Meat Points
Source of Recipe
awsum34
List of Ingredients
Points are for 4 oz raw/3 oz cooked, with all visible fat trimmed, no added fat in cooking. (calories/fat grams). Meats contain no fiber.
BEEF (source: www.calorieking.com & txbeef.org & calorie count.com)
Brisket, lean (176/8.3) = 4 points
Chuck arm roast, (278/20.8) = 7 points
Chuck blade roast, lean (169/8.4) = 4 points
"Cube" steak (see round steak)
Filet Mignon, lean (182/9.1) = 4 points
Flank, lean (175/8.4) = 4 points (This is London broil)
KC Strip Steak (168.7.2) = 4 points
Mock Steak (133/4) = 3 points
New York/Club Steak, lean (161/6.2) = 4 points
Porterhouse Steak, lean (178/8.4) = 4 points
Rib, large end, lean (187/10.2) = 5 points
Rib, small end, lean (173/8.3) = 4 points
Rib, whole, lean (182/22.5) = 6 points
Rib Eye steak (261/18.9) = 7 points
Round, bottom & cube steak (164/6.2) = 4 points
Round, tip (150/4.9) = 3 points
Round, top (144/3.7) = 3 points
Sandwich Steak (351/30.7) = 10 points
TBone Steak (168/7.3) = 4 points
Top Sirloin Steak, (150/4) = 3.5 points
Tri Tip Roast (177/8.2) = 4 points
Tri Tip Steak (225/12.9) = 5 points
Tongue, (203/15) = 5 points
Stew meat, usally from the chuck cut,(293/22) = 7.5 points
Beef hotdogs, (142/13) = 4 points
Beef Pattie, frozen cooked (159/10.5) = 4 points
GROUND Beef:
Beef, 73% lean (248/16) = 6 points
Beef, 80% lean (235/14) = 6 points
Beef, 85% lean (213/12) = 5 points
Beef, 90% lean (173/9) = 4 points
Beef, 95% lean (139/5) = 3 points
PORK (source: www.calorieking.com & Wegans meats & Caloriecount.com) 4-oz raw, 3-oz cooked
Pork, bacon, 1 slice (211/22) = 6 points
Pork, cube steak, (120/5) = 3 points
Pork, ham, fresh leg (154/6.1) = 4 points
Pork, ham, shank, (180/9) = 4 points
Pork, ham cured (107/4.6) = 2.5 points
Pork, ham, brown sugar cured, (140/9) = 3.5 points
Pork, ham, but_t, (210/12) = 5 points
Pork, hotdog 1 link (250/17) = 6 points
Pork, loin blade chop or roast (178/9.3) = 4 points
Pork, loin center chop (159/5.7) = 4 points
Pork, loin, center rib (169/6.8) = 4 points
Pork, loin, country style ribs, w-bone (274/2.5) = 7pts
Pork, loin, roast (165/6.1) = 4 points
Pork, loin, whole (225/14.2) = 6 points
Pork, ribs, baby back (251/18) = 6 points
Pork, ribs, country style, boneless, (270/21) = 7 points
Pork, ribs, spare ribs (251/18) - 6 points
Pork, rib roast (182/8.6) = 4.5 points
Pork, center roast, boneless, (150/6) = 3.5 points
Pork, shoulder blade, boston style, roast or steak, (176/9.1) = 4 points
Pork, shoulder, whole (168/8.1) = 4 points
Pork, sirloin (161/6.5) = 4 points
Pork, spareribs, with bone, (154/6.1) = 4 points
Pork, stew meat, (120/5) = 3 points
Pork, tenderloin (136/3.9) = 3 points
Pork, top loin (160/6) = 4 points
Pork, canadian bacon 2-oz, (86/3.9) = 2 points
Ground Pork:
Pork, regular grind (250/18) = 6 points
LAMB (source: giantfood.com & Caloriecount.com)
4-oz raw or 3-oz cooked
Shoulder arm chop (230/8) = 5 points
Shoulder blade chop (230/10) = 5 points
Shank (210/5) = 5 points
Rib roast (290/11) = 7 points
Loin chop (250/8) = 6 points
Leg (210/7) = 5 points
POULTRY (source: www.ohiopoultry.org, www.foodcount.com)
Chicken, boneless skinless breast (125/1.4) = 3 points
Chicken, drumstick, no skin (130/4.0) = 3 points
Chicken, thigh, no skin (150/7.0) = 4 points
Chicken, wing, no skin (150/6.0) = 4 points
Ground:
Chicken, breast only grind (140/3) = 3 points
Turkey, bacon (louis rich) (33/2) = 1 point
Turkey, breast meat (180/3) = 4 points
Turkey, wing (200/3) = 4 points
Turkey, drumstick (170/4) = 4 points
Turkey, thigh (160/5) = 4 points
Ground Turkey:
Turkey, regular grind (200/11) = 5 points
Turkey, breast only grind (115/1) = 2 points
Cornish Hen (85/2.5) = 2 points
Duck (w/o skin) (90/5) = 2 points
GAME And Unusual Meats(source: www.calorieking.com & caloriecount.com) 4-oz raw or 3-oz cooked
Armadillo, raw (3oz) (150/3.7) = 3 points
Beaver, roasted (3oz) (210/4.3) = 5 points
Buffalo/Bison, all-cuts (3.5-oz) (143/2.4) = 3 points
Boar (139/3.7) = 3 points
Caribou (144/3.7) = 3 points
Crocodile, 4-oz raw (142/3.4)= 3 points
Deer/Venison, chuck roast (135/2.5) = 3 points
Deer/Venison, tenderloin roast (131/2.5)= 3points
Deer/Venison, round steak (136/2.7) = 3 points
Steaks, tenderloin steak Lean (107/3) = 2.5 points
Deer/Venison, ground cooked (159/7) = 4 points
Duck 3-oz (w/o skin) (90/5) = 2 points
Elk (126/1.7) = 3 points
Frogs Legs, fried in flour (3oz) (250/3.2) = 5 points
Goat (124/2.6) = 3 points
Goose, roast, meat only 3.5 oz (275/4.5) = 6 points
Guinea Fowl, roast, lean only 3.5 oz (145/2.5)= 3 points
Moose, (152/2)= 3 points
Pheasant, breast, roasted 3 oz (120/3.5) = 3 points
Quail, breast, roasted 3 oz (105/3.) = 2 points
Rabbit (154/6.2) = 4 points
Snake, Rattle, 4-oz raw (182/2.3) = 4 points
Squirrel(3oz) (180/3.2) = 4 points
Turkey, Wild, breast 3-oz (163/1.5) = 3.5 points
Recipe
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