Ground Beef 90/10 vs Sirloin Steak (Top Sirloin)
Compare ground beef 90/10 and sirloin steak (top sirloin) side by side for calories, protein, fat, iron, zinc, vitamin B12, cooking methods, and reference price per pound. All values use the shared per 100g raw reference system for nutrition logging and meal planning.
| Nutrient | Ground Beef 90/10 | Sirloin Steak (Top Sirloin) | Diff |
|---|---|---|---|
| Calories | 176 kcal | 183 kcal | +-7 kcal |
| Protein | 20g | 27g | -7g |
| Total Fat | 10g | 7.6g | 2.4g |
| Saturated Fat | 4.4g | 2.9g | 1.5g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 62mg | 68mg | +-6mg |
| Iron | 2.2mg | 1.8mg | +0.4mg |
| Zinc | 5.2mg | 5mg | +0.2mg |
| Vitamin B12 | 2.3µg | 1.4µg | +0.9µg |
| Niacin (B3) | 5.6mg | 8mg | -2.4mg |
| Selenium | 16.2µg | 28.0µg | -11.8µg |
| Potassium | 318mg | 350mg | -32mg |
Ground Beef 90/10
90% lean, 10% fat. Extra lean ground beef with a lower-fat profile for everyday recipes.
Sirloin Steak (Top Sirloin)
Lean, flavorful steak with less marbling than premium cuts. Great balance of tenderness and beef flavor at a moderate price point.
Price comparison
Practical differences
Cost comparison
Ground beef is significantly cheaper per pound than steak cuts. For budget-conscious protein sourcing, ground beef delivers the most protein per dollar of almost any beef option.
Versatility
Ground beef is the most versatile form of beef — it works in burgers, meatballs, tacos, chili, pasta sauce, and dozens of other dishes. Steak is more limited to grilling, searing, and a few specialty preparations.
Nutrition trade-offs
Lean ground beef (90/10) has similar protein and fat content to sirloin steak. Fattier blends (80/20, 73/27) have more calories and fat. Steak cuts offer a wider range of lean-to-fatty options.
When to pick which
Choose ground beef for weeknight meals, meal prep, and budget cooking. Choose steak when you want a whole-muscle eating experience, better texture, and are willing to spend more.
Frequently asked questions
Is ground beef less nutritious than steak?
Not necessarily. Lean ground beef (90/10 or 93/7) has comparable protein and fewer calories than many steak cuts. The main difference is texture and cooking versatility, not nutritional quality.
Why is ground beef so much cheaper?
Ground beef uses trimmings and less-desirable cuts that would not sell well as whole-muscle steaks. This makes efficient use of the entire animal and keeps the price low.
How much ground beef equals one steak?
A typical 6 oz (170g) steak is roughly equivalent to a 6 oz ground beef patty in weight. Nutritionally, the comparison depends on the lean ratio of the ground beef and the specific steak cut.
Data source
Nutrition values are from the shared per 100g raw reference system maintained from USDA FoodData Central source records. Price values are general planning estimates, not live store quotes. This comparison is for informational nutrition logging and meal planning use only. It is not medical guidance. Values are per 100g raw reference data from USDA FoodData Central source records unless noted.
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