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Beef meat

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7/10 · GoodAverage expert rating

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Avoid excessive amounts (1)

Beef meat (Bos taurus) Fresh cuts (muscle plus connective tissues with a variable fat cap) from slaughter cattle. Composition and sensory traits depend on breed/type, finishing age/weight, diet (grass- vs grain-fed), cut (tenderloin, striploin, ribeye, chuck, round, brisket, flank, etc.), and post-mortem handling (pH, chilling, aging). Used as...

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by Al222 (25419 pt) · 2025-Oct-26

Carne di bovino (Bos taurus) Taglio fresco (muscolo + tessuti connettivi e quota variabile di grasso) proveniente da bovini da macello. La composizione e le caratteristiche sensoriali dipendono da specie/razza, età/peso finissaggio, alimentazione...

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Kcal/100g120-350

Last update2025-10-26 09:58

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