How Much Sodium is in 3 Ounces of Ground Beef?

November 13, 2025 •

3 min read

A 3-ounce serving of ground beef generally has between 55 and 77 mg of sodium. The quantity of sodium varies according to the meat's lean-to-fat ratio, which is a small amount compared to the total recommended daily intake.

Quick Summary

The amount of sodium in 3 ounces of cooked ground beef varies based on the lean-to-fat ratio. Fresh beef naturally contains low sodium levels, while added salt or processing significantly increases the sodium count. Plain, unseasoned ground beef contributes a modest amount to daily sodium limits.

Key Points

Low Natural Sodium: Fresh, cooked ground beef is naturally low in sodium, with a 3-ounce serving containing a minimal amount of sodium.
Variation by Fat Content: A 3oz serving of cooked ground beef contains 57.8mg (90/10), 76mg (85/15), and 64mg (80/20) of sodium, showing small differences based on the lean-to-fat ratio.
Added Seasonings are Key: Most of the sodium in a ground beef dish comes from added salt and pre-packaged seasonings, not the meat itself.
Fresh vs. Processed: Processed and cured beef products contain significantly more sodium than fresh ground beef.
Healthy Diet Contribution: A 3-ounce serving of plain ground beef contributes only a small percentage to the recommended daily sodium intake of under 2,300 mg.
Low-Sodium Alternatives Available: For a controlled-sodium diet, substitutes like ground poultry, lentils, and mushrooms are excellent, low-sodium options.

Understanding the Sodium Content in Ground Beef

When considering your dietary sodium intake, knowing the amount found in ground beef is helpful. The sodium level can differ based on the fat content and whether any seasonings or brines have been added. The sodium content is generally low in a 3-ounce serving of plain, cooked ground beef, making it a good option for a heart-healthy diet. However, the specific cut and how it's prepared are key factors.

Sodium by Lean-to-Fat Ratio

Different lean-to-fat ratios affect the overall nutritional profile, including sodium. Based on USDA data for a standard 3-ounce serving of cooked ground beef, here’s a breakdown:

90% Lean / 10% Fat: Approximately 57.8 mg of sodium.
85% Lean / 15% Fat: Around 76 mg of sodium.
80% Lean / 20% Fat: Roughly 64 mg of sodium.

The variation in sodium between these ratios is relatively small for unprocessed meat. Fresh beef is not a major source of sodium, unlike many processed or cured meats. The primary nutritional differences between these cuts lie in their fat and calorie counts.

Factors Influencing Sodium in Ground Beef

The sodium level in your ground beef dish can be influenced by several variables during preparation. Being aware of these factors will help to control your total sodium consumption.

Added Salt and Seasonings

This is the most significant way sodium levels increase. The salt added during cooking is the main contributor to a dish's overall sodium count. Many pre-packaged seasoning blends are also very high in sodium. Always read the label or opt for low-sodium or salt-free spice mixtures.

Processed Beef Products

Any ground beef product that has undergone additional processing, such as cured corned beef or pre-made beef patties with fillers, will have a much higher sodium count. Cured corned beef can have over 800 mg per 3-ounce serving, a contrast to fresh ground beef.

Cooking Method

Cooking methods do not inherently add or remove natural sodium from the meat itself, but they can affect the final concentration. As the beef cooks and loses moisture and fat, the remaining minerals become more concentrated. However, for a standard 3-ounce cooked portion, the overall difference is minor compared to the amount of salt you add during seasoning.

Comparison Table: Ground Beef Sodium and Nutrients

The table below illustrates the approximate nutritional values for a 3-ounce serving of different types of cooked ground beef.


Fat Content (Cooked, 3oz)	Sodium (mg)	Fat (g)	Saturated Fat (g)	Protein (g)
90% Lean / 10% Fat	57.8	9.97	3.93	22.19
85% Lean / 15% Fat	76	13	4.9	24
80% Lean / 20% Fat	64	9	4	21

Putting Sodium Intake in Context

For most adults, the recommended daily sodium intake is less than 2,300 mg, according to the Dietary Guidelines for Americans. A single 3-ounce serving of plain cooked ground beef, with its 55-77 mg of sodium, contributes only 2-3% of this daily limit. Fresh ground beef is a very low-sodium food and a minimal concern for most people managing their sodium intake. The issue arises when excessive salt is added or when consuming processed beef products.

Low-Sodium Ground Beef Alternatives

Several excellent alternatives can serve as a base for recipes like tacos, chili, or pasta sauce.

Ground Turkey or Chicken: Lean ground poultry is a suitable alternative, offering a comparable texture and a slightly lower sodium count if unseasoned.
Mushrooms: Finely chopped or ground mushrooms can mimic the texture of ground beef, and they have a rich umami flavor that can satisfy cravings.
Lentils: Brown lentils are a hearty, high-fiber, and naturally low-sodium legume that works exceptionally well in dishes like meatloaf and shepherd’s pie.
Textured Vegetable Protein (TVP): This is a shelf-stable, soy-based product that rehydrates to a texture similar to ground beef. It absorbs flavors well but requires a flavorful, low-sodium liquid to prepare.

Conclusion

A 3-ounce serving of cooked ground beef is a naturally low-sodium protein source, typically containing under 80 mg. The fat content influences the precise amount slightly, but the most significant factor affecting sodium levels is added salt and seasonings during preparation. By choosing fresh ground beef and controlling the salt you add, you can easily enjoy this protein while staying well within daily sodium recommendations. Consider incorporating ground poultry or plant-based alternatives into your cooking for even lower sodium options.

For more information on nutrition facts from federal sources, you can visit the USDA's FoodData Central website.

Frequently Asked Questions

Cooking ground beef does not significantly reduce its natural sodium content. As the meat cooks and moisture is lost, the minerals, including sodium, become more concentrated in the final cooked portion. However, the overall sodium from the meat itself is low.

No, fresh ground beef is not considered a high-sodium food. The sodium content is naturally low, and it is the addition of salt, seasonings, or other processed ingredients during cooking or manufacturing that increases the sodium significantly.

To reduce sodium, use fresh, unseasoned ground beef and control the amount of salt you add. Replace salty store-bought seasoning packets with a low-sodium or salt-free blend of herbs and spices like onion powder, garlic powder, and black pepper.

Health authorities recommend a maximum daily sodium intake of 2,300 milligrams (mg) for most adults, though an ideal limit may be lower. The average American consumes significantly more, often from processed foods.

The sodium in fresh ground beef is substantially lower than in most processed meats. For example, a 3-ounce serving of cured, canned corned beef can have over 800 mg of sodium, far more than the 55-77 mg found in a similar portion of plain ground beef.

The difference in sodium between various lean-to-fat ratios of fresh ground beef is minimal. For example, a 3oz portion of 90/10 lean beef has about 58mg of sodium, while 85/15 has around 76mg. The fat itself does not contain significant sodium.

Yes, excellent low-sodium alternatives include ground turkey or chicken (if unseasoned), lentils, finely chopped mushrooms, and Textured Vegetable Protein (TVP).