Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts.
Level 5 - mechanism / opinion, no new human data
Level 5 by design analogy; laboratory nutrient analysis of food products with no human clinical data.
PubMed 39275228 · doi:10.3390/nu16172912
What was done
Five USDA Prime beef cuts (strip loin steak, tenderloin steak, ribeye steak, top sirloin steak, and rib roast) were sampled from retail stores across six geographical locations over three collection periods. Macro- and micronutrient compositions of the separable lean portions were analyzed in both raw and cooked states.
What was found
The separable lean portions of all five cuts met FDA labeling standards as a good (10–19% of daily value) or excellent (≥20% of daily value) source for protein, niacin, vitamin B12, selenium, phosphorus, and zinc. Cholesterol content did not differ significantly between cuts in either raw (p ≥ 0.44) or cooked (p = 0.34) states. Percent lipid in raw separable lean portions of rib roast and strip loin steak was significantly higher than in tenderloin and top sirloin steaks (p ≤ 0.01). Tenderloin and top sirloin qualified as lean beef under USDA standards (<10 g total fat, <4.5 g saturated fat, and ≤95 mg cholesterol). Numerical values for specific nutrient concentrations were not reported in the abstract.
Why it matters
This study provides updated nutritional reference data for commercially available USDA Prime beef cuts to assist dietary planning and nutrient database maintenance.
Limits
This is a descriptive food composition analysis without human participants or health outcome measurements. The abstract does not specify the exact total sample size (number of cuts sampled) or preparation/cooking details. Findings apply only to separable lean portions, excluding trimmed fat.
Cited by
- contradicts When measured as fat per calorie across all different cuts of meat, the fat content is between 25% and 30%, meaning there is no truly lean meat.