【Beef】Short Plate(外バラ)

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Japanese page
Nutrient content per 100 g

Detailed place

  • The part corresponding to the belly of the cow
  • The lower side (stomach side) where “TOMOBALA” is divided into two in the upper and lower parts

Detailed part name

Flank steakThe part where “red meat” and “fat meat” are moderately crossed
Short plateThe middle part of “Short Plate”
Inner skirt steakA part called abdominal transverse muscle near the diaphragm

Characteristic

  • The part (belly side) where “TOMOBARA” was divided into two parts in the upper and lower parts
  • The texture is rough but the taste is thick
  • Short plate is unpopular abroad and is preferred in Japan (there are many fatty bodies)

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】flank or short plate(raw) lean and fat

Waste rate0%
Energy517㎉
moisture38.4g
Protein11.0g
Lipid50.0g
Carbohydrate0.1g
Sodium44㎎
Potassium160㎎
Calcium4㎎
Magnesium10㎎
Rin87㎎
iron1.4㎎
Zinc3.0㎎
Copper0.09㎎
Manganese
Lodine
Selenium
Chromium
Molybdenum
Vitamin A(Retinol)3㎍
Vitamin A(β-carotene)
Vitamin D
Vitamin E(Tocopherol α)0.6㎎
Vitamin K16㎍
Vitamin B10.04㎎
Vitamin B20.11㎎
Niacin3.1㎎
Vitamin B60.16㎎
Vitamin B121.2㎎
Folic acid2㎍
Pantothenic acid0.74㎎
Biotin
Vitamin C1㎎
Dietary fiber(aggregate amount)

Quoted from the Japanese food standard composition table 2015 edition