Group · Meat
Beef muzzle
Beef muzzle (museau de bœuf) is an offal that is cooked for a long time then pressed, sold sliced or as a salad with a shallot vinaigrette. It is a tripe-butcher’s product, very rich in collagen, which gives it its gelatinous texture. See shallot.
As for nutrition facts: 151 kcal per 100 g for 26.2 g of protein and only 5.17 g of fat. The Ciqual table does not publish its salt content or its minerals for this entry: those fields are left empty on the page rather than estimated.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 151 kcal |
| Kilojoules | 637 kJ |
| Protein | 26,2 g |
| Fat | 5,2 g |
Tips
26.2 g of protein for 151 kcal: an excellent ratio. Few cold meats match it; only galantine does better. It is also one of the cheapest items at the counter.
Its protein is mostly collagen. Unlike muscle, collagen is low in tryptophan and essential amino acids: it counts for less than a steak, weight for weight. This is a nuance that the raw figures do not show.
The dressing doubles the bill. The muzzle itself is lean; a well-dressed muzzle salad gets most of its calories from the oil. A drizzle of olive oil, some vinegar and mustard are enough.
It is eaten cold, as a starter. With gherkins and shallots, it is an honest, filling bistro dish for few calories.
It counts towards the processed meat guideline. 150 g a week, all products combined: it is a processed, salted product, despite being lean.