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 steak | The part where “red meat” and “fat meat” are moderately crossed |
| Short plate | The middle part of “Short Plate” |
| Inner skirt steak | A 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 rate | 0% |
| Energy | 517㎉ |
| moisture | 38.4ｇ |
| Protein | 11.0ｇ |
| Lipid | 50.0ｇ |
| Carbohydrate | 0.1ｇ |
| Sodium | 44㎎ |
| Potassium | 160㎎ |
| Calcium | 4㎎ |
| Magnesium | 10㎎ |
| Rin | 87㎎ |
| iron | 1.4㎎ |
| Zinc | 3.0㎎ |
| Copper | 0.09㎎ |
| Manganese | – |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | 3㎍ |
| Vitamin A（β-carotene） | – |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.6㎎ |
| Vitamin K | 16㎍ |
| Vitamin B1 | 0.04㎎ |
| Vitamin B2 | 0.11㎎ |
| Niacin | 3.1㎎ |
| Vitamin B6 | 0.16㎎ |
| Vitamin B12 | 1.2㎎ |
| Folic acid | 2㎍ |
| Pantothenic acid | 0.74㎎ |
| Biotin | – |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition