Nutrition Information Per Serving*
Beef Cut Calories Protein Carbs Total Fat Sodium Cholesterol Niacin Vit B12 Vit B6 Iron Zinc
Rib Roast,
roasted		 195 23 g 0 g 11 g 61 mg 68 mg 3.5 mg 0.2 mg 2.5 mcg 2.4 mg 5.9 mg
Ribeye Roast, roasted 185 23 g 0 g 10 g 60 mg 67 mg 3.2 mg 0.2 mg 2.8 mcg 2.5 mg 5.3 mg
Tenderloin Roast, roasted 189 24 g 0 g 10 g 52 mg 70 mg 2.9 mg 0.2 mg 2.3 mcg 3.1 mg 4.1 mg
Top Round Roast, broiled 153 27 g 0 g 4 g 52 mg 71 mg 5.1 mg 0.5 mg 2.1 mcg 2.5 mg 4.7 mg
Round Tip Roast,
roasted		 157 24 g 0 g 6 g 55 mg 69 mg 3.2 mg 0.3 mg 2.5 mcg 2.5 mg 6.0 mg
Eye Round Roast,
roasted		 143 25 g 0 g 4 g 53 mg 59 mg 3.2 mg 0.3 mg 1.8 mcg 1.7 mg 4.0 mg
Tri-Tip Roast,
roasted**		 177 24 g 0 g 8 g 50 mg 70 mg 3.0 mg 0.2 mg 2.5 mcg 3.2 mg 4.2 mg

Source: USDA National Nutrient Database for Standard Reference, Release 16

*Information based on 3- ounce cooked portion, all grades, 1/ 4- inch trim, separable lean only, except otherwise noted. "All grades" reflect a market share

average for Prime, Choice and Select. To calculate nutrition for 6- ounce holiday servings, multiply by 2.

** 0- inch trim, All grades