Blade Steak

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A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks. When sliced approximately 1/4 inch thick, it is referred to as "bistec del siete" in Spanish or seven steak, referring to the resemblance of the bone to the number seven.

USDA Nutrition Facts

Serving Size1 steak without refuse (Yield from 1 raw steak, with refuse, weighing 379g)
Calories132
Protein18g
Total Fat5g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium339mg
Sodium65mg
Cholesterol60mg
Serving Size1 steak without refuse (Yield from 1 cooked steak, with refuse, weighing 249g)
Calories233
Protein26g
Total Fat13g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium318mg
Sodium60mg
Cholesterol100mg
Serving Size1 steak without refuse (Yield from 1 raw steak, with refuse, weighing 380g)
Calories186
Protein17g
Total Fat12g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium318mg
Sodium61mg
Cholesterol62mg

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