Calories in Pork, butterfly steak, fully-trimmed, raw
Raw lean muscle meat from the midsection of the carcase, with all possible internal and external separable fat removed.
Raw lean muscle meat from the midsection of the carcase, with all possible internal and external separable fat removed.
Raw beef from the midsection of the carcase. Lean muscle meat with internal and external fat attached.
Raw lamb from the hind portion of the carcase. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.
Raw internal and external separable fat from the forequarter of the carcase.
Raw beef from the midsection of the carcase. Lean muscle meat with internal and external fat attached.
Raw mutton from the fore portion (shoulder) of the carcase. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.
Raw lamb from the three most common cuts used for making casseroles including forequarter chop, shank and diced leg. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.