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

Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories201
Protein29g
Total Fat8g
Total Carbohydrates0g
Dietary Fiber0g
Potassium354mg
Sodium66mg
Cholesterol86mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories219
Protein29g
Total Fat10g
Total Carbohydrates0g
Dietary Fiber0g
Potassium355mg
Sodium66mg
Cholesterol86mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories252
Protein30g
Total Fat13g
Total Carbohydrates0g
Dietary Fiber0g
Potassium352mg
Sodium65mg
Cholesterol90mg

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