 kJ
Protein: 26 G
Total lipid (fat): 7.36 G
Ash: 1.2 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: 2.82 G
SFA 14:0: 0.21 G
SFA 16:0: 1.675 G
SFA 18:0: 0.925 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 3.34 G
MUFA 14:1: 0.07 G
MUFA 16:1: 0.21 G
MUFA 18:1: 3.06 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.08 G
Cholesterol: 80 MG
Tryptophan: 0.291 G
Threonine: 1.136 G
Isoleucine: 1.169 G
Leucine: 2.299 G
Lysine: 2.44 G
Methionine: 0.738 G
Cystine: 0.291 G
Phenylalanine: 1.127 G
Tyrosine: 0.953 G
Valine: 1.265 G
Arginine: 1.752 G
Histidine: 0.89 G
Alanine: 1.568 G
Aspartic acid: 2.375 G
Glutamic acid: 4.168 G
Glycine: 1.419 G
Proline: 1.148 G
Serine: 0.994 G
Hydroxyproline: 0.12 G
Beef, short loin, top loin 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: 71.49 G
Energy: 138 KCAL
Energy: 578 kJ
Protein: 22.93 G
Total lipid (fat): 5.15 G
Ash: 1.02 G
Calcium, Ca: 25 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 211 MG
Potassium, K: 354 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.1 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 27.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.115 MG
Niacin: 7.101 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.642 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 95.8 MG
Betaine: 14.1 MG
Vitamin B-12: 1.13 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.905 G
SFA 14:0: 0.13 G
SFA 16:0: 1.144 G
SFA 18:0: 0.631 G
Fatty acids, total monounsaturated: 2.073 G
MUFA 16:1: 0.159 G
MUFA 18:1: 1.911 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.223 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.012 G
PUFA 20:4: 0.032 G
Cholesterol: 53 MG
Tryptophan: 0.151 G
Threonine: 0.916 G
Isoleucine: 1.043 G
Leucine: 1.824 G
Lysine: 1.937 G
Methionine: 0.597 G
Cystine: 0.296 G
Phenylalanine: 0.906 G
Tyrosine: 0.731 G
Valine: 1.137 G
Arginine: 1.482 G
Histidine: 0.732 G
Alanine: 1.394 G
Aspartic acid: 2.088 G
Glutamic acid: 3.442 G
Glycine: 1.396 G
Proline: 1.093 G
Serine: 0.903 G
Hydroxyproline: 0.241 G
Beef, short loin, top loin, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.34 G
Energy: 310 KCAL
Energy: 1297 kJ
Protein: 25.92 G
Total lipid (fat): 22.12 G
Ash: 1.06 G
Calcium, Ca: 9 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 197 MG
Potassium, K: 354 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.65 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 23.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.18 MG
Niacin: 4.77 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.38 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 98.7 MG
Betaine: 13 MG
Vitamin B-12: 1.94 UG
Fatty acids, total saturated: 8.91 G
SFA 10:0: 0.05 G
SFA 12:0: 0.05 G
SFA 14:0: 0.69 G
SFA 16:0: 5.3 G
SFA 18:0: 2.62 G
Fatty acids, total monounsaturated: 9.39 G
MUFA 16:1: 0.84 G
MUFA 18:1: 8.35 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.05 G
Cholesterol: 79 MG
Tryptophan: 0.29 G
Threonine: 1.132 G
Isoleucine: 1.166 G
Leucine: 2.049 G
Lysine: 2.157 G
Methionine: 0.664 G
Cystine: 0.29 G
Phenylalanine: 1.012 G
Tyrosine: 0.871 G
Valine: 1.261 G
Arginine: 1.638 G
Histidine: 0.888 G
Alanine: 1.564 G
Aspartic acid: 2.368 G
Glutamic acid: 3.895 G
Glycine: 1.414 G
Proline: 1.145 G
Serine: 0.991 G
Beef, short loin, top loin, 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
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.43 G
Energy: 228 KCAL
Energy: 953 kJ
Protein: 20.61 G
Total lipid (fat): 15.49 G
Ash: 0.9 G
Calcium, Ca: 24 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 186 MG
Potassium, K: 313 MG
Sodium, Na: 52 MG
Zinc, Zn: 3.53 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.8 UG
Thiamin: 0.064 MG
Riboflavin: 0.1 MG
Niacin: 6.077 MG
Pantothenic acid: 0.593 MG
Vitamin B-6: 0.562 MG
Folate, total: 11 UG
Folate, food: 11 UG
Choline, total: 86.1 MG
Betaine: 12.7 MG
Vitamin B-12: 1.06 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.251 G
SFA 10:0: 0.05 G
SFA 12:0: 0.033 G
SFA 14:0: 0.49 G
SFA 16:0: 3.763 G
SFA 18:0: 1.915 G
Fatty acids, total monounsaturated: 6.633 G
MUFA 16:1: 0.755 G
MUFA 18:1: 5.855 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.589 G
PUFA 18:2: 0.379 G
PUFA 18:3: 0.185 G
PUFA 20:4: 0.025 G
Cholesterol: 81 MG
Tryptophan: 0.135 G
Threonine: 0.823 G
Isoleucine: 0.938 G
Leucine: 1.639 G
Lysine: 1.742 G
Methionine: 0.537 G
Cystine: 0.266 G
Phenylalanine: 0.814 G
Tyrosine: 0.657 G
Valine: 1.022 G
Arginine: 1.333 G
Histidine: 0.658 G
Alanine: 1.253 G
Aspartic acid: 1.877 G
Glutamic acid: 3.094 G
Glycine: 1.255 G
Proline: 0.982 G
Serine: 0.812 G
Hydroxyproline: 0.216 G
Beef, short loin, top loin, 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: 54.99 G
Energy: 278 KCAL
Energy: 1164 kJ
Protein: 26.16 G
Total lipid (fat): 18.45 G
Ash: 1.02 G
Calcium, Ca: 17 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 195 MG
Potassium, K: 316 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.65 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.1 UG
Thiamin: 0.065 MG
Riboflavin: 0.115 MG
Niacin: 7.095 MG
Pantothenic acid: 0.515 MG
Vitamin B-6: 0.521 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.6 MG
Betaine: 13.1 MG
Vitamin B-12: 1.73 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.264 G
SFA 10:0: 0.046 G
SFA 12:0: 0.042 G
SFA 14:0: 0.561 G
SFA 16:0: 4.386 G
SFA 18:0: 2.229 G
Fatty acids, total monounsaturated: 7.688 G
MUFA 16:1: 0.695 G
MUFA 18:1: 6.967 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.683 G
PUFA 18:2: 0.477 G
PUFA 18:3: 0.164 G
PUFA 20:4: 0.042 G
Cholesterol: 97 MG
Tryptophan: 0.172 G
Threonine: 1.045 G
Isoleucine: 1.19 G
Leucine: 2.081 G
Lysine: 2.211 G
Methionine: 0.681 G
Cystine: 0.338 G
Phenylalanine: 1.033 G
Tyrosine: 0.834 G
Valine: 1.298 G
Arginine: 1.692 G
Histidine: 0.835 G
Alanine: 1.59 G
Aspartic acid: 2.383 G
Glutamic acid: 3.927 G
Glycine: 1.593 G
Proline: 1.247 G
Serine: 1.031 G
Hydroxyproline: 0.275 G
Beef, short loin, top loin, steak, 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'.
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
PRIME GRADE
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.42 G
Energy: 281 KCAL
Energy: 1176 kJ
Protein: 19 G
Total lipid (fat): 22.17 G
Ash: 0.77 G
Calcium, Ca: 6 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 163 MG
Potassium, K: 295 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 17.3 UG
Thiamin: 0.09 MG
Riboflavin: 0.14 MG
Niacin: 3.88 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.39 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 79.4 MG
Betaine: 11.7 MG
Vitamin B-12: 2.75 UG
Fatty acids, total saturated: 9.08 G
SFA 10:0: 0.06 G
SFA 12:0: 0.05 G
SFA 14:0: 0.71 G
SFA 16:0: 5.43 G
SFA 18:0: 2.67 G
Fatty acids, total monounsaturated: 9.78 G
MUFA 16:1: 1.05 G
MUFA 18:1: 8.52 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.53 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.04 G
Cholesterol: 67 MG
Tryptophan: 0.213 G
Threonine: 0.83 G
Isoleucine: 0.854 G
Leucine: 1.502 G
Lysine: 1.581 G
Methionine: 0.486 G
Cystine: 0.213 G
Phenylalanine: 0.742 G
Tyrosine: 0.638 G
Valine: 0.924 G
Arginine: 1.201 G
Histidine: 0.65 G
Alanine: 1.146 G
Aspartic acid: 1.736 G
Glutamic acid: 2.854 G
Glycine: 1.037 G
Proline: 0.839 G
Serine: 0.726 G
Beef, short loin, top loin, 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
SHORT LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.32 G
Energy: 189 KCAL
Energy: 791 kJ
Protein: 29.3 G
Total lipid (fat): 7.09 G
Ash: 1.14 G
Calcium, Ca: 19 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 231 MG
Potassium, K: 372 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.41 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.9 UG
Thiamin: 0.08 MG
Riboflavin: 0.148 MG
Niacin: 8.384 MG
Pantothenic acid: 0.576 MG
Vitamin B-6: 0.629 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 111.6 MG
Betaine: 14.7 MG
Vitamin B-12: 1.68 UG
Vitamin E (alpha-tocopherol): 0.39 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): 1.4 UG
Fatty acids, total saturated: 2.7 G
SFA 10:0: 0.003 G
SFA 12:0: 0.008 G
SFA 14:0: 0.192 G
SFA 16:0: 1.573 G
SFA 18:0: 0.925 G
Fatty acids, total monounsaturated: 2.831 G
MUFA 16:1: 0.213 G
MUFA 18:1: 2.615 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.272 G
PUFA 18:2: 0.203 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.032 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: 81 MG
Tryptophan: 0.193 G
Threonine: 1.17 G
Isoleucine: 1.333 G
Leucine: 2.331 G
Lysine: 2.476 G
Methionine: 0.763 G
Cystine: 0.378 G
Phenylalanine: 1.157 G
Tyrosine: 0.934 G
Valine: 1.454 G
Arginine: 1.895 G
Histidine: 0.935 G
Alanine: 1.781 G
Aspartic acid: 2.669 G
Glutamic acid: 4.399 G
Glycine: 1.784 G
Proline: 1.397 G
Serine: 1.154 G
Hydroxyproline: 0.308 G
Beef, short loin, top loin, 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
SHORT LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.99 G
Energy: 201 KCAL
Energy: 840 kJ
Protein: 29.16 G
Total lipid (fat): 8.45 G
Ash: 1.13 G
Calcium, Ca: 16 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 226 MG
Potassium, K: 362 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.47 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.4 UG
Thiamin: 0.077 MG
Riboflavin: 0.149 MG
Niacin: 8.604 MG
Pantothenic acid: 0.573 MG
Vitamin B-6: 0.607 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 111.1 MG
Betaine: 14.6 MG
Vitamin B-12: 1.82 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.217 G
SFA 10:0: 0.003 G
SFA 12:0: 0.01 G
SFA 14:0: 0.229 G
SFA 16:0: 1.874 G
SFA 18:0: 1.102 G
Fatty acids, total monounsaturated: 3.373 G
MUFA 16:1: 0.254 G
MUFA 18:1: 3.116 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.302 G
PUFA 18:2: 0.241 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.038 G
Cholesterol: 84 MG
Tryptophan: 0.192 G
Threonine: 1.165 G
Isoleucine: 1.327 G
Leucine: 2.32 G
Lysine: 2.465 G
Methionine: 0.759 G
Cystine: 0.376 G
Phenylalanine: 1.152 G
Tyrosine: 0.929 G
Valine: 1.447 G
Arginine: 1.886 G
Histidine: 0.931 G
Alanine: 1.773 G
Aspartic acid: 2.656 G
Glutamic acid: 4.378 G
Glycine: 1.776 G
Proline: 1.39 G
Serine: 1.149 G
Hydroxyproline: 0.306 G
Beef, short loin, top loin, 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: 70.3 G
Energy: 155 KCAL
Energy: 650 kJ
Protein: 22.78 G
Total lipid (fat): 6.43 G
Ash: 1.04 G
Calcium, Ca: 29 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 208 MG
Potassium, K: 348 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.22 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 26 UG
Thiamin: 0.063 MG
Riboflavin: 0.112 MG
Niacin: 7.713 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.625 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 95.1 MG
Betaine: 14 MG
Vitamin B-12: 1.24 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.378 G
SFA 14:0: 0.163 G
SFA 16:0: 1.428 G
SFA 18:0: 0.788 G
Fatty acids, total monounsaturated: 2.588 G
MUFA 16:1: 0.199 G
MUFA 18:1: 2.386 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.278 G
PUFA 18:2: 0.224 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.04 G
Cholesterol: 66 MG
Tryptophan: 0.15 G
Threonine: 0.91 G
Isoleucine: 1.036 G
Leucine: 1.812 G
Lysine: 1.925 G
Methionine: 0.593 G
Cystine: 0.294 G
Phenylalanine: 0.9 G
Tyrosine: 0.726 G
Valine: 1.13 G
Arginine: 1.473 G
Histidine: 0.727 G
Alanine: 1.385 G
Aspartic acid: 2.075 G
Glutamic acid: 3.419 G
Glycine: 1.387 G
Proline: 1.086 G
Serine: 0.897 G
Hydroxyproline: 0.239 G
Beef, short loin, top loin, 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: 64.65 G
Energy: 177 KCAL
Energy: 742 kJ
Protein: 29.44 G
Total lipid (fat): 5.73 G
Ash: 1.14 G
Calcium, Ca: 21 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 239 MG
Potassium, K: 386 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.38 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.7 UG
Thiamin: 0.084 MG
Riboflavin: 0.156 MG
Niacin: 8.603 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.65 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 112.1 MG
Betaine: 14.7 MG
Vitamin B-12: 1.41 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.183 G
SFA 10:0: 0.002 G
SFA 12:0: 0.006 G
SFA 14:0: 0.155 G
SFA 16:0: 1.271 G
SFA 18:0: 0.748 G
Fatty acids, total monounsaturated: 2.288 G
MUFA 16:1: 0.172 G
MUFA 18:1: 2.114 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.205 G
PUFA 18:2: 0.164 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.026 G
Cholesterol: 78 MG
Tryptophan: 0.193 G
Threonine: 1.176 G
Isoleucine: 1.339 G
Leucine: 2.342 G
Lysine: 2.488 G
Methionine: 0.767 G
Cystine: 0.38 G
Phenylalanine: 1.163 G
Tyrosine: 0.938 G
Valine: 1.46 G
Arginine: 1.904 G
Histidine: 0.939 G
Alanine: 1.79 G
Aspartic acid: 2.681 G
Glutamic acid: 4.419 G
Glycine: 1.792 G
Proline: 1.403 G
Serine: 1.16 G
Hydroxyproline: 0.309 G
Beef, short loin, top loin, 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: 72.68 G
Energy: 133 KCAL
Energy: 558 kJ
Protein: 23.07 G
Total lipid (fat): 3.88 G
Ash: 0.99 G
Calcium, Ca: 23 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 214 MG
Potassium, K: 361 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.05 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 31.2 UG
Thiamin: 0.078 MG
Riboflavin: 0.124 MG
Niacin: 6.703 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.651 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 96.4 MG
Betaine: 14.2 MG
Vitamin B-12: 0.98 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.432 G
SFA 14:0: 0.098 G
SFA 16:0: 0.86 G
SFA 18:0: 0.475 G
Fatty acids, total monounsaturated: 1.559 G
MUFA 16:1: 0.12 G
MUFA 18:1: 1.437 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.168 G
PUFA 18:2: 0.135 G
PUFA 18:3: 0.009 G
PUFA 20:4: 0.024 G
Cholesterol: 40 MG
Tryptophan: 0.152 G
Threonine: 0.922 G
Isoleucine: 1.05 G
Leucine: 1.835 G
Lysine: 1.95 G
Methionine: 0.601 G
Cystine: 0.298 G
Phenylalanine: 0.911 G
Tyrosine: 0.735 G
Valine: 1.145 G
Arginine: 1.492 G
Histidine: 0.736 G
Alanine: 1.403 G
Aspartic acid: 2.102 G
Glutamic acid: 3.464 G
Glycine: 1.405 G
Proline: 1.1 G
Serine: 0.909 G
Hydroxyproline: 0.242 G
Beef, shortribs
Water: 53.54 G
Energy: 253 KCAL
Protein: 18.2 G
Total lipid (fat): 14.1 G
Carbohydrate, by difference: 12.13 G
Fiber, total dietary: 0.3 G
Sugars, Total: 9.89 G
Calcium, Ca: 23 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 146 MG
Potassium, K: 293 MG
Sodium, Na: 650 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.076 MG
Selenium, Se: 19.8 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.055 MG
Riboflavin: 0.103 MG
Niacin: 4.956 MG
Vitamin B-6: 0.398 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 70.5 MG
Vitamin B-12: 1.06 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 40 UG
Cryptoxanthin, beta: 1 UG
Lycopene: 1354 UG
Lutein + zeaxanthin: 26 UG
Vitamin E (alpha-tocopherol): 0.58 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 5.495 G
SFA 4:0: 0.001 G
