Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Ground Beef (80/20 Chuck)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Ground Beef (80/20 Chuck)
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.
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
|
143 kcal | 254 kcal |
|
Protein
|
21.8 g | 17.2 g |
|
Total Fat
|
6.13 g | 20.0 g |
|
Saturated Fat
|
2.30 g | 7.60 g |
|
Cholesterol
|
70.0 mg | 71.0 mg |
|
Heme Iron
|
2.80 mg | 1.94 mg |
|
Sodium
|
51.0 mg | 66.0 mg |
|
Potassium
|
345 mg | 270 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 71°C (160°F) (Ground meat safety) |
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