Guide

Beef shin protein averages ~34 g per 100 g cooked lean, with slow braising softening collagen while keeping total protein steady.

Beef shank protein per 100g is 22.1 g raw and 34.3 g cooked (simmered); carbs are 0 g.

Beef shin provides about 22 g protein per 100 g raw and roughly 34 g per 100 g cooked (braised), based on USDA data.

One cooked beef sirloin steak provides ~26 g protein per 3 oz (85 g) or ~31 g per 100 g, with trim and doneness nudging the number.

Beef stick protein content averages about 6 grams per 1 oz stick, with brands ranging 6–10 grams depending on size, recipe, and moisture.

Beef soup typically delivers 3–10 grams of protein per 1-cup serving, depending on broth style, meat pieces, and recipe.

A cooked 3-oz beef shoulder steak delivers about 23–26 g protein; per 100 g cooked, the beef shoulder steak protein content is about 28 g.

Beef stir fry protein typically lands around 24–32 g per 3 oz cooked beef, while veggies add small extras and sauces change sodium more than protein.

A cooked 3-oz beef tenderloin steak (filet mignon) has about 26 g protein; per 100 g cooked it’s ~31 g, while raw tenderloin averages ~22 g per 100 g.

Beef tartare protein averages 20–25 g per 100 g; a 150 g serving with yolk lands near 32–38 g based on cut and leanness.