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Beef, chuck, mock tender steak, separable lean only, trimmed to 1/4" fat, USDA choice, raw |
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Beef, chuck, mock tender steak, separable lean only, trimmed to 1/4" fat, USDA choice, raw (USDA#13960) |
| Serving Size 1 lb |
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| Water 73g |
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| Calories 114 |
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| Energy 476kj |
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| Protein 18g |
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| Total Fat 3g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 6mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 206mg |
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| Potassium 380mg |
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| Sodium 68mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 9mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Vitamin B-6 0mg |
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| Folate, total 7mcg |
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| Folic acid 0mcg |
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| Folate, food 7mcg |
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| Folate, DFE 7mcg_DFE |
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| Vitamin B-12 3mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Fatty acids, total saturated 1g |
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| 12:0 0g |
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| 14:0 5g |
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| 16:0 0g |
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| 18:0 0g |
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| 20:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 14:1 2g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 2g |
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| 20:4 undifferentiated 5g |
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| Cholesterol 58mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Hydroxyproline 8g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull ... |
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| The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked. The chuck eye steak is also known ... |
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| The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal. The name "mock tender" is misleading because the meat can be ... |
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| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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