1 serving (100 grams) contains 250 calories, 26.0 grams of protein, 20.0 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
595.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 190.5 mg | 63% | |
| Sodium | 178.6 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 61.9 g | 123% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 42.9 mg | 3% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Beef cuts
Beef cuts refer to specific portions of the cow, categorized by tenderness, flavor, and ideal cooking methods. Popular cuts include sirloin, brisket, tenderloin, and ribeye, each offering distinct textures and culinary possibilities. Beef has roots in various cuisines globally, such as American barbecue, Korean bulgogi, or Argentine asado, showcasing its versatility. Nutritionally, beef is a rich source of high-quality protein, essential vitamins like B12, and minerals such as iron and zinc, supporting muscle growth and energy production. Leaner cuts, like eye of round or top sirloin, are healthier options due to lower fat content. However, fattier cuts, such as ribeye, carry higher levels of saturated fat, which should be consumed in moderation to maintain heart health. Choosing grass-fed or organic beef may provide more omega-3 fatty acids and fewer added hormones. Proper cooking methods, like grilling or baking, can further enhance its nutritional profile.
