Meat & PoultryPage 13 of 26
Showing 1,153–1,248 of 2,430 foods
- 326 cal
Beef chuck shoulder clod (shoulder top and center steaks, raw, separable lean and fat, trimmed to 0" fat, select)1 steak 
143 calLamb liver (cooked, soaked and fried, New Zealand (imported))3 oz- 176 calBeef top round (cooked, braised, lean only, trimmed to 0" fat, choice)3 oz
- 162 calBeef top round (cooked, braised, lean only, trimmed to 0" fat, select)3 oz
- 246 calBeef brisket (cooked, braised, flat half, separable lean and fat, trimmed to 1/8" fat, all grades)3 oz
- 34 calLamb foreshank (raw, separable lean only, trimmed to 1/4" fat, choice)1 oz
- 219 calLamb leg (cooked, roasted, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice)3 oz
- 194 calVeal rib (cooked, roasted, separable lean and fat)3 oz
- 201 calVeal shoulder (arm, cooked, braised, lean and fat)3 oz
- 156 calVeal shoulder (arm, cooked, roasted, lean and fat)3 oz
- 413 cal
Bacon egg and cheese croissant (fast food)1 croissant - 57 cal
Beef bologna (low fat)1 slice 
228 calSpaghetti and meatballs (restaurant, family style)1 cup- 79 calBeerwurst (beer salami, pork, beef)1 oz
- 213 calBeef top round (cooked, braised, trimmed to 1/8 inch fat, lean and fat)3 oz
- 498 cal
Chicken dark meat (cooked, fried, batter, meat and skin)1 unit (yield from 1 lb ready-to-cook chicken) - 182 calPork center rib roast (boneless, cooked, roasted, lean only)3 oz
- 158 calVeal shoulder (blade, cooked, roasted, lean and fat)3 oz
- 220 calBear meat (cooked, simmered)3 oz
- 450 calHam egg and cheese croissant (fast food)1 croissant
- 59 calBeef chuck shoulder clod (shoulder tender medallion, raw, separable lean and fat, trimmed to 0" fat, all grades)1 medallion
- 71 calTri-tip steak (cooked, broiled, trimmed to 0-inch fat, all grades, lean only)1 oz
- 57 calLamb foreshank (raw, separable lean and fat, trimmed to 1/4" fat, choice)1 oz
- 46 calMuskrat (raw)1 oz
- 340 calBeef chuck shoulder clod (shoulder top and center steaks, raw, separable lean and fat, trimmed to 0" fat, all grades)1 steak
- 214 calVeal sirloin (cooked, braised, separable lean and fat)3 oz
- 157 calPork stomach (cooked, simmered)100 grams
- 49 calBeef chuck clod roast (cooked, roasted, separable lean only, trimmed to 0 inch fat, choice)1 oz
- 49 calBeef chuck clod roast (cooked, roasted, separable lean only, trimmed to 0 inch fat, select)1 oz
- 66 calOutside skirt steak (cooked, broiled, lean only, trimmed to 0" fat, all grades)1 oz
- 148 calVeal breast (cooked, separable fat)1 oz
- 35 calLamb leg (raw, shank half, separable lean only, trimmed to 1/4" fat, choice)1 oz
- 53 calBeef rib (small end (ribs 10-12), cooked, broiled, select, separable lean only, trimmed to 1/8" fat)1 oz
- 123 calBison shoulder clod (raw, separable lean only, trimmed to 0" fat)4 oz
- 612 calBreakfast steak egg and cheese bagel (fast food, with condiments)1 item
- 49 calBeef chuck clod roast (cooked, roasted, lean only, trimmed to 0" fat, all grades)1 oz
- 428 calBeef bologna (reduced sodium)1 cup pieces
176 calPork luncheon meat (canned, minced, with ham, includes Spam (Hormel))2 oz 1 NLEA serving- 213 calSmoked link sausage (smoked, pork and beef, nonfat dry milk added)1 link
- 38 calLamb leg (raw, sirloin half, separable lean only, trimmed to 1/4" fat, choice)1 oz
- 173 calVeal top round (leg, cooked, braised, separable lean only)3 oz
- 128 calVeal top round (leg, cooked, roasted, separable lean only)3 oz
- 128 calAntelope (cooked, roasted)3 oz
- 258 calBeef rib (small end (ribs 10-12), cooked, broiled, choice, separable lean and fat, trimmed to 1/8" fat)3 oz
- 236 calBeef rib (small end (ribs 10-12), cooked, broiled, select, separable lean and fat, trimmed to 1/8" fat)3 oz
- 57 calLamb leg (raw, shank half, separable lean and fat, trimmed to 1/4" fat, choice)1 oz
- 73 calLamb shoulder (blade, raw, separable lean and fat, trimmed to 1/4" fat, choice)1 oz
- 317 calBeef and pork bologna (low fat)1 cup pieces
- 270 calPork shoulder arm picnic (cooked, roasted, lean and fat)3 oz
- 253 calLamb loin (cooked, broiled, trimmed to 1/8" fat, choice)3 oz
- 247 calLamb loin (cooked, roasted, trimmed to 1/8" fat, choice)3 oz
- 424 calBeef chimichanga (fast food, with red chili peppers)1 chimichanga
