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Also known as: mechanically separated beef
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mechanically separated beef is a paste-like meat product produced by forcing beef bones with attached edible meat through a sieve under high pressure. This process separates the bone from the meat tissue, resulting in a finely textured ingredient often used in processed meats like hot dogs and sausages.
It is a rich source of complete protein, Vitamin B12, and heme iron, which are essential for muscle repair and preventing anemia. However, it is high in fat and calories (22.1g of fat and 260 calories per 100g), so it should be consumed in moderation as part of a balanced diet.
A 100g serving of raw mechanically separated beef contains approximately 15.2g of protein. This provides all essential amino acids necessary for muscle building and general body maintenance.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a high fat content (22.1g per 100g). This macronutrient profile makes it suitable for those following a high-fat, low-carb ketogenic lifestyle.
In its raw, pure form, mechanically separated beef is naturally gluten-free. However, since it is frequently used as an ingredient in processed items like nuggets or patties, you should always check the final product label for gluten-containing fillers or binders.
Due to its paste-like consistency, it is typically incorporated into meat batters for sausages or loaves rather than cooked like a steak. It must be cooked thoroughly to an internal temperature of 160°F (71°C) to ensure it is safe for consumption.
raw mechanically separated beef is a versatile ingredient found in cuisines around the world. With 260 calories per 100g and 15.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It has a mild, savory beef flavor, but its most defining characteristic is its very fine, smooth texture. Because it lacks the chew of whole muscle meat, its flavor is often enhanced by spices and seasonings in the final food product.
It should be stored in the coldest part of the refrigerator at 40°F (4°C) or below and used within 1-2 days. For long-term storage, it can be frozen for up to 3-4 months, though it should be tightly sealed to prevent freezer burn.
Spoilage is indicated by a sour or off-putting odor, a slimy or sticky surface texture, or a significant color change to grey or green. If any of these signs are present, the product should be discarded immediately.
It can be used as a substitute in recipes requiring a very smooth texture, such as bologna or meat spreads. However, it will not provide the same 'bite' or structure as standard ground beef in dishes like chunky chili or traditional burgers.