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Portions and preparation · USDA nutrition

Beef, steak calories per cup: 224–413 across all 14 named USDA examples

Across all 14 named USDA examples, a cup contains 224–413 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 regular · 160 g

360calories

Beef, steak, chuck

Protein
41.6 g
Carbs
0.3 g
Fat
21.4 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2705825 Full nutrition profile →

Compare all 14 food records, nutrition tables and USDA sources

The 14 exact records in this guide report 266–822 calories in the records' own listed source servings and 166–306 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Beef, steak, begin by separating “Beef, steak, chuck” from “Beef, steak, tenderloin.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 14 linked records.

Equal-weight view

How beef, steak records compare at 100 grams

Five rank landmarks are shown from all 14 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Beef, steak, round 166 kcal
    166 kcal
  2. 25th-ranked landmark: Beef, steak, sirloin, lean only eaten 216 kcal
    216 kcal
  3. Median-ranked landmark: Beef, steak, ribeye, lean only eaten 230 kcal
    230 kcal
  4. 75th-ranked landmark: Beef, steak, sirloin, lean and fat eaten 262 kcal
    262 kcal
  5. Maximum: Beef, steak, country fried 306 kcal
    306 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 14 named USDA records in view: 14 direct matches. All sit within “Beef, excludes ground.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 14 records together under the exact grouping key “beef steak.” That rule determines membership before any nutrition result is read.

For Beef, steak, this page can compare 14 named records from FDC 2705825 through FDC 2705841. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

160–300 g before composition

The largest source amount is 1.9× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

140 kcal separates the fixed-weight endpoints

The lower endpoint is “round”; the higher is “country fried.” This isolates density, not ingredient causation.

Discriminator

10.6 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “country fried” (19.9 g) and “tenderloin” (30.5 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every beef, steak.

Important: “Lower” begins with Beef, steak, round; “higher” ends with Beef, steak, T-bone, lean and fat eaten, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every beef, steak meal.

Full comparison

Compare every selected FNDDS record

For Beef, steak, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Beef, steak nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Beef, steak, chuck Direct name match 160 gUSDA reference amount 360 kcal 225 41.6 g 0 g 608 mg FDC 2705825 ↗
Beef, steak, country fried Direct name match 160 gUSDA reference amount 490 kcal 306 31.8 g 0.5 g 691 mg FDC 2705842 ↗
Beef, steak, cube Direct name match 160 gUSDA reference amount 299 kcal 187 46.1 g 0 g 606 mg FDC 2705826 ↗
Beef, steak, flank Direct name match 160 gUSDA reference amount 389 kcal 243 46.6 g 0 g 592 mg FDC 2705827 ↗
Beef, steak, ribeye, lean and fat eaten Direct name match 240 gUSDA reference amount 694 kcal 289 56.4 g 0 g 866 mg FDC 2705829 ↗
Beef, steak, ribeye, lean only eaten Direct name match 240 gUSDA reference amount 552 kcal 230 63.6 g 0 g 874 mg FDC 2705830 ↗
Beef, steak, round Direct name match 160 gUSDA reference amount 266 kcal 166 47.5 g 0 g 611 mg FDC 2705831 ↗
Beef, steak, sirloin, lean and fat eaten Direct name match 160 gUSDA reference amount 419 kcal 262 41.9 g 0 g 578 mg FDC 2705833 ↗
Beef, steak, sirloin, lean only eaten Direct name match 160 gUSDA reference amount 346 kcal 216 44.8 g 0 g 578 mg FDC 2705834 ↗
Beef, steak, strip, lean and fat eaten Direct name match 240 gUSDA reference amount 629 kcal 262 62.9 g 0 g 866 mg FDC 2705836 ↗
Beef, steak, strip, lean only eaten Direct name match 240 gUSDA reference amount 518 kcal 216 67.2 g 0 g 866 mg FDC 2705837 ↗
Beef, steak, T-bone, lean and fat eaten Direct name match 300 gUSDA reference amount 822 kcal 274 75.6 g 0 g 1,113 mg FDC 2705839 ↗
Beef, steak, T-bone, lean only eaten Direct name match 300 gUSDA reference amount 690 kcal 230 81.3 g 0 g 1,119 mg FDC 2705840 ↗
Beef, steak, tenderloin Direct name match 160 gUSDA reference amount 314 kcal 196 48.8 g 0 g 586 mg FDC 2705841 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 160 to 300 grams—a 140-gram gap before composition enters the comparison. Their own source servings run from 266 calories for “round” to 822 for “steak, T-bone, lean and fat eaten.” At a fixed 100 grams, “round” is 166 calories and “country fried” is 306—a fixed-weight separation of 140 calories. For Beef, steak, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “steak, chuck”, “steak, flank”, “steak, sirloin, lean and fat eaten”, “steak, strip, lean only eaten”, and “steak, tenderloin”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled, beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled, beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled, and beef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled. On this Beef, steak page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Beef, steak” cannot resolve the differences between Beef, steak, chuck and Beef, steak, tenderloin. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 160–300 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “steak, chuck”, “steak, flank”, “steak, sirloin, lean and fat eaten”, “steak, strip, lean only eaten”, and “steak, tenderloin”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table; rows that vary across the set include beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled, beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled, and beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Beef, steak, chuck” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Beef, steak unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that beef, steak is the right meal family. Then resolve the phrases that actually separate this set—“steak, chuck”, “steak, ribeye, lean and fat eaten”, “steak, strip, lean and fat eaten”, and “steak, tenderloin”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Beef, steak source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

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 14 exact records behind Beef, steak source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Beef, steak, country fried is higher in carbohydrate per 100 g

Beef, steak, country fried reports 7.9 g versus 0 g for Beef, steak, cube: a 7.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Beef, steak, chuck is denser; Beef, steak, strip, lean only eaten is higher in its source amount

Beef, steak, chuck reports 225 kcal per 100 g and 360 kcal in USDA source amount (160 g). Beef, steak, strip, lean only eaten reports a lower 216 kcal per 100 g but a higher 518 kcal in USDA source amount (240 g).

Choose the record before reading the number

Beef, steak, ribeye, lean and fat eaten and Beef, steak, ribeye, lean only eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Edible fat wording (lean and fat eaten versus lean only eaten) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Beef, steak source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Beef, steak, ribeye, lean and fat eaten vs Beef, steak, ribeye, lean only eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Edible fat wording: lean and fat eaten versus lean only eaten; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Beef, steak, sirloin, lean and fat eaten vs Beef, steak, sirloin, lean only eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Edible fat wording: lean and fat eaten versus lean only eaten; it is a selection cue, not evidence of cause.

Follow this evidence path 14 context records in this source topic Beef, excludes ground

Beef, steak, chuck and Beef, steak, country fried 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 A formulation detail that separates records Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled

USDA input 13910 appears in 5 of 14 context records; its summed listed input weight spans 30–100 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 Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled

USDA input 23394 appears in 2 of 14 context records; its summed listed input weight spans 70–70 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 Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 7 mg in Beef, steak, flank to 23 mg in Beef, steak, country fried, all per 100 g.

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

In this page’s records, iron runs from 1.7 mg in Beef, steak, sirloin, lean and fat eaten to 3.6 mg in Beef, steak, tenderloin, all per 100 g.

Follow this evidence path