Beef Roast ｜1kg

• Cut: A beef roast is a large cut of beef, often taken from the chuck, sirloin, or rib sections.
• Shape: It is typically a large, boneless or bone-in piece of meat, suitable for roasting.
• Marbling: The level of marbling can vary, influencing the flavor and juiciness of the roast.

• Flavor: Beef roast has a robust and savory flavor, intensified during the slow roasting process.
• Tenderness: The tenderness depends on the specific cut and the cooking method used.

• Cooking Methods: Roasts are traditionally cooked by roasting in an oven or slow cooker.
• Seasoning: They are often seasoned with herbs, garlic, and spices to enhance flavor.
• Accompaniments: Roasts pair well with vegetables and can be served with gravy or sauce.

Nutrition Information (per 100 grams, approximate):

• Calories: Around 250-300 kcal (varies based on specific cut and fat content).
• Protein: Approximately 20-25 grams
• Total Fat: About 15-20 grams (varies based on marbling and fat content).
  • Saturated Fat: Around 6-8 grams
• Cholesterol: Approximately 70-80 mg
• Sodium: Around 50-70 mg

• Iron: Approximately 2-3 mg
• Zinc: Around 4-5 mg
• Phosphorus: Approximately 150-200 mg