Beef, braising steak, raw, lean and fat

Beef braising steak is a cut of beef used for slow cooking. The figures here describe the raw meat, including both lean tissue and fat. It mainly provides protein and fat, with 21g of protein and 8.6g of fat per 100g, including 3.8g of saturated fat. It also provides vitamin B12, at 2µg per 100g, along with minerals such as zinc and iron.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. The saturated fat content is worth noting for people monitoring their intake. Cooking changes the meat’s water content, so values per weight may differ after cooking. Full nutrient figures are in the tables below.