Beef & Veal: Calories & Nutrition Facts
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If you check the calorie counter for various cuts of beef, you will see that each cut has a different content listed for fats and protein. Beef contains no carbs but the protein and fat content varies greatly depending what type of beef or veal you choose. Below you will find nutritional insight into the different cuts of beef as well as the differences between grass-fed and commercially-raised beef.
Nutritional Value by CutThe “cut” of a piece of beef or veal simply refers to the part of the animal the meat is taken from. Cuts taken from the legs and neck are the toughest since those muscles do the most work – the further the cut is from the “hoof and horn,” the tenderer it is. Sirloin steaks, for example, are very lean – they are low in fats but high in protein and flavor. Filet mignon, on the other hand, is considered the tenderest cut and it has roughly three times the fat content of sirloin.
Grass-Fed vs. Commercially RaisedCommercially-raised cattle are fed a diet of corn and other grains – they are also frequently treated with antibiotics and growth hormones to produce bigger, fattier animals. Grass-fed cattle, on the other hand, are raised on forage, a diet closer to what they would naturally consume. If you refer to the calorie counter for grass-fed versus commercially-raised beef, you will find that grass-fed beef has slightly less saturated fat and significantly more omega-3 fatty acids. Grass-fed beef also tends to be higher in vitamin and mineral content, containing more Vitamin A and E than commercially-raised beef.
Beef and veal have no carbohydrate content, but they are rich in protein and various types of fat. In this section you will learn the specifics about the protein and fat content of various cuts of beef. Refer to the calorie counter for each item in this category for specific nutritional information.