Side-by-Side Comparison
Fresh Meats & Poultry
Beef Tenderloin (Filet Mignon) vs. Lamb Leg (Lean Trimmed)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Beef Tenderloin (Filet Mignon)
Lamb Leg (Lean Trimmed)
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.
Trimmed lamb leg (Ovis aries) is a red meat rich in zinc, vitamin B12, and conjugated linoleic acid (CLA). Per 100g raw, it provides 162 kcal, 20.5g protein, 8.42g total fat (3.5g saturated), and 2.1mg bioavailable iron.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
143 kcal | 162 kcal |
|
Protein
|
21.8 g | 20.5 g |
|
Total Fat
|
6.13 g | 8.42 g |
|
Saturated Fat
|
2.30 g | 3.50 g |
|
Cholesterol
|
70.0 mg | 73.0 mg |
|
Heme Iron
|
2.80 mg | 2.10 mg |
|
Sodium
|
51.0 mg | 64.0 mg |
|
Potassium
|
345 mg | 310 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 63°C (145°F) with 3-min rest |
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