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...onalInfo.shtml

Took me 3 seconds

Originally Posted by RacingMust1999

got that from a thread, hope it helps

Originally Posted by ForemanRules

It is of no help.