High Potassium Foods – Beef Table

Beef is one of the high potassium foods. It often has a ratio of potassium to sodium of more than 3 to 1, and can provide more than 200 mg of potassium in a serving.
As far as concentration, there is 225 mg potassium in 100 gm of meat for bottom round beef to 459 mg for ground beef, 95% lean meat. The least amount of potassium is in fat which is 99 mg in 100 gm of fat. The average amount of potassium in beef is about 323 mg in 3  1/2 oz (100 gm) of meat.
The amount of fat is 3.91 grams for round knuckle beef to 20.15 in 100 gm  for short loin, porterhouse steak. The only exception is the fat cut from the meat which has 70grams of fat in 100 gm of cuttings.
In the table, the cut of beef is for All Grades. The differences in nutrient values were small for different grades. Select Grade has slightly less fat than Choice Grade and a small amount more potassium. All Grades was listed in the table because it is usually in between these two grades, being a mixture.
In the table,”separable lean and fat” means the visible fat on the edge of the cut was included in the cut that was measured.

The weights for the potassium and sodium are milligrams. The potassium and sodium values given are for 100 grams (about 3 1/2 oz) of food.
As usual, K is potassium, and Na is sodium.
Except for the potassium to sodium ratio and the amount of potassium per serving (which we calculated), the source of data is:
USDA National Nutrient Database Standard Reference – Release 22.

