This wiki page organizes 25 exact USDA Survey Foods records labeled “Beef, excludes ground.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Beef, excludes ground” survey-food category. Within Feast’s broader navigation, they appear under Meat & poultry (25 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Beef, steak, tenderloin; Beef, pot roast; Beef, steak, ribeye, lean and fat eaten; Beef, brisket; Beef, shortribs; Barbecue beef, no sauce. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 25 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 251 kcal | 200 kcal–283 kcal | 166 kcal–326 kcal | 25 |
| Proteinper 100 g | 26.5 g | 20.5 g–29.3 g | 18.2 g–30.5 g | 25 |
| Carbohydrateper 100 g | 0 g | 0 g–4.8 g | 0 g–12.1 g | 25 |
| Total fatper 100 g | 14.1 g | 8.8 g–20 g | 4.3 g–27.6 g | 25 |
| Dietary fiberper 100 g | 0 g | 0 g–0.2 g | 0 g–0.3 g | 25 |
| Total sugarsper 100 g | 0 g | 0 g–0.1 g | 0 g–9.9 g | 25 |
| Sodiumper 100 g | 370 mg | 357 mg–399 mg | 313 mg–650 mg | 25 |
| Potassiumper 100 g | 283 mg | 254 mg–365 mg | 233 mg–430 mg | 25 |
| Calciumper 100 g | 15 mg | 9 mg–19 mg | 7 mg–23 mg | 25 |
| Ironper 100 g | 2.4 mg | 1.7 mg–3.2 mg | 1.1 mg–3.6 mg | 25 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 25 “Beef, excludes ground” records, the middle reported calories value is 251 kcal per 100 grams. The central records run from 200 kcal to 283 kcal, while the complete observed span is 166 kcal to 326 kcal.
Beef, steak, tenderloin is nearest the lower central boundary, and Beef, steak, ribeye, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 25 “Beef, excludes ground” records, the middle reported protein value is 26.5 g per 100 grams. The central records run from 20.5 g to 29.3 g, while the complete observed span is 18.2 g to 30.5 g.
Beef, steak, country fried is nearest the lower central boundary, and Beef, brisket is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 25 “Beef, excludes ground” records, the middle reported carbohydrate value is 0 g per 100 grams. The central records run from 0 g to 4.8 g, while the complete observed span is 0 g to 12.1 g.
Barbecue beef, no sauce is nearest the lower central boundary, and Beef, steak, country fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 25 “Beef, excludes ground” records, the middle reported total fat value is 14.1 g per 100 grams. The central records run from 8.8 g to 20 g, while the complete observed span is 4.3 g to 27.6 g.
Beef, steak, tenderloin is nearest the lower central boundary, and Beef, steak, country fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 25 “Beef, excludes ground” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0.2 g, while the complete observed span is 0 g to 0.3 g.
Barbecue beef, no sauce is nearest the lower central boundary, and Beef, shortribs is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 25 “Beef, excludes ground” records, the middle reported total sugars value is 0 g per 100 grams. The central records run from 0 g to 0.1 g, while the complete observed span is 0 g to 9.9 g.
Barbecue beef, no sauce is nearest the lower central boundary, and Beef, steak, country fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 25 “Beef, excludes ground” records, the middle reported sodium value is 370 mg per 100 grams. The central records run from 357 mg to 399 mg, while the complete observed span is 313 mg to 650 mg.
Beef, cow head is nearest the lower central boundary, and Barbecue beef, no sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 25 “Beef, excludes ground” records, the middle reported potassium value is 283 mg per 100 grams. The central records run from 254 mg to 365 mg, while the complete observed span is 233 mg to 430 mg.
Mock chicken legs is nearest the lower central boundary, and Beef, steak, tenderloin is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 25 “Beef, excludes ground” records, the middle reported calcium value is 15 mg per 100 grams. The central records run from 9 mg to 19 mg, while the complete observed span is 7 mg to 23 mg.
Beef, sandwich steak is nearest the lower central boundary, and Beef, steak, sirloin, lean and fat eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 25 “Beef, excludes ground” records, the middle reported iron value is 2.4 mg per 100 grams. The central records run from 1.7 mg to 3.2 mg, while the complete observed span is 1.1 mg to 3.6 mg.
