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High in protein, iron, and vitamin B12, low in carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 52%
Fat
11g
· 48%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.4mg · 24% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
200mg · 29% DV
Selenium
12µg · 22% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
4.8g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Avoid overcooking it and let it rest for a few minutes after grilling to reduce moisture loss. Cutting the meat into evenly sized cubes also helps it cook evenly.
Naturally tender cuts such as sirloin, ribeye, and tenderloin are good choices for quick grilling. Tougher cuts may benefit from marinating and are not always ideal for brief high-heat cooking.
No. Washing raw beef can spread bacteria around the sink and nearby surfaces through splashing; pat it dry with paper towel instead.
A few hours is usually enough for a simple marinade made with oil, herbs, and spices. Very acidic marinades containing lemon juice or vinegar can make the outer layer mushy if left on too long.
Grilled vegetables, salad, or a yogurt-based side can balance the rich flavor of beef. Pairing it with vitamin C-rich foods such as peppers, leafy greens, or lemon dressing may support iron absorption.
It can fit well into a balanced post-workout meal because it provides protein. Before training, a large serving may feel heavy for some people, so allow enough digestion time or choose a smaller portion.
Eating beef at night is not inherently unhealthy, but a large or fatty late meal may worsen reflux or indigestion in some people. A moderate serving with a lighter side is often more comfortable.
When cooled promptly and stored in a covered container, cooked beef should generally be eaten within three to four days. Do not leave it at room temperature for more than two hours.
Yes. Cool it completely, then freeze it in an airtight container or freezer bag. Thaw it in the refrigerator rather than on the counter for safer handling.
Light browning is a normal part of grilling, but heavily blackened or charred meat is best avoided. Trim excess fat, prevent flare-ups, turn the cubes regularly, and discard burnt sections.
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Nutrition data compiled from USDA FoodData Central and scientific sources.