The Nutritional Value of Beef

Beef is a source of protein, niacin, vitamins B6 and B12, iron, phosphorus, and zinc. Fat, saturated fat, and cholesterol are also present in all meat; the amount varies depending on the species, the cut of meat, and the amount of marbling (fat) that is distributed.

Choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight. The Dietary Guidelines for Americans suggests choosing a diet containing 30 percent or less of calories from fat, and less than 10 percent of calories from saturated fatty acids. Also, some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less per day.

The Food Guide Pyramid suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish. Count as a serving 2 to 3 ounces of cooked lean meat, about the size of an average hamburger or a deck of playing cards.