Meat
Steak
Buffalo steak is a portioned slice from a tender-enough primal for fast dry-heat cooking—exact muscle varies by packer label. Aim for even thickness. Pat dry, season, and sear. Because the meat is often leaner than well-marbled beef, avoid overcooking steaks and prefer marinades, quick high heat, or moist methods for tougher joints. Rest so juices redistribute.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.9 g
- Saturated Fat 4.74 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.6 mg
- Sodium 59.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 57.5 g
- Energy 205 kcal
- Water 57.5 g
- Protein 21.9 g
- Fat 10.9 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 4.88 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.29 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 353 mg
- Major Minerals 351 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.29 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Butchery charts standardised steak and loin cuts for urban meat markets.
Grilling culture elevated premium steaks worldwide.
Lean alternative red meats entered steakhouses as specialty menus.