beef meat
beef meat


The MeatShop procures its Beef range from specific regions from Pakistan and Indian farms that practice sustainability. The farming techniques they employ do not harm our ecosystem or the environment in any manner.

All our meat is sourced from Pakistani farmers, selectively chosen for taste, texture, and all-around excellence. When most people think of red meat, they probably imagine beef. There are many different beef products and cuts of beef, ranging from hamburgers to ribeye steaks.

Nutrition Facts of Beef

Here are the nutrient values for ground beef per 100 grams



Calories 254 kcal
Carbohydrate 0 g
Protein 17.2 g
Fat 20 g
   – Saturated 7.7 g
   – Monounsaturated 8.8 g
   – Polyunsaturated 0.5 g
        – Omega-3 48 mg
        – Omega-6 435 mg
Omega 6 to 3 Ratio 9 : 1
Vitamin A 0% DV
Vitamin C 0% DV
Vitamin D
Vitamin E 2%
Vitamin K 2%
Thiamin 3% DV
Riboflavin 9% DV
Niacin 21% DV
Vitamin B6 16% DV
Folate 2% DV
Vitamin B12 36% DV
Pantothenic Acid 5% DV
Calcium 2% DV
Iron 11% DV
Magnesium 4% DV
Phosphorus 16% DV
Potassium 8% DV
Sodium 3% DV
Zinc 28% DV
Copper 3% DV
Manganese 1% DV
Selenium 21% DV

It is also important to note that the nutritional properties of beef can vary considerably depending on the fat content. For example, a ribeye steak will be much higher in fat (and calories) than a lean cut of meat. To gain a better idea of how different cuts of beef compare, and their nutrient profiles.

Benefits of Beef

Beef contributes large amounts of iron, zinc, and vitamin B12 to the average person’s diet.

Interestingly, the main fatty acid in beef is none other than oleic acid. If you haven’t heard of it before, then it’s also the main fat in olive oil (and known as “heart-healthy”).

Beef contains a wide variety of potentially beneficial compounds that include creatine, conjugated linoleic acid (CLA), and glutathione

Concerns of Beef

Excessive beef consumption can increase circulating iron to unhealthy levels in some individuals. These high levels can increase the risk of various cancers and cardiovascular disease. This risk is especially the case in those with a genetic mutation called hemochromatosis, which causes over-absorption of heme iron.

Overcooking beef (burning) can lead to the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of these compounds are carcinogens, but we can minimize their risks by sensibly cooking meat.

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