175 calT-bone steak (select, cooked, grilled, bone-in, trimmed 1/8" fat, lean only)3 oz- 229 calCured ham center slice (unheated, separable lean and fat)4 oz
- 304 calCured pork shoulder (blade roll) (unheated, lean and fat)4 oz
- 185 calBeef round (cooked, broiled, Select, separable lean and fat, trimmed to 1/8" fat)3 oz
- 77 calLamb leg (raw, sirloin half, separable lean and fat, trimmed to 1/4" fat, choice)1 oz
- 168 calRabbit (domesticated, composite of cuts, cooked, roasted)3 oz
- 278 calBeef round steak (knuckle (tip side), separable lean and fat, trimmed to 0" fat, select, cooked, grilled)1 steak
- 304 cal
Meatless chicken (fried, breaded)1 cup, diced - 27 cal
Beef broth (canned, condensed)1 cup - 7 calBeef bouillon (prepared with water, cubed)1 serving 1 cup
- 173 calBeef chuck top blade steak (cooked, broiled, lean only, trimmed to 0" fat, all grades)3 oz
- 184 calPork center rib chop (boneless, cooked, broiled, lean only)3 oz
- 174 calRibeye steak (cooked, broiled, small end (ribs 10-12), separable lean only, trimmed to 0" fat, USDA Choice)3 oz
- 420 calRibeye steak (cooked, broiled, small end (ribs 10-12), separable lean only, trimmed to 0" fat, USDA Select)1 steak
- 264 calBeef top loin (cooked, broiled, separable lean and fat, trimmed to 1/8" fat, prime)3 oz
- 69 calLamb shoulder (blade, raw, separable lean and fat, trimmed to 1/8" fat, choice)1 oz
- 293 calBeef round steak (knuckle (tip center), separable lean and fat, trimmed to 0" fat, choice, cooked, grilled)1 steak
- 259 calBeef round steak (knuckle (tip center), separable lean and fat, trimmed to 0" fat, select, cooked, grilled)1 steak
- 135 calMock tender steak (cooked, broiled, separable lean only, trimmed to 0" fat, all grades)3 oz
- 49 calBeef chuck clod roast (cooked, roasted, lean only, trimmed to 1/4" fat, all grades)1 oz
- 161 calBeef chuck clod steak (cooked, braised, lean only, trimmed to 1/4" fat, all grades)3 oz
- 225 calTri-tip steak (cooked, broiled, bottom sirloin butt, separable lean and fat, trimmed to 0" fat, all grades)3 oz
- 191 calBeef top round (cooked, broiled, separable lean and fat, trimmed to 1/8" fat, prime)3 oz
- 137 calMock tender steak (cooked, broiled, separable lean only, trimmed to 0" fat, USDA Choice)3 oz
- 134 calMock tender steak (cooked, broiled, separable lean only, trimmed to 0" fat, USDA Select)3 oz
- 244 calPork sausage links (brown and serve, cooked)3 links 1 NLEA serving
- 84 calSmoked chicken and beef sausage (smoked)1 oz
428 calChicken thigh (fried, breaded, mild, meat and skin, Popeyes)1 thigh with skin
45 calCured ham (with natural juices, spiral sliced, boneless, unheated, lean and fat)1 oz spiral slice- 7 calBeef bouillon (prepared with water, powdered)1 serving 1 cup
- 221 calPork loin chop (fresh, center rib, boneless, cooked, broiled)3 oz
- 90 calBeef rib (large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, raw)1 oz
- 191 calBeef top round (cooked, braised, separable lean and fat, trimmed to 1/8" fat, select)3 oz
- 154 calBeef chuck shoulder tender medallion (cooked, grilled, separable lean and fat, trimmed to 0 inch fat, choice)1 serving (3 oz)
- 282 calBeef round steak (knuckle (tip side), separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled)1 steak
193 calFried chicken wing (Popeyes, Mild, fried, breaded, with skin)1 wing, with skin- 625 calRibeye steak (cooked, broiled, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, USDA Choice)1 steak (yield from 297 g raw meat)
- 87 calBeef rib (whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, raw)1 oz
- 94 calBeef tenderloin (cooked, roasted, choice, separable lean and fat, trimmed to 1/8" fat)1 oz
- 90 calBeef tenderloin (cooked, roasted, select, separable lean and fat, trimmed to 1/8" fat)1 oz
- 66 calRibeye steak (cooked, broiled, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, USDA Select)1 oz
- 58 calInside skirt steak (beef plate, cooked, broiled, lean only, trimmed to 0" fat, all grades)1 oz
- 194 calBeef chuck shoulder clod (top blade steak, cooked, grilled, separable lean and fat, trimmed to 0" fat, choice)1 serving (3 oz)
- 394 calBeef chuck shoulder clod (top blade steak, cooked, grilled, separable lean and fat, trimmed to 0" fat, select)1 steak