"Beef, loin, thick edge (ribs 6–9), roasted" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, loin, thick edge (ribs 6–9), roasted — this is a dish made from a quality cut of beef located in the loin area of the carcass, in the thick-edge region with ribs from 6 to 9.

The beef is pre-marinated or rubbed with spices and garlic, and then roasted in the oven until cooked. The meat can be prepared with various sauces, vegetables, or herbs, which give it additional flavor and aroma.

Roasted beef, prepared from quality meat and using proper cooking methods, can be a tasty and healthy dish. However, as with any meat, it is important to monitor its freshness and cook it to the required degree of doneness to avoid the risk of food poisoning.

Here are some recommendations for preparing and serving roasted beef:

1. For roasting, it is best to choose meat from young animals, as it is more tender and juicy.
2. Before roasting, the meat should be well marinated or rubbed with spices and garlic to make it more aromatic and tender.
3. The meat should be roasted at a temperature of 180–200 degrees Celsius for 1–2 hours, depending on the size of the piece.
4. Doneness can be checked by piercing it with a knife or fork. If the juice that escapes from the meat is clear, it is done.
5. Serve roasted beef with various side dishes, such as potatoes, rice, vegetables, or salads.

Nutritional value of roasted beef may vary depending on the method of preparation and ingredients used. On average, 100 grams of roasted beef may contain about 250–300 kcal, 20–25 g protein and 10–15 g fat.

Storage of roasted beef should be in the refrigerator at a temperature of 0–4 degrees Celsius for no more than 3–4 days.