Facts about Meat
A Guide to Meat
BEEF & VEAL NUTRITIONAL FACTS
|
BEEF & VEAL NUTRITIONAL FACTS
|
||||||||
|
Key
White Column = 1/8" fat trim |
Calories
|
Calories |
Total
Fat
|
Satrated
Fat
|
||||
| Shaded Column = trimmed of visible fat | ||||||||
| BEEF, 3 oz. cooked serving |
g
|
g
|
||||||
| Ground Beef, broiled, well done (10% fat*) |
210
|
100
|
11
|
4
|
||||
| Ground Beef, broiled, well done (17% fat*) |
230
|
120
|
13
|
5
|
||||
| Ground Beef, broiled, well done (27% fat*) |
250
|
150
|
17
|
6
|
||||
| Brisket, Whole, braised |
290
|
210
|
190
|
100
|
21
|
11
|
8
|
4
|
| Chuck, Arm Pot Roast, braised |
260
|
180
|
160
|
60
|
18
|
7
|
7
|
3
|
| Chuck, Blade Roast, braised |
290
|
210
|
190
|
100
|
21
|
11
|
9
|
4
|
| Rib Roast, Large End, roasted |
300
|
200
|
220
|
100
|
24
|
11
|
10
|
4
|
| Rib Steak, Small End, broiled |
280
|
190
|
190
|
90
|
21
|
10
|
9
|
4
|
| Top Loin, Steak, broiled |
230
|
180
|
130
|
70
|
15
|
8
|
6
|
3
|
| Loin, Tenderloin Steak, broiled |
240
|
180
|
150
|
80
|
16
|
9
|
6
|
3
|
| Loin, Sirloin Steak, broiled |
210
|
170
|
110
|
60
|
12
|
6
|
5
|
2
|
| Eye Round, Roast, roasted |
170
|
140
|
60
|
40
|
7
|
4
|
3
|
2
|
| Bottom Round, Steak, braised |
220
|
180
|
110
|
60
|
12
|
7
|
5
|
2
|
| Round, Tip Roast, roasted |
190
|
160
|
90
|
50
|
10
|
6
|
4
|
2
|
| Top Round, Steak, broiled |
180
|
150
|
70
|
40
|
7
|
4
|
3
|
1
|
| VEAL, 3 oz. cooked serving |
g
|
g
|
||||||
| Shoulder, Arm Steak, braised |
200
|
170
|
80
|
40
|
9
|
5
|
3
|
1
|
| Shoulder, Blade Steak, braised |
190
|
170
|
80
|
50
|
9
|
6
|
3
|
2
|
| Rib Roast, roasted |
190
|
150
|
110
|
60
|
12
|
6
|
5
|
2
|
| Loin Chop, roasted |
180
|
150
|
100
|
50
|
10
|
6
|
4
|
2
|
| Cutlets, roasted |
140
|
130
|
35
|
25
|
4
|
3
|
2
|
1
|
|
BEEF
& VEAL NUTRITIONAL FACTS
|
||||||||
|
Key
White Column = 1/8" fat trim |
Cholesterol
|
Sodium |
Protein
|
Iron
|
||||
| Shaded Column = trimmed of visible fat | ||||||||
| BEEF, 3 oz. cooked serving |
mg
|
mg
|
g
|
%DV
|
||||
| Ground Beef, broiled, well done (10% fat*) |
85
|
70
|
27
|
15
|
||||
| Ground Beef, broiled, well done (17% fat*) |
85
|
70
|
24
|
15
|
||||
| Ground Beef, broiled, well done (27% fat*) |
85
|
80
|
23
|
15
|
||||
| Brisket, Whole, braised |
80
|
80
|
55
|
60
|
22
|
25
|
10
|
15
|
| Chuck, Arm Pot Roast, braised |
85
|
85
|
50
|
55
|
24
|
28
|
15
|
20
|
| Chuck, Blade Roast, braised |
90
|
90
|
55
|
60
|
23
|
26
|
15
|
15
|
| Rib Roast, Large End, roasted |
70
|
70
|
55
|
60
|
20
|
23
|
10
|
15
|
| Rib Steak, Small End, broiled |
70
|
70
|
55
|
60
|
20
|
23
|
10
|
15
|
| Top Loin, Steak, broiled |
65
|
65
|
55
|
60
|
22
|
24
|
10
|
10
|
| Loin, Tenderloin Steak, broiled |
75
|
70
|
50
|
55
|
22
|
24
|
15
|
15
|
| Loin, Sirloin Steak, broiled |
75
|
75
|
55
|
55
|
24
|
26
|
15
|
15
|
| Eye Round, Roast, roasted |
60
|
60
|
50
|
55
|
24
|
25
|
10
|
10
|
| Bottom Round, Steak, braised |
80
|
80
|
40
|
45
|
25
|
27
|
15
|
15
|
| Round, Tip Roast, roasted |
70
|
70
|
55
|
55
|
23
|
24
|
15
|
15
|
| Top Round, Steak, broiled |
70
|
70
|
50
|
50
|
26
|
27
|
15
|
15
|
| VEAL, 3 oz. cooked serving |
mg
|
mg
|
g
|
g
|
||||
| Shoulder, Arm Steak, braised |
125
|
130
|
75
|
75
|
29
|
30
|
6
|
6
|
| Shoulder, Blade Steak, braised |
130
|
135
|
85
|
85
|
27
|
28
|
6
|
6
|
| Rib Roast, roasted |
95
|
95
|
80
|
80
|
20
|
22
|
4
|
4
|
| Loin Chop, roasted |
85
|
90
|
80
|
80
|
21
|
22
|
4
|
4
|
| Cutlets, roasted |
85
|
90
|
60
|
60
|
24
|
24
|
4
|
4
|
*Before cooking
Daily Values (DV) |
||
2,000 Calories |
2,500 Calories |
|
Total Fat |
less than 65g |
less than 80g |
Saturated Fat |
less than 20g |
less than 25g |
Cholesterol |
less than 300mg |
less than 300mg |
Sodium |
less than 2400mg |
less than 2400mg |
Protein |
50g |
65g |
Not a significant source of total carbohydrate, dietary fiber, sugars, vitamin A, vitamin C, and calcium. Serving Size: 3 oz. cooked portion, without added fat, salt or sauces Developed By: Food Marketing Institute, American Dietetic Association, American Meat Institute, National-American Wholesale Grocers¹ Association, National Broiler Council, National Fisheries Institute, National Grocers Association, National Live Stock and Meat Board, National Turkey Federation, United Fresh Fruit and Vegetable Association. Reviewed By: United States Department of Agriculture Data Source: USDA Handbook 8-13, revised 1990 and Bulletin Board, 1994 (beef) and USDA Handbook 8-17 1989 (veal)
