Beef, sandwich steaks, flaked, chopped, formed and thinly sliced, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, processed beef product made from finely flaked, chopped, and formed muscle, typically sold in thin, uniform slices. It has a mild, savory flavor and a tender, slightly chewy texture that cooks very quickly. Nutritionally, it is a high-protein, zero-carb option, but it is also relatively high in fat.
Calorie split: 21% protein · 0% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible convenience and speed, making it a staple for fast stir-fries and sandwiches. Its mild flavor and tender texture make it a kid-friendly and versatile ingredient that absorbs sauces well.
⚠️ Watch-outs & how to enjoy it better
The high fat content (27g per 100g) can be a concern for those monitoring saturated fat intake. To counteract this, pair it with high-fiber vegetables like broccoli or spinach and consider draining excess fat after cooking. Additionally, the forming process may involve added sodium, so look for low-sodium varieties and balance with potassium-rich foods like bananas or potatoes.
Key benefits
- High in complete protein (16.5g per 100g)
- Contains zero carbohydrates and zero sugar
- Very quick and convenient to cook
- Good source of iron and B vitamins
- Versatile for quick weeknight meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'formed' and 'flaked' process was popularized in the mid-20th century as a way to utilize smaller cuts of beef and create a uniform, quick-cooking product for the growing fast-food and home convenience market.
Full nutrition (USDA data · scales with serving)
| Water | 56.0 g |
| Energy | 309 kcal |
| Energy | 1293 kj |
| Protein | 16.5 g |
| Total lipid (fat) | 27.0 g |
| Ash | 0.80 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 133 mg |
| Potassium, K | 233 mg |
| Sodium, Na | 68.0 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 13.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.35 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 68.9 mg |
| Betaine | 10.1 mg |
| Vitamin B-12 | 2.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 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 |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 15.0 iu |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin D3 (cholecalciferol) | 0.40 ug |
| Vitamin K (phylloquinone) | 1.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.82 g |
| SFA 15:0 | 0.14 g |
| SFA 16:0 | 6.3 g |
| SFA 17:0 | 0.30 g |
| SFA 18:0 | 3.9 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 11.0 g |
| MUFA 14:1 | 0.21 g |
| MUFA 16:1 | 0.98 g |
| MUFA 18:1 | 9.7 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.49 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 71.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.70 g |
| Isoleucine | 0.72 g |
| Leucine | 1.3 g |
| Lysine | 1.4 g |
| Methionine | 0.39 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.52 g |
| Valine | 0.81 g |
| Arginine | 1.1 g |
| Histidine | 0.53 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.6 g |
| Glycine | 1.2 g |
| Proline | 0.85 g |
| Serine | 0.65 g |
FAQ
What is the difference between sandwich steaks and regular steak?
Sandwich steaks are made from smaller pieces of beef that are flaked, chopped, and formed into a thin, uniform slice, whereas regular steak is a whole cut of muscle. This makes sandwich steaks quicker to cook but with a different, more uniform texture.
Is this product healthy?
It's a good source of protein and has no carbs, but it's also high in fat (27g per 100g). It can be part of a balanced diet when paired with vegetables and whole grains, and when consumed in moderation.
How should I cook it?
Because it's thin, it cooks very quickly—often in 2-3 minutes in a hot pan. It's ideal for stir-fries, sandwiches, or tacos. Avoid overcooking to keep it tender.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.09 kcal/g · 21% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.