Category Meats

A beef cut located in the forequarters, which is the prolongation of the upper loin. It is joined to the neck.

It is also known as deboned steak and it is one of the most appreciated cuts from the forequarters. It can be sliced to be fried or roasted and also diced for stews and ragouts.

It is a high quality cut.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 8.51 g
Monounsaturated fatty acids 9.33 g
Polyunsaturated fatty acids 1.25 g
Cholesterol 65.0 mg
Calcium 7.0 mg
Iron 1.9 mg
Zinc 3.3 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.