Variance in calories of Ribeye steak

jbskaggs
on 9/21/11 4:25 pm - holt, MO

Today I was trying to journal my food when I noticed a huge differences in the caloric value in ribeye steaks. All the various entires I saw here, on wiki, and myfitnesspal varied from 105 calories for 4 oz to 690 for 4 oz. Those are some really big discrepancies.

How do I discover what the real caloric value of ribeyes are?

JB

DrHollywood
on 9/21/11 4:28 pm - Harbor City, CA

VSG on 02/01/11

Have you tried googling it and inputing it to myfitnesspal yourself.
Try googling for a more acurate nutritional value.

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jbskaggs
on 9/21/11 4:38 pm - holt, MO

VSG on 03/19/11

Yes and I dont seem to find any other sites that have a standard answer. Each site's answer vary a lot.

Pkrplyr777
on 9/21/11 7:49 pm - CT

VSG on 08/01/11

As a true lover of red meat I can tell you that a rib eye varies because of the fat content in the marble.

It is a very inconsistant cut of meat ( but really really good )

While in weight loss mode I have been sticking to filet cuts.

They are much more consistant because they have the least amount of fat but a good filet can taste almost as good as a rib eye.

Sear a filet on very high heat ( I use a gas grill or a cast iron skillet ) then add your seasoning and broil or bake in the oven for 2-5 min per side (depends on how you like them)
Med rare to rare is best.
Most cut with a fork.

Gotta go, I made myself hungry.
Donna

HW/233 * SW/212 * CW/133 *GW/132 * 100 Pounds of FAT gone FOREVER!
Sometimes the questions are complicated and the answers are simple~Dr.Suess

BriarRose
on 9/22/11 12:13 am

VSG on 01/24/11

That's because it depends on a couple things:
What grade of meat are you cooking ? Select, Choice or Prime ?

Select is the least expensive of the three, and has less marbleing, and will be less tender. Choice is what Costco sells as it's standard, and will be a more expensive cut, and more tender (more marbleing of fat). Prime is more pricey still, and Costco may carry it, in some markets. It is even more tender, has more fat content.

Also depends on what part of the steak you eat. Do you trim all the apparent fat off ? Eating the middle portion of the steak itself has less fat in it, than the outer parts of the actual chop.

For me, I look up the cut of beef, and the grade of meat on a calorie chart, and that is usually more accurate.

Hope that helps.

Briar Rose

High Wt 300 lbs. Pre-op Wt loss 34 lbs.

Cristina S.
on 9/22/11 12:48 am - New Britain, CT

VSG on 08/02/11

I was having the same issue here, trying to chart a couple of ounces of strip steak in my fitness pal. I just went with the average results that I saw but it was a pain.

OldMedic
on 9/22/11 1:01 am, edited 9/22/11 1:01 am - Alvaton, KY

VSG on 09/15/08

It is going to vary a great deal depending on the grade of the meat. "Prime" grade would be the highest, because it has a much higher amount of fat than the other grades do (not just visible fat, but a LOT more fat in the tissues themselves).

"Choice" would be lower than prime, but significantly higher than "Good" would be.

When it come to meat, it all depends on the trim, and the grade.

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High Weight 412 lbs. Date of Surgery 360.5 Present 170 lbs

Variance in calories of Ribeye steak

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Variance in calories of Ribeye steak