Boiled beef - calorie content, beneficial properties, benefits and harms, description

Beef calories

Beef is a source of animal protein. 100 g of fresh meat contains 19 g of protein and 16 g of fat. The calorie content of this product depends on the conditions in which the animal was raised and the method of preparation.

For example, 100 g of meat from a cow that grazed in a meadow contains about 200 kcal. If the animal was raised on a farm, beef will be higher in calories (250 kcal per 100 g).

As for the cooking method, 100 g of baked beef contains about 180 kcal, while fried meat contains 380 kcal.

Application

Beef is good for people of any age. The main indication for eating beef is iron deficiency anemia. It is beef that is called the supplier of heme iron. It is called heme due to the fact that it is part of hemoglobin.

Beef is an indispensable product for those who are struggling with excess weight. Beef can be included in almost any diet, as this meat is considered lean, containing a minimal amount of fat. In addition, due to the low fat content and calorie content of beef, this meat can be consumed by patients with diabetes.

It is especially advisable to consume beef for people leading an active lifestyle, those who play sports and aim to increase muscle mass in their body. Men should definitely eat beef, especially if they are engaged in heavy physical labor or go to the gym.

The most correct way to prepare beef is to boil it. Boiled beef is always recommended for patients during the recovery period after injuries, burns, infectious and viral diseases.

The benefits and harms of beef

Due to the minerals, vitamins and amino acids it contains, beef is considered a nutritious and satisfying product that goes well with many dishes.

Moderate consumption of this meat contributes to:

improving heart function;
strengthening blood vessels;
increasing the level of hemoglobin in the blood;
removing cholesterol from the body;
improving the functioning of the gastrointestinal tract.

However, if consumed in excess, the effect will be the opposite: cholesterol levels will increase, resulting in an increased risk of developing cardiovascular diseases.

