Nutritional Info: Raw Beef

Nutritional Info: Raw Beef

Beef
Raw Beef Nutrition Facts
Serving Size: 4 oz. raw serving
Fat trim: 1/8″ fat trim (unless otherwise noted)
Quality grade: All grades
Percent Daily Value (%DV) is based on a 2,000 calorie diet
All products listed are not a significant source of dietary fiber, sugars, total carbohydrates, vitamin A, and vitamin C
Beef Brisket – Whole
13803
290
190
22/34
9/45
75/25
80/3
21
0
10
Beef Brisket – Point Half
13807
300
210
24/37
10/50
80/27
80/3
20
0
10
Beef Brisket – Flat Half
13805
310
230
25/38
10/50
105 /35
65/3
20
0
10
Beef Chuck Arm Pot Roast
13809
280
180
20/31
8/40
105/35
70/3
22
0
10
Beef Chuck Blade Roast
13815
280
200
22/34
9/45
80/27
75/3
19
0
15
Beef Rib Steak – Small End
13850
290
190
22/34
9/45
90/30
55/2
22
2
8
Beef Rib Roast – Large End
13838
360
280
31/48
13/65
80/27
60/3
18
0
10
Beef Loin Top Loin Steak
13909
260
160
18/28
7/35
90/30
60/3
23
2
10
Beef Loin Tenderloin Steak
13917
280
190
21/32
8/40
95/32
55/2
22
2
8
Beef Loin Sirloin Steak
13929
230
130
14/22
6/30
85/28
60/3
23
2
10
Beef Round Tip Roast (0″ fat trim)
13486
170
70
8/12
3/15
70/23
60/3
23
2
10
Beef Round Top Round Steak
13891
190
80
9/14
3.5 /18
80/27
70/3
25
2
10
Beef Round Bottom Round Steak
13868
220
120
13/20
5/25
85/28
65/3
23
2
10
Beef Round Eye Round Steak
13877
190
80
9/14
3.5 /18
75/25
65/3
24
2
10
Ground Beef – 95% Lean / 5% Fat
23557
160
50
6/9
2.5/13
70/23
75/3
24
0
15
Ground Beef – 90% Lean / 10% Fat
23562
200
100
11/17
4.5 /23
75/25
75/3
23
0
15
Ground Beef – 85% Lean / 15% Fat
23567
240
150
17/26
7/35
75/25
75/3
21
0
15
Ground Beef – 80% Lean / 20% Fat
23572
290
200
25/35
9/45
80/27
75/3
19
2
10

Guidelines for Catered Food

Per the Ohio Uniform Food Safety Code, the following food handling procedures must be followed when receiving ready-to-eat food that will be served to the public.

  • Bare hand contact of ready-to-eat food is prohibited. Single use gloves, tongs, deli tissue, or other barrier are required to prevent contamination from bare hands.
  • Hot foods must be received and held at 140 degrees F or above.
  • Cold foods must be received and held at 41 degrees F or below.
  • Use a metal stem thermometer to monitor internal food temperatures every 2 hours.
  • Cool hot foods quickly. Food is required to be cooled from 140 degrees F to 70 degrees F in 2 hours or less and from 70 degrees F to 41 degrees F in 4 hours or less.
  • Reheat all potentially hazardous foods to at least 165 degrees F in 2 hours or less.
  • A cooler may be used for short term (a few hours) refrigeration only. Mechanical refrigeration must be used for storing foods overnight or longer.

By following these simple procedures you will help prevent foodborne illness. The Centers for Disease Control report that most foodborne illness is the result of cooking, cooling and holding food at inadequate temperatures. Foodborne illness can be a serious condition for individuals with weakened immune systems.

This information has been provided by the Fulton County Health Department. 419-335-0915.

How to Keep Food Safe During a Power Failure

  • Keep the freezer door closed to keep cold air inside.
  • Don’t open the door any more than necessary.
  • A full freezer will stay at safe temperatures about 2 days; a half full freezer about 1 day.
  • If your freezer is not full, group packages so they form an “igloo” to protect each other.
  • If you think the power will be out for several days, try to find some dry ice.
  • Keep dry ice wrapped and do not touch it with your bare hands or use cubed ice or block ice.
  • Even if food has started to thaw, foods can be safely kept in the freezer.
  • The foods in your freezer that partially or completely thaw before power is restored may be safely refrozen if they still contain ice crystals or are 40 degress F or below.
  • You will have to evaluate each item separately.
  • When in doubt, throw it out!

How Long Should Canned Food be Kept?

  • Store canned foods and other shelf stable products in a cool, dry place.
  • Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
  • Store high acid foods, such as tomatoes and other fruit, up to 18 months.
  • Low acid foods such as meat and vegetables can be kept 2 to 5 years.
  • While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned foods.
  • NEVER USE food from containers that show signs of “botulism”, leaking, bulging, rusting or badly dented cans; cracked jars, jars with loose or bulging lids; canned food with a foul odor or any container that spurts liquid when opening. DO NOT TASTE THE FOOD! Even the tiniest amount of botulinum toxin can be deadly.

Beef Brisket Cooking Instructions

  • Put Brisket in pan or cooking bag fat side up
  • Season with your favorite rub or seasoning (Note: our personal favorite is a mixture of coarse salt and pepper rubbed abundantly over the fat side of brisket)
  • Pre-heat oven to 300 degrees F. and place brisket in the oven covered (Note: some like to place a little water or beef broth in the bottom of pan when cooking, we do not but you sure can if you prefer)
  • Cook low and slow with the brisket covered @ 300 degrees F for approx. 3-4 hours until meat temperature reaches 190- 200 degrees F.
  • Remove from oven and let brisket set for approx. 10-15 minutes and then slice the brisket across the grain. This is very important or meat will be tough to chew!
  • Enjoy!!

Beef Tenderloin Cooking Instructions

  • Figure approximately 45-60 minutes total for cooking time. (based on a 4-6 lb tenderloin)
  • Cook uncovered at 425 degrees F.
  • During cooking check meat with meat thermometer
  • Remove meat at desired temperature:
    140 degrees F. Rare
    160 degrees F. Medium
    170 degrees F. Well
  • Meat will continue to cook, approx. 10 degrees per hour after cooking is complete.

Note: Meat can be marinated or not marinated, Rubs of all kinds can be applied before cooking, depends on preference of the chef. Approximate cook time depends upon size of roast but you can figure approximately 45-60 minutes unless you desire to cook at a slightly lower temperature. (i.e. 300 degrees F. will take approx. 50-90 minutes).

Beer Brined Porkloin Chops

4 boneless porkloin chops cut 1¼” thick
1 ¾ cups of water
1 ¾ cups of stout dark beer
3 tablespoons of coarse salt
2 tablespoons of mild flavor molasses
4 cloves garlic, minced

  • Place chops in a resealable plastic bag set in a shallow dish.
  • For brine: in a large bowl, combine water, stout beer, salt and molasses; stir until salt dissolves.
  • Pour brine over chops, seal bag.
  • Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.
  • Drain chops, discarding brine. Pat chops dry with paper towels
  • In a small bowl, combine pepper and garlic.
  • Sprinkle pepper mixture evenly over both sides of each chop, rub in with your fingers.

For charcoal grill, arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above pan. Place chops on the grill rack over the pan. Cover and grill for 30-35 minutes or until chops are slightly pink in center and juices run clear (meat temperature of 160 degrees F.), turning once halfway through grilling.

For a gas grill, preheat grill, reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.