Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Turkey Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Turkey 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 turkey breast (Meleagris gallopavo) is among the leanest animal protein sources available. Per 100g raw, it delivers 114 kcal, 23.7g protein, 1.48g fat (0.42g saturated), and 58mg cholesterol with a mandatory 74°C (165°F) cooking temp.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 114 kcal |
|
Protein
|
19.3 g | 23.7 g |
|
Total Fat
|
19.1 g | 1.48 g |
|
Saturated Fat
|
7.80 g | 0.42 g |
|
Cholesterol
|
78.0 mg | 58.0 mg |
|
Heme Iron
|
2.10 mg | 0.68 mg |
|
Sodium
|
54.0 mg | 55.0 mg |
|
Potassium
|
302 mg | 305 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) |
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