Serving Size - 3oz-cooked, visible fat trimmed
Protein - 23 grams
Fat - 25 grams
Carbs - 0 grams
This cut is known for its full-bodied flavor coming from the Short Plate Primal. It is a thinner cut that is best when marinated and seared over high heat. It is very popular for fajitas!
Recommended Cooking Methods:
1)Grill 2) Pan-Broil/Skillet 3) Stir-Fry 4) Broil 4)Smoke
Try this to spice things up!
Butcher Tip- Be sure to cut against the grain for the best quality.
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23162): 200 Calories; 100 Calories from fat; 11g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 2.07 mg Iron; 255 mg Potassium; 0.29 mg Riboflavin; 5.43 mg NE Niacin; 0.41 mg Vitamin B6; 2.47 mcg Vitamin B12; 143.64 mg Phosphorus; 6.92 mg Zinc; 28.56 mcg Selenium; 51.57 mg Choline. This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Phosphorus.