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