What is in Ground Beef: Lean Meat and Fat Overview
Ground beef is made from trimmed beef cuts and surplus beef pieces blended to a consistent texture. It is commonly sold as either lean or regular, with the main difference being fat content. Nutrition facts for ground beef are reported per standard serving sizes, which reflect typical cooked weights and fat-adjusted edible portions. These standardized values help compare products and plan meals using reliable reference amounts.
Because fat levels influence calories and nutrient density, labels and packaging distinguish lean from regular options. Understanding how serving size, cooking loss, and fat percentage interact makes it easier to interpret nutrition facts for ground beef accurately and apply them to everyday meals.
Ground Beef Nutrition Facts per Typical Serving
The tables below focus on cooked ground beef, which is the usual basis for packaged nutrition facts. All values are standardized to common reference serving sizes used on labels and in databases. Edible portion is defined after cooking, accounting for typical moisture loss. These reference values are consistent for most nutrient-dense, non-breaded formulations found in retail outlets.
| Ground Beef Type | Serving Size (cooked) | Calories | Protein (g) | Total Fat (g) | Saturated Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|---|
| Lean (about 90% lean) | 100 g | 184 | 24.7 | 8.5 | 3.4 | 85 |
| Regular (about 80% lean) | 100 g | 242 | 19.6 | 16.8 | 6.9 | 85 |
Quick Comparison at a Glance
- Lean ground beef (≈90% lean): fewer calories and fat, higher protein per 100 g cooked
- Regular ground beef (≈80% lean): higher in total and saturated fat, more calories per 100 g cooked
- Sodium is similar for both when no added solutions or seasoning are included
- Values refer to cooked product; raw weights are higher due to water loss during cooking