Why Does USDA List Cooked Beef as Having Lower Calories and Fat than Raw Beef?
Nutritional Content
How long should beef be refrigerated?
Beef should be refrigerated at 40 °F (4.4 °C) and used within 3 to 5 days, or frozen at 0 °F (-17.8 °C) for an indefinite period of time for optimal safety, according to the United States Department of Agriculture's Food Safety and Inspection Service. Ground beef and variety meats such as liver, kidneys, tripe, sweetbreads, or tongue should be consumed within 1 or 2 days.
What cuts of retail beef have less than 10% fat by weight?
The USDA Nutrient Data Set for Retail Beef Cuts Release 2.0 provides information on the nutrient content of separable lean meat, raw and proposed cuts for mandatory beef labeling. Prepared by the Agricultural Research Service, this publication mentions trade names, commercial products, or companies solely for the purpose of providing information on cuts with less than 10% fat, by weight. For example, the lean brisket contains 4.1g of fat per 3.5 oz (100g) serving.
What information does the Nutrition Facts label provide?
The Nutrition Facts label is an important tool for understanding the nutritional value of a food product, as the amounts listed refer to the size of the serving. Via FDA, it is essential to pay close attention to the serving size in order to make informed decisions about what to eat. Research shows that paying attention to the calories, fat, saturated fat, cholesterol, sodium, carbohydrates, dietary fiber, protein and other nutrients listed on the label can help individuals maintain a healthy diet.
Calorie Count
What temperature should you cook hamburgers and ground beef mixtures?
It is recommended to cook hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer for safety, according to the USDA's Food Safety and Inspection Service. On fsis.usda.gov, 2020, it is also recommended to cook organ and variety meats such as liver or tongue to an internal temperature of 145 °F (62.8 °C).
Why do cooked items have more calories than raw?
Cooked items often have more calories than their raw counterparts, as the process of cooking gelatinizes the collagen protein in meat, making it easier to chew and digest. This was reported by Wrangham in his study published by the AAAS in 2013, highlighting an inaccuracy in the system of calorie estimation. A variety of other factors can contribute to the caloric value of food, such as preparation methods and food composition.
Do restaurant menus now include calorie information?
Starting May 7, 2018, restaurants will be required to list calorie information on menus and menu boards, enabling people to make informed and healthful decisions about their meals and snacks. From the U.S. Food and Drug Administration (FDA), calories on menus can help with this process. Nutrition education resources and materials are available on the FDA website to help people learn more about calorie intake.
Fat Content
What are the leanest cuts of beef?
Extra-lean cuts of beef are the leanest selections, containing less than 10 grams total fat, 4.5 grams saturated fat, and 95 milligrams cholesterol per 3.5-ounce serving, according to the Mayo Clinic on mayoclinic.org in 2021. Round and loin cuts tend to be the leanest options.
What is baby beef?
Baby beef, or calf, is a type of young cattle that produces light red meat with less fat than beef, due to being raised mainly on milk and grass. This is according to the United States Department of Agriculture's Food Safety and Inspection Service on fsis.usda.gov, 2020. The yellow tint in the fat may be due to the vitamin A in grass.
Does beef trimming contain external fat?
The USDA Nutrient Data Set for Retail Beef Cuts reveals that beef trimming from muscle surfaces, extending chine bones, minor muscles and muscle pieces were found to contain no external fat when raw and cooked. According to the Agricultural Research Service of the United States Department of Agriculture, this finding was published in 2020. The data set indicates that these cuts of beef are leaner than other cuts of beef.
Protein Content
What are extra-lean cuts of beef?
Lean cuts of beef are a healthy and nutritious choice, offering a 3.5-ounce serving that contains less than 10 grams of total fat, 4.5 grams saturated fat, and 95 milligrams cholesterol, according to the U.S. Department of Agriculture (USDA). Extra-lean cuts of beef contain even less fat and cholesterol. Eating lean beef can help reduce the risk of certain chronic diseases.
What retail meats are in the USDA Nutrient Data Set?
