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Nutrient content per 100 g
Detailed place
- Between the sir-loin on the back side and Round
- The part which is said to be the softest part of “Round “
Detailed part name
| Sirloin butt | Good color, fine texture of fine texture and soft |
| Top sirloin cap | It is dark in color and has a lot of fat. It features melting taste. Coarse texture |
| M.piriformis | |
| M.gluters medius | Texture is fine and red meat. There is moderate fat and it is soft. |
| M gluteus profundus | Fleshy is soft, it has a lot of moisture, so it tends to discolor. |
Characteristic
- The fine texture of red meat and soft
- Overall color is good, moderately fat
- It is divided into “lamp” and “Top sirloin cap” when roughly divided
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）
- roast beef(ローストビーフ）
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Rump（raw） lean and fat
| Waste rate | 0% |
| Energy | 347㎉ |
| moisture | 53.8ｇ |
| Protein | 15.1ｇ |
| Lipid | 29.9ｇ |
| Carbohydrate | 0.4ｇ |
| Sodium | 40㎎ |
| Potassium | 260㎎ |
| Calcium | 3㎎ |
| Magnesium | 17㎎ |
| Rin | 150㎎ |
| iron | 1.4㎎ |
| Zinc | 3.8㎎ |
| Copper | 0.08㎎ |
| Manganese | – |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | 2㎍ |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.5㎎ |
| Vitamin K | 10㎍ |
| Vitamin B1 | 0.08㎎ |
| Vitamin B2 | 0.19㎎ |
| Niacin | 4.3㎎ |
| Vitamin B6 | 0.33㎎ |
| Vitamin B12 | 1.2㎎ |
| Folic acid | 7㎍ |
| Pantothenic acid | 1.22㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition