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Meat & poultry · Nutrition facts

Grilled Beef, Short Loin, T-Bone Steak, Bone-in, Lean Only, Choice

219 calories and 27.3 g of protein per 100 g.

USDA FoundationPublished Dec 2019

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Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, choice, cooked, grilled

Source category
Beef Products
Nutrition basis
Per 100 g
Source record
USDA FDC 746763
Publication date
Dec 2019

On a 100 g basis, this record has more protein than 81% of 3,770 other complete meat & poultry profiles.

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The source matters

USDA Foundation values draw on analyzed food samples. The composition of a particular item can vary with variety, growing conditions, and preparation.

Read about this dataset
Your portion, your numbers
788calories
in 360 g
NutrientAmountDaily value
Protein98.3 g—
Carbohydrate0 g0%
Fat41 g53%
Fiber——
Total sugars——
Sodium241 mg10%
Saturated fat16.8 g84%
Potassium1,019 mg22%
Calcium68 mg5%
Iron12.71 mg71%
Magnesium72 mg17%
Vitamin C——
Vitamin D——
Estimated energy from macros
Protein 52%Carbs 0%Fat 48%

Uses 4 kcal/g for protein and carbohydrate, 9 for fat. Fiber, alcohol, and label rounding can make this differ from reported calories.

Daily values use the FDA adult reference for a 2,000-calorie diet. Your needs may differ. A dash means no reported value or no daily value shown.

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Same broad food category

This food: 24.9 g protein in 91.3 g. Choices below have more on this basis.

These are nutrition comparisons, not equivalent ingredients. Check preparation, taste, serving size, and the current package before making a substitution.

Reported variation in the reference data

A food is more than one number.

Where the source reports a minimum and maximum, you can see that range alongside the displayed value.

NutrientDisplayed valueReported minimumReported maximumData points
WaterPer 100 g60.3 g56.4 g64.1 g24
ProteinPer 100 g27.3 g24.6 g30.4 g24
Total lipid (fat)Per 100 g11.4 g7.44 g15.5 g24
AshPer 100 g1.02 g0.77 g1.14 g24
Iron, FePer 100 g3.53 mg3.44 mg3.63 mg2
Magnesium, MgPer 100 g20 mg19.5 mg20.6 mg2
Phosphorus, PPer 100 g211 mg208 mg213 mg2
Potassium, KPer 100 g283 mg275 mg291 mg2

These are source-reported summary fields, not a predicted range for your particular food or a statistical confidence interval.

All 67 reported nutrient values Per 100 g
NutrientAmountUSDA identifier
Water60.3 g1051
Energy (Atwater General Factors)212 kcal2047
Energy (Atwater Specific Factors)219 kcal2048
Energy219 kcal1008
Energy918 kj1062
Protein27.3 g1003
Total lipid (fat)11.4 g1004
Total fat (NLEA)10.5 g1085
Ash1.02 g1007
Carbohydrate, by difference0 g1005
Calcium, Ca19 mg1087
Iron, Fe3.53 mg1089
Magnesium, Mg20 mg1090
Phosphorus, P211 mg1091
Potassium, K283 mg1092
Sodium, Na67 mg1093
Zinc, Zn4.69 mg1095
Copper, Cu0.078 mg1098
Manganese, Mn0.003 mg1101
Selenium, Se29.7 µg1103
Riboflavin0.27 mg1166
Niacin6.37 mg1167
Vitamin B-60.753 mg1175
Vitamin B-121.88 µg1178
Fatty acids, total saturated4.68 g1258
SFA 10:00.011 g1262
SFA 12:00.01 g1263
SFA 14:00.304 g1264
SFA 15:00.049 g1299
SFA 16:02.66 g1265
SFA 17:00.125 g1300
SFA 18:01.52 g1266
SFA 20:00.006 g1267
SFA 24:00.004 g1301
Fatty acids, total monounsaturated4.67 g1292
MUFA 14:1 c0.066 g2009
MUFA 16:1 c0.347 g1314
MUFA 17:10.089 g1323
MUFA 17:1 c0.089 g2010
MUFA 18:1 c4.15 g1315
MUFA 20:10.021 g1277
MUFA 20:1 c0.021 g2012
Fatty acids, total polyunsaturated0.514 g1293
PUFA 18:2 c0.407 g2016
PUFA 18:2 n-6 c,c0.367 g1316
PUFA 18:2 CLAs0.04 g1311
PUFA 18:3 c0.021 g2018
PUFA 18:3 n-3 c,c,c (ALA)0.021 g1404
PUFA 20:2 c0.002 g2026
PUFA 20:2 n-6 c,c0.002 g1313
PUFA 20:3 c0.018 g2020
PUFA 20:4 n-60.018 g1406
PUFA 20:40.051 g1271
PUFA 20:4c0.051 g2022
PUFA 20:5c0.002 g2023
PUFA 20:5 n-3 (EPA)0.002 g1278
PUFA 22:5 c0.013 g2024
PUFA 22:5 n-3 (DPA)0.013 g1280
PUFA 22:6 c0 g2025
PUFA 22:6 n-3 (DHA)0 g1272
Fatty acids, total trans0.594 g1257
Fatty acids, total trans-monoenoic0.533 g1329
TFA 16:1 t0.031 g1303
TFA 18:1 t0.502 g1304
Fatty acids, total trans-dienoic0.06 g1330
TFA 18:2 t not further defined0.06 g1306
Cholesterol80 mg1253

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Explore more records in the same food group. Preparation and ingredients can change the numbers.

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