Steakhouse-Style 'Butcher's Cut'
The Steakhouse-Style 'Butcher's Cut' refers to a thick, hand-cut steak, typically a ribeye, sirloin, or T-bone, chosen for its superior marbling and robust beefy flavor. It's a premium offering in steakhouses, emphasizing quality butchery and simple preparation to highlight the meat itself. This style of steak is iconic in American and Western steakhouse traditions.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and fat, with virtually no carbohydrates. It provides key nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving can range from 500 to over 1,000 calories, depending on the cut, thickness, and fat content.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 42 g |
| Carbs | 2 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 750 mg |
| Iron | 4.5 mg |
| Zinc | 12 mg |
| Potassium | 650 mg |
| Phosphorus | 380 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 10 mg |
| Vitamin B6 | 0.8 mg |
| Selenium | 45 mcg |
Per 1 serving (227 g) · estimated, varies by recipe
💡 What's interesting
The term 'Butcher's Cut' often signifies a piece the butcher personally selects or trims for optimal flavor and texture, connecting the diner to traditional craft. Nutritionally, the high-quality protein and iron make it a potent source of satiety and essential micronutrients, especially within a balanced diet.
