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High in protein, source of iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
21.5g
· 73%
Fat
3.5g
· 27%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
4.7mg · 29% DV
B6
0.4mg · 24% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
16µg · 29% DV
Phosphorus
180mg · 26% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
1.4g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Lean beef can dry out quickly, so long cooking over high heat often makes it tough. A quick sear followed by gentler cooking with a little moisture, or marinating first, usually works better.
Yes, marinades with yogurt, vinegar, lemon juice, or onion can help tenderize the surface. Leaving it too long in very acidic marinades can make the outside mushy rather than tender.
Raw beef is best kept refrigerated for only a short time. Cooking it within 1–2 days of purchase is the safest approach, and freezing is better for longer storage.
Yes, they freeze well if packed tightly in portions with as little air as possible. Thawing in the refrigerator rather than on the counter is better for both texture and food safety.
Cooking does not destroy the protein itself, but water loss changes how concentrated it is per 100 grams. The main difference is usually the cooked weight and how dry the meat becomes.
Yes, their high protein content makes them a practical option after training. Pairing them with a carbohydrate source can be useful when recovery and glycogen replenishment matter.
Eating it at night does not automatically cause weight gain; total intake over the day matters more. Very large or heavy late meals may still feel uncomfortable for some people.
Vegetables, legumes, or whole grains make the meal more filling and balanced. Since beef provides protein and fat but no carbs or fibre, those pairings improve variety and meal structure.
It depends on the dish, but lean beef cubes are often seen as the less processed option. Ground beef can be convenient, yet its fat level varies more and it needs extra care in storage and cooking.
People with kidney disease, those on protein-restricted diets, or anyone advised to limit red meat should follow personal medical guidance on portion size and frequency. Safe handling also matters because raw meat can spread harmful bacteria to hands, tools, and surfaces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.