Calories in Meat

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The number of calories in meat can be quite high due to high protein content and often high fat levels. Trim visible fat off red meat before cooking to reduce calories, saturated fat, and traces of fat-soluble pollutants. Trimming away all visible fat is an obvious beginning; roasting or broiling on a rack or spit allows the fat to drip free of the meat. Of course, controlling the size of the portion is important.

Beef	Cals per 10oz/28g	Fat per 10oz/28g

Brisket, lean, boiled

3.1

Fillet steak, lean grilled

2.2

Minced beef raw

4.5

Roast beef

1.7

Rump steak, lean, grilled

1.7

Sirloin, lean, roasted

1.8

Sirloin, lean, grilled, well done

2.8

Topside, lean, roasted

1.8

Among red meats, lamb stands out for its high nutritional value. Most of the fat can easily be removed from the lean meat before cooking. Lamb is a reach source of B-complex vitamins, as well as iron, phosphorus, calcium, and potassium.

Lamb

Breast lean roasted

5.2

Belly joint lean & fat grilled

6.6

Leg lean roasted

2.6

Leg chops lean & fat grilled

3.4

Loin chops lean & fat grilled

A pig yields chops and other cuts of fresh meat; cured or processed products, such as hum and bacon; and skin for gelatin and leather. The tenderloin, center-cut leg, and loin chops are the least fatty cuts.

Pork

Diced, lean casseroled

1.8

Fillet, lean & fat raw

1.8

Leg joint lean & fat roasted

1.4

Loin chop lean, grilled per chop

221

7.7

Pork mince, raw

2.7

Spare ribs lean & fat grilled

2.5

Pork steaks, lean, grilled

2.1

The foods you choose will directly relate to the number of calories you consume. Some values for the calories in meat may differ between each product and should be used for general comparison purposes.

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