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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