"Beef, hip portion (external cut)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, hip portion (external cut) — this is the part of the carcass located in the upper outer part of the hip primal. It may include muscles such as the gluteal muscles, the biceps femoris, and the semitendinosus.

Beef from the hip portion is typically used to prepare a variety of dishes, such as roast, braised beef, baked meat, as well as for mince and sausage products.

This cut of beef generally has a more marbled appearance and a more tender flavor than other parts of the carcass, because the muscles in this area are less actively used during movement of the animal.

When preparing dishes from this cut of beef, note that it can be fattier than other parts of the carcass. Therefore it can be cooked using various methods that help retain juiciness and tenderness of the meat, such as quick searing over high heat or baking in the oven at low temperatures.

Here are a few tips for preparing dishes from beef, hip portion (external cut):

1. For searing the meat, use a heavy-bottomed pan with high sides so the meat sears evenly and does not burn.
2. For roasting the meat, use an oven preheated to 160-180 degrees Celsius.
3. For braising the meat, use a pot or sauté pan with a heavy bottom.
4. For making mince, use a meat grinder with a coarse grate.

Nutritional value of beef, hip portion (external cut) per 100 g of product:

• Calories: 197 kcal
• Protein: 19 g
• Fat: 15 g
• Carbohydrates: 0 g
• Water: 67 g
• Ash: 1 g

Vitamins and minerals:

• Vitamin B1: 0.07 mg
• Vitamin B2: 0.23 mg
• Vitamin B6: 0.68 mg
• Vitamin B12: 2.6 µg
• Vitamin E: 0.5 mg
• Vitamin B3 (Niacin): 6.05 mg
• Phosphorus: 190 mg
• Potassium: 325 mg
• Sodium: 65 mg
• Magnesium: 22 mg
• Calcium: 9 mg
• Iron: 2.7 mg

Remember that the nutritional value and caloric content of the meat can vary depending on the preparation method.