| Chicken Breast |
 |
|
| Eye Round |
 |
|
| Top Round |
 |
|
| Round Tip |
 |
|
| Top Sirloin |
 |
|
| Bottom Round |
 |
|
| Top Loin |
 |
|
| Tender- loin |
 |
|
| Chicken Thigh |
 |
Source for beef data: USDA handbook 8-13, 1990. Based on all-grades designation.
All beef cuts are based on 3-ounce cooked servings, 1/4 inch trim, lean only.