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Nutrient content per 100 g
Detailed place
- Cow’s chest part
- Between forefoot and breast
Detailed part name
Chuck short rib | “Calbee” is called, the sweetness of fat and the taste of meat are solid and contains fat |
Brisket | Little fat and slightly stiffer Prosperous and rich taste |
Pectoral meat |

Characteristic
- A part that moves well because it is a respiratory part
- Red meat and fat overlap alternately
- Parts where parts with different meat quality are gathered
Culinary Applications
- Barbecue(バーベキュー)
- Sukiyaki(すき焼き)
- Shabu-shabu(しゃぶしゃぶ)
- stewing(煮込む)
Nutrient content
Per 100g edible portion
There is no stated in the Japanese food standard ingredient table
Waste rate | % |
Energy | ㎉ |
moisture | g |
Protein | g |
Lipid | g |
Carbohydrate | g |
Sodium | ㎎ |
Potassium | ㎎ |
Calcium | ㎎ |
Magnesium | ㎎ |
Rin | ㎎ |
iron | ㎎ |
Zinc | ㎎ |
Copper | ㎎ |
Manganese | ㎎ |
Lodine | ㎍ |
Selenium | ㎍ |
Chromium | ㎍ |
Molybdenum | ㎍ |
Vitamin A(Retinol) | ㎍ |
Vitamin A(β-carotene) | ㎍ |
Vitamin D | ㎍ |
Vitamin E(Tocopherol α) | ㎎ |
Vitamin K | ㎍ |
Vitamin B1 | ㎎ |
Vitamin B2 | ㎎ |
Niacin | ㎎ |
Vitamin B6 | ㎎ |
Vitamin B12 | ㎎ |
Folic acid | ㎍ |
Pantothenic acid | ㎎ |
Biotin | ㎍ |
Vitamin C | ㎎ |
Dietary fiber(aggregate amount) | g |
Quoted from the Japanese food standard composition table 2015 edition