1 serving (100 grams) contains 250 calories, 18.0 grams of protein, 20.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 178.6 mg | 59% | |
| Sodium | 166.7 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 42.9 g | 85% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 26.2 mg | 2% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 642.9 mg | 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Red meat on bone
Red meat on the bone, often derived from cuts like ribs, chops, or shanks, is a flavorful choice popular across global cuisines, including American barbecue, French braising, and Middle Eastern grilling. It is a rich source of high-quality protein, essential for muscle repair and growth, as well as iron, zinc, and vitamin B12, which support energy levels, immune function, and red blood cell production. The presence of the bone can enhance flavor during cooking and provides minerals like calcium and phosphate. However, red meat can be high in saturated fats, which, if consumed in excess, may contribute to heart disease. Proper portion control and leaner cuts can help balance its health benefits. When cooked at high temperatures, compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) may form, which are linked to cancer risk. Marinating and slow cooking can minimize these concerns while enhancing taste.
