Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Chicken Thigh (Skinless, Boneless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Chicken Thigh (Skinless, Boneless)
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 chicken thigh is dark poultry meat rich in myoglobin and iron. Per 100g raw, it provides 133 kcal, 19.7g protein, 5.51g fat (1.47g saturated), and 82mg cholesterol with superior moisture retention during high-heat cooking.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 133 kcal |
|
Protein
|
19.3 g | 19.7 g |
|
Total Fat
|
19.1 g | 5.51 g |
|
Saturated Fat
|
7.80 g | 1.47 g |
|
Cholesterol
|
78.0 mg | 82.0 mg |
|
Heme Iron
|
2.10 mg | 1.10 mg |
|
Sodium
|
54.0 mg | 86.0 mg |
|
Potassium
|
302 mg | 266 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) (Best at 79°C/175°F for collagen) |
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