How Many Calories In One Pound Of Lean Ground Beef?

1 pound of ground beef (80% lean, 20% fat) contains 1152 calories.

One pound of cooked and drained ground beef contains how many calories?

A 3-ounce portion of 80 percent lean raw ground beef contains 216 calories total. Cooking, draining, and washing reduce the overall fat content, which reduces the number of calories. A gram of fat has 9 calories in it. That means that boiling and draining ground beef removes 45 to 54 fat calories, bringing the total calories down to 162 to 171. Rinsing removes even more fat, lowering total calories to 135 to 144.

What is the calorie count of a 1/4 pound burger without the bun?

One 1/4-pound beef patty contains 195 calories, almost 19 grams of protein, roughly 13 grams of fat, and 0 grams of carbs, according to the USDA.

How many calories does one pound of meat contain?

Quick answer: depending on the amount of protein and fat, it ranges between 650 and 1300 calories.

Meats with a lower fat content have fewer calories. Most people would need to eat between 1 and 2 pounds of beef per day to meet their daily calorie needs.

Many people thrive on a diet that emphasizes meat as the primary source of macronutrients.

Meat is an important part of any diet, whether it’s the carnivore diet, the paleo diet, or Keto.

Consuming adequate calories is one of the more difficult aspects of these diets (in fact, they often get accused of being nothing more than calorie restrictive diets).

But what if you’re not interested in losing weight? What if you’re just attempting to maintain and sustain your weight loss and know for a fact that you feel best on a low-carb, high-protein diet?

Is it possible to eat meat for the majority of your calories? The answer is very dependent on whether you eat lean or fatty meats, among other factors. Let’s see how much meat you’ll need to consume to get 1,500 and 2,000 calories. NutritionIX provided the data.

How many calories are in chicken?

A pound of chicken meat has about 1,100 calories, 120 grams of protein, and 65 grams of fat. If you only consume lean chicken meat, such as chicken breasts without the skin, you’ll be looking at around 550 calories. Because each gram of fat has 9 calories and each gram of protein contains 4 calories, chicken thighs have more dense calories than other parts of the bird.


Much depends on the cut of beef, how the animal was finished (grass or corn), and how the meat is prepared, as stated in the previous response. A pound of grain finished (70 percent lean) hamburger beef provides roughly 1250 calories. A pound of 95 percent lean ground beef, on the other hand, contains roughly 800 calories. A 16-ounce rib eye steak contains around 1220 calories (112g of protein and 85g of fat). A 16-ounce filet mignon contains around 1200 calories (120g of protein and 80g of fat).


Pork loin has 869 calories per 16 ounces (1 pound). There are around 2,000 calories in 16 ounces of bacon (mostly fat). There are around 950 calories in 1 pound of pork chop (120g of protein, 50g of fat)

HOW To Hit Your Calorie Targets?

You’ll need to eat between 1 and 2 pounds of meat every day if you want to receive the majority of your calories from meat. Athletes will have to push themselves to new heights. If you’re looking for a way to add variety to your diet because you can’t eat any more meat, try supplementing with hardboiled eggs (which are high in nutrients) and whey protein powder (not nutritionally dense). A hardboiled egg only has about 70 calories in it.

example of getting 2000 calories Mostly from meat & Eggs

1/2 pound hamburger steak patty with melted blue cheese and leftover sauted vegetables (700 calories)

For lunch, make three skinless chicken thighs in the crockpot (550 calories)

Two 1/2-pound hamburger patties with cheese on top and a side of cheddar-topped broccoli (1400 calories)

Is it true that when ground beef is cooked, it loses calories?

Cooking ground beef until it reaches a healthy internal temperature can help reduce fat content. Ground beef can lose a lot of fat while cooking because of its ground and ‘open’ structure. It’s very uncommon for 50 percent or more of the fat in ground beef to be lost during the cooking process (Table 2).