Meat: calories, saturated fat and salt by type and cut

Every meat product broken down by portion, with beef, pork, lamb and poultry compared and processed products separated from fresh.

The gap between fresh and processed meat is larger than the gap between species. A pork loin and a lean beef steak sit close together. The same pork as bacon is a different food nutritionally.

Fresh cuts and fat content

Fat varies more within a species than between them. Lean cuts of beef, pork and lamb sit close to chicken breast, while fattier cuts of any of them carry considerably more.

Trimming visible fat and draining after cooking both make meaningful differences that raw label figures do not reflect.

Processed and cured meat

Bacon, ham, sausages and cured meats carry salt as part of preservation rather than as seasoning, which is why they consistently sit high regardless of brand or cut.

A cooked portion is around 70g for an adult and less for children, which is substantially smaller than most pack and restaurant portions.

Browse every meat product

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.