Side-by-Side Comparison
Fresh Meats & Poultry
Beef Ribeye Steak (USDA Choice) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Beef Ribeye Steak (USDA Choice)
Pork Tenderloin (Lean)
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.
Pork tenderloin (Psoas major) is an exceptionally lean cut comparable to skinless chicken breast. Per 100g raw, it provides 120 kcal, 20.7g protein, 3.51g total fat (1.18g saturated), 65mg cholesterol, and exceptional thiamine (vitamin B1: 0.95mg / 79% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
250 kcal | 120 kcal |
|
Protein
|
19.3 g | 20.7 g |
|
Total Fat
|
19.1 g | 3.51 g |
|
Saturated Fat
|
7.80 g | 1.18 g |
|
Cholesterol
|
78.0 mg | 65.0 mg |
|
Heme Iron
|
2.10 mg | 0.95 mg |
|
Sodium
|
54.0 mg | 57.0 mg |
|
Potassium
|
302 mg | 389 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) | 63°C (145°F) with 3-min rest |
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