Beef, loin (fillet, sirloin, scotch fillet, t-bone), separable fat, grilled

By March 28, 2014

Beef, loin (fillet, sirloin, scotch fillet, t-bone), separable fat, grilled

Cooked internal and external separable fat from 4 different cuts (fillet, sirloin, scotch fillet, T-bone) from the midsection 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 each of cooked fillet, sirloin, scotch fillet and T-bone 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, vitamin C and ethanol are imputed zero.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.9
Omega-3 0.35
Protein 0.35
Total Fat 55.6
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Meat and Meat Products
 
Beef
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”http://davidgillespie.org/product/beef-loin-fillet-sirloin-scotch-fillet-t-bone-separable-fat-grilled/?redir=/product_list” description=”Beef, loin (fillet, sirloin, scotch fillet, t-bone), separable fat, grilled”][/sharing]

Leave a Reply