Japanese page
Nutrient content per 100 g
Detailed place
- A part which is also called an arm and centered on the forefoot
- It is positioned to cover “shoulder loin”
Detailed part name
| M.biceps brachii | Relatively tough,lean meat |
| Upper oyster blade | Tender lean meat |
| Top blade | Tender, marbled meat |
| M.triceps brachii caput | Approximately half the meat towards the shank is relatively tough becoming increasingly tender towards the trunk |
| M.anconaeus | Well marbled however the meat relatively tough |
Characteristic
- Muscle gathering to improve exercise overall
- Many muscles and fascia
- Hard part and soft part of meat quality are complicated
- Overall the color is good, the taste is deep
- Another name “Ude”
Culinary Applications
- Steak（ステーキ）
- 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
【Japanese beef cattle】Chuck（raw） lean and fat
| Waste rate | 0% |
| Energy | 286㎉ |
| moisture | 58.8ｇ |
| Protein | 17.7ｇ |
| Lipid | 22.3ｇ |
| Carbohydrate | 0.3ｇ |
| Sodium | 47㎎ |
| Potassium | 280㎎ |
| Calcium | 4㎎ |
| Magnesium | 19㎎ |
| Rin | 150㎎ |
| iron | 0.9㎎ |
| Zinc | 4.9㎎ |
| Copper | 0.07㎎ |
| Manganese | – |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.4㎎ |
| Vitamin K | 7㎍ |
| Vitamin B1 | 0.08㎎ |
| Vitamin B2 | 0.21㎎ |
| Niacin | 4.3㎎ |
| Vitamin B6 | 0.32㎎ |
| Vitamin B12 | 1.5㎎ |
| Folic acid | 6㎍ |
| Pantothenic acid | 1.00㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition