The beef rib steak is cut from the beef neck and is very suitable for use as stew meat due to the higher fat content in this part. Because the meat is marbled, you get a wonderfully tender result with slow cooking.
Maximum storage temperature4 ºC
Meat conceptRegional beef
Cut of meatChuck Roast
Energy (kJ)560
Energy (Kcal)133
Proteins (gram)21,00
Carbohydrates (gram)0,00
- of which sugar (gram)0,00
Fat (gram)5,50
saturated (gram)2,00
Salt (gram)0,15
Recipes with this product
We have collected a number of recipes that you can make with this Beef Neck Region Round
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