USDA Survey Foods392 exact records

Meat & poultry: find the record that best matches the food.

Beef, pork, chicken, turkey, cured meats, and other meat preparations. This page shows the shape of the collection before asking you to choose a number: what sits near the middle, how wide the central range is, and which words distinguish one source record from another.

The shortest route to a defensible estimate

Choose in this order: identity, amount, then context.

01
Identity
Match the exact food description—especially preparation, additions, and whether the record is a single food or mixed dish.
02
Amount
Use a household measure tied to that record or enter grams. A familiar serving word without a weight can hide a large difference.
03
Context
Add the brand, recipe, sauce, cooking fat, toppings, or edible portion that the generic source record cannot know.

What the collection actually contains

Central nutrient ranges on one denominator

Each row uses values per 100 grams. The median is the collection midpoint; the central range runs from the 10th to the 90th percentile. That interval describes variation among source records—not uncertainty around a single meal and not a recommended intake range.

Median and central per-100-gram nutrient ranges for records in this category
Nutrient	Median	Central 80%	Records reporting
Energyper 100 g	192 kcal	123–294 kcal	392 of 392
Proteinper 100 g	19.8 g	7.1–28.3 g	392 of 392
Fiberper 100 g	0 g	0–1.3 g	392 of 392
Sodiumper 100 g	405 mg	329–826 mg	392 of 392

Zeros are retained when reported; missing values are not silently converted to zero. Rounded values are for orientation. Open an exact profile for Feast’s 21-nutrient panel and source citation.

Three coordinates, not winners

Records that make the range easier to understand

These examples sit near the collection’s energy midpoint or upper central protein and fiber boundaries. A high value for one nutrient is not a complete judgment of the food, and the records are not ranked as “best.”

Near the collection midpoint

Chicken breast, baked, broiled, or roasted, skin eaten, from raw

192 kcal per 100 g—close to the median energy concentration among these records.

Inspect portions, nutrients, and source →

Near the upper central protein boundary

Canadian bacon, cooked

28.3 g protein per 100 g in this exact source record.

Inspect portions, nutrients, and source →

Near the upper central fiber boundary

Chicken or turkey divan

1.3 g fiber per 100 g in this exact source record.

Inspect portions, nutrients, and source →

What “Meat & poultry” includes here

One Feast category, several USDA source categories

Feast groups related records to make the library navigable. The more specific USDA category and the complete food name remain the better evidence for choosing a match.

Poultry mixed dishes130 records

Chicken, whole pieces125 records

Turkey, duck, other poultry36 records

Beef, excludes ground25 records

Pork21 records

Chicken patties, nuggets and tenders13 records

Cold cuts and cured meats13 records

Sausages13 records

Bacon7 records

Frankfurters4 records

Ground beef3 records

Liver and organ meats2 records

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Meat & poultry category landmarks. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bacon or side pork, fresh, cooked is higher in calories per 100 g

Bacon or side pork, fresh, cooked reports 468 kcal versus 123 kcal for Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce: a 345 kcal difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken breast, baked, broiled, or roasted, skin eaten, from raw is denser; Chicken or turkey and noodles with tomato-based sauce is higher in its source amount

Chicken breast, baked, broiled, or roasted, skin eaten, from raw reports 192 kcal per 100 g and 250 kcal in USDA source amount (130 g). Chicken or turkey and noodles with tomato-based sauce reports a lower 137 kcal per 100 g but a higher 384 kcal in USDA source amount (280 g).

Record identity is part of the estimate

Distinguish “Chicken breast, baked, broiled, or roasted, skin eaten, from raw” from “Chicken "wings", boneless, with hot sauce, from other sources”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Meat & poultry category landmarks, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Chicken "wings"

Chicken "wings", boneless, with hot sauce, from other sources and Chicken "wings", plain, from precooked are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Chicken breast baked or broiled skin

Chicken breast, baked or broiled, skin eaten, from pre-cooked is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 123 kcal in Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce to 468 kcal in Bacon or side pork, fresh, cooked, all per 100 g.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 9 context records; its summed listed input weight spans 0.3–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken, NS as to part, rotisserie, skin not eaten

USDA input 24102070 appears in 3 of 9 context records; its summed listed input weight spans 15–563 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Chicken, whole pieces

Chicken breast, baked, broiled, or roasted, skin eaten, from raw and Chicken "wings", plain, from precooked belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Test a nearby record choice Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce vs Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path

Exact-record directory

Browse all 392 profiles in this category

Records are presented as source descriptions, not as universal recipes. Open the closest wording first; compare alternatives only after checking that the denominator and preparation context match.

Meat & poultry

Adobo, with noodles

385 kcal in a 224 g source amount. Open the record to compare that amount with 100 grams and other source measures.

Source amount: 385 kcal · 224 g
Protein, same amount: 37.9 g

Choose in this order: identity, amount, then context.

Identity

Amount

Context

Central nutrient ranges on one denominator

Records that make the range easier to understand

One Feast category, several USDA source categories

Turn source data into a better next decision

Bacon or side pork, fresh, cooked is higher in calories per 100 g

Chicken breast, baked, broiled, or roasted, skin eaten, from raw is denser; Chicken or turkey and noodles with tomato-based sauce is higher in its source amount

Distinguish “Chicken breast, baked, broiled, or roasted, skin eaten, from raw” from “Chicken "wings", boneless, with hot sauce, from other sources”

Follow the relationship that matches your question

Browse all 392 profiles in this category

Three questions that prevent the most common category mistakes