Meat

Hindquarter

Hindquarter is the rear half of the side—loin, sirloin, and round—holding the highest-value steaks (strip, fillet, sirloin) and the large lean roasts of the leg. Wholesale buyers take hindquarters when steak demand is high. Like forequarter, it is a butcher’s unit more than a single recipe cut. It is prized for concentration of premium steak muscles. Breaking it yields T-bones, fillets, strips, and round roasts. Dry-ageing is often done on bone-in hindquarter or loin primals before further cutting.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Aged As SideBroken DownFresh

Traits

Butcher’s UnitFabricationHigher Value HalfLoin And RoundPremium Steak SourceSteak-RichWholesale Block

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 188

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 5.07 g
Trans Fat 0.2 g
Monounsaturated Fat 4.92 g
Polyunsaturated Fat 1.02 g
Cholesterol 72.1 mg
Sodium 60.7 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.4 g
Water 59.8 g

Detailed nutrients

Energy 188 kcal
Water 59.8 g
Protein 21.4 g
Fat 11.5 g
- Saturated Fat 5.07 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.79 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
Minerals 470 mg
- Major Minerals 469 mg
  - Calcium 64 mg
  - Sodium 60.7 mg
  - Potassium 344 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.79 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·

Minerals

Sodium: 60.67 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

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

History

1800

Hindquarters commanded higher wholesale prices for their loin and fillet content.

1960

Primal vacuum packing often replaced whole-hindquarter shipment for retail chains.