Beef, grass-fed, strip steaks, lean only, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.7 MG | 38% | |
| Folate, total | 13 UG | 3% | |
| Choline, total | 65.1 MG | 12% | |
| Vitamin B-12 | 1.3 UG | 53% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.9 MG | 10% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 212 MG | 17% | |
| Potassium, K | 342 MG | 7% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 3.6 MG | 33% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 21.1 UG | 38% |
Nutrition Highlights
- Low in calories with 117 kcal per 100g.
- Excellent source of protein with 23.1g per 100g, great for muscle building and recovery.
- Very low in fat (2.7g per 100g).
- Good source of Zinc, Zn (33% DV).
- Good source of Selenium, Se (38% DV).
- Good source of Niacin (42% DV).
About Beef, grass-fed, strip steaks, lean only, raw
This cut of beef comes from the loin section of cattle raised on pasture, offering a lean source of high-quality protein. With 23.1 grams of protein per 100-gram serving and minimal fat content at just 2.7 grams, it provides essential amino acids needed for muscle maintenance and repair without excessive calories. The protein in this meat is complete, meaning it contains all nine essential amino acids that the human body cannot produce on its own. While it contains no carbohydrates or fiber, it does provide important nutrients like iron, zinc, and B vitamins, particularly vitamin B12, which supports nerve function and red blood cell formation.
This versatile protein source can be prepared in numerous ways while maintaining its nutritional profile. Many people enjoy it grilled, pan-seared, or broiled to medium-rare to preserve tenderness and flavor. It works well in salads, stir-fries, or as a standalone main dish paired with vegetables. The lean nature means it cooks quickly and can dry out if overcooked, so attention to cooking time is important. For those monitoring their fat intake or following high-protein diets, this cut offers a satisfying option that delivers substantial protein with relatively few calories compared to fattier cuts of beef.
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