A 3-oz cooked chuck eye steak delivers about 24 g of protein; cut, trimming, and cooking method change the total.

Beef gelatin protein content is ~24 g per 1 oz (28 g) dry powder; one 7 g envelope lands near 6 g of protein.

Typical cooked beef chunks deliver about 23–26 grams of protein per 3-ounce serving, depending on cut and trimming.

Cooked beef provides about 21–31 g of protein per 3 oz serving, depending on cut and fat level.

A 100 g serving of cooked beef delivers about 26 g of protein; cut and cooking method shift the number.

A standard beef gyro delivers about 20–30 g protein, rising to 35–45 g with extra meat and Greek yogurt-based tzatziki.

Beef ground protein ranges from about 24–28 g per 100 g cooked, with fat level and cooking loss driving the swing.

Beef cuts protein content ranges 23–31 g per 100 g cooked, with lean round and sirloin near the top and brisket and fattier cuts lower.

A cooked 3-oz beef eye of round steak delivers about 25 g protein with minimal fat.

Beef cuts with highest protein are eye of round, top round, top sirloin, and flank, delivering roughly 25–31 g protein per 100 g cooked.