Cooked beef with fat: calories, protein and portions

Fat Beef (Cooked)

85 g

Calculation basis: USDA SR28 NDB13796 cooked composite retail beef separable lean and fat trimmed1/8inch all grades259kcal100g. Generic fat-included cooked reference, not pure tallow, raw meat or a single cut/recipe. Edible retained fat matters; no fixed cooking loss.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

220kcal

Carbohydrate0 g 0%

Protein22.2 g 40%

Fat14.1 g 58%

Fat Beef (Cooked) Nutrition Values

Nutrients	100 g	1 85 g weighed amount
Calories(kcal)	259	220
Carbohydrate (g)	0	0
Protein (g)	26.11	22.19
Fat (g)	16.59	14.1
Fiber (g)	0	0
Cholesterol (mg)	87	73.95
Sodium (mg)	50	42.5
Potassium (mg)	271	230.35
Calcium (mg)	13	11.05
Iron (mg)	2.2	1.87
Vitamin A (µg RAE)	3	2.55
Vitamin C (mg)	0	0

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Calories in cooked beef with its edible fat

The cooked beef reference, including separable edible fat, provides 259 kcal, 26.11 g protein and 16.59 g fat per 100 g. A weighed 150 g cooked amount provides 389 kcal. The table counts edible meat and the fat eaten with it, not pure tallow or raw meat.

What if the visible fat is left on the plate?

Leaving fat uneaten changes what was consumed. Counting the original portion as fully eaten is inaccurate, but the remaining meat should not automatically be treated as fat-free either. Choose a record that matches the preparation and visible-fat status. Without knowing the amount removed, there is no precise calorie deduction to make.

The reference contains 6.782 g saturated fat per 100 g, or about 10.17 g in 150 g. That 150 g amount also provides 39.17 g protein. Looking at the fat eaten as well as protein gives a clearer picture of the portion.

Trimming the fat strip from raw ribeye presents the same issue: the discarded weight alone does not establish the fat percentage of the remaining meat. The raw ribeye panel and this cooked composite are not equivalent; choose both the cut and the weighing stage.

The cooked pork example with edible fat likewise excludes bone and fat left on the plate from consumed weight. There is no shared trimming deduction for beef and pork; choose a record matching the edible portion that remains.

Cooking losses and accompaniments

A raw 200 g piece cannot be assigned a fixed cooked weight. Cut, cooking time and losses of water and fat affect the result. When using a cooked record, weigh the edible serving after cooking instead of entering its raw purchase weight.

Juices and fat left in the pan are not automatically eaten. If served as a sauce, the share consumed matters. Rice, potatoes or bread are not included in the meat table and need to be counted separately. Ground-beef labels such as 80/20 also describe a different product.

Cooked-beef reference

Values follow USDA SR28 food 13796, cooked retail-cut beef composite. Separable lean and fat are included, with external fat trimmed to 1/8 inch, approximately 3.2 mm. The reference does not claim every cut or home recipe has the same fat content. Its 85 g measure is a 3 oz example, not a standard plate or a raw-to-cooked conversion.