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Reduce volume to 8-10 ounces
Luthi, H
Here are the amounts of protein per 100 grams (3.5 ounces) of cooked meat (about the size of a deck of cards), unless otherwise noted: Chicken breast: 30 grams Lean steak (filet mignon, top sirloin): 30 grams Lean pork (tenderloin, ham): 26 grams Lamb shank: 26 grams Chicken thigh: 22 grams Lamb chops: 22-24 grams (serving size: 3 small lamb chops) Fatty steak (ribeye): 20-23 grams Bacon: 20-22 grams (serving size: 5 slices, or 60 grams) Fatty pork (ribs, shoulder, butt):20-22 grams Sausage: 18-20 grams Cooking an extra portion of grilled or roasted meat for dinner and using the leftovers for lunch the next day can save time while helping you meet your protein requirements
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