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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 |
Brisket | Little 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