Semi-fat beef: calories, fat content and serving sizes

Semi-Fat Beef

100 g

Calculation basis: Values come from a general medium-fat beef entry. The source does not specify a cut or whether the meat is raw or cooked, so the figures cannot identify every butcher’s cut.

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

187kcal

Carbohydrate0 g 0%

Protein18.9 g 40%

Fat12.5 g 60%

Semi-Fat Beef Nutrition Values

Nutrients	100 g	1 100 g weighed amount
Calories(kcal)	187	187
Carbohydrate (g)	0	0
Protein (g)	18.88	18.88
Fat (g)	12.52	12.52
Fiber (g)	0	0
Cholesterol (mg)	60	60
Sodium (mg)	48	48
Potassium (mg)	274	274
Calcium (mg)	4	4
Iron (mg)	2.17	2.17
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 semi-fat beef

The generic semi-fat beef reference provides 187 kcal per 100 g and 281 kcal per 150 g. Each 100 g contains 18.88 g protein and 12.52 g fat. “Semi-fat” does not mean 50% fat: the reference contains about 12.52 g fat in 100 g.

Which cut does the name describe?

The name alone does not identify tenderloin, ribeye or a defined trimming level. A package that identifies the cut and fat content offers a closer match for that product. For meat bought from a butcher, ask which cut it is and whether the visible fat has been removed. A generic entry cannot establish the exact composition of a particular cooked steak.

For example, the raw tenderloin entry identifies both the cut and edible weighing stage. If the meat is known to be tenderloin, its specific reference is more useful than the broad semi-fat label. Meat weighed at serving needs a preparation-specific entry such as cooked beef.

How much protein is in a portion?

Protein rises from 18.88 g in 100 g to 28.32 g in 150 g, while fat rises to 18.77 g. Increasing the serving to obtain more protein also increases fat and energy. For a weighed 4 oz amount, approximately 113.4 g, the reference gives about 21.41 g protein; an ounce measure does not resolve the missing cut and preparation details.

Beef can be included in a weight-management meal, but the name does not make a serving slimming. The amount eaten, added fat and accompaniments still count. Record rice or bread separately. Weighed grams are more dependable than an assumed cup or an unspecified number of pieces.

Limits of the generic reference

The figures come from Diyetkolik’s semi-fat beef entry. The source does not specify a cut, a raw or cooked stage, or cooking yield; its 187 kcal figure is not attributed to a particular cooking method. Choose a more specific entry when those details are known. Total sugar and saturated fat with a reliable unit are unavailable; vitamin A in IU has not been relabelled as µg RAE.