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High in protein and iron, rich in fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
294
KCAL / 100G
Carbs
0g
· 0%
Protein
17.5g
· 24%
Fat
24.5g
· 76%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.36mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
17µg · 31% DV
Phosphorus
170mg · 24% 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
10.2g
MONOUNSATURATED
10.8g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
Let thicker cuts lose some chill before cooking, sear briefly over high heat, then finish more gently if needed. Overcooking tightens the proteins and can make the meat feel firmer and drier.
Cooking does not remove the protein itself, but water loss changes the weight, so the protein per 100 g can appear more concentrated. Some fat may also render out during cooking, which changes the final texture and richness.
Before training, its high fat content may sit heavily for some people and digest more slowly. After training, it can still provide protein, though some prefer leaner options if they want a lighter meal.
Eating it at night does not automatically cause weight gain; your overall intake and portion size matter more. That said, a rich fatty meal late in the evening may worsen indigestion or reflux in some people.
Raw beef should usually be cooked within a short refrigerated window, and it needs to stay properly chilled. Cooked beef keeps longer in a sealed container, but any sour smell, slime, or texture change is a sign to discard it.
Yes, both raw and cooked fatty beef can be frozen. Portioning it first and wrapping it well helps limit freezer burn and preserve texture.
Fiber-rich vegetables, salads, and acidic sides like pickled vegetables help cut through the richness. These pairings can also make the meal feel less heavy for some people.
Fatty beef is richer, more energy-dense, and has a fuller mouthfeel, while chicken breast is usually leaner and lighter. The better choice depends on whether you want more richness and satiety or a lower-fat protein source.
People who get reflux, gallbladder discomfort, or digestive upset from high-fat meals may tolerate it less well. Extra care is also needed with undercooked beef because food safety depends on proper handling and cooking.
No. Washing raw beef can spread bacteria around the sink and kitchen surfaces, so safe storage, clean utensils, and proper cooking are the better safety steps.
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Nutrition data compiled from USDA FoodData Central and scientific sources.