Product	Kcal	Proteins, g	Fats, g	Angle, g
Beef 2 cat.	168	20	9,8
Beef 1 cat.	218	18,6	16
Beef, neck	135,2	19,4	6,4
Beef, hip (outer cut)	138,4	20,2	6,4
Beef, hip (top cut)	138,4	20,2	6,4
Beef, thigh (inner cut)	138,4	20,2	6,4
Beef, hip (side cut)	138,4	20,2	6,4
Beef, back (thick edge)	156,6	19,8	8,6
Beef, loin (thin edge)	166	19,9	9,6
Beef, trim	218,4	18,6	16
Beef, subscapularis	137	19,4	6,6
Beef, flank	225	18,9	16,6
Beef, shoulder (shoulder)	137	19,4	6,6
Beef, shoulder part (shoulder)	137	19,4	6,6
Beef, cutlet meat	218,4	18,6	16
Beef, brisket (pulp)	224,6	17	17,4
Beef, tenderloin	218,4	18,6	16
Meat in white sauce (beef)	220	18	14,8	3,6
Meat in white sauce	201,4	18	12,8	3,8
Tourist breakfast (beef)	217	20,5	14,9	0,2
Beef goulash	212	16,8	14,3	3,9
Beef stew	220	16,8	17	0,2
Beef boiled in its own juice	214	15,4	16,9
Fried frozen ground beef patties	295	23,05	21,83
Beef, back part from ribs, thin edge (ribs 10-12), meat with fat removed to 0″ level, selected, fried	265	26,58	16,76
Beef, minced bread, 80% lean meat/20% fat, baked	254	25,25	16,17
Beef, minced bread, 75% lean meat/25% fat, baked	254	24,56	16,5
Beef, minced bread, 95% lean/5% fat, baked	174	27,31	6,37
Beef, minced bread, 90% lean/10% fat, baked	214	26,62	11,1
Beef, minced bread, 85% lean/15% fat, baked	240	25,93	14,36
Beef, minced bread, 70% lean meat, 30% fat, baked	241	23,87	15,37
Beef, ground, 70% lean, 30% fat, raw	332	14,35	30
Beef, fine/coarse minced meat, frozen, raw	228	17,37	17,07
Beef, fine/coarse mince, frozen, cooked	259	26,06	16,34
Beef, granulated minced meat, 75% lean meat/25% fat, fried	277	26,28	18,21
Beef, granulated mince, 95% lean meat / 5% fat, fried	193	29,17	7,58
Beef, granulated mince, 90% lean meat / 10% fat, fried	230	28,45	12,04
Beef, granulated mince, 85% lean meat/15% fat, fried	256	27,73	15,3
Beef, granulated mince, 80% lean meat/20% fat, fried	272	27	17,36
Beef, granulated mince, 70% lean meat, 30% fat, fried	270	25,56	17,86
Beef, ground, 95% lean/5% fat, raw	137	21,41	5
Beef, ground, 90% lean/10% fat, raw	176	20	10
Beef, ground, 85% lean/15% fat, raw	215	18,59	15
Beef, ground, 80% lean/20% fat, raw	254	17,17	20
Beef, ground, 75% lean/25% fat, raw	293	15,76	25
Beef, sandwich steaks, minced, shaped and thinly sliced, raw	309	16,5	27
Beef, retail cut, fat removed, raw	674	8,21	70,89
Beef, retail cut, fat separated, cooked	680	10,65	70,33
Beef, flat brisket, fat trimmed to 1/8″ level, stewed	289	28,82	18,42
Beef, flat cut brisket, meat with fat trimmed to 1/8″ level, raw	277	17,94	22,18
Beef, whole brisket, separated lean meat, raw	155	20,72	7,37
Beef, meat mix from different parts of the carcass and offal, tongue, raw	224	14,9	16,09	3,68
Beef, meat mix from different parts of the carcass and offal, tongue, boiled over low heat	284	19,29	22,3
Beef, meat mix from different parts of the carcass and offal, thymus, stewed	319	21,85	24,98
Beef, meat mix from different parts of the carcass and offal, thymus, raw	236	12,18	20,35
Beef, meat mix from different parts of the carcass and offal, heart, raw	112	17,72	3,94	0,14
Beef, meat mix from different parts of the carcass and offal, heart, boiled over low heat	165	28,48	4,73	0,15
Beef, meat mix from different parts of the carcass and offal, spleen, stewed	145	25,1	4,2
Beef, meat mix from different parts of the carcass and offal, spleen, raw	105	18,3	3
Beef, meat mix from different parts of the carcass and offal, lard, raw	854	1,5	94
Beef, meat mix from different parts of the carcass and offal, tripe, raw	85	12,07	3,69
Beef, meat mix from different parts of the carcass and offal, tripe, boiled over low heat	94	11,71	4,05	1,99
Beef, meat mix from different parts of the carcass and offal, kidneys, raw	103	17,4	3,09	0,29
Beef, meat mix from different parts of the carcass and offal, kidneys, boiled over low heat	158	27,27	4,65
Beef, meat mix from different parts of the carcass and offal, pancreas, stewed	271	27,1	17,2
Beef, meat mix from different parts of the carcass and offal, pancreas, raw	235	15,7	18,6
Beef, meat mix from different parts of the carcass and offal, liver, stewed	191	29,08	5,26	5,13
