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High protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
31.5g
· 51%
Fat
13.5g
· 49%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
5.9mg · 37% DV
B6
0.32mg · 19% DV
B2
0.19mg · 15% DV
Minerals
Zinc
6mg · 55% DV
Selenium
29µg · 53% DV
Phosphorus
238mg · 34% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.25g
MONOUNSATURATED
5.85g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
Cook it low and slow with some moisture rather than rushing it over high heat. The connective tissue needs time to break down so the meat stays soft and easy to shred.
Once cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for long periods is not safe.
Yes, it freezes well when portioned and packed tightly to limit air exposure. Thawing it in the fridge and reheating with a little cooking liquid helps preserve texture.
Because shredding increases the surface area, moisture escapes more quickly. Reheat it gently with the lid on and a splash of broth or its own juices.
Often yes, because it provides a substantial amount of protein for recovery. Pairing it with vegetables or a carbohydrate source can make the meal more balanced depending on your training needs.
That depends on portion size, fat level, and what you eat with it. Rich, greasy servings may feel heavy for some people, while a moderate portion prepared simply is often easier to tolerate.
It works well with vegetables, salads, yogurt-based sauces, beans, or whole grains depending on your eating style. These pairings can make the meal feel more filling and varied.
Not automatically; the cut of meat and overall preparation matter more than the format. Homemade braised beef can be easier to keep minimally processed and lower in additives than some packaged ground meat products.
You can, but relying on one protein source all the time is not ideal for dietary variety. Rotating in foods like fish, eggs, dairy, and legumes can broaden overall nutrient intake.
People limiting sodium should watch salty rubs, broths, and bottled sauces used in preparation. Those with chewing or swallowing difficulties may find shredded meat easier than large cuts, but dry meat can still be hard to manage.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.