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Top Round Steak

Jodi

Jodi

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IML Gear Cream!
Does anyone know the breakdown on Top Round, all fat trimmed. I've searched everywhere and I can't find it or I'm just blind.

I have a breakdown of Extra Lean Sirloin, do you think I could use the same nutritional values as that? :)
 
I'd like to know the answer to that one myself. I suppose it would depend on who processed it, etc.
 
23g P
4.5g F
130 calories
Per 4 ounce RAW is what my package states?????????..(Laura???s Lean Beef)
 
As per USDA Nutrient Database:

Top Round, Select Grade, Raw, Trimmed to 1/8" Fat (meaning 0" when cooked):

Per 100g Raw:

Protein - 21.85
Fat - 6.9
Cals - 156

Top Round, Cooked, All Grades, 0" Fat.....Cooked Measure (100g):

Protein - 35.6
Fat - 6.3
Cals - 209
 
What about skirt steak? I spent about 3 hours online trying to get this.
 
Originally posted by Fit Freak
As per USDA Nutrient Database:

Top Round, Select Grade, Raw, Trimmed to 1/8" Fat (meaning 0" when cooked):

Per 100g Raw:

Protein - 21.85
Fat - 6.9
Cals - 156

Top Round, Cooked, All Grades, 0" Fat.....Cooked Measure (100g):

Protein - 35.6
Fat - 6.3
Cals - 209
Click to expand...

Cool but whats 100G come out to in oz. :)
 
Thanks!!!! :D
 
Sorry Jodi...as w8 has said...aprroximately 3.5oz....forgot about you "Americans":)
 
If my memory is correct, there are 454 grams in 1 lb (16 oz).
 
IML Gear Cream!
Originally posted by Twin Peak
What about skirt steak? I spent about 3 hours online trying to get this.
Click to expand...

Bump.
 
BEEF, LEAN, COOKED
3.5 OUNCES
(100 GRAMS)


calories/protein/fat/too lazy to type out the rest

Blade Roast, roasted 128 21 5.9 52 .07 .16 4.1 2.0 4.1
Chuck Steak Bnls, broiled 138 21 5.9 54 .07 .16 4.1 2.0 4.1
Chuck Roast, roasted 122 20 4.5 68 .07 .23 3.5 2.1 3.7
Rib Eye Roast, roasted 163 21 9.0 69 .06 .23 4.2 2.1 4.0
Rib Eye Steak, broiled 149 22.6 6.5 68 .06 .25 4.1 2.5 4.1
New York Strip, broiled 180 20.4 11 52 .07 .11 5.1 1.7 3.2
T-Bone Steak, broiled
180 20.4 10.9 52 .07 .11 5.1 1.7 3.2
Porterhouse Steak, broiled 180 20.4 11 52 .07 .11 5.1 1.7 3.2
Tenderloin, Roasted 150 21 5.5 69 .14 .24 4.2 3.4 3.3
Filet Steak, broiled 138 21 6 68 .14 .24 4.3 3.4 3.3
Sirloin Tri-tip, roasted 180 20.4 11 52 .07 .11 5.1 1.7 3.2
Sirloin Steak, broiled 121 21.2 4 58 .09 .31 4.7 2.3 3.5
Rump Roast, roasted 145 22.5 6 69 .1 .25 4.7 2.7 3.9
London Broil, broiled 118 22.1 3.1 67 .08 .24 2.6 2.5 3.3
Eye of Round, roasted 98 20.1 1.9 54 .07 .19 3.5 1.8 4.2
Skirt Steak, broiled 126 22.1 4.1 68 .05 .24 4.1 1.8 5.3
Flank Steak, braised 126 19 5.5 46 .03 .21 4.1 1.8 3.3
Lean Stew Meat, braised 141 20.4 6.5 59 .06 .15 3.6 1.4 4.0
©Copyright Meat & Livestock Australia



*Data source: USDA, 1999 Nutrient Datebase for Standard Reference, Supplementary Data on Australian lamb.

