Here's how cuts of beef stack up against one another. We've included
our favorite lean cuts, as well as higher-fat cuts for reference. Figures are
for 3 ounces of Choice-grade cooked meat, trimmed of all visible fat.
Cut (Calories | Fat)
Bottom round
164 | 6.6g
Brisket
207 | 11.7g
Chuck arm pot roast
186 | 7.4g
Eye of round
149 | 4.8g
Flank steak
176 | 8.6g
Ground beef (regular)
248 | 16.5g
Ground beef (80% lean)
228 | 15.0g
Ground beef (85% lean)
204 | 12.0g
Ground beef (90% lean)
169 | 9.0g
Porterhouse steak
190 | 10.9g
Prime rib
215 | 12.8g
Sirloin tip roast
170 | 7.6g
Short ribs
196 | 11.6g
T-bone steak
217 | 14.4g
Tenderloin
180 | 8.6g
Top round
176 | 4.9g
Top sirloin
170 | 6.6g
