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High protein, low fat, rich in iron and B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 74%
Fat
3.5g
· 26%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.35mg · 21% DV
B2
0.18mg · 14% DV
Minerals
Zinc
4mg · 36% 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 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
1.3g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Cook it gently at a low simmer rather than a hard boil. High heat can tighten the muscle fibers and make lean cuts seem dry and firm.
Usually yes, if you want it to stay juicier. Let it cool, then refrigerate it in a sealed container with some of the broth.
Yes, it freezes well, especially in portions with a little cooking liquid. Thaw in the fridge when possible and reheat only once for best texture.
It can be, because it provides plenty of protein with little fat. Pairing it with a carbohydrate source may make the meal more useful after harder training sessions.
For many people, yes, especially because it is leaner than richer meat dishes. Portion size still matters, since a very large meal close to bedtime may feel heavy.
Vegetables, potatoes, rice, or whole grains are common pairings depending on your goals. These sides add texture, variety, and in some cases carbohydrates that the beef itself does not provide.
Not automatically; the cut of meat and what is added matter more than the method alone. Boiling is simply an easy way to cook without extra oil or charring.
Lean meat and plain water do not create much flavor on their own. Simmering it with onion, garlic, peppercorns, bay leaf, or root vegetables can improve the broth and the meat.
No, boiling does not make the protein disappear. Some flavor compounds move into the broth, but the meat remains a high-protein food after cooking.
People with kidney disease or those on medically prescribed protein limits should follow professional advice on portion size. Some people with gout may also need to watch how often they eat red meat.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.