Beef, meat mix from different parts of the carcass and offal, liver, raw	135	20,36	3,63	3,89
Beef, meat mix from different parts of the carcass and offal, liver, baked	175	26,52	4,68	5,16
Beef, meat mix from different parts of the carcass and offal, mechanically separated, raw	276	14,97	23,52
Beef, meat mix from different parts of the carcass and offal, brains, raw	143	10,86	10,3	1,05
Beef, meat mix from different parts of the carcass and offal, brains, baked	196	12,57	15,83
Beef, meat mix from different parts of the carcass and offal, brains, boiled over low heat	151	11,67	10,53	1,48
Beef, meat mix from different parts of the carcass and offal, light, stewed	120	20,4	3,7
Beef, meat mix from different parts of the carcass and offal, light, raw	92	16,2	2,5
Beef, cutlets, frozen, raw	225	15,21	16,48	2,54
Beef, cutlets, frozen, cooked	249	22,98	16,37	0,91
Beef, VPP patties, frozen, cooked	247	15,64	16,94	6,49
Beef, ground patty, 70% lean, 30% fat, pan fried	238	22,86	15,54
Beef, ground patty, 70% lean, 30% fat, fire roasted	273	25,38	18,21
Beef, minced cutlets, 95% lean/5% fat, pan fried	164	25,8	5,94
Beef, ground patty, 95% lean/5% fat, fire roasted	171	26,29	6,55
Beef, minced cutlets, 90% lean/10% fat, pan fried	204	25,21	10,68
Beef, minced cutlets, 90% lean/10% fat, fire roasted	217	26,11	11,73
Beef, minced cutlets, 85% lean/15% fat, pan fried	232	24,62	14,02
Beef, minced cutlets, 85% lean/15% fat, fire roasted	250	25,93	15,48
Beef, minced cutlets, 80% lean/20% fat, pan fried	246	24,04	15,94
Beef, minced cutlets, 80% lean/20% fat, fire-roasted	271	25,75	17,82
Beef, minced cutlets, 75% lean/25% fat, pan fried	248	23,45	16,44
Beef, minced cutlets, 75% lean/25% fat, fire roasted	278	25,56	18,72
Beef, canned (meets USDA standards)	246	20,52	17,57
Beef, whole brisket, lean meat, stewed	218	29,75	10,08
Beef, whole brisket, meat with fat removed to 1/8″ level, stewed	331	25,85	24,5
Beef, whole brisket, meat with fat removed to 1/8″ level, raw	251	18,42	19,06
Beef, whole brisket, meat with fat removed to 0″ level, stewed	291	26,79	19,52
Beef, top brisket, trimmed to 1/8″ fat, braised	349	24,4	27,17
Beef, top brisket, trimmed to 1/8″ fat, raw	265	17,65	20,98
Beef, flank, lean meat with fat removed to 0″ level, stewed	237	28,02	13
Beef, flank, lean meat with fat removed to 0″ level, raw	149	21,72	6,29
Beef, flank, lean meat with fat removed to 0″ level, boiled	194	27,82	8,32
Beef, flank, meat with fat removed to 0″ level, raw	165	21,22	8,29
Beef, flank, meat with fat removed to level 0″, boiled	202	27,55	9,31
Grass-fed beef, ground, raw	192	19,42	12,73
Grass-fed beef, lean short sirloin steak, raw	117	23,07	2,69
Graded beef, probe, lean meat, fried	163	29,92	3,87
Graded beef, probe, meat with fat removed to 1/8″ level, raw	159	21,3	7,57
Graded beef, probed, meat with fat removed to 1/8″ level, fried	204	28,13	9,26
Graded beef, probe, meat with fat removed to 0″ level, fried	169	29,67	4,72
High-quality beef, back part from the ribs, thin edge (ribs 10-12), meat with fat removed to 0″ level, fried	230	27,95	12,71
Graded beef, whole thigh, meat with fat removed to the level of 1/8″, raw	184	20,56	10,68
Graded beef, whole thigh, meat with fat removed to 1/8″ level, fried	218	27,58	11,08
Graded beef, porterhouse steak, lean meat, fried	194	26,89	8,81
Graded beef, porterhouse steak, meat with fat removed to 1/8″ level, raw	222	20,72	14,82
Graded beef, porterhouse steak, meat with fat removed to 1/8″ level, fried	294	24,05	21,18
Graded beef, porterhouse steak, meat with fat removed to 0″ level, fried	267	24,47	17,98
Graded beef, shoulder steak, lean meat, fried	157	26,13	5,02
Graded beef, shoulder steak, lean meat, fried	151	26,08	5,24
High-quality beef, middle part of the rump, steak, meat with fat removed to 0″ level, raw	137	20,98	5,21
High-quality beef, middle part of the rump, steak, meat with fat removed to 0″ level, grilled	162	26,61	5,32
Beef, ribs, thin edge (ribs 10-12), meat with fat removed to 1/8″ level, raw	246	19,56	18
Graded beef, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, raw	295	16,52	24,85
Graded beef, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, fried	333	23,4	25,84