SFA 10:0: 0.035 G
SFA 12:0: 0.032 G
SFA 14:0: 0.424 G
SFA 16:0: 3.317 G
SFA 18:0: 1.685 G
Fatty acids, total monounsaturated: 5.826 G
MUFA 16:1: 0.524 G
MUFA 18:1: 5.271 G
MUFA 20:1: 0.024 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 0.559 G
PUFA 18:2: 0.384 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.032 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: 67 MG
Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.58 G
Energy: 130 KCAL
Energy: 545 kJ
Protein: 21.39 G
Total lipid (fat): 4.97 G
Ash: 1.13 G
Calcium, Ca: 12 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 234 MG
Potassium, K: 395 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.78 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 23.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.209 MG
Niacin: 4.577 MG
Pantothenic acid: 0.786 MG
Vitamin B-6: 0.577 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 72.5 MG
Betaine: 14.2 MG
Vitamin B-12: 2.73 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.033 G
SFA 14:0: 0.133 G
SFA 16:0: 1.132 G
SFA 17:0: 0.059 G
SFA 18:0: 0.701 G
SFA 20:0: 0.001 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.497 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.171 G
MUFA 16:1 c: 0.171 G
MUFA 17:1: 0.047 G
MUFA 18:1: 2.247 G
MUFA 18:1 c: 1.991 G
MUFA 18:1-11 t (18:1t n-7): 0.136 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.272 G
PUFA 18:2 n-6 c,c: 0.253 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.256 G
Fatty acids, total trans-monoenoic: 0.256 G
TFA 18:1 t: 0.256 G
Cholesterol: 66 MG
Tryptophan: 0.241 G
Threonine: 0.941 G
Isoleucine: 0.91 G
Leucine: 1.721 G
Lysine: 1.87 G
Methionine: 0.607 G
Cystine: 0.225 G
Phenylalanine: 0.814 G
Tyrosine: 0.738 G
Valine: 0.967 G
Arginine: 1.408 G
Histidine: 0.693 G
Alanine: 1.22 G
Aspartic acid: 1.918 G
Glutamic acid: 3.383 G
Glycine: 0.976 G
Proline: 0.879 G
Serine: 0.822 G
Hydroxyproline: 0.146 G
Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.3 G
Energy: 133 KCAL
Energy: 556 kJ
Protein: 21.17 G
Total lipid (fat): 5.33 G
Ash: 1.13 G
Carbohydrate, by difference: 0.07 G
Calcium, Ca: 12 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 234 MG
Potassium, K: 403 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.72 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 23.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.206 MG
Niacin: 4.549 MG
Pantothenic acid: 0.76 MG
Vitamin B-6: 0.564 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 68.3 MG
Betaine: 14.6 MG
Vitamin B-12: 2.66 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.124 G
SFA 14:0: 0.136 G
SFA 16:0: 1.178 G
SFA 17:0: 0.06 G
SFA 18:0: 0.742 G
SFA 20:0: 0.001 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.648 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.182 G
MUFA 16:1 c: 0.182 G
MUFA 17:1: 0.049 G
MUFA 18:1: 2.381 G
MUFA 18:1 c: 2.134 G
MUFA 18:1-11 t (18:1t n-7): 0.124 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.329 G
PUFA 18:2: 0.27 G
PUFA 18:2 n-6 c,c: 0.253 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.247 G
Fatty acids, total trans-monoenoic: 0.247 G
TFA 18:1 t: 0.247 G
Cholesterol: 64 MG
Tryptophan: 0.238 G
Threonine: 0.931 G
Isoleucine: 0.9 G
Leucine: 1.703 G
Lysine: 1.851 G
Methionine: 0.601 G
Cystine: 0.222 G
Phenylalanine: 0.806 G
Tyrosine: 0.73 G
Valine: 0.957 G
Arginine: 1.394 G
Histidine: 0.686 G
Alanine: 1.207 G
Aspartic acid: 1.898 G
Glutamic acid: 3.348 G
Glycine: 0.966 G
Proline: 0.87 G
Serine: 0.813 G
Hydroxyproline: 0.145 G
Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.01 G
Energy: 127 KCAL
Energy: 531 kJ
Protein: 21.72 G
Total lipid (fat): 4.44 G
Ash: 1.11 G
Calcium, Ca: 12 MG
Iron, Fe: 2.56 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 233 MG
Potassium, K: 383 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.88 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 23.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.212 MG
Niacin: 4.619 MG
Pantothenic acid: 0.812 MG
Vitamin B-6: 0.595 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 76.8 MG
Betaine: 13.7 MG
Vitamin B-12: 2.83 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.897 G
SFA 14:0: 0.129 G
SFA 16:0: 1.063 G
SFA 17:0: 0.058 G
SFA 18:0: 0.64 G
SFA 20:0: 0.001 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.271 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.154 G
MUFA 16:1 c: 0.154 G
MUFA 17:1: 0.043 G
MUFA 18:1: 2.046 G
MUFA 18:1 c: 1.777 G
MUFA 18:1-11 t (18:1t n-7): 0.154 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.32 G
PUFA 18:2: 0.274 G
PUFA 18:2 n-6 c,c: 0.254 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:4: 0.044 G
Fatty acids, total trans: 0.269 G
Fatty acids, total trans-monoenoic: 0.269 G
TFA 18:1 t: 0.269 G
Cholesterol: 68 MG
Tryptophan: 0.245 G
Threonine: 0.956 G
Isoleucine: 0.924 G
Leucine: 1.747 G
Lysine: 1.899 G
Methionine: 0.617 G
Cystine: 0.228 G
Phenylalanine: 0.827 G
Tyrosine: 0.749 G
Valine: 0.982 G
Arginine: 1.43 G
Histidine: 0.704 G
Alanine: 1.239 G
Aspartic acid: 1.948 G
Glutamic acid: 3.435 G
Glycine: 0.991 G
Proline: 0.893 G
Serine: 0.834 G
Hydroxyproline: 0.148 G
Beef, shoulder pot roast or steak, boneless, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.17 G
Energy: 123 KCAL
Energy: 516 kJ
Protein: 21.64 G
Total lipid (fat): 4.09 G
Ash: 1.13 G
Calcium, Ca: 12 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 236 MG
Potassium, K: 399 MG
Sodium, Na: 73 MG
Zinc, Zn: 6.86 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.212 MG
Niacin: 4.618 MG
Pantothenic acid: 0.795 MG
Vitamin B-6: 0.583 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 73.5 MG
Betaine: 14.3 MG
Vitamin B-12: 2.76 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.653 G
SFA 14:0: 0.104 G
SFA 16:0: 0.933 G
SFA 17:0: 0.048 G
SFA 18:0: 0.56 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.086 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.146 G
MUFA 17:1: 0.04 G
MUFA 18:1: 1.874 G
MUFA 18:1 c: 1.683 G
MUFA 18:1-11 t (18:1t n-7): 0.127 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.296 G
PUFA 18:2: 0.245 G
PUFA 18:2 n-6 c,c: 0.231 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.191 G
Fatty acids, total trans-monoenoic: 0.191 G
TFA 18:1 t: 0.191 G
Cholesterol: 65 MG
Tryptophan: 0.248 G
Threonine: 0.98 G
Isoleucine: 0.947 G
Leucine: 1.791 G
Lysine: 1.947 G
Methionine: 0.631 G
Cystine: 0.23 G
Phenylalanine: 0.844 G
Tyrosine: 0.767 G
Valine: 1.001 G
Arginine: 1.455 G
Histidine: 0.714 G
Alanine: 1.251 G
Aspartic acid: 1.992 G
Glutamic acid: 3.524 G
Glycine: 0.964 G
Proline: 0.891 G
Serine: 0.85 G
Hydroxyproline: 0.109 G
Beef, shoulder pot roast or steak, boneless, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.95 G
Energy: 125 KCAL
Energy: 525 kJ
Protein: 21.45 G
Total lipid (fat): 4.35 G
Ash: 1.14 G
Carbohydrate, by difference: 0.11 G
Calcium, Ca: 12 MG
Iron, Fe: 2.69 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 237 MG
Potassium, K: 408 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.81 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 24.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.21 MG
Niacin: 4.593 MG
Pantothenic acid: 0.77 MG
Vitamin B-6: 0.57 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 69.3 MG
Betaine: 14.7 MG
Vitamin B-12: 2.69 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.709 G
SFA 14:0: 0.104 G
SFA 16:0: 0.96 G
SFA 17:0: 0.048 G
SFA 18:0: 0.588 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.199 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.155 G
MUFA 17:1: 0.042 G
MUFA 18:1: 1.974 G
MUFA 18:1 c: 1.798 G
MUFA 18:1-11 t (18:1t n-7): 0.114 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.297 G
PUFA 18:2: 0.241 G
PUFA 18:2 n-6 c,c: 0.229 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.001 G
PUFA 18:3 n-3 c,c,c (ALA): 0.001 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.176 G
Fatty acids, total trans-monoenoic: 0.176 G
TFA 18:1 t: 0.176 G
Cholesterol: 64 MG
Tryptophan: 0.251 G
Threonine: 0.993 G
Isoleucine: 0.96 G
Leucine: 1.815 G
Lysine: 1.973 G
Methionine: 0.639 G
Cystine: 0.233 G
Phenylalanine: 0.855 G
Tyrosine: 0.778 G
Valine: 1.014 G
Arginine: 1.475 G
Histidine: 0.723 G
Alanine: 1.267 G
Aspartic acid: 2.019 G
Glutamic acid: 3.571 G
Glycine: 0.977 G
Proline: 0.902 G
Serine: 0.861 G
Hydroxyproline: 0.111 G
Beef, shoulder pot roast or steak, boneless, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.51 G
Energy: 121 KCAL
Energy: 506 kJ
Protein: 21.93 G
Total lipid (fat): 3.7 G
Ash: 1.12 G
Calcium, Ca: 12 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 235 MG
Potassium, K: 386 MG
Sodium, Na: 71 MG
Zinc, Zn: 6.95 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 24.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.215 MG
Niacin: 4.655 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.601 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 77.6 MG
Betaine: 13.8 MG
Vitamin B-12: 2.86 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.53 G
SFA 14:0: 0.101 G
SFA 16:0: 0.869 G
SFA 17:0: 0.048 G
SFA 18:0: 0.506 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 1.85 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.128 G
MUFA 17:1: 0.037 G
MUFA 18:1: 1.665 G
MUFA 18:1 c: 1.457 G
MUFA 18:1-11 t (18:1t n-7): 0.146 G
Fatty acids, total polyunsaturated: 0.28 G
PUFA 18:2: 0.238 G
PUFA 18:2 n-6 c,c: 0.223 G
PUFA 18:2 CLAs: 0.015 G
PUFA 20:4: 0.042 G
Fatty acids, total trans: 0.207 G
Fatty acids, total trans-monoenoic: 0.207 G
TFA 18:1 t: 0.207 G
Cholesterol: 68 MG
Tryptophan: 0.251 G
Threonine: 0.993 G
Isoleucine: 0.96 G
Leucine: 1.815 G
Lysine: 1.973 G
Methionine: 0.639 G
Cystine: 0.233 G
Phenylalanine: 0.855 G
Tyrosine: 0.778 G
Valine: 1.014 G
Arginine: 1.475 G
Histidine: 0.723 G
Alanine: 1.267 G
Aspartic acid: 2.019 G
Glutamic acid: 3.571 G
Glycine: 0.977 G
Proline: 0.902 G
Serine: 0.861 G
Hydroxyproline: 0.111 G
Beef, shoulder pot roast, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.76 G
Energy: 204 KCAL
Energy: 855 kJ
Protein: 31.03 G
Total lipid (fat): 8.92 G
Ash: 1.38 G
Calcium, Ca: 13 MG
Iron, Fe: 3.53 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 230 MG
Potassium, K: 352 MG
Sodium, Na: 61 MG
Zinc, Zn: 9.24 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 37.5 UG
Thiamin: 0.079 MG
Riboflavin: 0.271 MG
Niacin: 4.662 MG
Pantothenic acid: 0.81 MG
Vitamin B-6: 0.535 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.5 MG
Betaine: 10.7 MG
Vitamin B-12: 3.35 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.112 G
SFA 14:0: 0.198 G
SFA 16:0: 1.742 G
SFA 17:0: 0.095 G
SFA 18:0: 1.065 G
SFA 20:0: 0.001 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.887 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.264 G
MUFA 16:1 c: 0.264 G
MUFA 17:1: 0.074 G
MUFA 18:1: 3.495 G
MUFA 18:1 c: 3.108 G
MUFA 18:1-11 t (18:1t n-7): 0.219 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.513 G
PUFA 18:2: 0.42 G
PUFA 18:2 n-6 c,c: 0.396 G
PUFA 18:2 CLAs: 0.024 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: 0.001 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.387 G
Fatty acids, total trans-monoenoic: 0.387 G
TFA 18:1 t: 0.387 G
Cholesterol: 98 MG
Tryptophan: 0.35 G
Threonine: 1.365 G
Isoleucine: 1.32 G
Leucine: 2.496 G
Lysine: 2.713 G
Methionine: 0.881 G
Cystine: 0.326 G
Phenylalanine: 1.181 G
Tyrosine: 1.07 G
Valine: 1.402 G
Arginine: 2.043 G
Histidine: 1.005 G
Alanine: 1.77 G
Aspartic acid: 2.783 G
Glutamic acid: 4.907 G
Glycine: 1.416 G
Proline: 1.275 G
Serine: 1.192 G
Hydroxyproline: 0.212 G
Beef, shoulder pot roast, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.49 G
Energy: 207 KCAL
Energy: 866 kJ
Protein: 30.93 G
Total lipid (fat): 9.25 G
Ash: 1.4 G
Calcium, Ca: 13 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 230 MG
Potassium, K: 353 MG
Sodium, Na: 60 MG
Zinc, Zn: 9.22 MG
Copper, Cu: 0.138 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 38.1 UG
Thiamin: 0.079 MG
Riboflavin: 0.278 MG
Niacin: 4.873 MG
Pantothenic acid: 0.821 MG
Vitamin B-6: 0.506 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.2 MG
Betaine: 11 MG
Vitamin B-12: 3.34 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.264 G
SFA 14:0: 0.207 G
SFA 16:0: 1.84 G
SFA 17:0: 0.099 G
SFA 18:0: 1.105 G
SFA 20:0: 0.001 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 4.203 G
MUFA 14:1: 0.051 G
MUFA 16:1: 0.289 G
MUFA 16:1 c: 0.289 G
MUFA 17:1: 0.081 G
MUFA 18:1: 3.772 G
MUFA 18:1 c: 3.391 G
MUFA 18:1-11 t (18:1t n-7): 0.217 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.502 G
PUFA 18:2: 0.409 G
PUFA 18:2 n-6 c,c: 0.377 G
PUFA 18:2 CLAs: 0.032 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: 0.001 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.382 G
Fatty acids, total trans-monoenoic: 0.382 G
TFA 18:1 t: 0.382 G
Cholesterol: 98 MG
Tryptophan: 0.348 G
Threonine: 1.361 G
Isoleucine: 1.315 G
Leucine: 2.488 G
Lysine: 2.705 G
Methionine: 0.879 G
Cystine: 0.325 G
Phenylalanine: 1.177 G
Tyrosine: 1.067 G
Valine: 1.398 G
Arginine: 2.037 G
Histidine: 1.002 G
Alanine: 1.764 G
Aspartic acid: 2.774 G
Glutamic acid: 4.892 G
Glycine: 1.411 G
Proline: 1.271 G
Serine: 1.188 G
Hydroxyproline: 0.211 G
Beef, shoulder pot roast, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.15 G
Energy: 200 KCAL
Energy: 839 kJ
Protein: 31.18 G
Total lipid (fat): 8.41 G
Ash: 1.35 G
Calcium, Ca: 13 MG
Iron, Fe: 3.29 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 228 MG
Potassium, K: 352 MG
Sodium, Na: 62 MG
Zinc, Zn: 9.28 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 36.6 UG
Thiamin: 0.079 MG
Riboflavin: 0.26 MG
Niacin: 4.347 MG
Pantothenic acid: 0.798 MG
Vitamin B-6: 0.578 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.7 MG
Betaine: 10.4 MG
Vitamin B-12: 3.36 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.884 G
SFA 14:0: 0.184 G
SFA 16:0: 1.596 G
SFA 17:0: 0.087 G
SFA 18:0: 1.005 G
SFA 20:0: 0.002 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.414 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.227 G
MUFA 16:1 c: 0.227 G
MUFA 17:1: 0.064 G
MUFA 18:1: 3.079 G
MUFA 18:1 c: 2.685 G
MUFA 18:1-11 t (18:1t n-7): 0.221 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.528 G
PUFA 18:2: 0.437 G
PUFA 18:2 n-6 c,c: 0.425 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.394 G
Fatty acids, total trans-monoenoic: 0.394 G
TFA 18:1 t: 0.394 G
Cholesterol: 98 MG
Tryptophan: 0.351 G
Threonine: 1.372 G
Isoleucine: 1.326 G
Leucine: 2.508 G
Lysine: 2.726 G
Methionine: 0.885 G
Cystine: 0.327 G
Phenylalanine: 1.186 G
Tyrosine: 1.075 G
Valine: 1.409 G
Arginine: 2.053 G
Histidine: 1.01 G
Alanine: 1.778 G
Aspartic acid: 2.796 G
Glutamic acid: 4.931 G
Glycine: 1.422 G
Proline: 1.281 G
Serine: 1.197 G
Hydroxyproline: 0.213 G
Beef, shoulder pot roast, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.41 G
Energy: 196 KCAL
Energy: 820 kJ
Protein: 31.48 G
Total lipid (fat): 7.78 G
Ash: 1.4 G
