Nutritional Facts - Beef
| BEEF - 3 oz. cooked portion, without added fat, salt or sauces | CALORIES |
CALORIES FROM FAT |
TOTAL FAT (g) |
SATURATED FAT (g) |
CHOLESTEROL (mg) |
SODIUM (g) |
PROTEIN (g) |
IRON (%DV) |
| Brisket, Whole, braised | 290 | 190 | 21 | 8 | 80 | 55 | 22 | 10 |
| Chuck, Arm Pot Roast, braised | 260 | 160 | 18 | 7 | 85 | 50 | 24 | 15 |
| Chuck, Blade Roast, braised | 290 | 190 | 21 | 9 | 90 | 55 | 23 | 15 |
| Rib Roast, Large End, roasted | 300 | 220 | 24 | 10 | 70 | 55 | 20 | 10 |
| Rib Steak, Small End, broiled | 280 | 190 | 21 | 9 | 70 | 55 | 20 | 10 |
| Top Loin, Steak, broiled | 230 | 130 | 15 | 6 | 65 | 55 | 22 | 10 |
| Loin, Tenderloin Steak, broiled | 240 | 150 | 16 | 6 | 75 | 50 | 22 | 15 |
| Loin, Sirloin Steak, broiled | 210 | 110 | 12 | 5 | 75 | 55 | 24 | 15 |
| Eye Round, Steak, braised | 170 | 60 | 7 | 3 | 60 | 50 | 24 | 10 |
| Bottom Round, Steak, braised | 220 | 110 | 12 | 5 | 80 | 40 | 25 | 15 |
| Round, Tip Roast, roasted | 190 | 90 | 10 | 4 | 70 | 55 | 23 | 15 |
| Top Round, Steak, broiled | 180 | 70 | 7 | 3 | 70 | 50 | 26 | 15 |
PROPER COOKING TEMPERATURES
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Last Update: September 06, 2003