Grass-Fed Beef Nutritional Data

Grass-Fed Beef Nutritional Data

Grass-Fed Beef Nutritional Data

Grass Run Farms and Iowa State University used a North Central SARE grant to conduct a nutritional analysis on 10 popular cuts of beef, including ribeye steak, strip loin steak (New York strip), top sirloin steak, chuck roast, inside round roast, and sirloin roast. In addition, analyses were completed for lean points of ground beef. They used this information to create fact sheets and nutrition labels for each cut. This guide will explain the components of a USDA nutrition label and guide the user to the adaptation of this SARE grant’s data.

Want more information? See the related SARE grant(s) FNC13-912, Grass Fed Beef Nutritional Analysis for Consumer Education and Labeling .

How to order
Online Version (Free):
Download File (1.91 MB)

Only available online

This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.

Stay Informed

Seeking permission to cite SARE? SARE information is developed using federal grant funds and is available for educational, non-commercial uses. Read more.


From the Field