Guide

Per 100 g of beef mortadella, protein averages about 16 g; a 1 oz piece gives ~4.6 g and a thin deli slice offers ~2.5–3 g.

One cooked 3-ounce New York strip (beef loin) delivers ~23–25 grams of complete protein; trim level and cooking method shift the number.

Beef loin delivers about 20–26 g protein per 3 oz cooked, with leaner cuts like top sirloin and tenderloin near the higher end.

A 1-oz cooked beef meatball has about 7 g protein; three meatballs (3 oz) deliver roughly 21 g, but recipes and size change the number.

Beef liver protein ranges from about 20 g per 100 g raw to about 29 g per 100 g cooked; a 3-ounce cooked portion has ~17–25 g.

Cooked top sirloin delivers roughly 28–31 grams of protein per 100 grams; a 3-ounce cooked portion lands near 24–26 grams.

Beef mince protein ranges ~14–25 g per 100 g raw and ~22–27 g per 100 g cooked, with leaner mince delivering more protein per bite.

Beef edges lamb on protein by a small margin per 100 g and per 3-oz serving, though the cut and fat level swing the numbers.

Per 100 grams, cooked chicken breast typically outruns most beef cuts for protein, while lean beef catches up on very lean trims.

For protein, chicken breast gives more protein per calorie; lean beef adds iron, zinc, and B12 with a bit more saturated fat.