Beef for Stew
This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Nutritional Information
|
Calories kcal |
Protein g |
Fat g |
Iron mg |
Saturated Fat g |
Cholesterol mg | |
|
Raw trimmed to 1/4 inch |
254 |
17.00 |
20.10 |
2.00 |
8.11 |
72 |
|
trimmed to 1/4 inch |
345 |
26.60 |
25.70 |
3.10 |
10.23 |
104 |
|
trimmed to 1/4 inch |
334 |
27.20 |
24.10 |
3.20 |
9.59 |
104 |