Calories in beef braising steak: 160 kcal

What’s in a 100 g portion

More than half of a portion is water. The rest is 20.7 g protein and 8.6 g fat.

8.6 gFat

20.7 gProtein

69.4 gWater

1.3 gMinerals and the rest

8.6 gFat
20.7 gProtein
69.4 gWater
1.3 gMinerals and the rest

Below average for meat

Beef braising steak is 160 kcal per 100 g. The 253 meat in this database average 241.

Beef braising steak160

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.15 g

Vitamins and minerals in beef braising steak

Four of the 20 recorded reach the “high in” level. Vitamin B12 leads by a long way.

80 %

Vitamin B12

0.002 mg in a 100 g portion

74th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Zinc5.6 mg56 %

Niacin (vitamin B3)8.2 mg51 %

Vitamin B60.42 mg30 %

Folate0.053 mg27 %

Phosphorus180 mg26 %

A source of

Only a trace

Vitamin A
Copper
Manganese

None recorded

Vitamin C

Show all 20 with amounts

Vitamin B120.002 mg, 80 %

Zinc5.6 mg, 56 %

Niacin (vitamin B3)8.2 mg, 51 %

Vitamin B60.42 mg, 30 %

Folate0.053 mg, 27 %

Phosphorus180 mg, 26 %

Riboflavin (vitamin B2)0.27 mg, 19 %

Potassium300 mg, 15 %

Selenium0.007 mg, 13 %

Iodine0.016 mg, 11 %

Vitamin D0.0005 mg, 10 %

Iron1.4 mg, 10 %

Pantothenic acid (vitamin B5)0.59 mg, 9.8 %

Chloride51 mg, 6.4 %

Thiamin (vitamin B1)0.07 mg, 6.4 %

Magnesium19 mg, 5.1 %

Biotin0.001 mg, 2 %

Vitamin E0.09 mg, 0.8 %

Calcium5 mg, 0.6 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What beef braising steak doesn’t give you. And where to find it.

No recorded vitamin C, vitamin A or copper.

Vitamin C

0mgin beef braising steak

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein beef braising steak

Find it inLiver, calf, fried3152 % per 100 g

Copper

Tracein beef braising steak

Find it inLiver, calf, fried2386 % per 100 g

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Beef braising steak against other meat

Per 100 g, beef braising steak has the most vitamin B12 of the 6 here, ahead of sausages (pork, chilled, grilled).

0.002mg

0.001mg

0.0005mg

Beef, braising steak, raw, lean and fatthis page

Sausages, pork, chilled, grilled−0.001 mg

Bacon rashers, middle, fried−0.001 mg

Lamb, average, raw, lean and fat−0.001 mg

Pork, shoulder steaks (collar), grilled, lean and fat−0.0015 mg

Pork, belly joint/slices, grilled, lean and fat−0.0015 mg

All values per 100 g, from the same dataset. Differences are against beef braising steak.

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Questions about beef braising steak

What the numbers say to the questions people actually search.

How many calories are in a portion of beef braising steak?

A typical portion (100 g cooked) gives 160 kcal. Per 100 g the figure is 160 kcal.

Is beef braising steak high in vitamin B12?

Yes. Beef, braising steak, raw, lean and fat has 0.002 mg vitamin B12 per 100 g, 80 % of the NRV, above the 30 % threshold for a “high in” claim.

How much does trimming the fat change beef braising steak?

Trimmed of visible fat the same cut has 139 kcal, 5.7 g fat and 21.8 g protein per 100 g, against 160 kcal, 8.6 g fat and 20.7 g protein untrimmed.

Which vitamins and minerals does beef braising steak have most of?

By share of the daily reference intake: vitamin B12 (0.002 mg, 80 %), zinc (5.6 mg, 56 %) and niacin (8.2 mg, 51 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-007, Beef, braising steak, raw, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of carcase beef, 1992-1993. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 99 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: trimmed of visible fat (lean only): 139 kcal, 5.7 g fat, 2.4 g saturates, 21.8 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Beef). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.