Correct macros for beef tenderloin filet??

MDC2957
MDC2957 Posts: 417 Member
edited November 2024 in Food and Nutrition
I'm seeing entries with numbers all over the place in mfp. Just ate an 8 oz in a restaurant, trying to figure out protein and fat.

Replies

  • L1zardQueen
    L1zardQueen Posts: 8,753 Member
    Did you try the USDA website?
  • CyberTone
    CyberTone Posts: 7,337 Member
    edited April 2018
    If the restaurant listed the steak as 8 oz., that normally means it was the weight of the raw meat. The final cooked weight would be less.

    Search for the following in MFP and log it raw as 8 ounces (227g).

    beef tenderloin lean and fat trimmed raw

    Edited to add: Beef in the US is divided into three grades: prime, choice, and select. Prime has the highest marbled fat content and is the most tender. Most restaurants serve prime, some cheaper places serve choice. Most grocery meats are choice or select, depending on price. The difference in marbled fat content is the reason that there are varying macros for similar cuts of beef - it depends on how much marbled fat there is.

    https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select?page=1
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    And if it’s from a restaurant, most likely in butter....
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  • CyberTone
    CyberTone Posts: 7,337 Member
    MDC2957 wrote: »
    Yeah that's what I mean, 8 oz raw. But there are all kinds of entries ranging from 40 to 64 g protein. Big difference, even in the USDA entries.

    See my edit on my post above.
  • seska422
    seska422 Posts: 3,217 Member
    MDC2957 wrote: »
    Yeah that's what I mean, 8 oz raw. But there are all kinds of entries ranging from 40 to 64 g protein. Big difference, even in the USDA entries.
    The thing is, you can't know the exact calorie and macro content. You can make an educated guess based upon how it looked and the available information.

    Educated guesses come up a lot in calorie and macro counting.
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  • kpsyche
    kpsyche Posts: 345 Member
    I usually log the steak and also log some beef tallow as well... for luck or something :smiley:
  • CyberTone
    CyberTone Posts: 7,337 Member
    Did the steak have visible pieces of fat around the sides? If so, it was probably trimmed to 1/8" fat. Did you eat that fat?

    If the steak did not have visible fat around it, it was probably trimmed to 0" fat.

    If there was not any edge fat, I would suggest searching for this and logging it as the average of the three grades; which will be close enough.

    Beef, loin, tenderloin steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw

    If there was fat around the edges and you ate that, there are a lot more fat grams and a lot more Calories per ounce from those fat grams.
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