Beef (NZ Imported Subcutaneous Fat, Raw) – Nutritional Information
Introduction
Beef, particularly the subcutaneous fat from New Zealand-sourced cattle, is a rich and flavorful ingredient widely used for its high-fat content, which imparts a rich texture and deep flavor to various dishes. While subcutaneous fat may not be a lean choice, it contributes to a succulent and indulgent culinary experience, particularly in braises, slow-roasts, and gourmet preparations. The fat content, though substantial, offers a unique depth of flavor when rendered properly in cooking.
Ingredients & Nutritional Breakdown
The following nutritional information is based on a serving of raw New Zealand imported beef subcutaneous fat, which weighs approximately 100g.
| Nutrient | Amount per 100g |
|---|---|
| Energy | 685 kcal |
| Protein | 8.5 g |
| Fat | 72.38 g |
| Saturated Fat | 31.51 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 20 mg |
| Iron | 0.38 mg |
| Magnesium | 5 mg |
| Phosphorus | 51 mg |
| Potassium | 93 mg |
| Sodium | 26 mg |
| Zinc | 0.36 mg |
| Copper | 0.013 mcg |
| Manganese | 0.002 mg |
| Selenium | 1.8 mcg |
| Vitamin C | 0.0 mg |
| Thiamine (B1) | 0.132 mg |
| Riboflavin (B2) | 0.027 mg |
| Niacin (B3) | 0.74 mg |
| Vitamin B6 | 0.052 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 0.16 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0 mg |
| Vitamin D2 | 0.3 mcg |
Allergen Information
This ingredient does not contain common allergens such as gluten, dairy, eggs, or nuts. However, those with specific beef allergies or sensitivities should avoid consumption.
Dietary Preferences
Beef subcutaneous fat is not suitable for vegetarians or vegans. It is high in fats, making it a choice primarily for those following high-fat diets such as ketogenic or carnivorous diets. Those on a low-fat or low-cholesterol diet should avoid or limit their intake of this ingredient due to its high saturated fat content.
Nutritional Considerations & Advice
The high-fat content in beef subcutaneous fat is the defining feature of this ingredient, offering substantial energy and flavor, which is excellent for slow-cooked dishes where fat contributes to tenderness and flavor. However, its nutritional profile suggests it should be consumed in moderation, especially for individuals who are concerned about heart health or are watching their cholesterol levels.
The fat is mostly saturated, which has been linked to raising LDL cholesterol in some individuals, so it may not be ideal for regular consumption. Additionally, while beef fat provides a good source of iron, phosphorus, and essential fatty acids, it does not offer significant amounts of vitamins or fiber, making it a complement to other nutrient-dense foods rather than a standalone source of nutrition.
If using beef subcutaneous fat in cooking, it is often rendered down into lard or used as part of a slow-cooked dish, such as stews, roasts, or braises, where the fat helps to create a moist and tender end result.
Conclusion
New Zealand imported beef subcutaneous fat is a flavorful, albeit fatty, ingredient that can be a key component in rich, indulgent dishes. While its high-fat content makes it a good source of energy, it should be enjoyed in moderation as part of a balanced diet. Whether used in slow-cooking or roasting, it adds a savory depth of flavor, making it a valuable ingredient for certain types of cooking.