Calcium, Ca: 13 MG
Iron, Fe: 3.6 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 234 MG
Potassium, K: 359 MG
Sodium, Na: 61 MG
Zinc, Zn: 9.44 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 38.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.275 MG
Niacin: 4.716 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.543 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.2 MG
Betaine: 10.8 MG
Vitamin B-12: 3.39 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.596 G
SFA 14:0: 0.159 G
SFA 16:0: 1.47 G
SFA 17:0: 0.08 G
SFA 18:0: 0.877 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.346 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.233 G
MUFA 17:1: 0.066 G
MUFA 18:1: 3.005 G
MUFA 18:1 c: 2.707 G
MUFA 18:1-11 t (18:1t n-7): 0.205 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.474 G
PUFA 18:2: 0.383 G
PUFA 18:2 n-6 c,c: 0.368 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:4: 0.075 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.298 G
Fatty acids, total trans-monoenoic: 0.298 G
TFA 18:1 t: 0.298 G
Cholesterol: 98 MG
Tryptophan: 0.361 G
Threonine: 1.425 G
Isoleucine: 1.378 G
Leucine: 2.605 G
Lysine: 2.832 G
Methionine: 0.918 G
Cystine: 0.335 G
Phenylalanine: 1.227 G
Tyrosine: 1.116 G
Valine: 1.456 G
Arginine: 2.117 G
Histidine: 1.038 G
Alanine: 1.819 G
Aspartic acid: 2.898 G
Glutamic acid: 5.126 G
Glycine: 1.402 G
Proline: 1.295 G
Serine: 1.237 G
Hydroxyproline: 0.159 G
Beef, shoulder pot roast, boneless, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.05 G
Energy: 200 KCAL
Energy: 837 kJ
Protein: 31.32 G
Total lipid (fat): 8.3 G
Ash: 1.42 G
Calcium, Ca: 13 MG
Iron, Fe: 3.76 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 234 MG
Potassium, K: 358 MG
Sodium, Na: 60 MG
Zinc, Zn: 9.39 MG
Copper, Cu: 0.14 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 38.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.282 MG
Niacin: 4.923 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.512 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.6 MG
Betaine: 11.1 MG
Vitamin B-12: 3.38 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.835 G
SFA 14:0: 0.175 G
SFA 16:0: 1.613 G
SFA 17:0: 0.087 G
SFA 18:0: 0.948 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.757 G
MUFA 14:1: 0.045 G
MUFA 16:1: 0.264 G
MUFA 17:1: 0.074 G
MUFA 18:1: 3.367 G
MUFA 18:1 c: 3.06 G
MUFA 18:1-11 t (18:1t n-7): 0.205 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.47 G
PUFA 18:2: 0.378 G
PUFA 18:2 n-6 c,c: 0.353 G
PUFA 18:2 CLAs: 0.025 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.075 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.307 G
Fatty acids, total trans-monoenoic: 0.307 G
TFA 18:1 t: 0.307 G
Cholesterol: 97 MG
Tryptophan: 0.359 G
Threonine: 1.418 G
Isoleucine: 1.371 G
Leucine: 2.593 G
Lysine: 2.818 G
Methionine: 0.914 G
Cystine: 0.333 G
Phenylalanine: 1.221 G
Tyrosine: 1.111 G
Valine: 1.449 G
Arginine: 2.106 G
Histidine: 1.033 G
Alanine: 1.811 G
Aspartic acid: 2.884 G
Glutamic acid: 5.101 G
Glycine: 1.395 G
Proline: 1.289 G
Serine: 1.23 G
Hydroxyproline: 0.158 G
Beef, shoulder pot roast, boneless, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.96 G
Energy: 190 KCAL
Energy: 795 kJ
Protein: 31.71 G
Total lipid (fat): 7.02 G
Ash: 1.38 G
Calcium, Ca: 13 MG
Iron, Fe: 3.36 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 234 MG
Potassium, K: 360 MG
Sodium, Na: 63 MG
Zinc, Zn: 9.53 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 37.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.265 MG
Niacin: 4.405 MG
Pantothenic acid: 0.81 MG
Vitamin B-6: 0.59 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 101.8 MG
Betaine: 10.5 MG
Vitamin B-12: 3.41 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.239 G
SFA 14:0: 0.136 G
SFA 16:0: 1.254 G
SFA 17:0: 0.069 G
SFA 18:0: 0.77 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.731 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.187 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.461 G
MUFA 18:1 c: 2.176 G
MUFA 18:1-11 t (18:1t n-7): 0.204 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.392 G
PUFA 18:2 n-6 c,c: 0.39 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:4: 0.075 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.285 G
Fatty acids, total trans-monoenoic: 0.285 G
TFA 18:1 t: 0.285 G
Cholesterol: 99 MG
Tryptophan: 0.364 G
Threonine: 1.436 G
Isoleucine: 1.388 G
Leucine: 2.625 G
Lysine: 2.853 G
Methionine: 0.925 G
Cystine: 0.338 G
Phenylalanine: 1.236 G
Tyrosine: 1.124 G
Valine: 1.467 G
Arginine: 2.132 G
Histidine: 1.046 G
Alanine: 1.833 G
Aspartic acid: 2.919 G
Glutamic acid: 5.164 G
Glycine: 1.412 G
Proline: 1.305 G
Serine: 1.246 G
Hydroxyproline: 0.16 G
Beef, shoulder steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.02 G
Energy: 182 KCAL
Energy: 762 kJ
Protein: 28.29 G
Total lipid (fat): 6.8 G
Ash: 1.22 G
Calcium, Ca: 12 MG
Iron, Fe: 2.9 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 245 MG
Potassium, K: 366 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.04 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 31.7 UG
Thiamin: 0.089 MG
Riboflavin: 0.222 MG
Niacin: 5.481 MG
Pantothenic acid: 0.782 MG
Vitamin B-6: 0.669 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 87.5 MG
Betaine: 14.1 MG
Vitamin B-12: 3.39 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.911 G
SFA 14:0: 0.192 G
SFA 16:0: 1.605 G
SFA 17:0: 0.084 G
SFA 18:0: 1.02 G
SFA 20:0: 0.002 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.503 G
MUFA 14:1: 0.043 G
MUFA 16:1: 0.234 G
MUFA 16:1 c: 0.234 G
MUFA 17:1: 0.063 G
MUFA 18:1: 3.159 G
MUFA 18:1 c: 2.769 G
MUFA 18:1-11 t (18:1t n-7): 0.224 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.409 G
PUFA 18:2: 0.335 G
PUFA 18:2 n-6 c,c: 0.307 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:4: 0.054 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.39 G
Fatty acids, total trans-monoenoic: 0.39 G
TFA 18:1 t: 0.39 G
Cholesterol: 81 MG
Tryptophan: 0.319 G
Threonine: 1.245 G
Isoleucine: 1.203 G
Leucine: 2.276 G
Lysine: 2.474 G
Methionine: 0.804 G
Cystine: 0.297 G
Phenylalanine: 1.077 G
Tyrosine: 0.976 G
Valine: 1.279 G
Arginine: 1.863 G
Histidine: 0.917 G
Alanine: 1.614 G
Aspartic acid: 2.537 G
Glutamic acid: 4.475 G
Glycine: 1.291 G
Proline: 1.163 G
Serine: 1.087 G
Hydroxyproline: 0.193 G
Beef, shoulder steak, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.61 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 28.22 G
Total lipid (fat): 7.25 G
Ash: 1.21 G
Calcium, Ca: 12 MG
Iron, Fe: 2.9 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 245 MG
Potassium, K: 367 MG
Sodium, Na: 67 MG
Zinc, Zn: 7.89 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 32.2 UG
Thiamin: 0.079 MG
Riboflavin: 0.216 MG
Niacin: 5.553 MG
Pantothenic acid: 0.732 MG
Vitamin B-6: 0.673 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 84.8 MG
Betaine: 14.6 MG
Vitamin B-12: 3.27 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 19 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.09 G
SFA 14:0: 0.199 G
SFA 16:0: 1.731 G
SFA 17:0: 0.087 G
SFA 18:0: 1.063 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.785 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.26 G
MUFA 16:1 c: 0.26 G
MUFA 17:1: 0.069 G
MUFA 18:1: 3.406 G
MUFA 18:1 c: 3.038 G
MUFA 18:1-11 t (18:1t n-7): 0.207 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.453 G
PUFA 18:2: 0.363 G
PUFA 18:2 n-6 c,c: 0.333 G
PUFA 18:2 CLAs: 0.029 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.005 G
Fatty acids, total trans: 0.368 G
Fatty acids, total trans-monoenoic: 0.368 G
TFA 18:1 t: 0.368 G
Cholesterol: 81 MG
Tryptophan: 0.318 G
Threonine: 1.241 G
Isoleucine: 1.2 G
Leucine: 2.27 G
Lysine: 2.467 G
Methionine: 0.801 G
Cystine: 0.296 G
Phenylalanine: 1.074 G
Tyrosine: 0.973 G
Valine: 1.275 G
Arginine: 1.858 G
Histidine: 0.914 G
Alanine: 1.609 G
Aspartic acid: 2.531 G
Glutamic acid: 4.463 G
Glycine: 1.287 G
Proline: 1.16 G
Serine: 1.084 G
Hydroxyproline: 0.193 G
Beef, shoulder steak, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.65 G
Energy: 177 KCAL
Energy: 739 kJ
Protein: 28.41 G
Total lipid (fat): 6.14 G
Ash: 1.24 G
Calcium, Ca: 12 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 245 MG
Potassium, K: 366 MG
Sodium, Na: 67 MG
Zinc, Zn: 8.27 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 30.9 UG
Thiamin: 0.099 MG
Riboflavin: 0.232 MG
Niacin: 5.375 MG
Pantothenic acid: 0.831 MG
Vitamin B-6: 0.664 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 90.2 MG
Betaine: 13.6 MG
Vitamin B-12: 3.57 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.642 G
SFA 14:0: 0.183 G
SFA 16:0: 1.416 G
SFA 17:0: 0.078 G
SFA 18:0: 0.957 G
SFA 20:0: 0.003 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.081 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.195 G
MUFA 16:1 c: 0.195 G
MUFA 17:1: 0.053 G
MUFA 18:1: 2.79 G
MUFA 18:1 c: 2.366 G
MUFA 18:1-11 t (18:1t n-7): 0.25 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.343 G
PUFA 18:2: 0.295 G
PUFA 18:2 n-6 c,c: 0.267 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.032 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.424 G
Fatty acids, total trans-monoenoic: 0.424 G
TFA 18:1 t: 0.424 G
Cholesterol: 83 MG
Tryptophan: 0.32 G
Threonine: 1.25 G
Isoleucine: 1.208 G
Leucine: 2.285 G
Lysine: 2.484 G
Methionine: 0.807 G
Cystine: 0.298 G
Phenylalanine: 1.081 G
Tyrosine: 0.98 G
Valine: 1.284 G
Arginine: 1.87 G
Histidine: 0.92 G
Alanine: 1.62 G
Aspartic acid: 2.548 G
Glutamic acid: 4.493 G
Glycine: 1.296 G
Proline: 1.168 G
Serine: 1.091 G
Hydroxyproline: 0.194 G
Beef, shoulder steak, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.62 G
Energy: 175 KCAL
Energy: 731 kJ
Protein: 28.6 G
Total lipid (fat): 5.82 G
Ash: 1.23 G
Calcium, Ca: 12 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 249 MG
Potassium, K: 372 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.19 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 32 UG
Thiamin: 0.09 MG
Riboflavin: 0.225 MG
Niacin: 5.542 MG
Pantothenic acid: 0.79 MG
Vitamin B-6: 0.678 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88.7 MG
Betaine: 14.3 MG
Vitamin B-12: 3.43 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.43 G
SFA 14:0: 0.157 G
SFA 16:0: 1.348 G
SFA 17:0: 0.07 G
SFA 18:0: 0.847 G
SFA 20:0: 0.001 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.98 G
MUFA 14:1: 0.035 G
MUFA 16:1: 0.203 G
MUFA 17:1: 0.055 G
MUFA 18:1: 2.686 G
MUFA 18:1 c: 2.376 G
MUFA 18:1-11 t (18:1t n-7): 0.213 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.36 G
PUFA 18:2: 0.292 G
PUFA 18:2 n-6 c,c: 0.271 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.011 G
PUFA 18:3 n-3 c,c,c (ALA): 0.011 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.31 G
Fatty acids, total trans-monoenoic: 0.31 G
TFA 18:1 t: 0.31 G
Cholesterol: 82 MG
Tryptophan: 0.328 G
Threonine: 1.295 G
Isoleucine: 1.252 G
Leucine: 2.368 G
Lysine: 2.573 G
Methionine: 0.834 G
Cystine: 0.304 G
Phenylalanine: 1.115 G
Tyrosine: 1.014 G
Valine: 1.323 G
Arginine: 1.924 G
Histidine: 0.944 G
Alanine: 1.653 G
Aspartic acid: 2.633 G
Glutamic acid: 4.658 G
Glycine: 1.274 G
Proline: 1.177 G
Serine: 1.124 G
Hydroxyproline: 0.144 G
Beef, shoulder 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.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.21 G
Energy: 178 KCAL
Energy: 746 kJ
Protein: 28.54 G
Total lipid (fat): 6.25 G
Ash: 1.22 G
Calcium, Ca: 12 MG
Iron, Fe: 2.95 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 249 MG
Potassium, K: 372 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.03 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 32.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.218 MG
Niacin: 5.613 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.681 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86 MG
Betaine: 14.8 MG
Vitamin B-12: 3.3 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.596 G
SFA 14:0: 0.163 G
SFA 16:0: 1.466 G
SFA 17:0: 0.073 G
SFA 18:0: 0.885 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.249 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.228 G
MUFA 17:1: 0.061 G
MUFA 18:1: 2.92 G
MUFA 18:1 c: 2.632 G
MUFA 18:1-11 t (18:1t n-7): 0.196 G
Fatty acids, total polyunsaturated: 0.407 G
PUFA 18:2: 0.322 G
PUFA 18:2 n-6 c,c: 0.3 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.012 G
PUFA 18:3 n-3 c,c,c (ALA): 0.012 G
PUFA 20:4: 0.067 G
PUFA 20:5 n-3 (EPA): 0.005 G
Fatty acids, total trans: 0.288 G
Fatty acids, total trans-monoenoic: 0.288 G
TFA 18:1 t: 0.288 G
Cholesterol: 81 MG
Tryptophan: 0.327 G
Threonine: 1.292 G
Isoleucine: 1.249 G
Leucine: 2.362 G
Lysine: 2.567 G
Methionine: 0.832 G
Cystine: 0.304 G
Phenylalanine: 1.112 G
Tyrosine: 1.012 G
Valine: 1.32 G
Arginine: 1.919 G
Histidine: 0.941 G
Alanine: 1.649 G
Aspartic acid: 2.627 G
Glutamic acid: 4.647 G
Glycine: 1.271 G
Proline: 1.174 G
Serine: 1.121 G
Hydroxyproline: 0.144 G
Beef, shoulder 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 65.24 G
Energy: 169 KCAL
Energy: 708 kJ
Protein: 28.71 G
Total lipid (fat): 5.17 G
Ash: 1.25 G
Calcium, Ca: 12 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 249 MG
Potassium, K: 371 MG
Sodium, Na: 68 MG
Zinc, Zn: 8.43 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 31.2 UG
Thiamin: 0.1 MG
Riboflavin: 0.235 MG
Niacin: 5.435 MG
Pantothenic acid: 0.84 MG
Vitamin B-6: 0.674 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.5 MG
Betaine: 13.7 MG
Vitamin B-12: 3.62 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 2.192 G
SFA 14:0: 0.15 G
SFA 16:0: 1.177 G
SFA 17:0: 0.065 G
SFA 18:0: 0.793 G
SFA 20:0: 0.002 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.603 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.167 G
MUFA 17:1: 0.045 G
MUFA 18:1: 2.357 G
MUFA 18:1 c: 2.008 G
MUFA 18:1-11 t (18:1t n-7): 0.239 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.306 G
PUFA 18:2: 0.261 G
PUFA 18:2 n-6 c,c: 0.24 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:4: 0.032 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.349 G
Fatty acids, total trans-monoenoic: 0.349 G
TFA 18:1 t: 0.349 G
Cholesterol: 83 MG
Tryptophan: 0.329 G
Threonine: 1.3 G
Isoleucine: 1.257 G
Leucine: 2.376 G
Lysine: 2.583 G
Methionine: 0.837 G
Cystine: 0.306 G
Phenylalanine: 1.119 G
Tyrosine: 1.018 G
Valine: 1.328 G
Arginine: 1.931 G
Histidine: 0.947 G
Alanine: 1.659 G
Aspartic acid: 2.643 G
Glutamic acid: 4.675 G
Glycine: 1.279 G
Proline: 1.181 G
Serine: 1.128 G
Hydroxyproline: 0.14 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.04 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 27.59 G
Total lipid (fat): 11.07 G
Ash: 1.11 G
Calcium, Ca: 14 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 217 MG
Potassium, K: 379 MG
Sodium, Na: 85 MG
Zinc, Zn: 9.48 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 30.7 UG
Thiamin: 0.089 MG
Riboflavin: 0.305 MG
Niacin: 4.268 MG
