Meat
Vertebrae
Beef vertebrae are back and lumbar bone sections with pockets of meat and connective tissue—excellent for rich stocks and Korean-style bone soups. They release collagen and a deep beef flavour when simmered for many hours, often with a white, milky appearance if cooked long and hard as in seolleongtang-style pots. Blanch to clean, then simmer extensively. Roast first only if a brown stock is wanted. Pick residual meat for garnishes. Strain carefully through fine mesh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.6 g
- Saturated Fat 4.96 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 66.1 mg
- Sodium 57.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 60.4 g
- Energy 199 kcal
- Water 60.4 g
- Protein 21 g
- Fat 12.6 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.06 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 289 mg
- Major Minerals 287 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.06 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Vertebrae of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Korean ox-bone soups made extensive use of vertebrae and leg bones.
American butchers sold vertebrae as economical soup bones.
Bone-broth shops highlighted vertebrae for collagen-dense stocks.