Beef, chuck steak, separable fat, casseroled

Cooked internal and external separable fat from 1 cut (blade steak) from the fore portion of the carcase. Browned, simmered in minimal water for 2 hours then drained, as purchased, still attached to the lean muscle meat, 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 5 pooled composites (reflecting various regions of the carcase) of equal portions dissected from 10 cooked samples of 9 beef cuts 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, BIO & S are imputed from Beef, chuck steak, separable lean, casseroled for use by FSANZ.