Graded beef, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, fried	324	21,55	25,71
Graded beef, ribs, thick and thin edges (ribs 6-12), meat with fat removed to 1/8″ level, raw	288	16,75	23,95
Graded beef, ribs, thick and thin edges (ribs 6-12), meat with fat removed to 1/8″ level, fried	330	23,1	25,63
Graded beef, ribs, thick and thin edges (ribs 6-12), meat with fat removed to 1/8″ level, fried	315	22,73	24,2
Beef, ribs, thin edge (ribs 10-12), lean meat, raw	134	22,53	4,2
Graded beef, ribs, thin edge (ribs 10-12), lean meat, fried	198	28,04	8,7
Graded beef, ribs, thin edge (ribs 10-12), meat with fat removed to 0″ level, fried	285	24,91	19,79
Graded beef, ribs, thick edge (ribs 6-9), lean meat, fried	220	27,53	11,4
Graded beef, ribs, thick edge (ribs 6-9), meat with fat removed to 0″ level, fried	331	23,48	25,54
Graded beef, dressed, cut into pieces, meat with fat removed to the level of 1/8″, raw	223	18,87	15,75
Graded beef, dressed, cut into pieces, meat with fat removed to the level of 1/8″, cooked	278	26,63	18,21
Graded beef, dressed, cut into pieces, meat with fat removed to 0″ level, cooked	261	27,47	15,92
Graded beef, dressed, cut into pieces, lean meat, cooked	201	29,89	8,09
Graded beef, flat brisket, lean meat, stew	198	33,9	5,92
Graded beef, flat part of the brisket, meat with fat removed to 0″ level, stewed	205	33,59	6,77
Graded beef, flat part of the brisket, lean meat, stewed	189	33,18	5,21
Graded beef, flat part of the brisket, lean meat, raw	124	21,45	3,61
Graded beef, flat part of the brisket, meat with fat removed to 1/8″ level, raw	276	17,77	22,21
High-quality beef, shoulder meat, filet mignon, meat with fat removed to 0″ level, raw	142	20,93	5,79
High-quality beef, shoulder meat, filet mignon, meat with fat removed to 0″ level, grilled	172	26,45	6,43
Beef, shoulder meat, lean meat, stewed	205	34,6	6,35
High-quality beef, shoulder pulp, meat with fat removed to the level of 1/8″, stewed	295	30,05	18,5
High-quality beef, shoulder meat, meat with fat removed to the level of 1/8″, raw	239	19,33	17,39
High-quality beef, shoulder meat, meat with fat removed to 0″ level, stewed	283	29,23	17,56
Beef, sirloin, lean meat, fried	177	30,8	5,03
Beef, sirloin, meat with fat removed to 1/8″ level, raw	189	20,68	11,13
Beef, sirloin, meat with fat removed to 1/8″ level, fried	230	27,12	12,71
Graded beef, sirloin, meat with fat removed to 0″ level, fried	206	29,65	8,8
Beef, rump, lean meat, raw	122	21,38	3,35
Beef, rump, lean meat, fried	149	27,37	4,38
Graded beef, rump, meat with fat removed to 1/8″ level, raw	178	19,74	10,39
Graded beef, rump, meat with fat removed to 1/8″ level, fried	210	27,63	10,24
Graded beef, rump, meat with fat removed to 0″ level, raw	145	20,8	6,28
Graded beef, neck meat, steak, lean meat, stewed	191	30,37	6,84
High-quality beef, neck meat, steak, meat with fat removed to 0″ level, stewed	177	28,41	6,14
Graded beef, neck tenderloin, lean meat, fried	172	28,09	5,82
High-quality beef, neck tenderloin, meat with fat removed to 0″ level, fried	196	27,3	8,76
Graded beef, lower thigh tenderloin, lean meat, raw	128	22,18	3,66
Beef, beef, lower thigh, lean meat, stewed	206	34,93	6,3
Beef, beef, lower thigh, lean meat, fried	169	28,29	5,33
High-quality beef, lower thigh pulp, meat with fat removed to 0″ level, stewed	217	34,39	7,72
Graded beef, lower thigh pulp, meat with fat removed to 0″ level, fried	175	28,08	6,06
Graded beef, lower outer thigh meat, steak, meat with fat removed to level 0″, grilled	166	28,01	5,17
Graded beef, lower outer thigh meat, steak, meat with fat removed to level 0″, raw	129	22,15	3,83
Graded beef, upper shoulder meat, steak, meat with fat removed to 0″ level, raw	140	21,13	5,51
Graded beef, upper shoulder meat, steak, meat with fat removed to 0″ level, grilled	176	26,66	6,94
Graded beef, upper thigh tenderloin, stewed meat, stewed	190	36,12	4
Beef, upper thigh, lean, roasted	176	31,7	4,45
Graded beef, upper thigh tenderloin, meat with fat removed to 1/8″ level, stewed	225	34,6	8,54
Graded beef, upper thigh tenderloin, meat with fat trimmed to 1/8″ level, raw	164	22,18	7,68
