"Beef tail (meat-on-bone)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef tail (meat-on-bone) is a part of the beef carcass that consists of several vertebrae and attached pieces of meat, tendons, and ligaments.

The tail is classified as a first-category by-product. This means it contains valuable nutrients, but it has less connective tissue than second-category by-products.

In cooking, beef tails are used to prepare soups and aspic. Before cooking, the tail should be thoroughly cleaned of impurities and hair remnants.

Nutritional value per 100 g of product:

• proteins — 19.7 g;
• fats — 4.2 g;
• carbohydrates — 0 g;
• caloric value — 122 kcal.

Vitamins and macroelements contained in beef tail:

• B vitamins (B1, B2, B5, B6, B9, B12);
• vitamin B3 (PP);
• macroelements (potassium, calcium, magnesium, sodium, phosphorus, sulfur, chlorine);
• microelements (iron, iodine, cobalt, manganese, copper, molybdenum, nickel, fluoride, chromium, zinc).

Beef tail contains:

• collagen, beneficial for joints and skin;
• elastin, which supports elasticity of blood vessels;
• B vitamins, participating in metabolism and nervous system function;
• vitamin B3 (PP), participating in redox processes;
• macro- and microelements, which are necessary for the health of bones, teeth, muscles and other tissues of the body.

However, it should be noted that tail is a by-product and contains a lot of collagen and elastin, which can cause allergic reactions in some people. Therefore, people with allergies to meat or by-products should consume beef tail with caution.

Before preparing the tail, it is recommended to consult a doctor, especially if you have any medical conditions or you are taking medications.