North Central SARE Grantee-Produced Info Product
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.
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Project products are developed as part of SARE grants. They are made available with support from the Sustainable Agriculture Research and Education (SARE) program, which is funded by the U.S. Department of Agriculture-National Institute of Food and Agriculture (USDA-NIFA). Any opinions, findings, conclusions or recommendations expressed within project products do not necessarily reflect the view of the SARE program or the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.