Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Duck Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Duck Breast (Skinless)
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.
Skinless domestic duck breast (Anas platyrhynchos) is an avian red meat high in iron. Per 100g raw, it provides 132 kcal, 21.0g protein, 4.80g fat (1.6g saturated), and 4.2mg bioavailable heme iron (triple the iron of chicken).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 132 kcal |
|
Protein
|
19.3 g | 21.0 g |
|
Total Fat
|
19.1 g | 4.80 g |
|
Saturated Fat
|
7.80 g | 1.60 g |
|
Cholesterol
|
78.0 mg | 77.0 mg |
|
Heme Iron
|
2.10 mg | 4.20 mg |
|
Sodium
|
54.0 mg | 65.0 mg |
|
Potassium
|
302 mg | 320 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) | 74°C (165°F) (Some restaurants serve duck breast medium, ~57–60°C, but USDA classifies duck as poultry and this is below its official minimum) |
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