Current comparison basis
Beef source
Shared beef raw baseline used by the site cut pages
Chicken source
USDA raw skinless boneless breast reference
Informational comparison and journaling tool
Beef Sirloin vs Chicken Breast Raw Nutrition Comparison
Compare beef and chicken with a prep-matched raw reference, clear serving scaling, and a separate serving-cost check that uses your own shelf prices.
Canonical page stays fixed
Raw mode mirrors the current shared beef cut pages. Cooked mode uses an explicit plain cooked reference.
The chicken side stays focused on plain raw and plain cooked USDA references, not fried or breaded variants.
Reference basis
Cooked mode uses explicit cooked records for both meats so the page stays apples to apples.
Serving size
5.3 oz shown for kitchen-scale context.
Beef price
Default: $9.99 per lb • Editable shelf-price reference
Chicken price
Default: $4.99 per lb • Editable shelf-price reference
Basis
Raw reference
Serving
150 g
Cost basis
Raw shelf price
Serving cost always starts from the raw shelf price you enter. In cooked mode, the page uses the selected cut's cooked-yield estimate so the cooked serving still maps back to raw purchase weight.
Difference summary
Quick read for the current serving
This summary compares the currently selected cuts with the active reference basis and serving size.
Calories
Beef higher by 95 kcal
Protein
Beef higher by 6.8 g
Total fat
Beef higher by 7.5 g
Iron
Beef higher by 2.15 mg
Serving cost
Beef higher by $1.65
Side-by-side table
Compare one beef cut against one chicken cut on the same basis
Raw reference • 150 g
The beef side uses the shared site beef dataset in raw mode and explicit cooked records in cooked mode. The chicken side uses explicit USDA-mapped raw and cooked references. Breaded and fried chicken are intentionally excluded from the main table.
| Metric | Beef Sirloin | Chicken Breast | Reading |
|---|---|---|---|
Calories Scaled from the selected reference mode | 275 kcal | 180 kcal | Chicken higher |
Protein Protein in the selected serving | 40.5 g | 33.8 g | Beef higher |
Protein per 10 calories Protein density relative to calories | 1.48 g | 1.88 g | Chicken more concentrated |
Total fat Total fat in the selected serving | 11.4 g | 3.9 g | Chicken higher |
Saturated fat Saturated fat in the selected serving | 4.3 g | 0.8 g | Chicken higher |
Cholesterol Cholesterol in the selected serving | 102 mg | 110 mg | Beef higher |
Iron Iron in the selected serving | 2.70 mg | 0.55 mg | Beef higher |
Zinc Zinc in the selected serving | 7.50 mg | 1.02 mg | Beef higher |
Vitamin B12 Vitamin B12 in the selected serving | 2.10 mcg | 0.32 mcg | Beef higher |
Serving cost Based on the raw reference serving | $3.30 | $1.65 | Chicken higher |
Calories
Scaled from the selected reference mode
Sirloin
275 kcal
Chicken Breast
180 kcal
Protein
Protein in the selected serving
Sirloin
40.5 g
Chicken Breast
33.8 g
Protein per 10 calories
Protein density relative to calories
Sirloin
1.48 g
Chicken Breast
1.88 g
Total fat
Total fat in the selected serving
Sirloin
11.4 g
Chicken Breast
3.9 g
Saturated fat
Saturated fat in the selected serving
Sirloin
4.3 g
Chicken Breast
0.8 g
Cholesterol
Cholesterol in the selected serving
Sirloin
102 mg
Chicken Breast
110 mg
Iron
Iron in the selected serving
Sirloin
2.70 mg
Chicken Breast
0.55 mg
Zinc
Zinc in the selected serving
Sirloin
7.50 mg
Chicken Breast
1.02 mg
Vitamin B12
Vitamin B12 in the selected serving
Sirloin
2.10 mcg
Chicken Breast
0.32 mcg
Serving cost
Based on the raw reference serving
Sirloin
$3.30
Chicken Breast
$1.65
Data and methodology
How this page keeps the comparison consistent
Prep-matched comparison
The page separates raw and cooked comparisons so it does not mix raw beef with cooked chicken. Cooked mode uses explicit plain cooked references for both meats.
Shared beef baseline
Raw beef values come from the same shared beef dataset used by the current cut pages. That keeps sirloin, ribeye, and flank aligned with the rest of the site.
Serving-cost method
You enter your own shelf prices. The page converts them to a per-gram cost, then estimates the serving cost for the selected portion. Cooked mode uses a disclosed yield estimate so the cooked serving still maps back to raw purchase weight.
What is excluded
Breaded and fried chicken are excluded from the main table because coatings, oils, and recipes vary too much for a stable apples-to-apples comparison.
Sources and review context
Last reviewed: 2026-03-27. This page uses USDA FoodData Central references for chicken and the site's shared beef dataset for raw beef mode, plus editable shelf-price context.
Frequently asked
Common questions before comparing beef and chicken
Which has more protein per 100g, beef or chicken?
It depends on the cut and whether you are comparing raw or cooked references. Chicken breast often leads on cooked protein density, while lean beef cuts can stay close and add more iron and vitamin B12 context.
Why do raw and cooked comparisons differ?
Cooking changes water content. That makes protein and fat look more concentrated per 100 grams after cooking, which is why this page separates raw and cooked reference modes instead of mixing them.
Why is fried or breaded chicken excluded?
Breaded and fried preparations vary too much across recipes, coatings, and oils to serve as a stable apples-to-apples comparison. The main table stays focused on plain raw and plain cooked references.
Why does beef often show more iron and vitamin B12?
Common beef cuts often contain more iron and vitamin B12 than common chicken cuts. This page keeps those rows visible because they help explain differences beyond calories and protein alone.
How does the serving-cost comparison work?
You enter your own shelf price and unit. The page converts that price to a per-gram basis, then estimates the serving cost from your selected portion size. In cooked mode, the serving cost uses a cut-specific cooked-yield estimate so it still relates back to raw purchase weight.
Matched serving view
Scale both meats to the same gram or ounce serving before comparing calories, protein, fat, and micronutrients.
Practical price context
Enter your own shelf price in dollars per pound or kilogram to compare a realistic serving cost instead of relying on a generic fixed price.
Stable compare page
The route stays one canonical comparison page. Sharing a specific pairing uses an explicit share link instead of changing the page's indexed canonical URL.