【beef-wagyu】Brisket(肩バラ)

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Nutrient content of 100 g

Detailed place

  • Cow’s chest part
  • Between forefoot and breast

 

Detailed part name

Chuck short rib“Calbee” is called, the sweetness of fat and the taste of meat are solid and contains fat
BrisketLittle fat and slightly stiffer
Prosperous and rich taste
Pectoral meat

 

Characteristic

  • A part that moves well because it is a respiratory part
  • Red meat and fat overlap alternately
  • Parts where parts with different meat quality are gathered

Culinary Applications

  • 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

Nutrient content of 100 g

There is no stated in the Japanese food standard ingredient table

Energykcal
Proteing
Lipidg
Carbohydrateg
Vitamin A
Vitamin D
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Vitamin B1mg
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Vitamin B6mg
Vitamin B12
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Niacinmg
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Pantothenic acidmg
Biotin
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Potassiummg
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Magnesiummg
Rinmg
ironmg
Zincmg
Coppermg
Manganesemg
Lodine
Selenium
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Molybdenum
Dietary fiberg