|Amount per 100 grams,1 steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 154 g) (104 g)100 grams|
|% Daily Value*|
|Total Fat 16g||24%|
|Saturated fat 6g||30%|
|Polyunsaturated fat 0.6g|
|Monounsaturated fat 7g|
|Trans fat n/a|
|Total Carbohydrate 0g||0%|
|Dietary fiber 0g||0%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||2%||Vitamin B-6||20%|
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where It’s Cut From: The central section of the Short loin primal of the steer.
The Best Way to Cook It: The easiest way to cook any roast, is reverse-searing. Season your roast over night and leave in the fridge. The next morning, put in the oven at 93°C. Let cook for a couple hours, or until the meat thermometer reads 52°C. Now let rest for 30 min to 1.5 hours. 10 minutes before serving, remove the foil and place back into a preheated oven at the highest possible setting (260°C). Roast until well browned and crisp, around 10 min. Carve and serve immediately.