Food K Na Ratio K:Na
Beef, brisket, flat half, separable lean only, trimmed to
1/8″ fat, all grades, cooked, braised
266 54 4.9
Beef, chuck, arm pot roast, separable lean
only, trimmed to 1/8″ fat, all grades, cooked, braised
277 56 4.9
Beef, chuck, clod roast, separable lean and
fat, trimmed to 0″ fat, all grades, cooked, roasted
367 71 5.2
Beef, chuck, clod roast, separable lean only,
trimmed to 0″ fat, all grades, cooked, roasted
385 74 5.2
Beef, chuck, clod roast, separable lean only,
trimmed to 1/4″ fat, all grades, cooked, roasted
372 71 5.2
Beef, chuck, clod steak, separable lean and
fat, trimmed to 0″ fat, all grades, cooked, braised
283 57 5
Beef, chuck, clod steak, separable lean only,
trimmed to 0″ fat, all grades, cooked, braised
293 58 5.1
Beef, chuck, clod steak, separable lean only,
trimmed to 1/4″ fat, all grades, cooked, braised
287 60 4.8
Beef, chuck, mock tender steak, separable lean
and fat, trimmed to 0″ fat, all grades, cooked, broiled
293 71 4.1
Beef, chuck, mock tender steak, separable lean
only, trimmed to 0″ fat, all grades, cooked, broiled
293 71 4.1
Beef, chuck, shoulder clod, shoulder top and
center steaks, separable lean and fat, trimmed to 0″ fat, all grades,
cooked, grilled
361 60 6
Beef, chuck, shoulder clod, top blade, steak,
separable lean and fat, trimmed to 0″ fat, all grades, cooked, grilled
322 77 4.2
Beef, chuck, top blade, separable lean and
fat, trimmed to 0″ fat, all grades, cooked, broiled
299 67 4.5
Beef, chuck, top blade, separable lean only,
trimmed to 0″ fat, all grades, cooked, broiled
304 68 4.5
Beef, flank, steak, separable lean only,
trimmed to 0″ fat, all grades, cooked, broiled
350 57 6.1
Beef, ground, 70% lean meat / 30% fat,
crumbles, cooked, pan-browned
328 96 3.4
Beef, ground, 70% lean meat / 30% fat, loaf,
cooked, baked
241 73 3.3
Beef, ground, 70% lean meat / 30% fat, patty
cooked, pan-broiled
308 92 3.3
Beef, ground, 70% lean meat / 30% fat, patty,
cooked, broiled
275 81 3.4
Beef, ground, 80% lean meat / 20% fat,
crumbles, cooked, pan-browned
380 91 4.2
Beef, ground, 80% lean meat / 20% fat, loaf,
cooked, baked
271 67 4
Beef, ground, 80% lean meat / 20% fat, patty,
cooked, broiled
304 75 4.1
Beef, ground, 80% lean meat / 20% fat, patty,
cooked, pan-broiled
335 83 4
Beef, ground, 95% lean meat / 5% fat,
crumbles, cooked, pan-browned
459 85 5.4
Beef, ground, 95% lean meat / 5% fat, loaf,
cooked, baked
315 58 5.4
Beef, ground, 95% lean meat / 5% fat, patty,
cooked, broiled
348 65 5.4
Beef, ground, 95% lean meat / 5% fat, patty,
cooked, pan-broiled
376 71 5.3
Beef, loin, bottom sirloin butt, tri-tip
roast, separable lean only, trimmed to 0″ fat, all grades, cooked,
roasted
340 55 6.2
Beef, loin, bottom sirloin butt, tri-tip
steak, separable lean only, trimmed 0″ fat, all grades, cooked, broiled
449 73 6.2
Beef, plate, inside skirt steak, separable
lean only, trimmed to 0″ fat, all grades, cooked, broiled
295 76 3.9
Beef, plate, outside skirt steak, separable
lean only, trimmed to 0″ fat, all grades, cooked, broiled
393 94 4.2
Beef, retail cuts, separable fat, cooked 99 23 4.3
Beef, rib, small end (ribs 10-12), separable
lean only, trimmed to 1/8″ fat, all grades, cooked, broiled
378 62 6.1
Beef, round, bottom round, roast, separable
lean only, trimmed to 1/8″ fat, all grades, cooked
230 37 6.2
Beef, round, bottom round, steak, separable
lean only, trimmed to 1/8″ fat, all grades, cooked, braised
282 45 6.3
Beef, round, eye of round, roast, separable
lean only, trimmed to 1/8″ fat, all grades, cooked, roasted
241 38 6.3
Beef, round, knuckle, tip center, steak,
separable lean and fat, trimmed to 0″ fat, all grades, cooked, grilled
377 52 7.2
Beef, round, knuckle, tip side, steak,
separable lean and fat, trimmed to 0″ fat, all grades, cooked, grilled
365 54 6.8
Beef, round, outside round, bottom round,
steak, separable lean and fat, trimmed to 0″ fat, all grades, cooked,
grilled
363 58 6.3
Beef, round, top round, separable lean only,
trimmed to 0″ fat, all grades, cooked, broiled
262 42 6.2
Beef, round, top round, separable lean only,
trimmed to 1/8″ fat, all grades, cooked, broiled
264 42 6.3
Beef, short loin, porterhouse steak,
separable lean and fat, trimmed to 0″ fat, all grades, cooked, broiled
299 65 4.6
Beef, short loin, porterhouse steak,
separable lean only, trimmed to 0″ fat, all grades, cooked, broiled
328 69 4.8
Beef, short loin, t-bone steak, separable lean
and fat, trimmed to 0″ fat, all grades, cooked, broiled
302 67 4.5
Beef, short loin, t-bone steak, separable lean
only, trimmed to 0″ fat, all grades, cooked, broiled
327 71 4.6
Beef, short loin, t-bone steak, separable lean
only, trimmed to 1/4″ fat, all grades, cooked, broiled
327 75 4.4
Beef, short loin, top loin, steak, separable
lean and fat, trimmed to 0″ fat, all grades, cooked, broiled
356 59 6
Beef, short loin, top loin, steak, separable
lean and fat, trimmed to 1/8″ fat, all grades, cooked, broiled
328 54 6.1
Beef, short loin, top loin, steak, separable
lean only, trimmed to 1/8″ fat, all grades, cooked, broiled
372 61 6.1
Beef, tenderloin, separable lean and fat,
trimmed to 1/8″ fat, all grades, cooked, broiled
329 54 6.1
Beef, tenderloin, separable lean only, trimmed
to 1/8″ fat, all grades, cooked, broiled
370 60 6.2
Beef, tenderloin, steak, separable lean and
fat, trimmed to 0″ fat, all grades, cooked, broiled
341 56 6.1