Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study

A comprehensive beef study was initiated to obtain and compare representative retail beef nutrient data to include leaner and newly merchandised cuts available in the marketplace. A statistically based sampling plan was used to obtain 72 beef carcasses with nationally representative characteristics, conducted in three phases. Retail cuts were fabricated and cooked. Validated laboratories determined nutrient values using quality assurance protocols. Cooked cuts of chuck eye, ribeye, tenderloin, shoulder and top loin were compared for nutrient differences. Total fat levels ranged from 6.9 to 24.2 g, saturated fat was 2.9 to 10.5 g, and cholesterol was 80 to 98 mg (per 100 g). Nutrient content differed among three grilled cuts (p < 0.05), and among three roasted cuts (p < 0.05), indicating higher total fat and fatty acid concentrations (saturated, monounsaturated, polyunsaturated, trans) in ribeye cuts compared to tenderloin cuts (p < 0.05). Concentrations of cholesterol and fatty acids were similar between roasted and grilled paired cuts, for most pairs (p > 0.05). Vitamin and mineral differences in paired cut comparisons were insignificant for most pairs (p > 0.05). The results confirmed and extended previous nutrient data, using up-to-date representative beef cuts to generate and compare data for a range of cuts for several cooking methods.