Pantothenic acid: 1.005 MG
Vitamin B-6: 0.397 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 102.8 MG
Betaine: 19.5 MG
Vitamin B-12: 5.04 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.528 G
SFA 14:0: 0.286 G
SFA 16:0: 2.48 G
SFA 17:0: 0.134 G
SFA 18:0: 1.612 G
SFA 20:0: 0.002 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 5.298 G
MUFA 14:1: 0.059 G
MUFA 16:1: 0.332 G
MUFA 16:1 c: 0.332 G
MUFA 17:1: 0.095 G
MUFA 18:1: 4.8 G
MUFA 18:1 c: 4.294 G
MUFA 18:1-11 t (18:1t n-7): 0.269 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.58 G
PUFA 18:2: 0.494 G
PUFA 18:2 n-6 c,c: 0.454 G
PUFA 18:2 CLAs: 0.04 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: 0.001 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.506 G
Fatty acids, total trans-monoenoic: 0.506 G
TFA 18:1 t: 0.506 G
Cholesterol: 95 MG
Tryptophan: 0.311 G
Threonine: 1.214 G
Isoleucine: 1.173 G
Leucine: 2.219 G
Lysine: 2.412 G
Methionine: 0.784 G
Cystine: 0.29 G
Phenylalanine: 1.05 G
Tyrosine: 0.951 G
Valine: 1.247 G
Arginine: 1.816 G
Histidine: 0.894 G
Alanine: 1.574 G
Aspartic acid: 2.474 G
Glutamic acid: 4.363 G
Glycine: 1.259 G
Proline: 1.134 G
Serine: 1.06 G
Hydroxyproline: 0.189 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.89 G
Energy: 146 KCAL
Energy: 610 kJ
Protein: 20.16 G
Total lipid (fat): 7.25 G
Ash: 1.09 G
Calcium, Ca: 12 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 201 MG
Potassium, K: 335 MG
Sodium, Na: 82 MG
Zinc, Zn: 7.55 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.6 UG
Thiamin: 0.095 MG
Riboflavin: 0.256 MG
Niacin: 3.865 MG
Pantothenic acid: 0.936 MG
Vitamin B-6: 0.404 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 74.2 MG
Betaine: 17.9 MG
Vitamin B-12: 4.33 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.153 G
SFA 14:0: 0.199 G
SFA 16:0: 1.757 G
SFA 17:0: 0.094 G
SFA 18:0: 1.092 G
SFA 20:0: 0.001 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.771 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.244 G
MUFA 16:1 c: 0.244 G
MUFA 17:1: 0.07 G
MUFA 18:1: 3.411 G
MUFA 18:1 c: 3.081 G
MUFA 18:1-11 t (18:1t n-7): 0.19 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.415 G
PUFA 18:2: 0.347 G
PUFA 18:2 n-6 c,c: 0.323 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.054 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.331 G
Fatty acids, total trans-monoenoic: 0.331 G
TFA 18:1 t: 0.331 G
Cholesterol: 69 MG
Tryptophan: 0.227 G
Threonine: 0.887 G
Isoleucine: 0.857 G
Leucine: 1.621 G
Lysine: 1.762 G
Methionine: 0.572 G
Cystine: 0.212 G
Phenylalanine: 0.767 G
Tyrosine: 0.695 G
Valine: 0.911 G
Arginine: 1.327 G
Histidine: 0.653 G
Alanine: 1.15 G
Aspartic acid: 1.808 G
Glutamic acid: 3.188 G
Glycine: 0.919 G
Proline: 0.828 G
Serine: 0.774 G
Hydroxyproline: 0.138 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.31 G
Energy: 220 KCAL
Energy: 922 kJ
Protein: 27.51 G
Total lipid (fat): 12.26 G
Ash: 1.02 G
Calcium, Ca: 14 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 217 MG
Potassium, K: 374 MG
Sodium, Na: 84 MG
Zinc, Zn: 9.4 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 30.3 UG
Thiamin: 0.079 MG
Riboflavin: 0.305 MG
Niacin: 4.194 MG
Pantothenic acid: 0.952 MG
Vitamin B-6: 0.38 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 101.8 MG
Betaine: 20.2 MG
Vitamin B-12: 4.94 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.968 G
SFA 14:0: 0.314 G
SFA 16:0: 2.733 G
SFA 17:0: 0.146 G
SFA 18:0: 1.757 G
SFA 20:0: 0.002 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 6.036 G
MUFA 14:1: 0.068 G
MUFA 16:1: 0.382 G
MUFA 16:1 c: 0.382 G
MUFA 17:1: 0.108 G
MUFA 18:1: 5.461 G
MUFA 18:1 c: 4.925 G
MUFA 18:1-11 t (18:1t n-7): 0.262 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 1.001 G
PUFA 18:2: 0.481 G
PUFA 18:2 n-6 c,c: 0.438 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.066 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.536 G
Fatty acids, total trans-monoenoic: 0.536 G
TFA 18:1 t: 0.536 G
Cholesterol: 92 MG
Tryptophan: 0.31 G
Threonine: 1.21 G
Isoleucine: 1.17 G
Leucine: 2.213 G
Lysine: 2.405 G
Methionine: 0.781 G
Cystine: 0.289 G
Phenylalanine: 1.047 G
Tyrosine: 0.949 G
Valine: 1.243 G
Arginine: 1.811 G
Histidine: 0.891 G
Alanine: 1.569 G
Aspartic acid: 2.467 G
Glutamic acid: 4.351 G
Glycine: 1.255 G
Proline: 1.13 G
Serine: 1.057 G
Hydroxyproline: 0.188 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.12 G
Energy: 152 KCAL
Energy: 635 kJ
Protein: 20.07 G
Total lipid (fat): 7.94 G
Ash: 0.99 G
Calcium, Ca: 12 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 199 MG
Potassium, K: 336 MG
Sodium, Na: 81 MG
Zinc, Zn: 7.53 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.245 MG
Niacin: 3.793 MG
Pantothenic acid: 0.869 MG
Vitamin B-6: 0.414 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 70.4 MG
Betaine: 19.7 MG
Vitamin B-12: 4.29 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.462 G
SFA 14:0: 0.219 G
SFA 16:0: 1.929 G
SFA 17:0: 0.101 G
SFA 18:0: 1.199 G
SFA 20:0: 0.001 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 4.207 G
MUFA 14:1: 0.048 G
MUFA 16:1: 0.272 G
MUFA 16:1 c: 0.272 G
MUFA 17:1: 0.076 G
MUFA 18:1: 3.803 G
MUFA 18:1 c: 3.456 G
MUFA 18:1-11 t (18:1t n-7): 0.189 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.43 G
PUFA 18:2: 0.358 G
PUFA 18:2 n-6 c,c: 0.332 G
PUFA 18:2 CLAs: 0.026 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: 0.001 G
PUFA 20:4: 0.058 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.347 G
Fatty acids, total trans-monoenoic: 0.347 G
TFA 18:1 t: 0.347 G
Cholesterol: 68 MG
Tryptophan: 0.226 G
Threonine: 0.883 G
Isoleucine: 0.854 G
Leucine: 1.615 G
Lysine: 1.755 G
Methionine: 0.57 G
Cystine: 0.211 G
Phenylalanine: 0.764 G
Tyrosine: 0.692 G
Valine: 0.907 G
Arginine: 1.322 G
Histidine: 0.65 G
Alanine: 1.145 G
Aspartic acid: 1.8 G
Glutamic acid: 3.175 G
Glycine: 0.916 G
Proline: 0.825 G
Serine: 0.771 G
Hydroxyproline: 0.137 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <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.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.15 G
Energy: 194 KCAL
Energy: 813 kJ
Protein: 27.7 G
Total lipid (fat): 9.29 G
Ash: 1.25 G
Calcium, Ca: 14 MG
Iron, Fe: 3.02 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 224 MG
Potassium, K: 388 MG
Sodium, Na: 88 MG
Zinc, Zn: 9.71 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 31.9 UG
Thiamin: 0.099 MG
Riboflavin: 0.306 MG
Niacin: 4.471 MG
Pantothenic acid: 1.058 MG
Vitamin B-6: 0.395 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 103.8 MG
Betaine: 18.7 MG
Vitamin B-12: 5.28 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.868 G
SFA 14:0: 0.244 G
SFA 16:0: 2.1 G
SFA 17:0: 0.115 G
SFA 18:0: 1.395 G
SFA 20:0: 0.001 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 4.191 G
MUFA 14:1: 0.046 G
MUFA 16:1: 0.258 G
MUFA 16:1 c: 0.258 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.809 G
MUFA 18:1 c: 3.348 G
MUFA 18:1-11 t (18:1t n-7): 0.279 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.604 G
PUFA 18:2: 0.513 G
PUFA 18:2 n-6 c,c: 0.479 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.07 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.461 G
Fatty acids, total trans-monoenoic: 0.461 G
TFA 18:1 t: 0.461 G
Cholesterol: 98 MG
Tryptophan: 0.312 G
Threonine: 1.219 G
Isoleucine: 1.178 G
Leucine: 2.229 G
Lysine: 2.422 G
Methionine: 0.787 G
Cystine: 0.291 G
Phenylalanine: 1.054 G
Tyrosine: 0.955 G
Valine: 1.252 G
Arginine: 1.824 G
Histidine: 0.898 G
Alanine: 1.58 G
Aspartic acid: 2.485 G
Glutamic acid: 4.382 G
Glycine: 1.264 G
Proline: 1.139 G
Serine: 1.064 G
Hydroxyproline: 0.189 G
Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.04 G
Energy: 137 KCAL
Energy: 573 kJ
Protein: 20.28 G
Total lipid (fat): 6.21 G
Ash: 1.24 G
Calcium, Ca: 12 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 210 MG
Potassium, K: 344 MG
Sodium, Na: 86 MG
Zinc, Zn: 7.84 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 23.6 UG
Thiamin: 0.11 MG
Riboflavin: 0.277 MG
Niacin: 4.13 MG
Pantothenic acid: 1.003 MG
Vitamin B-6: 0.39 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 78 MG
Betaine: 16.1 MG
Vitamin B-12: 4.39 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.69 G
SFA 14:0: 0.169 G
SFA 16:0: 1.498 G
SFA 17:0: 0.083 G
SFA 18:0: 0.931 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.118 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.203 G
MUFA 16:1 c: 0.203 G
MUFA 17:1: 0.061 G
MUFA 18:1: 2.823 G
MUFA 18:1 c: 2.517 G
MUFA 18:1-11 t (18:1t n-7): 0.192 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.391 G
PUFA 18:2: 0.331 G
PUFA 18:2 n-6 c,c: 0.31 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.049 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.306 G
Fatty acids, total trans-monoenoic: 0.306 G
TFA 18:1 t: 0.306 G
Cholesterol: 71 MG
Tryptophan: 0.228 G
Threonine: 0.892 G
Isoleucine: 0.862 G
Leucine: 1.631 G
Lysine: 1.773 G
Methionine: 0.576 G
Cystine: 0.213 G
Phenylalanine: 0.772 G
Tyrosine: 0.699 G
Valine: 0.916 G
Arginine: 1.335 G
Histidine: 0.657 G
Alanine: 1.157 G
Aspartic acid: 1.819 G
Glutamic acid: 3.207 G
Glycine: 0.925 G
Proline: 0.833 G
Serine: 0.779 G
Hydroxyproline: 0.139 G
Beef, shoulder top blade steak, boneless, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.11 G
Energy: 196 KCAL
Energy: 819 kJ
Protein: 28.15 G
Total lipid (fat): 9.23 G
Ash: 1.13 G
Calcium, Ca: 14 MG
Iron, Fe: 3.14 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 224 MG
Potassium, K: 390 MG
Sodium, Na: 87 MG
Zinc, Zn: 9.82 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 31.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.313 MG
Niacin: 4.34 MG
Pantothenic acid: 1.025 MG
Vitamin B-6: 0.404 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 105.3 MG
Betaine: 19.9 MG
Vitamin B-12: 5.18 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.771 G
SFA 14:0: 0.228 G
SFA 16:0: 2.08 G
SFA 17:0: 0.112 G
SFA 18:0: 1.337 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 4.509 G
MUFA 14:1: 0.048 G
MUFA 16:1: 0.286 G
MUFA 17:1: 0.083 G
MUFA 18:1: 4.087 G
MUFA 18:1 c: 3.717 G
MUFA 18:1-11 t (18:1t n-7): 0.248 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.439 G
PUFA 18:2 n-6 c,c: 0.411 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:4: 0.069 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.369 G
Fatty acids, total trans-monoenoic: 0.369 G
TFA 18:1 t: 0.369 G
Cholesterol: 95 MG
Tryptophan: 0.323 G
Threonine: 1.275 G
Isoleucine: 1.233 G
Leucine: 2.33 G
Lysine: 2.533 G
Methionine: 0.821 G
Cystine: 0.3 G
Phenylalanine: 1.097 G
Tyrosine: 0.998 G
Valine: 1.302 G
Arginine: 1.893 G
Histidine: 0.929 G
Alanine: 1.627 G
Aspartic acid: 2.592 G
Glutamic acid: 4.585 G
Glycine: 1.254 G
Proline: 1.159 G
Serine: 1.106 G
Hydroxyproline: 0.142 G
Beef, shoulder top blade 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
SHOULDER (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 72.42 G
Energy: 139 KCAL
Energy: 583 kJ
Protein: 20.36 G
Total lipid (fat): 6.42 G
Ash: 1.1 G
Calcium, Ca: 12 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 203 MG
Potassium, K: 338 MG
Sodium, Na: 83 MG
Zinc, Zn: 7.63 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22.9 UG
Thiamin: 0.095 MG
Riboflavin: 0.26 MG
Niacin: 3.89 MG
Pantothenic acid: 0.945 MG
Vitamin B-6: 0.407 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 75 MG
Betaine: 18 MG
Vitamin B-12: 4.38 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.73 G
SFA 14:0: 0.168 G
SFA 16:0: 1.533 G
SFA 17:0: 0.081 G
SFA 18:0: 0.937 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.29 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.215 G
MUFA 17:1: 0.062 G
MUFA 18:1: 2.975 G
MUFA 18:1 c: 2.714 G
MUFA 18:1-11 t (18:1t n-7): 0.183 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.36 G
PUFA 18:2: 0.3 G
PUFA 18:2 n-6 c,c: 0.282 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:4: 0.051 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.262 G
Fatty acids, total trans-monoenoic: 0.262 G
TFA 18:1 t: 0.262 G
Cholesterol: 69 MG
Tryptophan: 0.234 G
Threonine: 0.922 G
Isoleucine: 0.892 G
Leucine: 1.685 G
Lysine: 1.832 G
Methionine: 0.594 G
Cystine: 0.217 G
Phenylalanine: 0.794 G
Tyrosine: 0.722 G
Valine: 0.942 G
Arginine: 1.369 G
Histidine: 0.672 G
Alanine: 1.177 G
Aspartic acid: 1.875 G
Glutamic acid: 3.316 G
Glycine: 0.907 G
Proline: 0.838 G
Serine: 0.8 G
Hydroxyproline: 0.103 G
Beef, shoulder top blade 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.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.73 G
Energy: 202 KCAL
Energy: 844 kJ
Protein: 28.28 G
Total lipid (fat): 9.83 G
Ash: 1.04 G
Calcium, Ca: 14 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 226 MG
Potassium, K: 389 MG
Sodium, Na: 85 MG
Zinc, Zn: 9.85 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 31.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.317 MG
Niacin: 4.287 MG
Pantothenic acid: 0.98 MG
Vitamin B-6: 0.389 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 105.4 MG
Betaine: 20.8 MG
Vitamin B-12: 5.11 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: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.984 G
SFA 14:0: 0.239 G
SFA 16:0: 2.213 G
SFA 17:0: 0.118 G
SFA 18:0: 1.399 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 5.018 G
MUFA 14:1: 0.053 G
MUFA 16:1: 0.322 G
MUFA 17:1: 0.093 G
MUFA 18:1: 4.54 G
MUFA 18:1 c: 4.183 G
MUFA 18:1-11 t (18:1t n-7): 0.235 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.484 G
PUFA 18:2: 0.408 G
PUFA 18:2 n-6 c,c: 0.38 G
PUFA 18:2 CLAs: 0.029 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:4: 0.067 G
Fatty acids, total trans: 0.357 G
Fatty acids, total trans-monoenoic: 0.357 G
TFA 18:1 t: 0.357 G
Cholesterol: 93 MG
Tryptophan: 0.324 G
Threonine: 1.281 G
Isoleucine: 1.238 G
Leucine: 2.341 G
Lysine: 2.545 G
Methionine: 0.825 G
Cystine: 0.301 G
Phenylalanine: 1.103 G
Tyrosine: 1.003 G
Valine: 1.308 G
Arginine: 1.902 G
Histidine: 0.933 G
Alanine: 1.635 G
Aspartic acid: 2.604 G
Glutamic acid: 4.606 G
Glycine: 1.26 G
Proline: 1.164 G
Serine: 1.111 G
Hydroxyproline: 0.143 G
Beef, shoulder top blade 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.79 G
Energy: 143 KCAL
Energy: 599 kJ
Protein: 20.35 G
Total lipid (fat): 6.88 G
Ash: 1 G
Calcium, Ca: 12 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 202 MG
Potassium, K: 340 MG
Sodium, Na: 82 MG
Zinc, Zn: 7.65 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 22.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.25 MG
Niacin: 3.827 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.418 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 71.4 MG
Betaine: 19.9 MG
Vitamin B-12: 4.35 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.9 G
SFA 14:0: 0.178 G
SFA 16:0: 1.631 G
SFA 17:0: 0.085 G
SFA 18:0: 0.995 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.57 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.233 G
MUFA 17:1: 0.065 G
