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Calories: 330 mg Fat: 19 g (Saturated Fat: 5 g, Trans Fat: 0.2 g) ... The chain also specified in a tweet that it uses "80/20 ground chuck," referring to the beef's lean-to-fat ratio. The company ...
Calories: 590 mg Fat: 37 g (Saturated Fat: 15 ... made with 100% USDA ground chuck from premium cattle, and contain no additives, preservatives, or fillers. ... And third, only fresh ground beef ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Round steak is also often used. In the United States, ground beef is usually categorized based on the cut and fat percentage: [6] Chuck: 78–84% lean; Round: 85–89% lean; Sirloin: 90–95% lean
And it all comes down to the beef: 100% USDA ground chuck with zero additives, fillers, or preservatives. ... made with 100% fresh ground beef without any fillers, additives, or preservatives.
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Cuts from the beef chuck also include flat iron steak and ground chuck, which can be used for your favorite burgers, meatballs, or ground beef casseroles. Brisket Ralph Smith
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. Tallow after rendering