steak macros / calories

drgenefish
drgenefish Posts: 4 Member
edited November 2024 in Food and Nutrition
So I eat a lot of steak..I go to the farmer's market every week and get like 5-7 pieces so it's almost every day and it's a different cut all the time...whatever looks best and I usually mix it up.

I know I know I know every piece is going to be different. But I want to track it and I want it to be as easy as possible so I figure I'll make an "average steak" in MFP. For anyone tracking it...what would you use as macros?

I was thinking per 1 oz serving go with:
Calories - 55
Fat - 4.4g
Protein - 4g

calorieking.com has these:

- New York Strip with 1/8" fat as:
1 OZ serving
65 calories
4.4g Fat
5.8g Protein

- PorterHouse with 1/8" fat
1 OZ serving
53 Calories
3.9g Fat
4.2g Protein

- Filet
51 calories
3.3g fat
5.1g protein

ribeye
51 calories
fat: 3g
protein 5.6g

Replies

  • SueInAz
    SueInAz Posts: 6,592 Member
    I guess what you want to do is fine as long as you're eating the ribeye more often than the NY strip! It should all average out in the end.

    Coincidentally, MFP has USDA entries (no asterisk) for several different cuts of meat and each of those with different preparation types. The ones I use most often are always in my recent list so they are easy to find.
  • drgenefish
    drgenefish Posts: 4 Member
    SueInAz wrote: »
    I guess what you want to do is fine as long as you're eating the ribeye more often than the NY strip! It should all average out in the end.

    Coincidentally, MFP has USDA entries (no asterisk) for several different cuts of meat and each of those with different preparation types. The ones I use most often are always in my recent list so they are easy to find.

    sorry for the newbie question but can you tell me how to find those usda entries? I am sort of wary of the MFP entered ones.
  • SueInAz
    SueInAz Posts: 6,592 Member
    edited May 2015
    drgenefish wrote: »
    SueInAz wrote: »
    I guess what you want to do is fine as long as you're eating the ribeye more often than the NY strip! It should all average out in the end.

    Coincidentally, MFP has USDA entries (no asterisk) for several different cuts of meat and each of those with different preparation types. The ones I use most often are always in my recent list so they are easy to find.

    sorry for the newbie question but can you tell me how to find those usda entries? I am sort of wary of the MFP entered ones.
    I don't blame you! I verify everything if I have the package in my hand and try to use the ones without an asterisk, otherwise. I occasionally edit the user-entered ones with obvious mistakes. Once you start using them, they'll stay in your recent list and you can just use them over and over since you know they are right.

    If you're using the web version, the user entered ones all have an asterisk in front of the entry:

    *Home Made - Baked or Broiled Beef Steak
    *Fillet Mignon - Beef Tenderloin Steak - Grilled or Broiled

    If there is no asterisk, it was entered by someone at MFP and most of those are the USDA entries. If you're using the mobile version I don't think the asterisks are there, though. There are other ways to tell, you just have to learn the pattern. The beef ones I was referring to are all in a similar format:

    Beef - Ground, 70% lean / 30% fat, patty cooked, pan-broiled
    Beef - Ground, patties, raw
    Beef - Flank, trimmed to 0" fat, cooked, broiled
    Beef - Loin, bottom sirloin butt, tri-tip steak, lean only, cooked, broiled
    Beef - Short loin, porterhouse steak, lean only, cooked, broiled
    Beef - Short loin, t-bone steak, lean only, choice, cooked, broiled
    Beef - Short loin, t-bone steak, lean only, cooked, broiled
    Beef - Round, top, lean only, prime, raw (London Broil, Minute Steak, Round Steak)
    Beef - Ground, 80% lean meat / 20% fat, patty, cooked, pan-broiled (hamburger)

    Another good way to spot the USDA ones is the options you have in the servings. When a user enters they only get one serving type (ounces, grams, pieces, etc.) but the ones entered by MFP have lots of different options (medium, 1 cup diced, 100 grams, etc.).

    I hope that helps!
  • skullshank
    skullshank Posts: 4,323 Member
    edited May 2015
    1 oz of steak =/= serving.
    i need at least 10oz or i get the sads.

    edit: but i think your numbers look like a good thing to multiply by the number of ozs.
  • drgenefish
    drgenefish Posts: 4 Member
    ok awesome..thanks!!!

    any tips for tracking sushi when I eat out? like the "special rolls" especially. i notice there are huge spreads in calories with user-entered stuff.

    i don't want tracking to be tedious and i'm willing to be off a little bit (if things average out). but it's like so overwhelming that it makes me want to never eat out.
  • ChrisManch
    ChrisManch Posts: 46 Member
    Calorie counting is not an exact science. Nor is energy expenditure from exercise or metabolic rate. If you want it to be perfect you are wasting your time.
  • Michael190lbs
    Michael190lbs Posts: 1,510 Member
    edited May 2015
    I like this post Thanks I try to eat one 14 ounce ribeye every week use to do 24 ounce everyday managed a steakhouse but that was 80 lbs ago..
  • Unknown
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  • RodaRose
    RodaRose Posts: 9,562 Member
    Try to find a sushi place online that has calorie counts and use those.
    Here are some tips for choosing sushi
    http://www.nydailynews.com/life-style/health/10-tips-ordering-healthy-sushi-article-1.1385389
    http://healthyeating.sfgate.com/eat-low-cal-sushi-restaurant-4713.html
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