Graded beef, upper thigh tenderloin, meat with fat removed to 1/8″ level, fried	201	30,63	7,73
High-quality beef, upper thigh meat, meat with fat removed to 0″ level, stewed	200	35,62	5,33
Graded beef, upper thigh meat, meat with fat removed to 0″ level, fried	177	31,65	4,6
Graded beef, shoulder pulp, lean meat, stewed	216	30,68	9,44
High-quality beef, shoulder pulp, meat with fat removed to the level of 1/8″, stewed	318	27,33	22,35
High-quality beef, shoulder pulp, meat with fat removed to the level of 1/8″, raw	230	17,37	17,33
High-quality beef, shoulder pulp, meat with fat removed to 0″ level, stewed	313	27,59	21,67
Graded beef, rump, lean meat, raw	129	21,34	4,21
Graded beef, rump, lean meat, fried	179	27,17	6,95
Graded beef, rump, meat with fat removed to 0″ level, raw	157	20,64	7,68
Graded beef, rump, meat with fat removed to 0″ level, fried	201	26,44	9,78
Beef, short sirloin, lean meat, raw	133	23,07	3,88
Beef, short sirloin, lean meat, fried	172	29,59	5,11
High-quality beef, short sirloin, meat with fat removed to 1/8″ level, raw	224	20,59	15,04
High-quality beef, short sirloin, meat with fat removed to 1/8″ level, fried	250	26,72	15,11
High-quality beef, short sirloin, meat with fat removed to 0″ level, fried	180	29,29	6,14
Beef, tenderloin, lean meat, raw	148	22,06	5,93
Beef, tenderloin, lean meat, fried	179	28,08	6,58
Graded beef, tenderloin, meat with fat removed to 1/8″ level, raw	249	19,37	18,46
Graded beef, tenderloin, meat with fat removed to 1/8″ level, fried	316	23,9	23,7
Graded beef, tenderloin, meat with fat removed to 1/8″ level, fried	262	26,48	16,53
Graded beef, tenderloin, meat with fat removed to 0″ level, fried	205	27,18	9,83
Graded beef, upper shoulder, steak, meat with fat removed to 0″ level, raw	166	19,38	9,22
Graded beef, upper shoulder, steak, meat with fat removed to 0″ level, grilled	212	25,29	11,52
Graded beef, upper shoulder, meat with fat removed to 0″ level, fried	200	25,67	9,99
Graded beef, upper shoulder, meat with fat removed to 0″ level, fried	184	26,16	8
Graded beef, top rump, steak, meat with fat removed to 0″ level, raw	124	21,96	3,24
Graded beef, top rump, steak, meat with fat removed to 0″ level, grilled	160	29,24	3,91
Graded beef, flank, lean meat, raw	137	21,43	5
Graded beef, flank, lean meat, fried	178	27,96	6,48
Graded beef, flank, meat with fat removed to 0″ level, fried	183	27,78	7,15
Beef, sirloin, lean meat, raw	127	22,27	3,54
Graded beef, lower thigh pulp, lean meat, stewed	205	34,46	6,43
Graded beef, lower thigh pulp, lean meat, fried	164	28,45	4,67
High-quality beef, lower thigh pulp, meat with fat removed to the level of 1/8″, stewed	240	32,67	11,19
Graded beef, lower thigh pulp, meat with fat removed to 1/8″ level, raw fried	212	26,77	10,85
Graded beef, lower thigh pulp, meat with fat removed to 1/8″ level, raw	187	20,68	10,93
Graded beef, t-bone steak, meat with fat removed to 0″ level, fried	230	24,38	14
Graded beef, t-bone steak, lean meat, fried	177	26	7,36
Graded beef, t-bone steak, meat with fat removed to 1/8″ level, raw	192	19,89	11,84
Graded beef, t-bone steak, meat with fat removed to 1/8″ level, fried	265	25,01	17,54
Graded beef, rump, meat with fat removed to 0″ level, fried	181	26,57	7,53
Beef of different categories, porterhouse steak, meat with fat removed to 0″ level, fried	276	23,96	19,27
Beef of different categories, rump, meat with fat removed to 0″ level, fried,	188	26,79	8,21
Beef of different categories, probe, meat with fat removed to 1/8″ level, raw	166	21,49	8,24
Beef of different categories, probed, meat with fat removed to 1/8″ level, fried	208	28,31	9,65
Beef of different categories, probed, meat with fat removed to 0″ level, fried	168	29,13	4,8
Beef of different categories, part of the back from the ribs, thin edge (ribs 10-12), meat with fat removed to 0″ level, fried	247	27,27	14,74
Beef of various categories, porterhouse steak, lean meat, fried	212	26,07	11,18
Beef of various categories, porterhouse steak, meat with fat removed to 1/8″ level, raw	247	18,8	18,51
