Current comparison basis
Beef source
Shared beef raw baseline used by the site cut pages
Pork source
USDA-derived raw boneless top loin reference
Informational comparison and journaling tool
Beef Sirloin vs Pork Loin Raw Nutrition Comparison
Compare beef and pork 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 pork side stays focused on plain raw and plain cooked references instead of processed or breaded products.
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
Pork 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 59 kcal
Protein
Beef higher by 8.2 g
Total fat
Beef higher by 2.6 g
Iron
Beef higher by 1.86 mg
Thiamine
Pork higher by 0.81 mg
Serving cost
Beef higher by $1.65
Side-by-side table
Compare one beef cut against one pork 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 pork side uses explicit USDA-derived raw and cooked references. Processed, cured, and breaded products are intentionally excluded from the main table.
| Metric | Beef Sirloin | Pork Loin | Reading |
|---|---|---|---|
Calories Scaled from the selected reference mode | 275 kcal | 216 kcal | Pork higher |
Protein Protein in the selected serving | 40.5 g | 32.3 g | Beef higher |
Protein per 10 calories Protein density relative to calories | 1.48 g | 1.50 g | Close |
Total fat Total fat in the selected serving | 11.4 g | 8.8 g | Pork higher |
Saturated fat Saturated fat in the selected serving | 4.3 g | 3.0 g | Pork higher |
Cholesterol Cholesterol in the selected serving | 102 mg | 86 mg | Pork higher |
Iron Iron in the selected serving | 2.70 mg | 0.84 mg | Beef higher |
Zinc Zinc in the selected serving | 7.50 mg | 2.17 mg | Beef higher |
Vitamin B12 Vitamin B12 in the selected serving | 2.10 mcg | 0.63 mcg | Beef higher |
Thiamine Thiamine in the selected serving | 0.09 mg | 0.90 mg | Pork higher |
Selenium Selenium in the selected serving | 39 mcg | 36.9 mcg | Beef higher |
Serving cost Based on the raw reference serving | $3.30 | $1.65 | Pork higher |
Calories
Scaled from the selected reference mode
Sirloin
275 kcal
Pork Loin
216 kcal
Protein
Protein in the selected serving
Sirloin
40.5 g
Pork Loin
32.3 g
Protein per 10 calories
Protein density relative to calories
Sirloin
1.48 g
Pork Loin
1.50 g
Total fat
Total fat in the selected serving
Sirloin
11.4 g
Pork Loin
8.8 g
Saturated fat
Saturated fat in the selected serving
Sirloin
4.3 g
Pork Loin
3.0 g
Cholesterol
Cholesterol in the selected serving
Sirloin
102 mg
Pork Loin
86 mg
Iron
Iron in the selected serving
Sirloin
2.70 mg
Pork Loin
0.84 mg
Zinc
Zinc in the selected serving
Sirloin
7.50 mg
Pork Loin
2.17 mg
Vitamin B12
Vitamin B12 in the selected serving
Sirloin
2.10 mcg
Pork Loin
0.63 mcg
Thiamine
Thiamine in the selected serving
Sirloin
0.09 mg
Pork Loin
0.90 mg
Selenium
Selenium in the selected serving
Sirloin
39 mcg
Pork Loin
36.9 mcg
Serving cost
Based on the raw reference serving
Sirloin
$3.30
Pork Loin
$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 pork. 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 beef cut pages. That keeps sirloin, ribeye, and flank aligned with the rest of the site.
Explicit pork references
The pork side uses explicit USDA-derived raw and cooked references for plain cuts. Thiamine and selenium stay visible because they are meaningful pork differentiators in practical comparisons.
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
Processed, cured, breaded, and heavily seasoned pork products are excluded from the main table because they vary too much across brands and recipes for a stable apples-to-apples comparison.
Sources and review context
Last reviewed: 2026-03-28. This page uses USDA FoodData Central references plus USDA-derived pork mirrors for explicit raw and cooked pork records, along with the site's shared beef dataset for raw beef mode.
Frequently asked
Common questions before comparing beef and pork
Which has more protein per 100g, beef or pork?
It depends on the cut and whether you are comparing raw or cooked references. Lean beef and lean pork cuts can land fairly close on protein, while richer cuts spread out more on calories and fat.
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 keeps raw and cooked references separate instead of mixing them.
Why does pork often show more thiamine?
Common pork cuts often contain more thiamine than common beef cuts, which is why the pork side can stand out even when calories and protein look close.
Why does beef often show more iron and vitamin B12?
Common beef cuts often contain more iron and vitamin B12 than common pork cuts. Keeping those rows visible helps explain differences beyond calories, fat, 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 cost of the serving you selected. In cooked mode, the serving cost still starts from raw purchase weight and uses a disclosed cooked-yield estimate.
Why are processed or breaded products excluded?
Processed, breaded, cured, and heavily seasoned products vary too much across brands and recipes for a stable apples-to-apples comparison. The main table stays focused on plain raw and plain cooked references.
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.