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High protein, rich in iron and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
121
KCAL / 100G
Carbs
0g
· 0%
Protein
21.4g
· 70%
Fat
4.1g
· 30%
Fiber
0g
Vitamins
B12
2.5µg · 104% DV
B3
4.8mg · 30% DV
B6
0.4mg · 24% DV
B2
0.19mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
200mg · 29% DV
Selenium
14µg · 25% 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
1.6g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Cooking does not destroy the protein in beef, although small nutrient losses can occur in juices and drippings. Avoiding prolonged, very high heat helps preserve moisture and overall eating quality.
Sear it briefly over high heat, avoid overcooking, and let it rest before slicing. Because lean cuts have little fat to protect them from heat, gentle or short cooking methods work especially well.
Keep raw beef at 4°C/40°F or below and cook or freeze it within 1 to 2 days. Once opened, store it covered in a clean container and prevent its juices from contacting other foods.
Yes. Divide it into meal-sized portions, wrap it tightly with as little air as possible, and freeze promptly. Thaw it in the refrigerator rather than on the counter.
Lean beef is a useful choice when you want a lighter meal, while fattier cuts tend to be more tender and flavorful. The better option depends on your goals and cooking method, since lean cuts need more care to avoid drying out.
Lean beef can be a satisfying post-workout meal because it provides high-quality protein for muscle repair. Before exercise, a smaller serving may feel more comfortable, and pairing it with an easy-to-digest carbohydrate can provide training fuel.
Pair it with vegetables, salad, or legumes to add fibre, which beef does not provide. Vitamin C-rich foods such as peppers, broccoli, or a lemony salad can also support iron absorption.
Tea and coffee compounds can reduce absorption of iron, especially the non-heme iron found in plant foods; their effect on beef’s heme iron is smaller. People managing iron deficiency may still prefer to have tea or coffee between meals rather than with a beef meal.
No. Washing raw beef can spread bacteria through splashing water around the sink and kitchen. Cook it properly instead, and wash hands, utensils, boards, and surfaces after handling it.
People with kidney disease or a medically prescribed protein restriction should seek individualized advice about portions. Pregnant people, older adults, and anyone with a weakened immune system should avoid undercooked beef and follow safe food-handling practices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.