Beef of various categories, porterhouse steak, meat with fat removed to 1/8″ level, fried	297	23,51	21,83
Beef of various grades, shoulder steak, lean meat, fried	159	25,9	5,42
Beef of different categories, middle part of the rump, steak, meat with fat removed to 0″ level, raw	143	20,93	5,89
Beef of different categories, middle part of the rump, steak, meat with fat removed to 0″ level, grilled	177	27,12	6,78
Beef of different categories, ribs, thin edge (ribs 10-12), meat with fat removed to 1/8″ level, raw	254	19,33	19,06
Beef of different categories, ribs, thin edge (ribs 10-12), meat with fat removed to 1/8″ level, fried	341	22,54	27,14
Beef of different categories, ribs, thin edge (ribs 10-12), meat with fat removed to 1/8″ level, fried	291	25,85	20,04
Beef of different categories, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, raw	316	16,26	27,29
Beef of different categories, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, fried	355	23,01	28,51
Beef of different categories, ribs, thick edge (ribs 6-9), meat with fat removed to 1/8″ level, fried	338	21,55	27,22
Beef of various categories, ribs, thick and thin edges (ribs 6-12), meat with fat removed to 1/8″ level, fried	337	22,42	26,75
Beef of different categories, ribs, thin edge (ribs 10-12), meat with fat removed to 0″ level, fried	249	27,27	14,74
Beef of different categories, ribs, thick edge (ribs 6-9), lean meat, roasted	238	27,53	13,4
Beef of different categories, dressed, cut into pieces, meat with fat removed to the level of 1/8″, raw	234	18,68	17,15
Beef of various categories, dressed, cut into pieces, meat with fat removed to the level of 1/8″, cooked	291	26,42	19,71
Beef of different categories, dressed, cut into pieces, meat with fat removed to 0″ level, cooked	273	27,33	17,37
Beef of different categories, dressed, cut into pieces, lean meat, cooked	211	29,88	9,28
Beef of different categories, flat part of the brisket, lean meat, stew	205	33,26	6,99
Beef of different categories, flat part of the brisket, meat with fat removed to 0″ level, stewed	213	32,9	8,01
Beef of various categories, shoulder meat, filet mignon, meat with fat removed to 0″ level, raw	144	20,54	6,22
Beef of various categories, shoulder meat, filet mignon, meat with fat removed to 0″ level, grilled	177	26,22	7,2
Beef of different categories, shoulder meat, meat with fat removed to 1/8″ level, stewed	302	30,12	19,22
Beef of different categories, shoulder meat, meat with fat removed to 1/8″ level, raw	244	19,23	17,98
Beef of different categories, shoulder meat, meat with fat removed to 0″ level, stewed	297	28,94	19,17
Beef of various categories, rump, meat with fat removed to 1/8″ level, raw	201	20,3	12,71
Beef of various categories, rump, meat with fat removed to 1/8″ level, fried	243	26,96	14,23
Beef of different categories, rump, meat with fat removed to 0″ level, fried	212	29,33	9,67
Beef of different categories, rump, lean meat, raw	126	21,07	3,95
Beef of different categories, rump, lean meat, fried	174	27,53	6,2
Beef of various categories, rump, meat with fat removed to 1/8″ level, raw	189	19,6	11,67
Beef of different categories, rump, meat with fat removed to 1/8″ level, fried	219	27,45	11,34
Beef of different categories, rump, meat with fat removed to 0″ level, raw	151	20,48	7,01
Beef of various categories, neck meat, steak, lean meat, stew	192	29,87	7,18
Beef of different categories, neck meat, lean meat, fried	172	26,82	6,34
Beef of various categories, lower thigh pulp, lean meat, stewed	214	34	7,67
Beef of various grades, lower thigh tender, lean meat, fried	177	27,76	6,48
Beef of different categories, pulp of the lower part of the thigh, meat with fat removed to the level of 0″, stewed	223	33,56	8,86
Beef of different categories, lower thigh meat, meat with fat removed to 0″ level, fried	187	27,42	7,72
Beef of various categories, lower outer thigh meat, steak, meat with fat removed to 0″ level, grilled	182	27,52	7,1
Beef of different categories, upper shoulder, steak, meat with fat removed to 0″ level, grilled	182	26,3	7,66
Beef of various grades, upper thigh, lean meat, stew	199	36,12	5
