Beef, New Zealand, imported, chuck eye roll, separable lean and fat, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a rich, succulent cut from the shoulder of New Zealand beef, braised to tender perfection. The slow-cooking method breaks down its robust marbling, resulting in a melt-in-your-mouth texture and a deep, savory beef flavor. It is a nutritional powerhouse, packing nearly 30 grams of protein per 100g serving.
Calorie split: 47% protein · 0% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its incredible tenderness and deep, beefy flavor that develops during braising. Its versatility makes it a beloved centerpiece for comforting, hearty meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The higher fat content, while contributing to flavor and texture, means it is calorie-dense and may not suit very low-fat diets. To manage this, enjoy it in moderate portions and pair it with fiber-rich vegetables like steamed broccoli or a fresh salad to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in iron and zinc, essential minerals for energy and immunity
- Provides B vitamins, particularly B12, crucial for nerve function
- New Zealand grass-fed beef often contains higher levels of omega-3 fatty acids
- Satiating and nutrient-dense, supporting a balanced diet
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye roll' is essentially the continuation of the ribeye muscle into the shoulder, giving it a similar marbling and flavor profile to the more expensive ribeye steak.
Full nutrition (USDA data · scales with serving)
| Water | 56.0 g |
| Energy | 252 kcal |
| Energy | 1056 kj |
| Protein | 29.9 g |
| Total lipid (fat) | 14.7 g |
| Ash | 0.74 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 183 mg |
| Sodium, Na | 37.0 mg |
| Zinc, Zn | 7.2 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.14 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 37.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.82 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.29 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 14:1 | 0.07 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.39 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.49 g |
| PUFA 18:2 | 0.25 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.34 g |
| Cholesterol | 95.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.98 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.6 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.6 g |
| Proline | 0.96 g |
| Serine | 1.1 g |
FAQ
What is the best cooking method for chuck eye roll?
Braising is ideal. This slow, moist-heat cooking method tenderizes the connective tissue and renders the fat, resulting in a succulent, flavorful dish.
Is this a lean cut of beef?
While it contains 'separable lean and fat,' it is a marbled cut from the shoulder. It is not considered a lean cut like eye of round, but the fat contributes significantly to its flavor and tenderness when braised.
How does New Zealand beef differ from other beef?
New Zealand cattle are predominantly grass-fed and pasture-raised, which can lead to a different flavor profile and a higher ratio of omega-3 to omega-6 fatty acids compared to grain-fed beef.
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 2.52 kcal/g · 47% 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: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.