Meat

Forequarter

Forequarter is the front half of the side—chuck, rib, plate, brisket, and shank—sold as a wholesale unit to butchers who then cut steaks and braising meats. It is not a home-cook “cut” so much as a fabrication block. Flavourful working muscles dominate compared with the hindquarter’s large lean roasts. It is prized by whole-carcass cooks and small butchers who want ribeyes and chuck from one piece. Breaking a forequarter requires skill, band saws or good knives, and a plan for every seam. Home cooks usually buy the resulting primals instead.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Aged As SideBroken DownFresh

Traits

Butcher’s UnitChuck Rib Plate BrisketDiverse SubcutsFabricationFlavourful Working MuscleMixed MusclesWholesale Block

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 209

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Monounsaturated Fat 4.71 g
Polyunsaturated Fat 1.02 g
Cholesterol 71.1 mg
Sodium 59.2 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.4 g
Water 60.6 g

Detailed nutrients

Energy 209 kcal
Water 60.6 g
Protein 22.4 g
Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 4.71 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 451 mg
- Major Minerals 449 mg
  - Calcium 55 mg
  - Sodium 59.2 mg
  - Potassium 335 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 71.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 59.18 · Potassium: 335 · Calcium: 55 · Iron: 1.5 ·

Forequarter of Beef: composition reflects this culinary part relative to the whole ingredient.

History

1800

Wholesale markets traded sides as forequarters and hindquarters before boxed beef.

1960

Boxed-beef fabrication reduced whole-forequarter trade for most retailers.