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Ash Content Of Meats
The following values should be helpful in establishing ash/carbohydrate factors for
raw meats. Since the carbohydrate values for these meats are so low, the ash alone
is usually adequate. Obviously, for meats with added salt, spice, cure, sugars, soy,
etc., the ash/COH values will vary.
The following values are estimates since composition may vary due to individual
differences in the the meat sources, seasonal variations, processing, etc.
Moisture Protein Fat Ash
Green Beef Material
Bull Meat 67.90 19.40 11.70 1.00
Ship Boneless Beef 64.00 16.20 19.00 .80
Regular Boneless Beef 70.00 20.00 9.00 1.00
Boneless Beef Pad. for Ck. 65.70 18.30 15.00 1.00
Boneless Bull Chux 72.50 19.80 7.20 .50
Boneless Chux C. & C. 70.00 19.30 9.70 1.00
Boneless Ship Chux 62.10 17.55 19.35 1.00
Shank Meat 72.60 19.80 6.60 1.00
Clods 72.30 20.18 6.90 .62
Sirloin Butts 66.60 19.40 13.00 1.00
Star Beef (Dry Saus.) 70.00 20.00 9.00 1.00
Spcl. Beef 69.00 19.00 11.00 1.00
Spcl. Bf. Trmgs. 52.50 14.60 31.90 1.00
Reg. Bf. Trmgs. 64.60 19.40 15.00 1.00
Bnls. Plates 43.60 13.40 42.00 1.00
Bnls. Flanks 41.90 13.10 44.00 1.00
Bnls. Plate Trmgs. 40.30 12.70 46.00 1.00
Beef Fat 11.80 5.10 82.90 .20
Beef Fat from Old Cow 22.20 5.60 71.80 .40
Brains 77.40 11.40 9.80 1.40
Cheeks 70.00 19.30 9.70 1.00
Diaphragm Meat 65.79 18.21 15.60 .50
Gullet Meat 73.20 16.80 9.00 1.00
Head Meat 68.45 18.96 11.59 1.00
Hearts 72.40 16.55 9.80 1.25
Lips 59.40 17.07 22.53 1.00
Lungs 78.00 18.80 2.20 1.00
Tongues 64.25 17.75 17.00 1.00
Tongue Trmgs. 69.40 19.17 10.43 1.00
Tripe, Cooked 81.90 15.50 2.10 .50
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