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2 pavés de rumsteck Race Charolaise
2 pavés de rumsteck Race Charolaise by Picard provides 107 kcal per 100 g, with 0.6 g of sugars and 23 g of protein. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Beef category and comes in a 280 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 107 kcal | 171 −37% |
| Total fat | 2.3 g | 9 −74% |
| Saturated fat | 1.1 g | 3.6 −70% |
| Carbohydrates | 0.9 g | 1.5 −41% |
| Total sugars | 0.6 g | 0.6 |
| Added sugars | 0 g | 0.6 −100% |
| Dietary fiber | 0 g | 0.2 −100% |
| Protein | 23 g | 21 +10% |
| Salt | 0.1 g | 0.9 −87% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1308 Beef products on Foodmetria.
Compared with other beef
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
viande bovine
Product details
- Quantity
- 280 g
- Labels & certifications
- NutriscoreNutriscore Grade ALabel rouge
- Sold in
- France
- Barcode
- 3270160608294
Prices reported by shoppers
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Frequently asked questions
How many calories are in 2 pavés de rumsteck Race Charolaise?
2 pavés de rumsteck Race Charolaise contains 107 kcal per 100 g.
How much sugar is in 2 pavés de rumsteck Race Charolaise?
2 pavés de rumsteck Race Charolaise has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is 2 pavés de rumsteck Race Charolaise healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is 2 pavés de rumsteck Race Charolaise vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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