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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef plate steak is a nutrient-dense food. It's an excellent source of complete protein, heme iron, Vitamin B12, and zinc, all crucial for muscle health, energy, and immune function. While it contains fat, it can be part of a balanced diet in moderation.
A 100g serving of raw beef plate steak contains approximately 20.38g of high-quality protein. This makes it a significant contributor to daily protein needs, supporting muscle growth and repair.
Beef plate steak can be included in a weight loss diet due to its high protein content, which promotes satiety and helps preserve muscle mass. However, it also contains 11.71g of fat per 100g, so portion control is important to manage calorie intake.
Yes, beef plate steak is very keto-friendly. It contains 0g of carbohydrates per 100g and is a good source of protein and fat, making it suitable for a ketogenic diet.
Yes, raw beef plate steak is naturally gluten-free. As an unprocessed meat, it does not contain any gluten-containing grains or additives.
Beef plate steak, often used for skirt or flank steak, benefits from high-heat cooking methods like grilling, pan-searing, or broiling. It cooks quickly and should be sliced against the grain after resting to maximize tenderness. Marinating can also help tenderize it.
Beef plate steak has a rich, beefy flavor due to its marbling and muscle structure. It's known for its robust taste, which makes it excellent for absorbing marinades and seasonings.
raw beef plate steak is a versatile ingredient found in cuisines around the world. With 187 calories per 100g and 20.38 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw beef plate steak should be stored in its original packaging or a sealed container on the lowest shelf of your refrigerator to prevent drips. It typically lasts 3-5 days in the fridge or several months in the freezer.
Yes, beef plate steak can be safely eaten rare, provided it has been handled properly and cooked to an internal temperature that kills surface bacteria (typically 130-135°F for rare). Always use a meat thermometer for accuracy.
Beef plate steak can be tough if not cooked correctly due to its fibrous muscle structure. To ensure tenderness, cook it quickly over high heat to medium-rare or medium, and always slice it thinly against the grain after a brief rest. Marinating can also help break down fibers.