"Beef neck, cut into chunks from chuck-eye steak (country-style ribs), braised" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Braised beef neck, cut into chunks from chuck-eye steak (country-style ribs) — this is a product that can be prepared from a specific part of the beef carcass.

Chuck eye is a cut from the loin area of the carcass, which includes the thin edge and the thin fillet edge. Country-style ribs are a method of cutting the carcass that yields long, thin steaks.

Braising is a cooking method in which the product is slowly cooked in liquid, such as water, broth, or sauce, at a low temperature.

Beef cut into chunks from such a steak, braised, can be tender and juicy. However, it should be remembered that beef, in itself, is a lean meat, so it can be dry. Braising can help make it more juicy and tender.

Nutritional value of the product may depend on the preparation method and additional ingredients used. However, beef is generally a good source of protein, iron and other minerals, and also contains B vitamins and other vitamins.

When choosing and preparing beef, it is important to follow sanitary norms and hygiene rules to avoid food poisoning. Also remember that beef can contain cholesterol and saturated fats, so it should be consumed in moderation.