Beef, steak, sirloin, lean and fat eaten is nearest the lower central boundary, and Beef, steak, round is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 25 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
2 records use this wording, including Beef, pot roast; Beef, roast.
1 records use this wording, including Beef, steak, country fried.
1 records use this wording, including Barbecue beef, no sauce.
1 records use this wording, including Beef, stew meat.
Portion context
25 of 25 records (100%) include at least one named measure in the source data. Together those records provide 136 usable named measures.
Across the pooled named measures, the midpoint gram weight is 90 g. The central 10th-to-90th-percentile interval runs from 17 g to 240 g, while the complete observed span is 8–450 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Beef, excludes ground” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Barbecue beef, no sauceFDC 2706391 | 252 kcalper 100 g | 28 gper 100 g | 0 gper 100 g | 411 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, brisketFDC 2705851 | 231 kcalper 100 g | 29.4 gper 100 g | 0 gper 100 g | 377 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, cow headFDC 2705846 | 257 kcalper 100 g | 25.9 gper 100 g | 0 gper 100 g | 357 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, neck bonesFDC 2705844 | 257 kcalper 100 g | 25.9 gper 100 g | 0 gper 100 g | 357 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, oxtailsFDC 2705843 | 257 kcalper 100 g | 25.9 gper 100 g | 0 gper 100 g | 357 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, pot roastFDC 2705848 | 251 kcalper 100 g | 28.4 gper 100 g | 0 gper 100 g | 370 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, roastFDC 2705847 | 206 kcalper 100 g | 29.1 gper 100 g | 0 gper 100 g | 372 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, sandwich steakFDC 2705852 | 326 kcalper 100 g | 18.3 gper 100 g | 0 gper 100 g | 359 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, shortribsFDC 2705845 | 253 kcalper 100 g | 18.2 gper 100 g | 0.3 gper 100 g | 650 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, chuckFDC 2705825 | 225 kcalper 100 g | 26 gper 100 g | 0 gper 100 g | 380 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, country friedFDC 2705842 | 306 kcalper 100 g | 19.9 gper 100 g | 0.3 gper 100 g | 432 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, cubeFDC 2705826 | 187 kcalper 100 g | 28.8 gper 100 g | 0 gper 100 g | 379 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, flankFDC 2705827 | 243 kcalper 100 g | 29.1 gper 100 g | 0 gper 100 g | 370 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, ribeye, lean and fat eatenFDC 2705829 | 289 kcalper 100 g | 23.5 gper 100 g | 0 gper 100 g | 361 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, ribeye, lean only eatenFDC 2705830 | 230 kcalper 100 g | 26.5 gper 100 g | 0 gper 100 g | 364 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, roundFDC 2705831 | 166 kcalper 100 g | 29.7 gper 100 g | 0 gper 100 g | 382 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, sirloin, lean and fat eatenFDC 2705833 | 262 kcalper 100 g | 26.2 gper 100 g | 0 gper 100 g | 361 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, sirloin, lean only eatenFDC 2705834 | 216 kcalper 100 g | 28 gper 100 g | 0 gper 100 g | 361 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, strip, lean and fat eatenFDC 2705836 | 262 kcalper 100 g | 26.2 gper 100 g | 0 gper 100 g | 361 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, strip, lean only eatenFDC 2705837 | 216 kcalper 100 g | 28 gper 100 g | 0 gper 100 g | 361 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, T-bone, lean and fat eatenFDC 2705839 | 274 kcalper 100 g | 25.2 gper 100 g | 0 gper 100 g | 371 mgper 100 g | 300 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, T-bone, lean only eatenFDC 2705840 | 230 kcalper 100 g | 27.1 gper 100 g | 0 gper 100 g | 373 mgper 100 g | 300 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, steak, tenderloinFDC 2705841 | 196 kcalper 100 g | 30.5 gper 100 g | 0 gper 100 g | 366 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Beef, stew meatFDC 2705849 | 251 kcalper 100 g | 28.4 gper 100 g | 0 gper 100 g | 370 mgper 100 g | 135 gUSDA reference amount | Full profileUSDA source ↗ |
| Mock chicken legsFDC 2705911 | 242 kcalper 100 g | 21.5 gper 100 g | 0.3 gper 100 g | 313 mgper 100 g | 85 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Beef, excludes ground” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 25 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.