Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Duck Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Duck Breast (Skinless)
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.
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
|
143 kcal | 132 kcal |
|
Protein
|
21.8 g | 21.0 g |
|
Total Fat
|
6.13 g | 4.80 g |
|
Saturated Fat
|
2.30 g | 1.60 g |
|
Cholesterol
|
70.0 mg | 77.0 mg |
|
Heme Iron
|
2.80 mg | 4.20 mg |
|
Sodium
|
51.0 mg | 65.0 mg |
|
Potassium
|
345 mg | 320 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 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) |
Other Alternatives to Compare
Compare Beef Tenderloin (Filet Mignon) vs. Beef Ribeye Steak (USDA Choice) →
Compare Beef Tenderloin (Filet Mignon) vs. Chicken Breast (Boneless, Skinless) →
Compare Beef Tenderloin (Filet Mignon) vs. Chicken Thigh (Skinless, Boneless) →
Compare Beef Tenderloin (Filet Mignon) vs. Ground Beef (80/20 Chuck) →
Compare Beef Tenderloin (Filet Mignon) vs. Ground Beef (90/10 Sirloin) →
Compare Beef Tenderloin (Filet Mignon) vs. Ground Bison / Buffalo (90/10) →
Compare Beef Tenderloin (Filet Mignon) vs. Lamb Leg (Lean Trimmed) →
Compare Beef Tenderloin (Filet Mignon) vs. Pork Tenderloin (Lean) →
Compare Beef Tenderloin (Filet Mignon) vs. Turkey Breast (Skinless) →