Thank you for accessing the nutrient data section of the Beef Information Centre web site. The nutrient data for beef cuts are based on cuts that have been trimmed of visible fat. Values for individual cuts may be higher or lower than those shown here due to natural variation, grade, how well the product is trimmed, cooking method and degree of doneness.

Values for individual packages of ground beef may be higher or lower than those shown here due to natural variation, differing retailer or processor formulations, cooking method, degree of doneness and level of draining.

Although we strive to make the information in this section helpful and accurate, we make no representation or warranty of any kind regarding it. The Beef Information Centre disclaims all liability of any kind whatsoever arising from use of this information.

FAQ's on Data in the Virtual Beef Nutrition Counter

• Why update the nutrient values for beef?
• How was the nutrient data obtained?
• How were the nutrient analyses done?
• How were the nutrient values calculated?
• Why is market share used?
• How was ‘Beef Average’ calculated?
• Why does 100 g cooked beef have more calories, fat, protein and most other nutrients than 100 g raw beef?
• Why do values differ from those on Nutrition Facts tables?
• How do the updated data apply to nutrition labelling?
• Can the values be used for nutrition labelling?
• Why data may differ from values in the BIC publication The Nutrient Value of Canadian Beef?
• Do Canadian beef nutrient values differ from US values?
• Were the nutrient values for cooked ground beef based on product that was drained or undrained?
• I notice under Regular Ground Beef that you include information for “drained and rinsed.” What is this?
• What is ‘lean only’?
• What is ‘yield’?

Related FAQ's

• What is the impact of trimming on the fat content of beef?
• Do most Canadians trim their beef?
• How does cooking impact yields and nutrient retention?
• Does the fat content differ between grades?
• How does fat content of beef compare to other proteins?

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the Cuisine of Australia, European cuisine and cuisine of the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Beef is taboo for Hindus and is discouraged among some Buddhists.

Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. The blood is also used in some varieties of blood sausage. Other beef varieties include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull popularly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." Beef bones are essential for making certain varieties of soup stock.

The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain.

The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef. The worlds largest exporters of beef are Australia, Brazil, Argentina and Canada^{[citation needed]}. Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.