Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Ground Beef (80/20 Chuck)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Ground Beef (80/20 Chuck)
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.
Ground beef 80/20 contains 80% lean meat and 20% fat. Per 100g raw, it provides 254 kcal, 17.2g protein, 20.0g total fat (7.6g saturated), 71mg cholesterol, and 1.94mg heme iron, requiring a safe internal cooking temperature of 71°C (160°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 254 kcal |
|
Protein
|
19.3 g | 17.2 g |
|
Total Fat
|
19.1 g | 20.0 g |
|
Saturated Fat
|
7.80 g | 7.60 g |
|
Cholesterol
|
78.0 mg | 71.0 mg |
|
Heme Iron
|
2.10 mg | 1.94 mg |
|
Sodium
|
54.0 mg | 66.0 mg |
|
Potassium
|
302 mg | 270 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) | 71°C (160°F) (Ground meat safety) |
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