Food database and calorie counter Source: USDA
Nutrition Facts
Serving Size 1 steak
Amount Per Serving
Calories
462
 
% Daily Values*
Total Fat
28.78g
37%
Saturated Fat
10.632g
53%
Trans Fat
0.988g
Polyunsaturated Fat
1.176g
Monounsaturated Fat
11.196g
Cholesterol
165mg
55%
Sodium
188mg
8%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
47.62g
Vitamin D
-
Calcium
13mg
1%
Iron
5.66mg
31%
Potassium
767mg
16%
Vitamin A
0mcg
0%
Vitamin C
0mg
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Last updated: 04 Feb 08 05:08 AM
23%
of RDI*
(462 calories)
23% of RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (58%)
 
Protein (42%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
462
Fat
28.78g
Carbs
0g
Protein
47.62g
There are 462 calories in 1 steak of Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Choice Grade).
Calorie breakdown: 58% fat, 0% carbs, 42% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 52
100 g 182
1 steak 462
1 lb 826

Related Types of Steak:

Beef T-Bone Steak (Lean Only, Trimmed to 0" Fat, Cooked, Broiled)
Beef Steak
Thinly Sliced Beef Sandwich Steak
Beef Top Sirloin (Trimmed to 1/8" Fat)
Beef Porterhouse Steak (Trimmed to 0" Fat, Cooked, Broiled)
Beef Steak (Lean Only Eaten)
  view more steak nutritional info

Related Types of Beef:

Roast Beef
Beef
Corned Beef
Lean Ground Beef
Ground Beef (Cooked)
  view more beef nutritional info

See Also:

Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Choice Grade, Cooked, Grilled)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0" Fat, Choice Grade)
Beef Chuck (Shoulder Clod, Top Blade Steak, Lean Only, Trimmed to 0" Fat, Choice Grade, Cooked, Grilled)
Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Select Grade, Cooked, Grilled)
Beef Chuck (Shoulder Clod, Top Blade Steak, Trimmed to 0" Fat, Select Grade)
  view more results
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