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Trimmings

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Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually. These trimmed pieces are used to produce other meat products, such as sausage or ground meat, or they may be large enough to be cut into cubes for stew meat and kabobs. The trimmings must be free of bones, cartilage, glands, tissue, tendons, and skin.

USDA Nutrition Facts

Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, cooked (USDA#17283)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 201
Protein 26g
Total Fat 9g
Total Carbohydrates 0g
Potassium 318mg
Sodium 80mg
Cholesterol 87mg

Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, raw (USDA#17282)

Serving Size 1 oz
Calories 142
Protein 20g
Total Fat 6g
Total Carbohydrates 0g
Potassium 320mg
Sodium 83mg
Cholesterol 64mg

Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked (USDA#17281)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 256
Protein 24g
Total Fat 16g
Total Carbohydrates 0g
Potassium 301mg
Sodium 76mg
Cholesterol 87mg

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