MUFA 18:1: 3.227 G
MUFA 18:1 c: 2.968 G
MUFA 18:1-11 t (18:1t n-7): 0.18 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.37 G
PUFA 18:2: 0.306 G
PUFA 18:2 n-6 c,c: 0.287 G
PUFA 18:2 CLAs: 0.019 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 20:4: 0.054 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.259 G
Fatty acids, total trans-monoenoic: 0.259 G
TFA 18:1 t: 0.259 G
Cholesterol: 68 MG
Tryptophan: 0.233 G
Threonine: 0.921 G
Isoleucine: 0.891 G
Leucine: 1.684 G
Lysine: 1.83 G
Methionine: 0.593 G
Cystine: 0.217 G
Phenylalanine: 0.793 G
Tyrosine: 0.721 G
Valine: 0.941 G
Arginine: 1.368 G
Histidine: 0.671 G
Alanine: 1.176 G
Aspartic acid: 1.873 G
Glutamic acid: 3.313 G
Glycine: 0.906 G
Proline: 0.837 G
Serine: 0.799 G
Hydroxyproline: 0.103 G
Beef, shoulder top blade 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.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.67 G
Energy: 187 KCAL
Energy: 782 kJ
Protein: 27.96 G
Total lipid (fat): 8.34 G
Ash: 1.27 G
Calcium, Ca: 14 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 228 MG
Potassium, K: 394 MG
Sodium, Na: 89 MG
Zinc, Zn: 9.88 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 32.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.31 MG
Niacin: 4.51 MG
Pantothenic acid: 1.07 MG
Vitamin B-6: 0.399 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 105.2 MG
Betaine: 18.9 MG
Vitamin B-12: 5.35 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.451 G
SFA 14:0: 0.212 G
SFA 16:0: 1.879 G
SFA 17:0: 0.103 G
SFA 18:0: 1.244 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 3.746 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.231 G
MUFA 17:1: 0.068 G
MUFA 18:1: 3.406 G
MUFA 18:1 c: 3.018 G
MUFA 18:1-11 t (18:1t n-7): 0.269 G
Fatty acids, total polyunsaturated: 0.573 G
PUFA 18:2: 0.485 G
PUFA 18:2 n-6 c,c: 0.457 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.388 G
Fatty acids, total trans-monoenoic: 0.388 G
TFA 18:1 t: 0.388 G
Cholesterol: 98 MG
Tryptophan: 0.321 G
Threonine: 1.266 G
Isoleucine: 1.224 G
Leucine: 2.314 G
Lysine: 2.515 G
Methionine: 0.815 G
Cystine: 0.298 G
Phenylalanine: 1.09 G
Tyrosine: 0.991 G
Valine: 1.293 G
Arginine: 1.88 G
Histidine: 0.922 G
Alanine: 1.616 G
Aspartic acid: 2.574 G
Glutamic acid: 4.553 G
Glycine: 1.245 G
Proline: 1.151 G
Serine: 1.098 G
Hydroxyproline: 0.141 G
Beef, shoulder top blade 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 73.35 G
Energy: 133 KCAL
Energy: 557 kJ
Protein: 20.39 G
Total lipid (fat): 5.73 G
Ash: 1.25 G
Calcium, Ca: 12 MG
Iron, Fe: 2.51 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 211 MG
Potassium, K: 346 MG
Sodium, Na: 87 MG
Zinc, Zn: 7.9 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 23.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 4.15 MG
Pantothenic acid: 1.01 MG
Vitamin B-6: 0.392 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 78.7 MG
Betaine: 16.1 MG
Vitamin B-12: 4.42 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.472 G
SFA 14:0: 0.152 G
SFA 16:0: 1.385 G
SFA 17:0: 0.077 G
SFA 18:0: 0.85 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.88 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.189 G
MUFA 17:1: 0.057 G
MUFA 18:1: 2.608 G
MUFA 18:1 c: 2.34 G
MUFA 18:1-11 t (18:1t n-7): 0.187 G
Fatty acids, total polyunsaturated: 0.375 G
PUFA 18:2: 0.316 G
PUFA 18:2 n-6 c,c: 0.297 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:4: 0.049 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.268 G
Fatty acids, total trans-monoenoic: 0.268 G
TFA 18:1 t: 0.268 G
Cholesterol: 71 MG
Tryptophan: 0.234 G
Threonine: 0.923 G
Isoleucine: 0.893 G
Leucine: 1.688 G
Lysine: 1.834 G
Methionine: 0.595 G
Cystine: 0.217 G
Phenylalanine: 0.795 G
Tyrosine: 0.723 G
Valine: 0.943 G
Arginine: 1.371 G
Histidine: 0.673 G
Alanine: 1.179 G
Aspartic acid: 1.877 G
Glutamic acid: 3.32 G
Glycine: 0.908 G
Proline: 0.839 G
Serine: 0.801 G
Hydroxyproline: 0.103 G
Beef, sliced, with gravy, potatoes, vegetable, frozen meal
Water: 76.3 G
Energy: 125 KCAL
Protein: 8.12 G
Total lipid (fat): 7.28 G
Carbohydrate, by difference: 6.59 G
Fiber, total dietary: 0.7 G
Sugars, Total: 0.8 G
Calcium, Ca: 10 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 85 MG
Potassium, K: 224 MG
Sodium, Na: 296 MG
Zinc, Zn: 1.27 MG
Copper, Cu: 0.053 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.052 MG
Riboflavin: 0.073 MG
Niacin: 1.577 MG
Vitamin B-6: 0.162 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 34.3 MG
Vitamin B-12: 0.82 UG
Vitamin A, RAE: 138 UG
Retinol: 29 UG
Carotene, beta: 1072 UG
Carotene, alpha: 474 UG
Lycopene: 109 UG
Lutein + zeaxanthin: 88 UG
Vitamin E (alpha-tocopherol): 0.58 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.6 UG
Fatty acids, total saturated: 2.013 G
SFA 8:0: 0.001 G
SFA 10:0: 0.011 G
SFA 12:0: 0.006 G
SFA 14:0: 0.107 G
SFA 16:0: 1.23 G
SFA 18:0: 0.632 G
Fatty acids, total monounsaturated: 3.206 G
MUFA 16:1: 0.157 G
MUFA 18:1: 3.032 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.262 G
PUFA 18:2: 1.112 G
PUFA 18:3: 0.139 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
Cholesterol: 21 MG
Beef, steak, chuck
Water: 58.61 G
Energy: 225 KCAL
Protein: 25.97 G
Total lipid (fat): 13.43 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 13 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 308 MG
Sodium, Na: 380 MG
Zinc, Zn: 9.77 MG
Copper, Cu: 0.107 MG
Selenium, Se: 29.7 UG
Thiamin: 0.088 MG
Riboflavin: 0.241 MG
Niacin: 3.563 MG
Vitamin B-6: 0.41 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 89.3 MG
Vitamin B-12: 3.65 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.647 G
SFA 14:0: 0.375 G
SFA 16:0: 3.06 G
SFA 18:0: 2.019 G
Fatty acids, total monounsaturated: 6.755 G
MUFA 16:1: 0.443 G
MUFA 18:1: 6.084 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.784 G
PUFA 18:2: 0.668 G
PUFA 18:3: 0.025 G
PUFA 20:4: 0.087 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 92 MG
Beef, steak, country fried
Water: 49.78 G
Energy: 306 KCAL
Protein: 19.9 G
Total lipid (fat): 21.05 G
Carbohydrate, by difference: 7.94 G
Fiber, total dietary: 0.3 G
Sugars, Total: 0.13 G
Calcium, Ca: 23 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 159 MG
Potassium, K: 247 MG
Sodium, Na: 432 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.074 MG
Selenium, Se: 22.2 UG
Thiamin: 0.148 MG
Riboflavin: 0.139 MG
Niacin: 5.648 MG
Vitamin B-6: 0.398 MG
Folate, total: 22 UG
Folic acid: 13 UG
Folate, food: 9 UG
Folate, DFE: 31 UG
Choline, total: 75.5 MG
Vitamin B-12: 1.11 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 1.78 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 11 UG
Fatty acids, total saturated: 5.936 G
SFA 10:0: 0.03 G
SFA 12:0: 0.027 G
SFA 14:0: 0.364 G
SFA 16:0: 3.738 G
SFA 18:0: 1.705 G
Fatty acids, total monounsaturated: 8.58 G
MUFA 16:1: 0.478 G
MUFA 18:1: 8.017 G
MUFA 20:1: 0.079 G
Fatty acids, total polyunsaturated: 4.117 G
PUFA 18:2: 3.554 G
PUFA 18:3: 0.528 G
PUFA 20:4: 0.027 G
Cholesterol: 66 MG
Beef, steak, cube
Water: 62.24 G
Energy: 187 KCAL
Protein: 28.83 G
Total lipid (fat): 7.1 G
Calcium, Ca: 18 MG
Iron, Fe: 3.12 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 294 MG
Potassium, K: 417 MG
Sodium, Na: 379 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.064 MG
Selenium, Se: 29.5 UG
Thiamin: 0.085 MG
Riboflavin: 0.314 MG
Niacin: 8.598 MG
Vitamin B-6: 0.845 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 86.4 MG
Vitamin B-12: 2.19 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin E (alpha-tocopherol): 0.79 MG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 2.127 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.104 G
SFA 16:0: 1.276 G
SFA 18:0: 0.643 G
Fatty acids, total monounsaturated: 3.178 G
MUFA 16:1: 0.151 G
MUFA 18:1: 2.935 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 1.516 G
PUFA 18:2: 1.285 G
PUFA 18:3: 0.146 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 83 MG
Beef, steak, flank
Water: 55.63 G
Energy: 243 KCAL
Protein: 29.13 G
Total lipid (fat): 14.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 167 MG
Potassium, K: 296 MG
Sodium, Na: 370 MG
Zinc, Zn: 8 MG
Copper, Cu: 0.107 MG
Selenium, Se: 33 UG
Thiamin: 0.082 MG
Riboflavin: 0.345 MG
Niacin: 6.288 MG
Vitamin B-6: 0.479 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 59.8 MG
Vitamin B-12: 2.89 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.017 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.342 G
SFA 16:0: 2.845 G
SFA 18:0: 1.593 G
Fatty acids, total monounsaturated: 6.228 G
MUFA 16:1: 0.505 G
MUFA 18:1: 5.436 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.611 G
PUFA 18:2: 0.497 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.066 G
PUFA 22:5 n-3 (DPA): 0.015 G
Cholesterol: 91 MG
Beef, steak, NFS
Water: 58.87 G
Energy: 229 KCAL
Protein: 27 G
Total lipid (fat): 12.88 G
Calcium, Ca: 16 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 221 MG
Potassium, K: 321 MG
Sodium, Na: 369 MG
Zinc, Zn: 5.08 MG
Copper, Cu: 0.073 MG
Selenium, Se: 29 UG
Thiamin: 0.071 MG
Riboflavin: 0.255 MG
Niacin: 6.694 MG
Vitamin B-6: 0.655 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 77.4 MG
Vitamin B-12: 2.04 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.288 G
SFA 10:0: 0.014 G
SFA 12:0: 0.014 G
SFA 14:0: 0.363 G
SFA 16:0: 2.956 G
SFA 18:0: 1.753 G
Fatty acids, total monounsaturated: 5.829 G
MUFA 16:1: 0.432 G
MUFA 18:1: 5.21 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.616 G
PUFA 18:2: 0.495 G
PUFA 18:3: 0.041 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
Cholesterol: 83 MG
Beef, steak, ribeye, lean and fat eaten
Water: 54.06 G
Energy: 289 KCAL
Protein: 23.5 G
Total lipid (fat): 21.64 G
Calcium, Ca: 11 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 151 MG
Potassium, K: 258 MG
Sodium, Na: 361 MG
Zinc, Zn: 5.86 MG
Copper, Cu: 0.079 MG
Selenium, Se: 29.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.285 MG
Niacin: 4.869 MG
Vitamin B-6: 0.473 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.4 MG
Vitamin B-12: 2.08 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.607 G
SFA 10:0: 0.016 G
SFA 12:0: 0.017 G
SFA 14:0: 0.64 G
SFA 16:0: 5.068 G
SFA 18:0: 3.408 G
Fatty acids, total monounsaturated: 10.436 G
MUFA 16:1: 0.698 G
MUFA 18:1: 9.332 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 1.019 G
PUFA 18:2: 0.882 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 79 MG
Beef, steak, ribeye, lean only eaten
Water: 58.83 G
Energy: 230 KCAL
Protein: 26.47 G
Total lipid (fat): 13.83 G
Calcium, Ca: 9 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 168 MG
Potassium, K: 283 MG
Sodium, Na: 364 MG
Zinc, Zn: 6.62 MG
Copper, Cu: 0.086 MG
Selenium, Se: 33.6 UG
Thiamin: 0.077 MG
Riboflavin: 0.31 MG
Niacin: 5.488 MG
Vitamin B-6: 0.529 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 54.1 MG
Vitamin B-12: 2.24 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.799 G
SFA 10:0: 0.008 G
SFA 12:0: 0.01 G
SFA 14:0: 0.379 G
SFA 16:0: 3.139 G
SFA 18:0: 1.984 G
Fatty acids, total monounsaturated: 6.51 G
MUFA 16:1: 0.435 G
MUFA 18:1: 5.8 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 0.686 G
PUFA 18:2: 0.568 G
PUFA 18:3: 0.023 G
PUFA 20:4: 0.058 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 79 MG
Beef, steak, ribeye, NS as to fat eaten
Water: 56.45 G
Energy: 260 KCAL
Protein: 24.99 G
Total lipid (fat): 17.73 G
Calcium, Ca: 10 MG
Iron, Fe: 2.32 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 159 MG
Potassium, K: 270 MG
Sodium, Na: 362 MG
Zinc, Zn: 6.24 MG
Copper, Cu: 0.082 MG
Selenium, Se: 31.5 UG
Thiamin: 0.074 MG
Riboflavin: 0.298 MG
Niacin: 5.178 MG
Vitamin B-6: 0.501 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 51.3 MG
Vitamin B-12: 2.16 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.703 G
SFA 10:0: 0.012 G
SFA 12:0: 0.014 G
SFA 14:0: 0.51 G
SFA 16:0: 4.103 G
SFA 18:0: 2.696 G
Fatty acids, total monounsaturated: 8.473 G
MUFA 16:1: 0.566 G
MUFA 18:1: 7.566 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.852 G
PUFA 18:2: 0.725 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.057 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 79 MG
Beef, steak, round
Water: 64.17 G
Energy: 166 KCAL
Protein: 29.72 G
Total lipid (fat): 4.25 G
Calcium, Ca: 18 MG
Iron, Fe: 3.21 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 303 MG
Potassium, K: 430 MG
Sodium, Na: 382 MG
Zinc, Zn: 5.08 MG
Copper, Cu: 0.065 MG
Selenium, Se: 30.5 UG
Thiamin: 0.087 MG
Riboflavin: 0.323 MG
Niacin: 8.864 MG
Vitamin B-6: 0.871 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 89.1 MG
Vitamin B-12: 2.26 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 1.774 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.106 G
SFA 16:0: 1.012 G
SFA 18:0: 0.573 G
Fatty acids, total monounsaturated: 2.04 G
MUFA 16:1: 0.145 G
MUFA 18:1: 1.822 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.328 G
PUFA 18:2: 0.235 G
PUFA 18:3: 0.007 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 85 MG
Beef, steak, sirloin, lean and fat eaten
Water: 56.04 G
Energy: 262 KCAL
Protein: 26.23 G
Total lipid (fat): 16.65 G
Calcium, Ca: 19 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 325 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.71 MG
Copper, Cu: 0.078 MG
Selenium, Se: 28.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.126 MG
Niacin: 6.981 MG
Vitamin B-6: 0.549 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.9 MG
Vitamin B-12: 1.55 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.556 G
SFA 10:0: 0.042 G
SFA 12:0: 0.038 G
SFA 14:0: 0.506 G
SFA 16:0: 3.958 G
SFA 18:0: 2.012 G
Fatty acids, total monounsaturated: 6.938 G
MUFA 16:1: 0.627 G
MUFA 18:1: 6.287 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.616 G
PUFA 18:2: 0.431 G
PUFA 18:3: 0.148 G
PUFA 20:4: 0.038 G
Cholesterol: 87 MG
Beef, steak, sirloin, lean only eaten
Water: 59.55 G
Energy: 216 KCAL
Protein: 28.05 G
Total lipid (fat): 11.32 G
Calcium, Ca: 15 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 220 MG
Potassium, K: 305 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.68 MG
Copper, Cu: 0.075 MG
Selenium, Se: 27.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.191 MG
Niacin: 7.178 MG
Vitamin B-6: 0.664 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77.2 MG
Vitamin B-12: 1.82 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.352 G
SFA 10:0: 0.019 G
SFA 12:0: 0.017 G
SFA 14:0: 0.308 G
SFA 16:0: 2.563 G
SFA 18:0: 1.349 G
Fatty acids, total monounsaturated: 4.845 G
MUFA 16:1: 0.389 G
MUFA 18:1: 4.355 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.412 G
PUFA 18:3: 0.053 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
Cholesterol: 82 MG
Beef, steak, sirloin, NS as to fat eaten
Water: 57.79 G
Energy: 239 KCAL
Protein: 27.14 G
Total lipid (fat): 13.98 G
Calcium, Ca: 17 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 211 MG
Potassium, K: 315 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.7 MG