The USDA Nutrient Data Set for Retail Meat Cuts provides updated and expanded nutrient data on retail cuts of beef, lamb, and pork. This research was conducted by the USDA Nutrient Data Laboratory in collaboration with the National Cattlemen's Beef Association, National Pork Board, American Lamb Board, and meat scientists at selected universities. Data includes calorie, fat, cholesterol, and protein content for each cut.
How to understand portion size on a Nutrition Facts Label?
It is important to pay attention to the serving size listed on the Nutrition Facts Label in order to understand how many calories and nutrients are in each serving, according to the US Food and Drug Administration (FDA). The US Department of Agriculture recommends that adults consume 2,000 calories a day.
Carbohydrate Content
What are the leanest cuts of beef?
The leanest cuts of beef are defined by the USDA as 3.5-ounce servings (about 100 grams) containing less than 10 grams total fat, 4.5 grams saturated fat, and 95 milligrams cholesterol, while extra-lean cuts contain no more than 5 grams total fat per 3.5-ounce serving. An info from the Mayo Clinic, these criteria make certain cuts of beef ideal for health-conscious consumers. Grass-fed beef is a good option due to its nutrient content and lower fat content.
What temperature should ground beef and hamburgers be cooked to?
Cooking ground beef and hamburgers to 160°F (71.1°C) as measured with a food thermometer is the recommended safe temperature according to the USDA in 2020. All organ and variety meats should be cooked as well.
Does the FDA require calorie information on menus and menu boards?
Calories must be listed on menus and menu boards at chain restaurants, drive-thru windows, and other similar venues, according to the FDA - U.S. Food and Drug Administration (FDA) in 2021. These calorie listings are intended to promote healthy eating and help consumers make more informed decisions. Nutrition Education Resources and Materials can be found on the FDA website to provide further information on calories on menus.
Sodium Content
Is it safe to cook hamburgers and ground beef to an internal temperature of 160°F?
To ensure food safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meatloaf to an internal temperature of 160°F (71.1°C) as measured with a food thermometer, and all organ and variety meats to the same temperature. Via the USDA's Food Safety and Inspection Service website, safe cooking procedures should be followed from farm to table. Proper food handling and storage practices can help reduce the risk of foodborne illnesses.
Do chain restaurants have to list calories on menus and menu boards?
Calories must be listed next to the name or price of food and beverages on menus and menu boards for chain restaurants, drive-thru windows and other chain establishments, according to the U.S. Food and Drug Administration (FDA). This includes calories per serving, as well as total calories per item. The total number of calories must be visible at the point of purchase.
What nutritional information is available for retail meat cuts?
The USDA Nutrient Data Laboratory, in collaboration with various organizations such as the National Cattlemen's Beef Association and the National Pork Board, has created an updated and comprehensive nutrient data set for retail meat cuts such as beef, lamb and pork. This data set provides a comprehensive overview of the nutritional content of these meats and can be accessed via the USDA website. This data set can help consumers make informed decisions when purchasing and consuming these meats.
Cholesterol Content
What is a lean cut of beef?
A lean cut of beef is defined by the USDA as a 3.5-ounce serving (about 100 grams) with less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams cholesterol. Mentioned in the Mayo Clinic, extra-lean cuts of beef have even lower fat and cholesterol levels. Beef is a great source of protein and essential vitamins and minerals like iron and zinc.
What temperature should hamburgers and ground beef mixtures be cooked to for food safety?
Cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer is recommended by the United States Department of Agriculture (USDA) for food safety, as stated on their website. All organ and variety meats should also be cooked thoroughly.
Do chain restaurants have to list calories on menus and menu boards?
Calories must be listed alongside the name or price of food or beverages on menus and menu boards, including drive-thru windows, at chain restaurants. As stated by the FDA's Nutrition Education Resources and Materials, this requirement applies to all types of chains. Research has shown that displaying calories on menus can help consumers make healthier choices.
Fiber Content
What cuts of beef are considered extra lean?