LINK:
http://www.foodcomm.com/cuisineIdeas/nutritionalInfo.shtml

Took me 3 seconds :p
 
Originally posted by Britney
BEEF, LEAN, COOKED
3.5 OUNCES
(100 GRAMS)


calories/protein/fat/too lazy to type out the rest

Blade Roast, roasted 128 21 5.9 52 .07 .16 4.1 2.0 4.1
Chuck Steak Bnls, broiled 138 21 5.9 54 .07 .16 4.1 2.0 4.1
Chuck Roast, roasted 122 20 4.5 68 .07 .23 3.5 2.1 3.7
Rib Eye Roast, roasted 163 21 9.0 69 .06 .23 4.2 2.1 4.0
Rib Eye Steak, broiled 149 22.6 6.5 68 .06 .25 4.1 2.5 4.1
New York Strip, broiled 180 20.4 11 52 .07 .11 5.1 1.7 3.2
T-Bone Steak, broiled
180 20.4 10.9 52 .07 .11 5.1 1.7 3.2
Porterhouse Steak, broiled 180 20.4 11 52 .07 .11 5.1 1.7 3.2
Tenderloin, Roasted 150 21 5.5 69 .14 .24 4.2 3.4 3.3
Filet Steak, broiled 138 21 6 68 .14 .24 4.3 3.4 3.3
Sirloin Tri-tip, roasted 180 20.4 11 52 .07 .11 5.1 1.7 3.2
Sirloin Steak, broiled 121 21.2 4 58 .09 .31 4.7 2.3 3.5
Rump Roast, roasted 145 22.5 6 69 .1 .25 4.7 2.7 3.9
London Broil, broiled 118 22.1 3.1 67 .08 .24 2.6 2.5 3.3
Eye of Round, roasted 98 20.1 1.9 54 .07 .19 3.5 1.8 4.2
Skirt Steak, broiled 126 22.1 4.1 68 .05 .24 4.1 1.8 5.3
Flank Steak, braised 126 19 5.5 46 .03 .21 4.1 1.8 3.3
Lean Stew Meat, braised 141 20.4 6.5 59 .06 .15 3.6 1.4 4.0
©Copyright Meat & Livestock Australia



*Data source: USDA, 1999 Nutrient Datebase for Standard Reference, Supplementary Data on Australian lamb.

LINK:
http://www.foodcomm.com/cuisineIdeas/nutritionalInfo.shtml

Took me 3 seconds :p
Click to expand...

Well aren't you the best.

Gettin sassy. Breaking out of that shell I see? Must be the jelly beans.....
 
Originally posted by Twin Peak
Well aren't you the best.
You KNOW your stuff;)
Gettin sassy. Breaking out of that shell I see? Must be the jelly beans.....
What Jellybeans? :shrug: :grin:
Click to expand...
 
Originally posted by Britney
You KNOW your stuff. ;)
Click to expand...

I am saving this quote.

And I am still waiting to see pictures of this fitness chick who calls herself Britney.
 
Originally posted by Twin Peak
I am saving this quote.

And I am still waiting to see pictures of this fitness chick who calls herself Britney.
Click to expand...

That was in reference you made in stating I was the best:p Don't take it out of context:finger:

You will be waiting awhile:p But I promise before your next bulking cycle:laugh:
 
Originally posted by Britney
That was in reference you made in stating I was the best:p Don't take it out of context:finger:
Click to expand...

I don't know what you are talking about.

Originally posted by Britney
You will be waiting awhile:p But I promise before your next bulking cycle:laugh:
Click to expand...

Did I mention I am starting my next bulk on Monday? That gives you 6 days.
 
Damn, and I was gonna post a huge thread on the breakdown of favorable cuts of beef, veal, lamb, pork, seafood, turkey and chicken... along w/ some BV and other ratings...

anyone still want that shtuff?
 
IML Gear Cream!
Originally posted by cornfed
Damn, and I was gonna post a huge thread on the breakdown of favorable cuts of beef, veal, lamb, pork, seafood, turkey and chicken... along w/ some BV and other ratings...

anyone still want that shtuff?
Click to expand...

Sure :D
 
Originally posted by cornfed
Damn, and I was gonna post a huge thread on the breakdown of favorable cuts of beef, veal, lamb, pork, seafood, turkey and chicken... along w/ some BV and other ratings...

anyone still want that shtuff?
Click to expand...

Darn right bro......

Also include the breakdown for

skirt steak:D


******************************

Once a task you first begun,
Never finished until it???s done,
Be the labor great or small,
Do it well or not at all!
- Big Mama
 
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