Copper, Cu: 0.076 MG
Selenium, Se: 28 UG
Thiamin: 0.067 MG
Riboflavin: 0.158 MG
Niacin: 7.079 MG
Vitamin B-6: 0.606 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 88.5 MG
Vitamin B-12: 1.69 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.454 G
SFA 10:0: 0.03 G
SFA 12:0: 0.028 G
SFA 14:0: 0.407 G
SFA 16:0: 3.261 G
SFA 18:0: 1.68 G
Fatty acids, total monounsaturated: 5.892 G
MUFA 16:1: 0.508 G
MUFA 18:1: 5.321 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.576 G
PUFA 18:2: 0.422 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 85 MG
Beef, steak, strip, lean and fat eaten
Water: 56.04 G
Energy: 262 KCAL
Protein: 26.23 G
Total lipid (fat): 16.65 G
Calcium, Ca: 19 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 202 MG
Potassium, K: 325 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.71 MG
Copper, Cu: 0.078 MG
Selenium, Se: 28.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.126 MG
Niacin: 6.981 MG
Vitamin B-6: 0.549 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 99.9 MG
Vitamin B-12: 1.55 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.556 G
SFA 10:0: 0.042 G
SFA 12:0: 0.038 G
SFA 14:0: 0.506 G
SFA 16:0: 3.958 G
SFA 18:0: 2.012 G
Fatty acids, total monounsaturated: 6.938 G
MUFA 16:1: 0.627 G
MUFA 18:1: 6.287 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.616 G
PUFA 18:2: 0.431 G
PUFA 18:3: 0.148 G
PUFA 20:4: 0.038 G
Cholesterol: 87 MG
Beef, steak, strip, lean only eaten
Water: 59.55 G
Energy: 216 KCAL
Protein: 28.05 G
Total lipid (fat): 11.32 G
Calcium, Ca: 15 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 220 MG
Potassium, K: 305 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.68 MG
Copper, Cu: 0.075 MG
Selenium, Se: 27.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.191 MG
Niacin: 7.178 MG
Vitamin B-6: 0.664 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 77.2 MG
Vitamin B-12: 1.82 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.352 G
SFA 10:0: 0.019 G
SFA 12:0: 0.017 G
SFA 14:0: 0.308 G
SFA 16:0: 2.563 G
SFA 18:0: 1.349 G
Fatty acids, total monounsaturated: 4.845 G
MUFA 16:1: 0.389 G
MUFA 18:1: 4.355 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.412 G
PUFA 18:3: 0.053 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.008 G
Cholesterol: 82 MG
Beef, steak, strip, NS as to fat eaten
Water: 57.79 G
Energy: 239 KCAL
Protein: 27.14 G
Total lipid (fat): 13.98 G
Calcium, Ca: 17 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 211 MG
Potassium, K: 315 MG
Sodium, Na: 361 MG
Zinc, Zn: 4.7 MG
Copper, Cu: 0.076 MG
Selenium, Se: 28 UG
Thiamin: 0.067 MG
Riboflavin: 0.158 MG
Niacin: 7.079 MG
Vitamin B-6: 0.606 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 88.5 MG
Vitamin B-12: 1.69 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.454 G
SFA 10:0: 0.03 G
SFA 12:0: 0.028 G
SFA 14:0: 0.407 G
SFA 16:0: 3.261 G
SFA 18:0: 1.68 G
Fatty acids, total monounsaturated: 5.892 G
MUFA 16:1: 0.508 G
MUFA 18:1: 5.321 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.576 G
PUFA 18:2: 0.422 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 85 MG
Beef, steak, T-bone, lean and fat eaten
Water: 55.16 G
Energy: 274 KCAL
Protein: 25.2 G
Total lipid (fat): 18.42 G
Calcium, Ca: 19 MG
Iron, Fe: 2.98 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 206 MG
Potassium, K: 255 MG
Sodium, Na: 371 MG
Zinc, Zn: 4.1 MG
Copper, Cu: 0.064 MG
Selenium, Se: 24.9 UG
Thiamin: 0.057 MG
Riboflavin: 0.23 MG
Niacin: 5.479 MG
Vitamin B-6: 0.618 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 88.8 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.422 G
SFA 10:0: 0.012 G
SFA 12:0: 0.014 G
SFA 14:0: 0.516 G
SFA 16:0: 4.085 G
SFA 18:0: 2.485 G
Fatty acids, total monounsaturated: 8.221 G
MUFA 16:1: 0.613 G
MUFA 18:1: 7.285 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.815 G
PUFA 18:2: 0.697 G
PUFA 18:3: 0.032 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
Cholesterol: 82 MG
Beef, steak, T-bone, lean only eaten
Water: 58.95 G
Energy: 230 KCAL
Protein: 27.12 G
Total lipid (fat): 12.69 G
Calcium, Ca: 19 MG
Iron, Fe: 3.13 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 217 MG
Potassium, K: 279 MG
Sodium, Na: 373 MG
Zinc, Zn: 4.47 MG
Copper, Cu: 0.07 MG
Selenium, Se: 27.1 UG
Thiamin: 0.058 MG
Riboflavin: 0.25 MG
Niacin: 5.833 MG
Vitamin B-6: 0.666 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 72.4 MG
Vitamin B-12: 2.1 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.022 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.34 G
SFA 16:0: 2.81 G
SFA 18:0: 1.645 G
Fatty acids, total monounsaturated: 5.602 G
MUFA 16:1: 0.408 G
MUFA 18:1: 4.981 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.601 G
PUFA 18:2: 0.497 G
PUFA 18:3: 0.021 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 82 MG
Beef, steak, T-bone, NS as to fat eaten
Water: 57.06 G
Energy: 252 KCAL
Protein: 26.16 G
Total lipid (fat): 15.56 G
Calcium, Ca: 19 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 212 MG
Potassium, K: 267 MG
Sodium, Na: 372 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.067 MG
Selenium, Se: 26 UG
Thiamin: 0.057 MG
Riboflavin: 0.24 MG
Niacin: 5.656 MG
Vitamin B-6: 0.642 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 80.6 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.222 G
SFA 10:0: 0.01 G
SFA 12:0: 0.012 G
SFA 14:0: 0.428 G
SFA 16:0: 3.448 G
SFA 18:0: 2.065 G
Fatty acids, total monounsaturated: 6.911 G
MUFA 16:1: 0.51 G
MUFA 18:1: 6.133 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.708 G
PUFA 18:2: 0.597 G
PUFA 18:3: 0.027 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
Cholesterol: 82 MG
Beef, steak, tenderloin
Water: 60.28 G
Energy: 196 KCAL
Protein: 30.46 G
Total lipid (fat): 8.25 G
Calcium, Ca: 15 MG
Iron, Fe: 3.56 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 283 MG
Potassium, K: 387 MG
Sodium, Na: 366 MG
Zinc, Zn: 4.64 MG
Copper, Cu: 0.101 MG
Selenium, Se: 27.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.438 MG
Niacin: 6.186 MG
Vitamin B-6: 0.759 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 73.2 MG
Vitamin B-12: 4.53 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.27 G
SFA 10:0: 0.009 G
SFA 12:0: 0.006 G
SFA 14:0: 0.218 G
SFA 16:0: 1.851 G
SFA 18:0: 1.046 G
Fatty acids, total monounsaturated: 3.698 G
MUFA 16:1: 0.284 G
MUFA 18:1: 3.247 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.588 G
PUFA 18:2: 0.458 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.07 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 92 MG
BEEF, STEW BNLS
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 00075391017630
ingredients: Beef Stew
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.12 MG
Potassium, K: 366 MG
Sodium, Na: 80 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 62 MG
BEEF, STEW BNLS
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 00075391017630
ingredients: Beef Stew
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.12 MG
Potassium, K: 366 MG
Sodium, Na: 80 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 62 MG
BEEF, STEW BNLS
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391017630
ingredients: Beef Stew
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 125 KCAL
Protein: 21.43 G
Total lipid (fat): 4.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.12 MG
Potassium, K: 366 MG
Sodium, Na: 80 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 62 MG
BEEF, STEW BNLS
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391017630
ingredients: Beef Stew
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 21.43 G
Total lipid (fat): 4.46 G
Calcium, Ca: 13 MG
Iron, Fe: 2.12 MG
Potassium, K: 366 MG
Sodium, Na: 80 MG
Fatty acids, total saturated: 1.79 G
Cholesterol: 62 MG
Beef, stew meat
Water: 54.93 G
Energy: 251 KCAL
Protein: 28.39 G
Total lipid (fat): 15.35 G
Calcium, Ca: 14 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 188 MG
Potassium, K: 282 MG
Sodium, Na: 370 MG
Zinc, Zn: 10.15 MG
Copper, Cu: 0.093 MG
Selenium, Se: 32.9 UG
Thiamin: 0.067 MG
Riboflavin: 0.228 MG
Niacin: 3.691 MG
Vitamin B-6: 0.304 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 89.4 MG
Vitamin B-12: 3.18 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 6.083 G
SFA 14:0: 0.404 G
SFA 16:0: 3.357 G
SFA 18:0: 2.122 G
Fatty acids, total monounsaturated: 7.215 G
MUFA 16:1: 0.467 G
MUFA 18:1: 6.5 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.683 G
PUFA 18:2: 0.583 G
PUFA 18:3: 0.028 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 101 MG
BEEF, STRIP 0X1 PRIME CAB
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391033817
ingredients: Beef
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 185 KCAL
Protein: 14.16 G
Total lipid (fat): 13.27 G
Calcium, Ca: 46 MG
Iron, Fe: 0.96 MG
Potassium, K: 228 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.31 G
Fatty acids, total monounsaturated: 5.75 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 64 MG
BEEF, STRIP 0X1 PRIME CAB
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391033817
ingredients: Beef
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 185 KCAL
Protein: 14.16 G
Total lipid (fat): 13.27 G
Calcium, Ca: 46 MG
Iron, Fe: 0.96 MG
Potassium, K: 228 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.31 G
Fatty acids, total monounsaturated: 5.75 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 64 MG
BEEF, STRIP 0X1 PRIME CAB
brand_owner: BEAVER STREET FISHERIES, INC.
gtin_upc: 90075391033817
ingredients: Beef
serving_size: 113.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 185 KCAL
Protein: 14.16 G
Total lipid (fat): 13.27 G
Calcium, Ca: 46 MG
Iron, Fe: 0.96 MG
Potassium, K: 228 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.31 G
Fatty acids, total monounsaturated: 5.75 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 64 MG
BEEF, STRIP 0X1 PRIME CAB
brand_owner: BEAVER STREET FISHERIES, INC.
gtin_upc: 90075391033817
ingredients: Beef
serving_size: 113.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 14.16 G
Total lipid (fat): 13.27 G
Calcium, Ca: 46 MG
Iron, Fe: 0.96 MG
Potassium, K: 228 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.31 G
Fatty acids, total monounsaturated: 5.75 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 64 MG
BEEF, STUFFED WITH GROUND BEEF AND RICOTTA AND ROMANO CHEESES
brand_owner: Meijer, Inc.
gtin_upc: 713733176545
ingredients: ENRICHED SEMOLINA FLOUR (SEMOLINA FLOUR {NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID)}, WATER, COOKED BEEF (BEEF, WATER, SALT, SPICE), RICOTTA CHEESE (WHEY, VINEGAR, SALT), PASTEURIZED EGGS, BREADCRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), ROMANO CHEESE (PASTEURIZED COW'S AND/OR SHEEP'S MILK, CHEESE CULTURE, SEA SALT, ENZYMES), SALT, CARAMEL COLOR, WORCESTERSHIRE SAUCE POWDER (WORCESTERSHIRE SAUCE [VINEGAR, SUGAR, SALT, VEGETABLE AND FRUIT (ONION, TOMATO, AND APPLE}, CARAMEL COLOR, SPICE EXTRACT, YEAST EXTRACT, SPICES, AND GARLIC], SALT, MALTODEXTRIN, SPICES, GARLIC POWDER, AND ONION POWDER), GARLIC, TURMERIC.
serving_size: 136.0 g
household_serving_fulltext: 10 PIECES
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 206 KCAL
Protein: 8.82 G
Total lipid (fat): 4.41 G
Carbohydrate, by difference: 31.62 G
Fiber, total dietary: 1.5 G
Sugars, Total: 1.47 G
Calcium, Ca: 74 MG
Iron, Fe: 1.99 MG
Sodium, Na: 287 MG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 0.74 G
Cholesterol: 29 MG
BEEF, T-BONE CAB 16 OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391009478
ingredients: T-bone Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 19.64 G
Total lipid (fat): 6.25 G
Calcium, Ca: 19 MG
Iron, Fe: 1.43 MG
Potassium, K: 232 MG
Sodium, Na: 31 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 54 MG
BEEF, T-BONE CAB 16 OZ
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 90075391009478
ingredients: T-bone Steak
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 19.64 G
Total lipid (fat): 6.25 G
Calcium, Ca: 19 MG
Iron, Fe: 1.43 MG
Potassium, K: 232 MG
Sodium, Na: 31 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 54 MG
BEEF, T-BONE CAB 16 OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391009478
ingredients: T-bone Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 19.64 G
Total lipid (fat): 6.25 G
Calcium, Ca: 19 MG
Iron, Fe: 1.43 MG
Potassium, K: 232 MG
Sodium, Na: 31 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 54 MG
BEEF, T-BONE CAB 16 OZ
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391009478
ingredients: T-bone Steak
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 19.64 G
Total lipid (fat): 6.25 G
Calcium, Ca: 19 MG
Iron, Fe: 1.43 MG
Potassium, K: 232 MG
Sodium, Na: 31 MG
Fatty acids, total saturated: 2.68 G
Cholesterol: 54 MG
BEEF, TENDERLOIN CAB 5/UP
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391035446
ingredients: Beef Tenderloin
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 187 KCAL
Protein: 14.29 G
Total lipid (fat): 13.39 G
Calcium, Ca: 36 MG
Iron, Fe: 0.96 MG
Potassium, K: 230 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.36 G
Fatty acids, total monounsaturated: 5.8 G
Fatty acids, total polyunsaturated: 0.45 G
Cholesterol: 64 MG
BEEF, TENDERLOIN CAB 5/UP
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391035446
ingredients: Beef Tenderloin
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 187 KCAL
Protein: 14.29 G
Total lipid (fat): 13.39 G
Calcium, Ca: 36 MG
Iron, Fe: 0.96 MG
Potassium, K: 230 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.36 G
Fatty acids, total monounsaturated: 5.8 G
Fatty acids, total polyunsaturated: 0.45 G
Cholesterol: 64 MG
BEEF, TENDERLOIN CAB 5/UP
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391035446
ingredients: Beef Tenderloin
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 187 KCAL
Protein: 14.29 G
Total lipid (fat): 13.39 G
Calcium, Ca: 36 MG
Iron, Fe: 0.96 MG
Potassium, K: 230 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.36 G
Fatty acids, total monounsaturated: 5.8 G
Fatty acids, total polyunsaturated: 0.45 G
Cholesterol: 64 MG
BEEF, TENDERLOIN CAB 5/UP
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391035446
ingredients: Beef Tenderloin
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 14.29 G
Total lipid (fat): 13.39 G
Calcium, Ca: 36 MG
Iron, Fe: 0.96 MG
Potassium, K: 230 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 5.36 G
Fatty acids, total monounsaturated: 5.8 G
Fatty acids, total polyunsaturated: 0.45 G
Cholesterol: 64 MG
BEEF, TENDERLOIN TIP
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 00075391017692
ingredients: Beef Tenderloin
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 22.32 G
Total lipid (fat): 6.25 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Potassium, K: 286 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 62 MG
BEEF, TENDERLOIN TIP
brand_owner: Beaver Street Fisheries Inc.
