Yield: 6 to 8 servings
Per serving, using Arm Roast, 1/6 of recipe: 350 calories; 23g fat (8g saturated fat; 9g monounsaturated fat); 101mg cholesterol; 251mg sodium; 3g carbohydrate; 0.1g fiber; 31g protein; 4.5mg niacin; 0.3mg vitamin B6; 2.3mcg vitamin B12; 2.7mg iron; 28.7mcg selenium; 7.1mg zinc
Per serving, using Arm Roast, 1/8 of recipe: 262 calories; 17g fat (6g saturated fat; 7g monounsaturated fat); 76mg cholesterol; 189mg sodium; 2g carbohydrate; 0.1g fiber; 24g protein; 3.3 mg niacin; 0.2mg vitamin B6; 1.7mcg vitamin B12; 2.0mg iron; 21.5mcg selenium; 5.3mg zinc
Per serving, using Blade Roast, 1/6 of recipe: 303 calories; 17g fat (6g saturated fat; 7g monounsaturated fat); 113mg cholesterol; 277mg sodium; 3g carbohydrate; 0.1g fiber; 34g protein; 2.9mg niacin; 0.3mg vitamin B6; 2.6mcg vitamin B12; 4.0mg iron; 28.4mcg selenium; 10.9mg zinc
Per serving, using Blade Roast, 1/8 of recipe: 227 calories; 12g fat (4g saturated fat; 5g monounsaturated fat); 85mg cholesterol; 208mg sodium; 2g carbohydrate; 0.1g fiber; 25g protein; 2.2mg niacin; 0.2mg vitamin B6; 2.0mcg vitamin B12; 3.0mg iron; 21.3mcg selenium; 8.2mg zinc
Per serving, using Shoulder Roast, 1/6 of recipe: 218 calories; 10g fat (3g saturated fat; 4g monounsaturated fat); 75mg cholesterol; 277mg sodium; 3g carbohydrate; 0.1g fiber; 29g protein; 3.8mg niacin; 0.3mg vitamin B6; 3.2mcg vitamin B12; 3.4mg iron; 31.9mcg selenium; 6.8mg zinc
Per serving, using Shoulder Roast, 1/8 of recipe: 164 calories; 7g fat (2g saturated fat; 3g monounsaturated fat); 57mg cholesterol; 208mg sodium; 2g carbohydrate; 0.1g fiber; 22g protein; 2.8mg niacin; 0.2mg vitamin B6; 2.4mcg vitamin B12; 2.5mg iron; 23.9mcg selenium; 5.1mg zinc
Recipe and photo used with permission from: Texas Beef Council