Beef, Australian, imported, grass-fed, ground, 85% lean / 15% fat, raw
Whole food · Beef Products
Photo: Wikipedia
This is raw, ground beef from Australian cattle raised on pasture, known for its deep, mineral-rich flavor and a lean-to-fat ratio of 85/15. The grass-fed origin gives it a distinct, slightly gamey taste and a firmer texture compared to grain-fed beef, with a notable boost in omega-3 fatty acids. At 239 kcal per 100g, it's a protein powerhouse with zero carbs, making it a staple for low-carb and high-protein diets.
💚 Why it's loved
People love it for its robust, earthy flavor that doesn't need much seasoning, and its versatility in everything from burgers to bolognese. It's a cultural staple in Australian barbecue and a favorite for those seeking a more natural, pasture-raised protein source.
⚠️ Watch-outs & how to enjoy it better
The 15% fat content, while moderate, can be a concern for those monitoring saturated fat intake; pairing it with fiber-rich vegetables like broccoli or spinach can help balance the meal. Its leaner nature compared to 80/20 beef means it can dry out if overcooked, so using a meat thermometer and cooking to medium-rare or medium is key to retaining juiciness.
Key benefits
- High in complete protein for muscle repair and satiety
- Rich in bioavailable iron and B12 for energy metabolism
- Contains more omega-3 fatty acids than grain-fed beef
- Provides conjugated linoleic acid (CLA) linked to body composition
- Zero carbohydrates, suitable for ketogenic and carnivore diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Grass-fed beef from Australia is often 'finished' on grass for at least 100 days before slaughter, which is a longer period than many other countries, resulting in a more consistent flavor profile and higher levels of antioxidants like beta-carotene.
Full nutrition (scales with serving)
| Water | 63.6 g |
| Energy | 239 kcal |
| Energy | 1001 kj |
| Protein | 17.7 g |
| Total lipid (fat) | 18.1 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 1.8 mg |
| Sodium, Na | 62.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.54 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 4.4 g |
| SFA 17:0 | 0.20 g |
| SFA 18:0 | 2.7 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 14:1 | 0.15 g |
| MUFA 16:1 | 0.63 g |
| MUFA 18:1 | 7.2 g |
| MUFA 18:1 c | 6.5 g |
| MUFA 20:1 | 0.03 g |
| Fatty acids, total polyunsaturated | 0.70 g |
| PUFA 18:2 | 0.50 g |
| PUFA 18:2 n-6 c,c | 0.28 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.10 g |
| PUFA 18:3i | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| Fatty acids, total trans | 0.91 g |
| Fatty acids, total trans-monoenoic | 0.66 g |
| TFA 18:1 t | 0.66 g |
| TFA 18:2 t not further defined | 0.22 g |
| Fatty acids, total trans-polyenoic | 0.24 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.78 g |
| Isoleucine | 0.75 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.50 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.67 g |
| Tyrosine | 0.61 g |
| Valine | 0.80 g |
| Arginine | 1.2 g |
| Histidine | 0.57 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.81 g |
| Proline | 0.73 g |
| Serine | 0.68 g |
| Hydroxyproline | 0.12 g |
FAQ
Is grass-fed beef healthier than grain-fed?
Yes, it typically has more omega-3 fatty acids, CLA, and antioxidants, though the calorie and protein content are similar.
How should I cook it to avoid drying out?
Cook to an internal temperature of 135-145°F (57-63°C) for medium-rare to medium, and avoid overcooking, as the lower fat content can lead to dryness.
Can I freeze it?
Yes, it freezes well for up to 4 months. Thaw in the refrigerator before cooking to maintain texture and safety.