USDA grade
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,047 kJ (250 kcal) |
|
0 g
|
|
| Starch | 0 g |
| Dietary fiber | 0 g |
|
15 g
|
|
| Saturated | 5.887 g |
| Monounsaturated | 6.662 g |
| Polyunsaturated | 0.485 g |
|
26 g
|
|
| Vitamins | |
| Thiamine (B1) |
(4%)
0.046 mg |
| Riboflavin (B2) |
(15%)
0.176 mg |
| Niacin (B3) |
(36%)
5.378 mg |
| Vitamin B6 |
(29%)
0.383 mg |
| Folate (B9) |
(2%)
9 μg |
| Vitamin B12 |
(110%)
2.64 μg |
| Choline |
(17%)
82.4 mg |
| Vitamin D |
(1%)
7 IU |
| Vitamin E |
(3%)
0.45 mg |
| Vitamin K |
(1%)
1.2 μg |
| Minerals | |
| Calcium |
(2%)
18 mg |
| Copper |
(43%)
0.85 mg |
| Iron |
(20%)
2.6 mg |
| Magnesium |
(6%)
21 mg |
| Manganese |
(1%)
0.012 mg |
| Phosphorus |
(28%)
198 mg |
| Potassium |
(7%)
318 mg |
| Selenium |
(31%)
21.6 μg |
| Sodium |
(5%)
72 mg |
| Zinc |
(66%)
6.31 mg |
| Other constituents | |
| Water | 58 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients.
Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making .
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Wikipedia