Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled vs. Rib eye steak — In-Depth Nutrition Comparison

What are the main differences between beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled and rib eye steak?

• Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled is richer in vitamin B6, iron, protein, phosphorus, and vitamin B3, while rib eye steak is higher in fats, zinc, and vitamin B12.
• Rib eye steak's daily need coverage for saturated fat is 27% higher.
• Rib eye steak has 2 times less iron than beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled. Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled has 3.57mg of iron, while rib eye steak has 2.24mg.
• Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled is lower in saturated fat.

We used Beef, short loin, t-bone steak, bone-in, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled and Beef, rib eye steak, boneless, lip-on, separable lean, and fat, trimmed to 1/8" fat, all grades, cooked, grilled types in this comparison.