Proximate Composition of Beef from Carcass to Cooked Meat

Excerpt from Proximate Composition of Beef From Carcass to Cooked Meat: Method of Derivation and Tables of Values

The composition of meat is a major problem in dietary calculations because of the wide differences in fat content that occur in meats available to the consumer. Because of this wide variance, average values for meat have less validity than have aver age values for many other foods.

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