Beef, blade steak, separable fat, grilled

Cooked internal and external separable fat from 1 cut from the fore portion of the carcase. Grilled as purchased, still attached to the lean muscle meat, with no added fat for 6-10 minutes until ‘medium’, then dissected.

Most proximates, vitamins and minerals are from a composite of equal portions dissected from 10 samples of 13 cooked beef cuts purchased raw from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from a composite of equal portions dissected from 10 samples of cooked blade steak purchased raw from 10 supermarkets/butchers in Melbourne and Sydney in 2002 (MLA 2007). Tryptophan is imputed from mince and rump steak samples from the 2006 and 2008 Key Foods Programs. Iodine, starch, fibre, individual sugars, ethanol and vitamin C are imputed zero. CL, F, S and BIO are borrowed from the separable lean component for use by FSANZ.