Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Chicken Thigh (Skinless, Boneless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Chicken Thigh (Skinless, Boneless)
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 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
|
143 kcal | 133 kcal |
|
Protein
|
21.8 g | 19.7 g |
|
Total Fat
|
6.13 g | 5.51 g |
|
Saturated Fat
|
2.30 g | 1.47 g |
|
Cholesterol
|
70.0 mg | 82.0 mg |
|
Heme Iron
|
2.80 mg | 1.10 mg |
|
Sodium
|
51.0 mg | 86.0 mg |
|
Potassium
|
345 mg | 266 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 74°C (165°F) (Best at 79°C/175°F for collagen) |
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