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Thread: What meat is this? How to tell?

  1. #1
    Senior Member crazyskater52's Avatar
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    What meat is this? How to tell?

    How do you guys tell what type of meat you eat from nutritiondata.com? I just bought "Beef chuck shoulder steak boneless" And all these results come out and I have no idea what the heck it is or the diff???

    Beef, chuck, blade roast, separable lean only, trimmed to 0" fat, all grades, cooked, braised [Top Blade Steak]
    Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, USDA choice, raw [Shoulder Pot Roast, Boneless]
    Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean only, trimmed to 0" fat, choice, cooked, grilled [Tender Medallions, Teres Major]
    Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean only, trimmed to 0" fat, choice, raw [Tender Medallions, Teres Major]
    Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean only, trimmed to 0" fat, select, cooked, grilled [Tender Medallions, Teres Major]
    Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean only, trimmed to 0" fat, select, raw [Tender Medallions, Teres Major]
    Beef, chuck, shoulder clod, shoulder top and center steaks, steak, separable lean only, trimmed to 0" fat, choice, cooked, grilled [Center Cut Steak, Ranch Cut Steak, Triceps Brachii]
    Beef, chuck, shoulder clod, shoulder top and center steaks, steak, separable lean only, trimmed to 0" fat, choice, steak [Center Cut Steak, Ranch Cut Steak, Triceps Brachii]
    Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, USDA choice, cooked, broiled [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, USDA select, cooked, broiled [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, all grades, raw [Top Blade Roast. Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, USDA select, raw [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 0" fat, all grades, cooked, broiled [Top Blase Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 0" fat, USDA choice, cooked, broiled [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 0" fat, USDA select, cooked, broiled [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 1/4" fat, all grades, raw [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 1/4" fat, USDA choice, raw [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean only, trimmed to 1/4" fat, USDA select, raw [Top Blade Roast, Boneless]
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  2. #2
    Senior Member betastas's Avatar
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    I usually just select one that looks the most basic and look at the meat to determine the fat content. Most of the time I just go with 1/4" for the benefit of the doubt, unless I cook it and it turns out really lean - 0".

    I'd probably go with:

    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, all grades, raw [Top Blade Roast. Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, USDA choice, raw [Top Blade Roast, Boneless]
    Beef, chuck, top blade, separable lean and fat, trimmed to 1/4" fat, USDA select, raw [Top Blade Roast, Boneless]

  3. #3
    Senior Member crazyskater52's Avatar
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    It did say shoulder though, and they trim all the fat off, so shouldn't it be one of the shoulder with 0" fat?
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  4. #4
    Senior Member betastas's Avatar
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    Well, then use 0". Remember that I can't see what the product you have is. The difference is pretty small on the larger scale of dietary concern, so you should just pick one that seems accurate.

    Top blade is top of the shoulder blade. That is shoulder area.

    Check what the difference is between the shoulder clod calories and the top blade calories. If the difference is only <50 calories per 3 oz, then pick one or the other. A choice, shoulder clod medallion would probably be a more expensive cut, so take that into consideration too.

  5. #5
    Senior Member crazyskater52's Avatar
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    Oh okay, thanks, I really wish they'd just put it on the package lol, thanks for the help!
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