Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Lamb Leg (Lean Trimmed)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Lamb Leg (Lean Trimmed)
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.
Trimmed lamb leg (Ovis aries) is a red meat rich in zinc, vitamin B12, and conjugated linoleic acid (CLA). Per 100g raw, it provides 162 kcal, 20.5g protein, 8.42g total fat (3.5g saturated), and 2.1mg bioavailable iron.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 162 kcal |
|
Protein
|
19.3 g | 20.5 g |
|
Total Fat
|
19.1 g | 8.42 g |
|
Saturated Fat
|
7.80 g | 3.50 g |
|
Cholesterol
|
78.0 mg | 73.0 mg |
|
Heme Iron
|
2.10 mg | 2.10 mg |
|
Sodium
|
54.0 mg | 64.0 mg |
|
Potassium
|
302 mg | 310 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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