Category Meats

A cut located in the forequarter of beef. It is shaped like a cone and it is located on the side of the shoulder. It is a hard piece, which is used in slices or diced for ragouts and whole when braised (larded and trussed up). If the cut is from a calf it can be sliced to be fried in breadcrumbs or whole for roasting in the oven (bake battered and trussed up). Fine quality cut of meat.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 2.19 g
Monounsaturated fatty acids 2.4 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 59.0 mg
Calcium 8.0 mg
Iron 2.1 mg
Zinc 3.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 8.0 ug
Salt (Sodium) 61.0 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.