What Cut of Beef Has the Most Calories?

November 14, 2025 •

4 min read

According to beef nutrition data, beef tallow contains an astounding 902 calories per 100 grams, making it the most calorie-dense part of the animal, though it's not a standard cut of meat. However, among common cuts, the ribeye is often cited as the cut of beef that has the most calories due to its significant marbling.

Quick Summary

The most calorie-dense cut of beef is the ribeye, prized for its high fat marbling and rich flavor. Other fatty cuts, like brisket and T-bone, also have high calorie counts. The calorie content is directly proportional to the fat percentage, with leaner cuts like eye of round containing far fewer calories.

Key Points

Ribeye Steak has the most calories: Due to its extensive marbling, the ribeye is generally the most calorie-dense cut among popular steaks.
Fat content dictates calories: As fat contains more than twice the calories per gram of protein, cuts with more fat (like Prime grade beef) are higher in calories.
Brisket and short ribs are also high-calorie: These cuts have a significant amount of fat that, when rendered during slow cooking, contributes to their high calorie count.
Lean cuts have fewer calories: Eye of round, top sirloin, and flank steak are examples of leaner cuts with a lower calorie count.
Cooking method affects calories: Grilling allows fat to drip away, reducing calories, while pan-frying in added oil increases the final calorie total.
Processed beef products can be very high in fat and calories: Items like certain sausages and high-fat ground beef can contain more fat and calories than some whole cuts.
Portion size is key for calorie control: A larger serving of even a lean cut can have more calories than a smaller portion of a fatty cut.
Beef tallow is the most calorically dense part of beef: This rendered fat product contains an exceptionally high number of calories per gram.

Why Fattier Cuts Mean More Calories

When evaluating the calorie content of beef, the primary determinant is the fat content. Fat contains nine calories per gram, while protein and carbohydrates contain only four. This simple calculation means that cuts with extensive marbling and a thick fat cap will always be more calorically dense than leaner counterparts. Beef cuts are graded based on their marbling, with 'Prime' having the most fat and 'Select' having the least, which directly correlates to their calorie count. The flavor and juiciness that many people appreciate in premium steaks are a direct result of this intramuscular fat.

The Ribeye's High-Calorie Crown

Among popular steakhouse cuts, the ribeye is widely known for its generous marbling, which gives it a rich, buttery flavor and a high calorie count. This cut comes from the rib section and can be served as a bone-in steak or a boneless cut. When cooked, the fat melts and bastes the meat, resulting in a tender and incredibly flavorful piece of beef. A typical 12-ounce ribeye can easily exceed 800 calories, a figure that can increase further depending on the preparation method, such as adding butter or oil.

Brisket and Other High-Calorie Cuts

Beyond steaks, other cuts known for high calorie density due to fat content include brisket, short ribs, and T-bone steaks. Brisket, a thick cut from the breast or lower chest of the cow, has a substantial fat cap and internal fat, making it perfect for slow-cooking methods like smoking or braising. This process renders the fat, keeping the meat moist and flavorful, and contributes to its high calorie profile. Short ribs also possess a rich blend of fat and meat, making them another calorically dense option.

Understanding the Difference: Fatty vs. Lean Cuts

Comparing fatty cuts to leaner ones reveals just how much fat influences the overall calorie count. Lean cuts, such as eye of round and top sirloin, have less fat and therefore fewer calories. These cuts are often tougher and are better suited for specific cooking methods, like slow-roasting or marinating and quick searing. The trade-off is often tenderness and flavor for a lower calorie count. Understanding this distinction is key for those monitoring their calorie and fat intake.

Comparing Calorie and Fat Content of Common Beef Cuts


Beef Cut (Per 3.5 oz / 100g, Cooked)	Calories (approx.)	Total Fat (g)
Ribeye Steak	250-300	17-22
T-bone Steak	200-250	11-15
Ground Beef (75/25)	248	15-20
Brisket (whole)	210	11-16
Top Sirloin	160-200	6-9
Eye of Round	140-160	4-6

*Note: Calorie and fat values can vary based on trimming, grade, and cooking method.

Cooking Methods for Managing Calorie Intake

The way you prepare beef can significantly impact its final calorie count. For example, grilling or broiling a fatty cut allows some of the fat to drip away, which can reduce the overall calories compared to pan-frying it in additional oil or butter. When cooking lean cuts, however, a marinade can help tenderize the meat without adding a significant amount of extra calories. Using a meat thermometer to avoid overcooking is also vital for keeping leaner cuts juicy.

Beyond the Cuts: Other High-Calorie Products

Processed beef products also rank high in calories and fat. Sausages, hot dogs, and some lunch meats often use the fattiest parts of the animal and include additional fats, leading to a much higher calorie density than whole cuts. Beef tallow, a rendered fat product, is one of the most calorie-dense beef-based items available, with 100 grams containing over 900 calories.

Conclusion: Making Informed Choices

Ultimately, the question of what cut of beef has the most calories comes down to fat content. While the ribeye is a primary contender among steaks, the distinction belongs to the fattiest parts of the animal and specific processed products. For those seeking flavor and tenderness, the high-calorie nature of fatty cuts like ribeye and brisket is often an acceptable trade-off. However, for those monitoring calorie intake, opting for leaner cuts and mindful preparation methods is a simple and effective strategy. It's about balancing flavor preferences with nutritional goals, and understanding the source of calories in different cuts allows for a more deliberate approach to cooking and eating beef.

Authoritative External Resource

For more detailed nutritional information on various cuts of beef, the USDA FoodData Central database is an excellent resource: https://fdc.nal.usda.gov/

How to Cook High-Calorie Beef Cuts

Cooking fattier cuts like ribeye or brisket is different from preparing lean cuts. For fatty cuts, methods like reverse searing (for steaks) or smoking/braising (for larger cuts like brisket) are ideal because they allow the fat to render slowly, resulting in a more tender and flavorful product. High-calorie cuts often require little more than salt and pepper, as the fat provides much of the flavor. For lean cuts, marinating and cooking quickly over high heat can help retain moisture and tenderness.

Frequently Asked Questions

Among the most common steaks, the ribeye has the most calories. Its extensive intramuscular fat, known as marbling, is the primary reason for its high calorie density.

Yes, a ribeye typically has a higher calorie count than a T-bone. While both are fatty, the ribeye is generally more marbled throughout, while the T-bone contains a leaner tenderloin portion.

Yes, leaner cuts of beef, such as eye of round or top sirloin, have fewer calories because they contain significantly less fat than fattier cuts like ribeye or brisket.

The grade of beef (e.g., Prime vs. Select) directly affects its calorie count because the grade is largely determined by the amount of marbling, or intramuscular fat. A Prime cut will have more marbling and thus more calories than a Select cut.

Yes, the cooking method can impact the final calorie count. For fatty cuts, methods like grilling can reduce calories by allowing some fat to drip away, whereas adding oil or butter during cooking increases them.

The calorie content of ground beef varies greatly depending on its lean-to-fat ratio. A 75% lean ground beef patty will have more calories than a 95% lean one. Checking the label for the fat percentage is the best way to determine its calorie content.

Among all beef products, rendered beef tallow, which is pure fat, is the most calorically dense. For typical culinary cuts, the ribeye and other heavily marbled sections contain the most calories.

Cuts from the rib and plate primal sections, like the ribeye, prime rib, short ribs, and brisket, are known for being the fattiest and therefore highest in calories.