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Products -
Gourmet Meats
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| Fat Content and Calorie Chart - Per 3 ounce cooked portion |
Types of Meat
1/8" Fat Trim |
Calories |
Total Fat
(gm) |
Saturated
Fat (gm) |
Cholesterol
(mg) |
Sodium
(mg) |
Protein
(gm) |
| Trimmed Visible Fat |
| Filet Mignon Steak |
240 |
16 |
6 |
75 |
50 |
22 |
| Broiled |
180 |
9 |
3 |
70 |
55 |
24 |
| Top Loin, Steak |
230 |
15 |
6 |
65 |
55 |
22 |
| Broiled |
180 |
8 |
3 |
65 |
60 |
24 |
| Rib Eye |
280 |
21 |
9 |
70 |
55 |
20 |
| Broiled |
190 |
10 |
4 |
70 |
60 |
24 |
| Prime Rib |
300 |
24 |
10 |
70 |
55 |
20 |
| Roasted |
180 |
11 |
4 |
70 |
60 |
23 |
| Brisket, Whole |
290 |
21 |
8 |
80 |
55 |
22 |
| Braised |
210 |
11 |
4 |
80 |
60 |
25 |
Gound Beef
Broiled, Well Done
(17% fat) |
230 |
13 |
5 |
85 |
70 |
24 |
| VEAL, 3oz. Cooked Serving |
| Veal Rack |
190 |
12 |
5 |
95 |
80 |
20 |
| Roasted |
150 |
6 |
2 |
95 |
80 |
22 |
| Veal Chop |
180 |
10 |
4 |
85 |
80 |
21 |
| Roasted |
150 |
6 |
2 |
90 |
80 |
22 |
| Cutlets |
140 |
4 |
2 |
85 |
60 |
24 |
| Roasted |
130 |
3 |
1 |
90 |
60 |
24 |
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