Leaner profile
Sirloin Steak (Top Sirloin)
7.6g fat per 100g raw
Informational and journaling-oriented beef reference
Beef Nutrition by Cut
Compare calories, protein, fat, iron, zinc, vitamin B12, and price context across common beef cuts using one shared per 100 gram raw reference system. This page is designed for nutrition logging, meal planning, and straightforward cut comparison.
Higher fat
Ribeye Steak
23.8g fat per 100g raw
Protein density
Sirloin Steak (Top Sirloin)
1.48g per 10 calories
Reference price
Ground Beef 90/10
$6.99/lb lower reference average among featured cuts
Popular cuts at a glance
The table below keeps every cut on the same per 100 gram raw reference basis so you can scan differences quickly before opening a deeper calculator or cut page.
| Cut | Calories | Protein | Fat | Iron | Reference price |
|---|---|---|---|---|---|
| Ribeye Steak | 291 kcal | 18.9 g | 23.8 g | 1.70 mg | $15.99/lb |
| Sirloin Steak (Top Sirloin) | 183 kcal | 27 g | 7.6 g | 1.80 mg | $9.99/lb |
| Tenderloin (Filet Mignon) | 227 kcal | 20.9 g | 15 g | 2.10 mg | $28.99/lb |
| Flank Steak | 164 kcal | 20.1 g | 9.4 g | 1.83 mg | $8.99/lb |
| Ground Beef 90/10 | 176 kcal | 20 g | 10 g | 2.20 mg | $6.99/lb |
| Chuck Roast | 233 kcal | 18.7 g | 17 g | 2.40 mg | $6.99/lb |
Why cuts differ
Use one reference system, then compare the cut characteristics
Steaks from rib and loin sections often spread out more on fat and calories than they do on protein.
Sirloin, flank, and round-style references often look leaner than ribeye, brisket, and short-rib style cuts.
Ground beef depends heavily on lean ratio, so ratio comparison now has its own dedicated guide and tool.
Price, cooking method, trim, and store labeling can move the real-world context even when the base nutrition reference stays the same.
Use cases
Use this system for planning, logging, and cut comparison
Meal planning
Compare leaner and richer cuts before deciding what to buy for a week of meals.
Nutrition logging
Anchor your scan to one per 100g raw reference before switching to custom serving calculators.
Shopping decisions
Check price context, protein density, and fat differences side by side.
Bulk buying
Use this hub as the front door into freezer, cost, and hanging-weight planning tools.
Frequently asked
Common questions before comparing cuts
What does “beef nutrition by cut” mean on this page?
This page compares common cuts on the same per 100 gram raw reference basis so you can scan calories, protein, fat, and key nutrients without switching between unrelated data sources.
Are the values shown here per 100g raw?
Yes. The guide hub stays anchored to per 100 gram raw reference values. If you want custom serving math, the linked comparison and nutrition tools handle that separately.
Why do cuts differ so much in calories and fat?
Cuts from different parts of the animal vary in marbling, trim, and fat content. That changes calories and total fat more dramatically than it changes protein.
Which beef cuts usually look leaner on a nutrition table?
Leaner-looking cuts often come from sirloin, flank, round, or tenderloin-style references, while ribeye, brisket, and short-rib style cuts usually carry more fat and calories.
Can I use this page for meal planning or logging?
Yes. This page is built as an informational and journaling-oriented reference. For custom serving sizes, cut-to-cut choices, and portion math, move into the linked calculators.
Related tools, cut pages, and next guides
Compare Beef Cuts
Compare calories, protein, fat, iron, and price across common beef cuts.
Beef Nutrition Calculator
Calculate calories, protein, iron, zinc, and cooking-adjusted values for common beef cuts.
Raw vs Cooked Beef Weight Converter
Convert raw beef to cooked weight or cooked beef back to a raw equivalent with cut-aware yield profiles.
Ground Beef Ratio Comparison
Compare common lean ratios for ground beef with raw-reference values and optional cooked estimates.
Cost Per Serving Calculator
See the real cost of a serving after shrinkage, trim, and portion size.
Live cut pages in this system
Next chart and comparison topics
Data and methodology
Shared source layer
Featured cuts read from the same shared beef dataset used by the cut pages and compare tool. That dataset is maintained from USDA FoodData Central raw-reference records.
Per 100g raw baseline
The guide stays anchored to one per 100 gram raw reference system so users can compare cuts without mixing cooked and raw values.
Reference price context
Reference average prices are shown for planning context only. They help compare cuts, but they should not be read as live national shelf quotes for every store, trim, or grade.