brand_name: H.F.'S
gtin_upc: 00075391017692
ingredients: Beef Tenderloin
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 22.32 G
Total lipid (fat): 6.25 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Potassium, K: 286 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 62 MG
BEEF, TENDERLOIN TIP
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391017692
ingredients: Beef Tenderloin
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 143 KCAL
Protein: 22.32 G
Total lipid (fat): 6.25 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Potassium, K: 286 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 62 MG
BEEF, TENDERLOIN TIP
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 00075391017692
ingredients: Beef Tenderloin
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 22.32 G
Total lipid (fat): 6.25 G
Calcium, Ca: 13 MG
Iron, Fe: 2.5 MG
Potassium, K: 286 MG
Sodium, Na: 45 MG
Fatty acids, total saturated: 2.23 G
Cholesterol: 62 MG
Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
GRADE OF MEAT, MIXTURE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 48.37 G
Energy: 324 KCAL
Energy: 1356 kJ
Protein: 23.9 G
Total lipid (fat): 24.6 G
Ash: 1.18 G
Calcium, Ca: 9 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 203 MG
Potassium, K: 331 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.03 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 3 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.25 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 91 MG
Betaine: 12 MG
Vitamin B-12: 2.46 UG
Fatty acids, total saturated: 9.72 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.75 G
SFA 16:0: 5.93 G
SFA 18:0: 2.92 G
Fatty acids, total monounsaturated: 10.27 G
MUFA 16:1: 0.97 G
MUFA 18:1: 9.27 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.27 G
PUFA 20:4: 0.05 G
Cholesterol: 85 MG
Tryptophan: 0.268 G
Threonine: 1.044 G
Isoleucine: 1.075 G
Leucine: 1.889 G
Lysine: 1.989 G
Methionine: 0.612 G
Cystine: 0.268 G
Phenylalanine: 0.933 G
Tyrosine: 0.803 G
Valine: 1.163 G
Arginine: 1.511 G
Histidine: 0.818 G
Alanine: 1.442 G
Aspartic acid: 2.184 G
Glutamic acid: 3.591 G
Glycine: 1.304 G
Proline: 1.056 G
Serine: 0.914 G
Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 47.99 G
Energy: 331 KCAL
Energy: 1385 kJ
Protein: 23.9 G
Total lipid (fat): 25.39 G
Ash: 1.18 G
Calcium, Ca: 9 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 236 MG
Potassium, K: 407 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.03 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 22.8 UG
Thiamin: 0.15 MG
Riboflavin: 0.27 MG
Niacin: 3.88 MG
Pantothenic acid: 0.4 MG
Vitamin B-6: 0.48 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 91 MG
Betaine: 12 MG
Vitamin B-12: 3.37 UG
Fatty acids, total saturated: 10.02 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.78 G
SFA 16:0: 6.07 G
SFA 18:0: 3.02 G
Fatty acids, total monounsaturated: 10.5 G
MUFA 16:1: 0.98 G
MUFA 18:1: 9.48 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.96 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.27 G
PUFA 20:4: 0.04 G
Cholesterol: 85 MG
Tryptophan: 0.268 G
Threonine: 1.044 G
Isoleucine: 1.075 G
Leucine: 1.889 G
Lysine: 1.989 G
Methionine: 0.612 G
Cystine: 0.268 G
Phenylalanine: 0.933 G
Tyrosine: 0.803 G
Valine: 1.163 G
Arginine: 1.511 G
Histidine: 0.818 G
Alanine: 1.442 G
Aspartic acid: 2.184 G
Glutamic acid: 3.591 G
Glycine: 1.304 G
Proline: 1.056 G
Serine: 0.914 G
Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8 fat, prime, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
PRIME GRADE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 48.28 G
Energy: 343 KCAL
Energy: 1435 kJ
Protein: 24.04 G
Total lipid (fat): 26.67 G
Ash: 1.01 G
Calcium, Ca: 8 MG
Iron, Fe: 3.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 203 MG
Potassium, K: 336 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.39 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 23.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.27 MG
Niacin: 3.01 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.33 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 91.6 MG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 17 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin D3 (cholecalciferol): 0.4 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 10.63 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.8 G
SFA 16:0: 6.27 G
SFA 18:0: 3.21 G
Fatty acids, total monounsaturated: 11.01 G
MUFA 16:1: 0.98 G
MUFA 18:1: 9.85 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.03 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.06 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: 88 MG
Tryptophan: 0.269 G
Threonine: 1.05 G
Isoleucine: 1.081 G
Leucine: 1.9 G
Lysine: 2 G
Methionine: 0.615 G
Cystine: 0.269 G
Phenylalanine: 0.939 G
Tyrosine: 0.808 G
Valine: 1.169 G
Arginine: 1.519 G
Histidine: 0.823 G
Alanine: 1.45 G
Aspartic acid: 2.196 G
Glutamic acid: 3.612 G
Glycine: 1.312 G
Proline: 1.062 G
Serine: 0.919 G
Beef, tenderloin, roast, separable lean and fat, trimmed to 1/8 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 48.86 G
Energy: 316 KCAL
Energy: 1322 kJ
Protein: 23.9 G
Total lipid (fat): 23.7 G
Ash: 1.18 G
Calcium, Ca: 9 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 203 MG
Potassium, K: 331 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.03 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 3 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.25 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 91 MG
Betaine: 12 MG
Vitamin B-12: 2.46 UG
Fatty acids, total saturated: 9.38 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.73 G
SFA 16:0: 5.73 G
SFA 18:0: 2.8 G
Fatty acids, total monounsaturated: 9.92 G
MUFA 16:1: 0.94 G
MUFA 18:1: 8.94 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.96 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.05 G
Cholesterol: 85 MG
Tryptophan: 0.268 G
Threonine: 1.044 G
Isoleucine: 1.075 G
Leucine: 1.889 G
Lysine: 1.989 G
Methionine: 0.612 G
Cystine: 0.268 G
Phenylalanine: 0.933 G
Tyrosine: 0.803 G
Valine: 1.163 G
Arginine: 1.511 G
Histidine: 0.818 G
Alanine: 1.442 G
Aspartic acid: 2.184 G
Glutamic acid: 3.591 G
Glycine: 1.304 G
Proline: 1.056 G
Serine: 0.914 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.52 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 18.15 G
Total lipid (fat): 21.83 G
Ash: 0.88 G
Calcium, Ca: 7 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 304 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.05 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 17.1 UG
Thiamin: 0.12 MG
Riboflavin: 0.21 MG
Niacin: 2.99 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.38 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 75.8 MG
Betaine: 11.1 MG
Vitamin B-12: 2.6 UG
Fatty acids, total saturated: 8.96 G
SFA 10:0: 0.06 G
SFA 12:0: 0.04 G
SFA 14:0: 0.67 G
SFA 16:0: 5.23 G
SFA 18:0: 2.77 G
Fatty acids, total monounsaturated: 9.26 G
MUFA 16:1: 1 G
MUFA 18:1: 8.14 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.87 G
PUFA 18:2: 0.56 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.04 G
Cholesterol: 70 MG
Tryptophan: 0.203 G
Threonine: 0.793 G
Isoleucine: 0.816 G
Leucine: 1.435 G
Lysine: 1.51 G
Methionine: 0.465 G
Cystine: 0.203 G
Phenylalanine: 0.709 G
Tyrosine: 0.61 G
Valine: 0.883 G
Arginine: 1.147 G
Histidine: 0.622 G
Alanine: 1.095 G
Aspartic acid: 1.658 G
Glutamic acid: 2.727 G
Glycine: 0.99 G
Proline: 0.802 G
Serine: 0.694 G
Beef, tenderloin, 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
GRADE OF MEAT, MIXTURE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.04 G
Energy: 267 KCAL
Energy: 1119 kJ
Protein: 26.46 G
Total lipid (fat): 17.12 G
Ash: 1.06 G
Calcium, Ca: 19 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 205 MG
Potassium, K: 329 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.76 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.6 UG
Fluoride, F: 22.4 UG
Thiamin: 0.072 MG
Riboflavin: 0.128 MG
Niacin: 7.041 MG
Pantothenic acid: 0.522 MG
Vitamin B-6: 0.554 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.8 MG
Betaine: 13.2 MG
Vitamin B-12: 1.56 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3), International Units: 11 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 6.743 G
SFA 10:0: 0.043 G
SFA 12:0: 0.039 G
SFA 14:0: 0.521 G
SFA 16:0: 4.071 G
SFA 18:0: 2.069 G
Fatty acids, total monounsaturated: 7.136 G
MUFA 16:1: 0.645 G
MUFA 18:1: 6.467 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.654 G
PUFA 18:2: 0.443 G
PUFA 18:3: 0.152 G
PUFA 20:4: 0.039 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: 0.174 G
Threonine: 1.057 G
Isoleucine: 1.204 G
Leucine: 2.105 G
Lysine: 2.236 G
Methionine: 0.689 G
Cystine: 0.341 G
Phenylalanine: 1.045 G
Tyrosine: 0.843 G
Valine: 1.313 G
Arginine: 1.711 G
Histidine: 0.844 G
Alanine: 1.608 G
Aspartic acid: 2.41 G
Glutamic acid: 3.972 G
Glycine: 1.611 G
Proline: 1.261 G
Serine: 1.042 G
Hydroxyproline: 0.269 G
Beef, tenderloin, 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
GRADE OF MEAT, MIXTURE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.52 G
Energy: 247 KCAL
Energy: 1036 kJ
Protein: 19.61 G
Total lipid (fat): 18.16 G
Ash: 0.92 G
Calcium, Ca: 23 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 302 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 22 UG
Thiamin: 0.061 MG
Riboflavin: 0.095 MG
Niacin: 5.782 MG
Pantothenic acid: 0.56 MG
Vitamin B-6: 0.535 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 81.9 MG
Betaine: 12 MG
Vitamin B-12: 1.01 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.41 G
SFA 10:0: 0.067 G
SFA 12:0: 0.045 G
SFA 14:0: 0.659 G
SFA 16:0: 5.063 G
SFA 18:0: 2.576 G
Fatty acids, total monounsaturated: 8.93 G
MUFA 16:1: 1.017 G
MUFA 18:1: 7.883 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.79 G
PUFA 18:2: 0.508 G
PUFA 18:3: 0.249 G
PUFA 20:4: 0.033 G
Cholesterol: 85 MG
Tryptophan: 0.129 G
Threonine: 0.783 G
Isoleucine: 0.892 G
Leucine: 1.56 G
Lysine: 1.657 G
Methionine: 0.511 G
Cystine: 0.253 G
Phenylalanine: 0.774 G
Tyrosine: 0.625 G
Valine: 0.973 G
Arginine: 1.268 G
Histidine: 0.626 G
Alanine: 1.192 G
Aspartic acid: 1.786 G
Glutamic acid: 2.943 G
Glycine: 1.194 G
Proline: 0.935 G
Serine: 0.772 G
Hydroxyproline: 0.189 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.53 G
Energy: 273 KCAL
Energy: 1143 kJ
Protein: 26.43 G
Total lipid (fat): 17.78 G
Ash: 1.01 G
Calcium, Ca: 17 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 196 MG
Potassium, K: 318 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.2 UG
Thiamin: 0.066 MG
Riboflavin: 0.116 MG
Niacin: 7.169 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.527 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.7 MG
Betaine: 13.2 MG
Vitamin B-12: 1.74 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 7.001 G
SFA 10:0: 0.044 G
SFA 12:0: 0.04 G
SFA 14:0: 0.541 G
SFA 16:0: 4.227 G
SFA 18:0: 2.148 G
Fatty acids, total monounsaturated: 7.409 G
MUFA 16:1: 0.67 G
MUFA 18:1: 6.714 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.658 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.158 G
PUFA 20:4: 0.04 G
Cholesterol: 99 MG
Tryptophan: 0.174 G
Threonine: 1.056 G
Isoleucine: 1.203 G
Leucine: 2.103 G
Lysine: 2.234 G
Methionine: 0.688 G
Cystine: 0.341 G
Phenylalanine: 1.044 G
Tyrosine: 0.842 G
Valine: 1.311 G
Arginine: 1.709 G
Histidine: 0.844 G
Alanine: 1.607 G
Aspartic acid: 2.408 G
Glutamic acid: 3.968 G
Glycine: 1.61 G
Proline: 1.26 G
Serine: 1.041 G
Hydroxyproline: 0.278 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.69 G
Energy: 246 KCAL
Energy: 1029 kJ
Protein: 19.82 G
Total lipid (fat): 17.88 G
Ash: 0.94 G
Calcium, Ca: 25 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 303 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 21.4 UG
Thiamin: 0.052 MG
Riboflavin: 0.084 MG
Niacin: 6.392 MG
Pantothenic acid: 0.579 MG
Vitamin B-6: 0.534 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 82.8 MG
Betaine: 12.2 MG
Vitamin B-12: 1.1 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.214 G
SFA 10:0: 0.057 G
SFA 12:0: 0.038 G
SFA 14:0: 0.565 G
SFA 16:0: 4.343 G
SFA 18:0: 2.21 G
Fatty acids, total monounsaturated: 7.655 G
MUFA 16:1: 0.872 G
MUFA 18:1: 6.758 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.68 G
PUFA 18:2: 0.438 G
PUFA 18:3: 0.214 G
PUFA 20:4: 0.029 G
Cholesterol: 85 MG
Tryptophan: 0.13 G
Threonine: 0.792 G
Isoleucine: 0.902 G
Leucine: 1.577 G
Lysine: 1.675 G
Methionine: 0.516 G
Cystine: 0.256 G
Phenylalanine: 0.783 G
Tyrosine: 0.632 G
Valine: 0.983 G
Arginine: 1.282 G
Histidine: 0.633 G
Alanine: 1.205 G
Aspartic acid: 1.805 G
Glutamic acid: 2.976 G
Glycine: 1.207 G
Proline: 0.945 G
Serine: 0.781 G
Hydroxyproline: 0.208 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.84 G
Energy: 308 KCAL
Energy: 1289 kJ
Protein: 25.26 G
Total lipid (fat): 22.21 G
Ash: 1.16 G
Calcium, Ca: 8 MG
Iron, Fe: 3.15 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 210 MG
Potassium, K: 368 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.88 MG
Copper, Cu: 0.156 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 24.4 UG
Thiamin: 0.11 MG
Riboflavin: 0.26 MG
Niacin: 3.52 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.39 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 96.2 MG
Betaine: 12.6 MG
Vitamin B-12: 2.41 UG
Fatty acids, total saturated: 8.85 G
SFA 10:0: 0.05 G
SFA 12:0: 0.05 G
SFA 14:0: 0.67 G
SFA 16:0: 5.22 G
SFA 18:0: 2.68 G
Fatty acids, total monounsaturated: 9.17 G
MUFA 16:1: 0.81 G
MUFA 18:1: 8.21 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.59 G
PUFA 18:3: 0.2 G
PUFA 20:4: 0.05 G
Cholesterol: 86 MG
Tryptophan: 0.283 G
Threonine: 1.103 G
Isoleucine: 1.136 G
Leucine: 1.996 G
Lysine: 2.101 G
Methionine: 0.647 G
Cystine: 0.283 G
Phenylalanine: 0.986 G
Tyrosine: 0.849 G
Valine: 1.229 G
Arginine: 1.596 G
Histidine: 0.865 G
Alanine: 1.524 G
Aspartic acid: 2.308 G
Glutamic acid: 3.795 G
Glycine: 1.378 G
Proline: 1.115 G
Serine: 0.966 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.5 G
Energy: 262 KCAL
Energy: 1097 kJ
Protein: 26.48 G
Total lipid (fat): 16.53 G
Ash: 1.09 G
Calcium, Ca: 22 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 214 MG
Potassium, K: 340 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.85 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.9 UG
Thiamin: 0.077 MG
Riboflavin: 0.139 MG
Niacin: 6.916 MG
Pantothenic acid: 0.523 MG
Vitamin B-6: 0.58 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 100.8 MG
Betaine: 13.2 MG
Vitamin B-12: 1.37 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 6.511 G
SFA 10:0: 0.041 G
SFA 12:0: 0.038 G
SFA 14:0: 0.503 G
SFA 16:0: 3.931 G
SFA 18:0: 1.998 G
Fatty acids, total monounsaturated: 6.89 G
MUFA 16:1: 0.623 G
MUFA 18:1: 6.244 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.612 G
PUFA 18:2: 0.428 G
PUFA 18:3: 0.147 G
PUFA 20:4: 0.038 G
Cholesterol: 96 MG
Tryptophan: 0.169 G
