"Braised beef, rear portion of the blade chuck" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Braised beef, rear portion of the blade chuck is a method of cooking meat in which it is subjected to long braising at relatively low temperatures (about 170–180 °C). As a result, the meat becomes tender and soft, and its flavor is rich and deep.

Beef braised in its own juices is often prepared with a small amount of water, as well as onions, carrots, bay leaves, black pepper, and other spices. During cooking, the meat becomes tender, and the vegetables become soft and flavorful.

Braised beef can be served with a variety of side dishes such as potatoes, rice, pasta, or vegetables. It can also be used to prepare soups, ragouts, and other dishes.

Braised beef is a tasty and nutritious dish that can be prepared in various ways. It can be served as a standalone dish or as an accompaniment to other dishes.

Nutritional value per 100 g of product:

• Calories: 230 kcal.
• Protein: 16.8 g.
• Fat: 16.3 g.
• Carbohydrates: 0 g.

It is important to remember that the nutritional value of the product depends on the method of preparation and additional ingredients.