【Beef】Shank(スネ)

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Japanese page
Nutrient content per 100 g

Detailed place

  • Calf part of the cow
  • The front leg is called “ma-e-su-ne”, the back leg is called “to-mo-su-ne”

 

Detailed part name

ma-e-su-neCalf of forefoot
ko-ma-ku-raCenter of the calf
to-mo-su-neCalf of the hind leg

 

Characteristic

  • The texture is rough and hard.
  • Sune has many streaks
  • It is used for mince
  • Another name “chi-ma-ki”
  • It is suitable for stewed dishes because there are many gelatinous substances
  • “ko-ma-ku-ra” is soft and flavorful in the center of shank

 

Culinary Applications

  • 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
Protein
Lipid
Carbohydrate
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)

Quoted from the Japanese food standard composition table 2015 edition