Calorie and Fat Content of Ground Beef and Poultry

Turkey, Chicken, Beef, and Pork Nutritional Facts

Person sauteing beef
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This is a rough breakdown of the fat content of various ground meat and poultry products, and the numbers might vary from one brand to another. Check the labels for specific nutritional information.

Ground Meat Type
4-Ounce Portions

% Lean % Fat Calories Total Fat
(grams)
Saturated Fat
(grams)
Cholesterol
(milligrams)
Turkey 93 7 160 8 2.5 80
Chicken 95 5 150 6 2 80
Beef (90%) 90 10 200 11 4.5 75
Beef (85%) 85 15 280 16.9 7 85
Beef (80%) 80 20 287 23 9 80
Beef (73%) 73 27 248 17 6.5 86
Pork 90 10 215 11.3 4.5 79

Ground beef, pork, veal, or lamb must be cooked to a minimum temperature of 160 F (71.1 C).

Ground poultry must be cooked to a minimum temperature of 165 F (73.9 C).