Beef, chuck, under blade steak, boneless, separable lean and fat, trimmed to 0" fat, select, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the beef chuck, known for its rich, beefy flavor and tender, flaky texture when slow-braised. The braising process breaks down its connective tissue, transforming it into succulent, pull-apart meat. Nutritionally, it's a powerhouse of complete protein with a significant amount of healthy fats.
Calorie split: 45% protein · 0% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory flavor that becomes incredibly tender and versatile after slow cooking. It's a cultural staple in comfort food classics, from pot roasts to stews, embodying hearty, home-cooked meals.
⚠️ Watch-outs & how to enjoy it better
As a marbled cut, its fat content can be high, which may be a concern for those monitoring saturated fat intake. To counteract, trim any visible fat before cooking and pair it with fiber-rich vegetables like carrots or leafy greens to balance the meal. It's also a common allergen for those with red meat sensitivities.
Key benefits
- Excellent source of complete protein for muscle repair and growth
- Rich in iron and zinc for immune function and energy metabolism
- Provides B vitamins, especially B12, for nerve health
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'under blade' refers to its specific location beneath the shoulder blade bone, a spot that gets a good workout, resulting in more connective tissue (collagen) which melts into gelatin during braising, creating a naturally rich sauce.
Full nutrition (USDA data · scales with serving)
| Water | 55.4 g |
| Energy | 261 kcal |
| Energy | 1093 kj |
| Protein | 29.2 g |
| Total lipid (fat) | 16.1 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 177 mg |
| Potassium, K | 270 mg |
| Sodium, Na | 66.0 mg |
| Zinc, Zn | 9.6 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 32.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.23 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 91.7 mg |
| Betaine | 10.8 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 26.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.05 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 3.6 g |
| SFA 17:0 | 0.19 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 14:1 | 0.09 g |
| MUFA 16:1 | 0.47 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 6.7 g |
| MUFA 18:1 c | 5.7 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.34 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:2 n-6 c,c | 0.55 g |
| PUFA 18:2 CLAs | 0.63 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.99 g |
| Fatty acids, total trans-monoenoic | 0.99 g |
| TFA 18:1 t | 0.99 g |
| Cholesterol | 94.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.6 g |
| Methionine | 0.83 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.9 g |
| Histidine | 0.94 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.6 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.20 g |
FAQ
What's the best way to cook this cut?
Braising is ideal. Sear the steak on all sides, then simmer it slowly in liquid (like broth, wine, or tomatoes) at a low temperature for 2-3 hours until fork-tender.
Is this a lean cut of beef?
While trimmed to 0" fat, the specified nutrition shows 16.05g of fat per 100g, indicating significant intramuscular marbling. It's flavorful but not considered a lean cut like eye of round.
Can I use a slow cooker for this?
Yes, it's perfect for a slow cooker. After searing, place it in the cooker with your liquid and vegetables on low for 6-8 hours or on high for 3-4 hours.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.61 kcal/g · 45% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.