Table 3.

Ratios of protein and saturated fatty acids in various cuts of beef as per the USDA SR Legacy Database (USDA 2019)

Cut	USDA code	SFA%a	TP%b	SFA: TP
Chuck	13351	5.28	26.50	0.20
Rib	13392	9.24	24.73	0.37
Top loin	13446	5.10	28.19	0.18
Porterhouse	13463	7.04	24.47	0.29
Ground (75% lean)	23577	9.59	15.76	0.61
Ground (95% lean)	23557	2.18	21.41	0.10

^aSaturated fatty acids

^bProtein