Every beef product broken down by portion, with cuts, mince fat percentages and processed products compared.
Fat percentage does more than any other variable in beef. Five per cent and twenty per cent mince differ by roughly double in calories for the same weight.
Lean cuts such as fillet and rump sit close to chicken on fat. Fattier cuts and standard mince carry considerably more, most of it saturated.
Draining fat after browning mince removes a meaningful share that the label figure does not account for.
Corned beef, burgers and sausages carry added salt as part of processing, so they sit far above fresh beef on that figure regardless of the cut used.
Cooked portion sizes are around 70g for an adult and less for children, which is considerably smaller than most pack and restaurant portions.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
