Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Beef, Short Loin, Porterhouse Steak,,,, Broiled belongs to the Beef Products group in the USDA FoodData Central database. Per 100 grams, it provides 224.0 kcal, 25.5g protein, 0g carbohydrate, and 12.8g fat — of which 4.34g is saturated (33.9% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 69.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. These stats come from the USDA dataset that powers the entire site, scored with the uniform AASLD 2023 criteria applied to every food.
Because Beef, Short Loin, Porterhouse Steak,,,, Broiled is rated Eat in Moderation, treat it as an occasional, portion-controlled choice instead of a daily staple.
In context, beef, short loin, porterhouse steak,,,, broiled is a genuinely protein-dense choice (26g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 3 oz (85g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Beef Products group, beef, short loin, porterhouse steak,,,, broiled sits where it does because of the numbers above — the saturated-fat share, added sugar, and processing checks that decide every rating on this site. The rating is not a verdict on the food as a whole; it is a verdict on how it fits the Mediterranean pattern recommended for MASLD.
What does the research say about Beef, Short Loin, Porterhouse Steak,,,, Broiled for fatty liver?
Based on the AASLD 2023 practice guidance, Beef, Short Loin, Porterhouse Steak,,,, Broiled is classified as Eat in Moderation for individuals with fatty liver disease. Saturated fat: 34% of total fat. The recommended serving is 70-100g, up to 2 times per week. When in doubt, consult your healthcare provider for personalized dietary advice.
What is the serving size of Beef, Short Loin, Porterhouse Steak,,,, Broiled for fatty liver?
A single serving of Beef, Short Loin, Porterhouse Steak,,,, Broiled is 3 oz (85g). up to 2 times per week. The Mediterranean approach framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
What are the key nutrients in Beef, Short Loin, Porterhouse Steak,,,, Broiled for fatty liver?
Per 100g, Beef, Short Loin, Porterhouse Steak,,,, Broiled contains 25.5g protein, 12.8g fat (4.3g saturated), 0g carbs, 0.0g fiber, and 224 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
What are good alternatives to Beef, Short Loin, Porterhouse Steak,,,, Broiled for fatty liver?
Instead of Beef, Short Loin, Porterhouse Steak,,,, Broiled, consider fish like salmon, skinless chicken breast, or plant proteins like tofu and lentils. These alternatives are more aligned with the Mediterranean diet and the AASLD recommendations for fatty liver management. The key is to choose foods with lower saturated fat, no added sugar, and minimal processing.
Why is Beef, Short Loin, Porterhouse Steak,,,, Broiled classified as Eat in Moderation for fatty liver?
Beef, Short Loin, Porterhouse Steak,,,, Broiled is classified as Eat in Moderation primarily because Saturated fat: 34% of total fat. This classification is based on the AASLD 2023 practice guidance, which evaluates foods based on their saturated fat profile, carbohydrate quality, added sugar content, and degree of processing. Choosing whole, minimally processed foods is generally recommended for optimal liver health.
Data Sources
Nutritional data from USDA FoodData Central. Verdict engine based on AASLD 2023 Practice Guidance and ADA 2024 Standards of Care. This is dietary reference information, not medical advice. Always consult your healthcare provider before making dietary changes.