Beef (Raw, 18″ Fat All Grades)
When considering cuts of beef, the “raw, 18-inch fat all grades” category provides a solid foundation for any recipe calling for rich, flavorful beef. This cut of meat is a versatile option that can be adapted for various cooking methods, from grilling and roasting to braising and stewing. It offers a robust flavor profile and a hearty texture that makes it an excellent choice for dishes where beef is the star.
Nutritional Breakdown (per 100g):
| Nutrient | Amount |
|---|---|
| Energy | 140 kcal |
| Protein | 22.15 g |
| Total Fat | 5.38 g |
| Saturated Fat | 1.97 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 17 mg |
| Iron | 1.84 mg |
| Magnesium | 21 mg |
| Phosphorus | 194 mg |
| Potassium | 316 mg |
| Sodium | 56 mg |
| Zinc | 4.59 mg |
| Copper | 0.081 mcg |
| Manganese | 0.029 mg |
| Selenium | 26.6 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.085 mg |
| Riboflavin (B2) | 0.187 mg |
| Niacin (B3) | 6.139 mg |
| Vitamin B6 | 0.589 mg |
| Folate | 9.0 mcg |
| Vitamin B12 | 1.61 mcg |
| Vitamin A | 1.0 mcg |
| Vitamin E | 0.25 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Beef is naturally free from common allergens such as gluten, dairy, and nuts, making it a suitable choice for many individuals with dietary restrictions. However, it is important to note that cross-contamination could occur during preparation, particularly in environments where allergens are present. Always ensure beef is prepared in a clean environment to avoid unintended exposure to allergens.
Dietary Preferences
- Gluten-Free: Naturally free from gluten, making it an excellent choice for those with gluten sensitivities or celiac disease.
- Low Carb / Keto-Friendly: With 0g of carbohydrates, beef is a fitting option for low-carb and ketogenic diets.
- Paleo-Friendly: Beef aligns well with paleo diets, focusing on whole foods and lean proteins.
- Low Sugar: Contains no sugar, making it an excellent choice for those watching their sugar intake.
Cooking Tips & Advice
When cooking with beef cuts like this one, the rich marbling and fat content can contribute to tenderness and flavor. To achieve optimal results, consider the following tips:
- Grilling/Barbecuing: Since this cut has a decent fat content, grilling over medium-high heat can help render the fat, enhancing flavor and tenderness. Ensure that the internal temperature reaches at least 145°F (63°C) for medium-rare.
- Roasting or Braising: Slow-roasting or braising this cut at low temperatures helps break down the connective tissue, creating a tender, juicy result. A braise with your favorite herbs and vegetables can yield a hearty, satisfying dish.
- Pan-Seared: For a quicker cooking method, searing this beef in a hot pan allows the fat to caramelize, creating a flavorful crust while keeping the inside tender. Finish cooking in the oven for a perfect medium-rare finish.
Conclusion
Beef, particularly this “raw, 18-inch fat all grades” cut, is a flavorful and nutrient-dense option that provides an array of essential vitamins and minerals. Whether you’re preparing a rich stew, a sizzling steak, or a hearty roast, this cut offers versatility and depth of flavor. With a solid protein profile and minimal carbohydrates, it fits perfectly into many popular diets, including gluten-free, low-carb, and paleo. Be sure to pair it with a variety of sides to balance the richness, and enjoy the indulgence of a truly satisfying meal.
