Calories in Beef, loin (fillet, sirloin, scotch fillet, T-bone), separable fat, raw
Raw internal and external separable fat from 4 different cuts (fillet, sirloin, scotch fillet and T-bone) from the midsection of the carcase.
Raw internal and external separable fat from 4 different cuts (fillet, sirloin, scotch fillet and T-bone) from the midsection of the carcase.
Raw lamb from the hind portion of the carcase. Lean muscle meat with internal fat. Majority of external fat removed.
Raw lean muscle meat from the forequarter of the carcase, with all possible internal and external separable fat removed.
Raw internal and external separable fat from 2 different cuts likely to be from various regions of the carcase.
Raw flesh from all portions of the goose. Flesh is typically dark red and oily.
Raw, peeled watermelon, rockmelon or honeydew melon, weighted according to consumption patterns observed during the Australian Health Survey
Raw, undefined lamb chop. Lean muscle meat with internal fat. Majority of external fat removed. Includes forequarter, loin and chump chops.
Raw pork from the midsection of the carcase, as purchased without removal of internal and external separable fat.
Raw beef from the midsection of the carcase. Lean muscle meat with internal and external fat attached.