Threonine: 1.03 G
Isoleucine: 1.173 G
Leucine: 2.052 G
Lysine: 2.18 G
Methionine: 0.672 G
Cystine: 0.333 G
Phenylalanine: 1.019 G
Tyrosine: 0.822 G
Valine: 1.279 G
Arginine: 1.668 G
Histidine: 0.823 G
Alanine: 1.568 G
Aspartic acid: 2.349 G
Glutamic acid: 3.872 G
Glycine: 1.57 G
Proline: 1.229 G
Serine: 1.016 G
Hydroxyproline: 0.271 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.33 G
Energy: 249 KCAL
Energy: 1043 kJ
Protein: 19.37 G
Total lipid (fat): 18.46 G
Ash: 0.9 G
Calcium, Ca: 22 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 182 MG
Potassium, K: 300 MG
Sodium, Na: 50 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 22.6 UG
Thiamin: 0.069 MG
Riboflavin: 0.105 MG
Niacin: 5.176 MG
Pantothenic acid: 0.549 MG
Vitamin B-6: 0.535 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 80.9 MG
Betaine: 11.9 MG
Vitamin B-12: 0.92 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.451 G
SFA 10:0: 0.059 G
SFA 12:0: 0.04 G
SFA 14:0: 0.584 G
SFA 16:0: 4.486 G
SFA 18:0: 2.282 G
Fatty acids, total monounsaturated: 7.906 G
MUFA 16:1: 0.9 G
MUFA 18:1: 6.979 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.702 G
PUFA 18:2: 0.452 G
PUFA 18:3: 0.221 G
PUFA 20:4: 0.03 G
Cholesterol: 86 MG
Tryptophan: 0.127 G
Threonine: 0.774 G
Isoleucine: 0.881 G
Leucine: 1.541 G
Lysine: 1.637 G
Methionine: 0.504 G
Cystine: 0.25 G
Phenylalanine: 0.765 G
Tyrosine: 0.617 G
Valine: 0.961 G
Arginine: 1.253 G
Histidine: 0.618 G
Alanine: 1.178 G
Aspartic acid: 1.764 G
Glutamic acid: 2.908 G
Glycine: 1.179 G
Proline: 0.923 G
Serine: 0.763 G
Hydroxyproline: 0.204 G
Beef, tenderloin, 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
GRADE OF MEAT, MIXTURE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.93 G
Energy: 200 KCAL
Energy: 835 kJ
Protein: 29.04 G
Total lipid (fat): 8.39 G
Ash: 1.13 G
Calcium, Ca: 19 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 230 MG
Potassium, K: 370 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.38 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.7 UG
Thiamin: 0.079 MG
Riboflavin: 0.147 MG
Niacin: 8.31 MG
Pantothenic acid: 0.582 MG
Vitamin B-6: 0.623 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 110.6 MG
Betaine: 14.5 MG
Vitamin B-12: 1.66 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 3.195 G
SFA 10:0: 0.003 G
SFA 12:0: 0.009 G
SFA 14:0: 0.227 G
SFA 16:0: 1.861 G
SFA 18:0: 1.094 G
Fatty acids, total monounsaturated: 3.35 G
MUFA 16:1: 0.252 G
MUFA 18:1: 3.094 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.319 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.038 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: 82 MG
Tryptophan: 0.191 G
Threonine: 1.16 G
Isoleucine: 1.321 G
Leucine: 2.31 G
Lysine: 2.454 G
Methionine: 0.756 G
Cystine: 0.375 G
Phenylalanine: 1.147 G
Tyrosine: 0.925 G
Valine: 1.441 G
Arginine: 1.878 G
Histidine: 0.927 G
Alanine: 1.765 G
Aspartic acid: 2.645 G
Glutamic acid: 4.36 G
Glycine: 1.768 G
Proline: 1.384 G
Serine: 1.144 G
Hydroxyproline: 0.305 G
Beef, tenderloin, 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
GRADE OF MEAT, MIXTURE
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.62 G
Energy: 153 KCAL
Energy: 641 kJ
Protein: 22.12 G
Total lipid (fat): 6.52 G
Ash: 1.06 G
Calcium, Ca: 24 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 206 MG
Potassium, K: 347 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.01 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.9 UG
Thiamin: 0.068 MG
Riboflavin: 0.111 MG
Niacin: 6.851 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.619 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.4 MG
Betaine: 13.6 MG
Vitamin B-12: 1.09 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.412 G
SFA 14:0: 0.165 G
SFA 16:0: 1.448 G
SFA 18:0: 0.799 G
Fatty acids, total monounsaturated: 2.624 G
MUFA 16:1: 0.202 G
MUFA 18:1: 2.419 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.282 G
PUFA 18:2: 0.227 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.04 G
Cholesterol: 65 MG
Tryptophan: 0.145 G
Threonine: 0.884 G
Isoleucine: 1.006 G
Leucine: 1.759 G
Lysine: 1.869 G
Methionine: 0.576 G
Cystine: 0.285 G
Phenylalanine: 0.874 G
Tyrosine: 0.705 G
Valine: 1.097 G
Arginine: 1.43 G
Histidine: 0.706 G
Alanine: 1.345 G
Aspartic acid: 2.015 G
Glutamic acid: 3.32 G
Glycine: 1.347 G
Proline: 1.054 G
Serine: 0.871 G
Hydroxyproline: 0.232 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.68 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 29.01 G
Total lipid (fat): 9.1 G
Ash: 1.1 G
Calcium, Ca: 16 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 223 MG
Potassium, K: 358 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.4 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33 UG
Thiamin: 0.077 MG
Riboflavin: 0.149 MG
Niacin: 8.559 MG
Pantothenic acid: 0.57 MG
Vitamin B-6: 0.604 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 110.5 MG
Betaine: 14.5 MG
Vitamin B-12: 1.81 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.465 G
SFA 10:0: 0.003 G
SFA 12:0: 0.01 G
SFA 14:0: 0.246 G
SFA 16:0: 2.018 G
SFA 18:0: 1.187 G
Fatty acids, total monounsaturated: 3.633 G
MUFA 16:1: 0.274 G
MUFA 18:1: 3.356 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.325 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.024 G
PUFA 20:4: 0.041 G
Cholesterol: 85 MG
Tryptophan: 0.191 G
Threonine: 1.159 G
Isoleucine: 1.32 G
Leucine: 2.308 G
Lysine: 2.452 G
Methionine: 0.755 G
Cystine: 0.374 G
Phenylalanine: 1.146 G
Tyrosine: 0.924 G
Valine: 1.439 G
Arginine: 1.876 G
Histidine: 0.926 G
Alanine: 1.764 G
Aspartic acid: 2.642 G
Glutamic acid: 4.355 G
Glycine: 1.766 G
Proline: 1.383 G
Serine: 1.143 G
Hydroxyproline: 0.305 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.17 G
Energy: 158 KCAL
Energy: 663 kJ
Protein: 22.17 G
Total lipid (fat): 7.07 G
Ash: 1.08 G
Calcium, Ca: 28 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 340 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.4 UG
Thiamin: 0.061 MG
Riboflavin: 0.108 MG
Niacin: 7.491 MG
Pantothenic acid: 0.659 MG
Vitamin B-6: 0.607 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.6 MG
Betaine: 13.6 MG
Vitamin B-12: 1.2 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.612 G
SFA 14:0: 0.179 G
SFA 16:0: 1.568 G
SFA 18:0: 0.865 G
Fatty acids, total monounsaturated: 2.842 G
MUFA 16:1: 0.218 G
MUFA 18:1: 2.62 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.306 G
PUFA 18:2: 0.246 G
PUFA 18:3: 0.016 G
PUFA 20:4: 0.044 G
Cholesterol: 66 MG
Tryptophan: 0.145 G
Threonine: 0.884 G
Isoleucine: 1.006 G
Leucine: 1.76 G
Lysine: 1.87 G
Methionine: 0.576 G
Cystine: 0.285 G
Phenylalanine: 0.874 G
Tyrosine: 0.705 G
Valine: 1.098 G
Arginine: 1.431 G
Histidine: 0.706 G
Alanine: 1.345 G
Aspartic acid: 2.015 G
Glutamic acid: 3.321 G
Glycine: 1.347 G
Proline: 1.055 G
Serine: 0.871 G
Hydroxyproline: 0.232 G
Beef, tenderloin, 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.
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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.67 G
Energy: 194 KCAL
Energy: 812 kJ
Protein: 29.07 G
Total lipid (fat): 7.76 G
Ash: 1.2 G
Calcium, Ca: 21 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 238 MG
Potassium, K: 386 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.37 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 36.6 UG
Thiamin: 0.083 MG
Riboflavin: 0.154 MG
Niacin: 8.494 MG
Pantothenic acid: 0.573 MG
Vitamin B-6: 0.642 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 110.7 MG
Betaine: 14.5 MG
Vitamin B-12: 1.39 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 2.953 G
SFA 10:0: 0.003 G
SFA 12:0: 0.009 G
SFA 14:0: 0.21 G
SFA 16:0: 1.72 G
SFA 18:0: 1.012 G
Fatty acids, total monounsaturated: 3.096 G
MUFA 16:1: 0.233 G
MUFA 18:1: 2.86 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.277 G
PUFA 18:2: 0.222 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.035 G
Cholesterol: 83 MG
Tryptophan: 0.191 G
Threonine: 1.161 G
Isoleucine: 1.322 G
Leucine: 2.312 G
Lysine: 2.456 G
Methionine: 0.757 G
Cystine: 0.375 G
Phenylalanine: 1.148 G
Tyrosine: 0.926 G
Valine: 1.442 G
Arginine: 1.879 G
Histidine: 0.928 G
Alanine: 1.767 G
Aspartic acid: 2.648 G
Glutamic acid: 4.363 G
Glycine: 1.77 G
Proline: 1.386 G
Serine: 1.145 G
Hydroxyproline: 0.305 G
Beef, tenderloin, 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
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.11 G
Energy: 148 KCAL
Energy: 618 kJ
Protein: 22.06 G
Total lipid (fat): 5.93 G
Ash: 1.05 G
Calcium, Ca: 22 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 354 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.97 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 30.5 UG
Thiamin: 0.074 MG
Riboflavin: 0.118 MG
Niacin: 6.408 MG
Pantothenic acid: 0.648 MG
Vitamin B-6: 0.622 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 92.1 MG
Betaine: 13.5 MG
Vitamin B-12: 0.93 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 2.191 G
SFA 14:0: 0.15 G
SFA 16:0: 1.315 G
SFA 18:0: 0.726 G
Fatty acids, total monounsaturated: 2.384 G
MUFA 16:1: 0.183 G
MUFA 18:1: 2.198 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.256 G
PUFA 18:2: 0.206 G
PUFA 18:3: 0.013 G
PUFA 20:4: 0.037 G
Cholesterol: 64 MG
Tryptophan: 0.145 G
Threonine: 0.881 G
Isoleucine: 1.003 G
Leucine: 1.754 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: 1.051 G
Serine: 0.869 G
Hydroxyproline: 0.232 G
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce
Water: 78.96 G
Energy: 116 KCAL
Protein: 7.51 G
Total lipid (fat): 7.95 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.75 G
Calcium, Ca: 42 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 78 MG
Potassium, K: 194 MG
Sodium, Na: 230 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.105 MG
Selenium, Se: 8.5 UG
Vitamin C, total ascorbic acid: 12.8 MG
Thiamin: 0.051 MG
Riboflavin: 0.09 MG
Niacin: 1.523 MG
Vitamin B-6: 0.167 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 29.9 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 8 UG
Carotene, beta: 94 UG
Carotene, alpha: 9 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 161 UG
Vitamin E (alpha-tocopherol): 1.11 MG
Vitamin K (phylloquinone): 21.9 UG
Fatty acids, total saturated: 1.437 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.047 G
SFA 16:0: 0.989 G
SFA 18:0: 0.349 G
Fatty acids, total monounsaturated: 3.044 G
MUFA 16:1: 0.081 G
MUFA 18:1: 2.919 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 2.843 G
PUFA 18:2: 2.493 G
PUFA 18:3: 0.341 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 14 MG
Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce
Water: 79.08 G
Energy: 115 KCAL
Protein: 7.3 G
Total lipid (fat): 7.68 G
Carbohydrate, by difference: 4.75 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.6 G
Calcium, Ca: 48 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 78 MG
Potassium, K: 207 MG
Sodium, Na: 235 MG
Zinc, Zn: 1.08 MG
Copper, Cu: 0.076 MG
Selenium, Se: 7.3 UG
Vitamin C, total ascorbic acid: 14.3 MG
Thiamin: 0.053 MG
Riboflavin: 0.071 MG
Niacin: 1.305 MG
Vitamin B-6: 0.165 MG
Folate, total: 27 UG
Folate, food: 27 UG
Folate, DFE: 27 UG
Choline, total: 29.7 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 131 UG
Carotene, beta: 1285 UG
Carotene, alpha: 564 UG
Lutein + zeaxanthin: 262 UG
Vitamin E (alpha-tocopherol): 1.14 MG
Vitamin K (phylloquinone): 34.2 UG
Fatty acids, total saturated: 1.384 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.045 G
SFA 16:0: 0.953 G
SFA 18:0: 0.335 G
Fatty acids, total monounsaturated: 2.932 G
MUFA 16:1: 0.078 G
MUFA 18:1: 2.811 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 2.721 G
PUFA 18:2: 2.391 G
PUFA 18:3: 0.325 G
PUFA 20:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 13 MG
Beef, top loin filet, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
LOIN
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.8 G
Energy: 239 KCAL
Energy: 1000 kJ
Protein: 27.4 G
Total lipid (fat): 14.1 G
Ash: 1.1 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 7 MG
Iron, Fe: 3.3 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 236 MG
Potassium, K: 376 MG
Sodium, Na: 93 MG
Zinc, Zn: 10.42 MG
Copper, Cu: 0.166 MG
Selenium, Se: 33.9 UG
Thiamin: 0.078 MG
Riboflavin: 0.273 MG
Niacin: 4.127 MG
Vitamin B-6: 0.417 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.96 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.817 G
SFA 10:0: 0.01 G
SFA 12:0: 0.011 G
SFA 14:0: 0.283 G
SFA 16:0: 2.668 G
SFA 17:0: 0.127 G
SFA 18:0: 1.726 G
SFA 20:0: 0.003 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 6.354 G
MUFA 14:1: 0.096 G
MUFA 16:1: 0.467 G
MUFA 17:1: 0.135 G
MUFA 18:1: 5.632 G
MUFA 18:1 c: 4.934 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.476 G
PUFA 18:2: 0.4 G
PUFA 18:2 n-6 c,c: 0.348 G
PUFA 18:2 CLAs: 0.052 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-6 c,c,c: 0.027 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.698 G
Fatty acids, total trans-monoenoic: 0.698 G
TFA 18:1 t: 0.698 G
Cholesterol: 86 MG
Tryptophan: 0.307 G
Threonine: 1.291 G
Isoleucine: 1.276 G
Leucine: 2.362 G
Lysine: 2.625 G
Methionine: 0.741 G
Cystine: 0.279 G
Phenylalanine: 1.099 G
Tyrosine: 1.021 G
Valine: 1.369 G
Arginine: 1.866 G
Histidine: 1.027 G
Alanine: 1.699 G
Aspartic acid: 2.67 G
Glutamic acid: 4.48 G
Glycine: 1.348 G
Proline: 1.229 G
Serine: 1.128 G
Hydroxyproline: 0.187 G
Beef, top loin filet, boneless, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.6 G
Energy: 253 KCAL
Energy: 1057 kJ
Protein: 26.8 G
Total lipid (fat): 15.9 G
Ash: 1.1 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 7 MG
Iron, Fe: 3.23 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 231 MG
Potassium, K: 368 MG
Sodium, Na: 91 MG
Zinc, Zn: 10.21 MG
Copper, Cu: 0.162 MG
Selenium, Se: 34.3 UG
Thiamin: 0.076 MG
Riboflavin: 0.267 MG
Niacin: 4.037 MG
Vitamin B-6: 0.408 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.63 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.454 G
SFA 10:0: 0.011 G
SFA 12:0: 0.012 G
SFA 14:0: 0.321 G
SFA 16:0: 2.991 G
SFA 17:0: 0.153 G
SFA 18:0: 1.976 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 7.142 G
MUFA 14:1: 0.11 G
MUFA 16:1: 0.491 G
MUFA 17:1: 0.144 G
MUFA 18:1: 6.373 G
MUFA 18:1 c: 5.597 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.527 G
PUFA 18:2: 0.45 G
PUFA 18:2 n-6 c,c: 0.395 G
PUFA 18:2 CLAs: 0.056 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-6 c,c,c: 0.024 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.776 G
Fatty acids, total trans-monoenoic: 0.776 G
TFA 18:1 t: 0.776 G
Cholesterol: 85 MG
Tryptophan: 0.301 G
Threonine: 1.256 G
Isoleucine: 1.245 G
Leucine: 2.289 G
Lysine: 2.534 G
Methionine: 0.722 G
Cystine: 0.27 G
Phenylalanine: 1.069 G
Tyrosine: 0.991 G
Valine: 1.339 G
Arginine: 1.809 G
Histidine: 0.986 G
Alanine: 1.657 G
Aspartic acid: 2.588 G
Glutamic acid: 4.36 G
Glycine: 1.321 G
Proline: 1.195 G
Serine: 1.095 G
Hydroxyproline: 0.183 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org