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Nutrient content per 100 g
Detailed place
- Portion from the shoulder to the buttocks
Detailed part name
| Rib Cap | Between shoulder loose and sirloin |
| Ribloin | Upper part of ribulose (back side) |
Characteristic
- Fine texture and good meat quality
- Soft and juicy
- Rich in flavor
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）
Nutrient content
Per 100g edible portion
【Japanese beef cattle】Spencer Roll（raw） lean and fat
| Waste rate | 0% |
| Energy | 573㎉ |
| moisture | 34.5ｇ |
| Protein | 9.7ｇ |
| Lipid | 56.5ｇ |
| Carbohydrate | 0.1ｇ |
| Sodium | 39㎎ |
| Potassium | 150㎎ |
| Calcium | 2㎎ |
| Magnesium | 10㎎ |
| Rin | 84㎎ |
| iron | 1.2㎎ |
| Zinc | 2.6㎎ |
| Copper | 0.03㎎ |
| Manganese | – |
| Lodine | 1㎍ |
| Selenium | 8㎍ |
| Chromium | – |
| Molybdenum | 1㎍ |
| Vitamin A（Retinol） | 10㎍ |
| Vitamin A（β-carotene） | 3㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.6㎎ |
| Vitamin K | 8㎍ |
| Vitamin B1 | 0.04㎎ |
| Vitamin B2 | 0.09㎎ |
| Niacin | 2.4㎎ |
| Vitamin B6 | 0.15㎎ |
| Vitamin B12 | 1.1㎎ |
| Folic acid | 3㎍ |
| Pantothenic acid | 0.35㎎ |
| Biotin | 1.1㎍ |
| Vitamin C | 1㎎ |
| Dietary fiber(aggregate amount） | – |
Quoted from the Japanese food standard composition table 2015 edition
