Japanese page
Nutrient content per 100 g
Detailed place
- The upper part (back side) part where the stomach part is divided into two parts vertically from the center
Detailed part name
| Half shore rib | The tip part (head side) of Short RibPart near the shoulder |
| Short rib | The middle part of Short Rib |
| Flap meat | The back part of Short Rib |
Characteristic
- Textile and membrane are many and rough
- “Red meat” and “fat” moderately intermesh
- The taste is rich and flavorful
- “Calbi” means “meat of ribs” in Korean
Culinary Applications
- Steak（ステーキ）
- Barbecue（バーベキュー）
- Sukiyaki（すき焼き）
- stewing（煮込む）
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Short Rib（raw） lean and fat
It is collectively referred to as “Bara” instead of “Short Rib” in the Japanese food standard ingredient table. (Short Rib + Short Plate )
| 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 | 1.6㎍ |
| 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