Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Beef Tenderloin (Filet Mignon)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Beef Tenderloin (Filet Mignon)
Beef ribeye (Longissimus dorsi / Spinalis) is a prized beef cut with rich intramuscular marbling. Per 100g raw (separable lean & fat, trimmed to 0"), it provides 250 kcal, 19.3g protein, 19.1g total fat (7.8g saturated), and 2.1mg bioavailable heme iron.
Beef tenderloin (Psoas major) is the most tender cut of beef with very low intramuscular fat. Per 100g raw, it delivers 143 kcal, 21.8g protein, 6.13g total fat (2.3g saturated), 70mg cholesterol, and 2.8mg heme iron.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 143 kcal |
|
Protein
|
19.3 g | 21.8 g |
|
Total Fat
|
19.1 g | 6.13 g |
|
Saturated Fat
|
7.80 g | 2.30 g |
|
Cholesterol
|
78.0 mg | 70.0 mg |
|
Heme Iron
|
2.10 mg | 2.80 mg |
|
Sodium
|
54.0 mg | 51.0 mg |
|
Potassium
|
302 mg | 345 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest (Medium-rare, ~54°C/130°F, is common restaurant practice but is below the official USDA minimum) | 63°C (145°F) with 3-min rest |
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