Lean cuts of beef, such as eye of round roast and steak, sirloin tip side steak, top round roast and steak, bottom round roast and steak, and top sirloin steak, meet the USDA's regulations for extra lean. As stated by Mayo Clinic, selecting these cuts of beef can help ensure a healthier diet. Research indicates that eating leaner cuts of beef can reduce the risk of developing certain chronic diseases.
What temperature should hamburgers and ground beef be cooked to for food safety?
Cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) is recommended by the USDA for food safety, as measured with a food thermometer. According to the Food Safety and Inspection Service of the United States Department of Agriculture (USDA) website, all organ and variety meats should also be cooked thoroughly. It is important to keep food preparation surfaces clean and to wash hands with warm water and soap before and after handling raw meat.
Are highly processed foods contributing to poor health?
Processed and highly refined foods are contributing to obesity and poor health, according to public health experts. This is in part due to the prominence of calorie counts on nutrition labels, as reported by National Geographic in 2014. The problem is compounded by the fact that processed foods often contain large amounts of added sugar, salt and unhealthy fats.
Iron Content
What nutrient data has the USDA Nutrient Data Laboratory updated?
The USDA Nutrient Data Laboratory has collaborated with the National Cattlemen's Beef Association, National Pork Board, American Lamb Board, and universities to update and expand nutrient data on retail meat cuts in the USDA National Nutrient Database, providing more comprehensive information on beef, lamb, and pork.
Is nutrition labeling on raw meat and poultry products based on raw weight?
Nutrition labels on packaged raw meat and poultry products are based on the product's raw weight, with a serving size of four ounces listed on nearly all raw meat and poultry products. As reported by the Washington Post, this information is true for all such products. A standard four-ounce cooked portion of a raw meat or poultry product contains approximately 30 percent more calories than the same portion of raw product.
Which type of meat has more protein: beef or chicken?
In conclusion, beef contains more calories and fats, while chicken meat is higher in protein and vitamins. Mentioned in research done by FoodStruct.com on Nov 29, 2020, the two types of meat are equal in the amount of cholesterol and do not contain carbohydrates. Beef is richer in most minerals, except sodium; however, chicken meat wins in the vitamin category, conceding only in vitamins B9 and B12. Lean beef can provide important nutrients like iron and zinc.
Vitamin Content
What nutrient-rich foods can I find on the USDA website?
The Food and Nutrition Information Center provides a convenient way to search for nutrient-rich foods, such as potassium, vitamin D or leucine. According to the USDA, a Total Kilocalories list is also available in the Macronutrient group for a simple list of high calorie vs. low calorie foods. Other nutrients like protein, carbohydrates, and fats can also be found in many food sources.
How long should beef be stored in the refrigerator?
Beef should be refrigerated at 40 °F (4.4 °C) and used within 3 to 5 days, or frozen at 0 °F (-17.8 °C) for indefinite storage according to the Food Safety and Inspection Service of the US Department of Agriculture, 2020. It should be noted that ground beef and variety meats such as liver, kidneys, tripe, sweetbreads, or tongue should be used within 1 or 2 days.
How much protein does cooked beef provide?
A 100-gram serving of cooked beef provides a significant amount of protein, iron, zinc and vitamin B12 - making it a highly nutritious food source. According to BeefResearch.ca, in 2021, this serving size contains 250 calories, 35 grams of protein, 10 grams of fat (5.2 grams of monounsaturated fat), 3.5 mg of iron (19% of the daily recommended value), 8.5 mg of zinc (77% of the daily recommended value), and 2.45 micrograms vitamin B12 (102% of the daily recommended value). These essential nutrients can help to improve overall health and maintain bodily functions.
Source:
- Usda : Beef, Farm, Table, Food Safety and Inspection Service.
- Science : We, Calories, | AAAS.
- Mayoclinic : Cuts, beef, A guide, the leanest selections, Mayo.
- Usda : USDA Nutrient Data, Retail Meat Cuts, Beef, Lamb, Pork.
- Fda : Calories, the Menu, FDA, U.S. Food and Drug Administration.
