Beef, all cuts, separable fat, cooked

By March 28, 2014

Beef, all cuts, separable fat, cooked

Cooked internal and external separable fat from 13 different cuts from various regions of the carcase. Oven roasted or grilled as purchased, still attached to the lean muscle meat, with no added fat to an internal temperature of 70C or 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 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. Starch, fibre, individual sugars, ethanol and vitamin C are imputed zero.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.71
Omega-3 0.36
Protein 0.36
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
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