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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Beef, cooked - 16.9 to 40.6 high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11 average scores: baked lean (ground beef) 24.47
The category of meats, poultry, and fish include beef, chicken, pork, salmon, tuna, shrimp, and eggs. The meat group is one of the major compacted food groups in the food guide pyramid. Since many of the same nutrients found in meat can also be found in foods like eggs, dry beans , and nuts , such foods are typically placed in the same category ...
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland ).
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A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
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Marinated raw hanger steak, showing the grain of the muscle and the tough central membrane Anatomically speaking, the hanger steak is the crura , or legs, of the diaphragm . The steak is said to "hang" from the diaphragm of the heifer or steer. [ 2 ]