Overview
A heavily marbled, high-fat beef cut that dominates Japanese barbecue (Yakiniku) for its rich, melting texture.
Food note
Grill on an open grate to allow excess rendered lipids to drip away Effectively lowering the final caloric density of the meat. Wrap the cooked pieces in leafy greens rather than placing them over refined white rice to blunt the ensuing insulin response. Marinate briefly with acidic elements like lemon to assist gastric breakdown.
Pros
- Extreme flavor density
- High bio-available zinc
- Rich in heme iron
Cons
- Massive caloric payload
- High saturated fat
- Easy to overconsume
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 371 kcal | 14.4 g | 0.2 g | 32.9 g |
Per 50 g50 g | 185.5 kcal | 7.2 g | 0.1 g | 16.45 g |
Per 100 g100 g | 371 kcal | 14.4 g | 0.2 g | 32.9 g |
Per 150 g150 g | 557 kcal | 21.6 g | 0.3 g | 49.35 g |
Per 200 g200 g | 742 kcal | 28.8 g | 0.4 g | 65.8 g |
Per 250 g250 g | 928 kcal | 36 g | 0.5 g | 82.25 g |