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Nutritional Value of Steak and Beef

Posted by Joe Muscarella in Health & Fitness Jun 15th, 2009 | no responses

 

 

 

America’s favorite beef cuts are leaner than ever before. Now here are some cuts of beef that meet government guidelines for lean.1 Look for these nutrient-rich lean beef cuts:

CUT OF BEEF Beef Cut Calories Saturated Fat (Grams) Total Fat (Grams)
Eye Round Roast and Steak 144 1.4 4.0
Sirloin Tip Side Steak 143 1.6 4.1
Top Round Roast and Steak 157 1.6 4.6
Bottom Round Roast and Steak 139 1.7 4.9
Top Sirloin Steak 156 1.9 4.9
Brisket, Flat Half 167 1.9 5.1
95% Lean Ground Beef 139 2.4 5.1
Round Tip Roast and Steak 148 1.9 5.3
Round Steak 154 1.9 5.3
Shank Cross Cuts 171 1.9 5.4
Chuck Shoulder Pot Roast 147 1.8 5.7
Sirloin Tip Center Roast and Steak 150 2.1 5.8
Chuck Shoulder Steak 161 1.9 6.0
Bottom Round (Western Griller) Steak 155 2.2 6.0
Top Loin (Strip) Steak 161 2.3 6.0
Shoulder Petite Tender and Medallions 150 2.4 6.1
Flank Steak 158 2.6 6.3
Shoulder Center (Ranch) Steak 155 2.4 6.5
Tri-Tip Roast and Steak 158 2.6 7.1
Tenderloin Roast and Steak 170 2.7 7.1
T-Bone Steak 172 3.0 8.2

Calories and fat based on 3-ounce servings, visible fat trimmed.

1Less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less

than 95 milligrams of cholesterol per 3-ounce serving (and 100 grams).

Having trouble understanding the different cuts of beef  review our Steak 101 page.

OmahaSteaks.com, Inc.

 

 


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