Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Chicken Breast (Boneless, Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Chicken Breast (Boneless, 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, boneless raw chicken breast (Gallus gallus domesticus) is an ultra-lean poultry protein. Per 100g raw, it provides 120 kcal, 22.5g complete protein, 2.62g total fat (0.56g saturated), 0g carbs, and 73mg cholesterol, requiring a minimum USDA internal cooking temperature of 74°C (165°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 120 kcal |
|
Protein
|
19.3 g | 22.5 g |
|
Total Fat
|
19.1 g | 2.62 g |
|
Saturated Fat
|
7.80 g | 0.56 g |
|
Cholesterol
|
78.0 mg | 73.0 mg |
|
Heme Iron
|
2.10 mg | 0.72 mg |
|
Sodium
|
54.0 mg | 65.0 mg |
|
Potassium
|
302 mg | 334 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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