Beef of various categories, upper thigh meat, meat with fat removed to 0″ level, stewed	209	35,62	6,31
Beef of different categories, shoulder meat, lean meat, stew	253	31,06	13,3
Beef of different categories, shoulder pulp, meat with fat removed to the level of 1/8″, stewed	341	26,78	25,12
Beef of different categories, shoulder pulp, meat with fat removed to the level of 1/8″, raw	248	17,16	19,41
Beef of different categories, rump, lean meat, raw	142	21,26	5,63
Beef of different categories, rump, meat with fat removed to 0″ level, raw	165	20,64	8,55
Beef of different categories, rump, meat with fat removed to 0″ level, fried	211	26,05	11,07
Beef of various categories, short sirloin, meat with fat removed to 1/8″ level, raw	228	20,61	15,49
Beef of various categories, short sirloin, meat with fat removed to 1/8″ level, fried	264	26,44	16,78
Beef of different categories, short sirloin, meat with fat removed to 0″ level, fried	193	28,87	7,68
Beef of various categories, tenderloin, meat with fat removed to 1/8″ level, raw	247	19,61	18,16
Beef of various categories, tenderloin, meat with fat removed to 1/8″ level, fried	324	23,9	24,6
Beef of various categories, tenderloin, meat with fat removed to 1/8″ level, fried	267	26,46	17,12
Beef of different categories, tenderloin, meat with fat removed to 0″ level, fried	218	27,58	11,12
Beef of various categories, top part of the brisket, lean meat, stew	244	28,05	13,8
Beef of different categories, top part of the brisket, meat with fat removed to 0″ level, stewed	358	23,53	28,5
Beef of various categories, upper shoulder, steak, meat with fat removed to 0″ level, raw	176	18,99	10,52
Beef of various categories, upper shoulder, steak, meat with fat removed to 0″ level, grilled	222	24,93	12,79
Beef of various grades, upper shoulder, lean meat, fried	203	26,13	10,16
Beef of various categories, top of the rump, steak, meat with fat removed to 0″ level, raw	129	21,69	4
Beef of various categories, top of the rump, steak, meat with fat removed to 0″ level, grilled	168	29,08	4,84
Beef of different categories, flank, lean meat, raw	141	21,57	5,47
Beef of different categories, flank, lean meat, fried	186	27,89	7,4
Beef of different categories, flank, meat with fat removed to 0″ level, fried	192	27,66	8,23
Beef of various categories, lower thigh pulp, meat with fat removed to 1/8″ level, stewed	247	32,76	11,87
Beef of various categories, lower thigh meat, meat with fat removed to 1/8″ level, raw	192	20,7	11,54
Beef of various categories, lower thigh tenderloin, meat with fat removed to 1/8″ level, fried	218	26,41	11,64
Beef of various categories, t-bone steak, lean meat, fried	189	25,99	8,69
Beef of different categories, t-bone steak, meat with fat removed to 0″ level, fried	247	24,18	15,93
Beef of various categories, t-bone steak, meat with fat removed to 1/8″ level, raw	220	19,19	15,32
Beef of various categories, t-bone steak, meat with fat removed to 1/8″ level, fried	280	24,33	19,47
Beef of the selected category, part of the back from the ribs, thin edge (ribs 10-12), lean meat, raw	161	20,13	8,3
Beef of the selected category, part of the back from the ribs, thin edge (ribs 10-12), lean meat, fried	205	28,88	9,01
Select category beef, carcass, meat with fat, raw	291	17,32	24,05
Choice beef, ribs, rib edge of the brisket, meat with fat, stewed	471	21,57	41,98
Choice beef, ribs, rib edge of brisket, meat with fat, raw	388	14,4	36,23
Selected beef, ribs, rib edge of brisket, lean meat, raw	173	19,05	10,19

Rules for choosing meat

Beef is widely used in culinary arts for preparing many dishes. Therefore, a very important step is the choice of product, as well as which part of the carcass is usually used to prepare a particular dish.

If you are going to make medallions, roast beef or steak, then it is best to choose fillet .
If you want to bake meat in the oven, cook chops or large pieces over a fire, it is recommended to use a rump or rump. Brisket is considered an ideal part for frying and stewing .
Broths and soups are usually prepared from the shoulder blade . The neck is also suitable for making broth and can be used to prepare a low-calorie dish.