Meats High in Iron (61st - 80th) (per 100 g edible portion)

• Sheep, Lamb (leg, lean and fat, raw)
  
  2 mg
• Cattle, Offal (tail, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  2 mg
• Aigamo (meat, with skin, raw)
  
  1.9 mg
• Swine, Sausage (semi-dry)
  
  1.9 mg
• Swine, Offal (uterus, raw)
  
  1.9 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  1.9 mg
• Duck, domesticated (meat, with skin, raw)
  
  1.8 mg
• Cattle, Offal (abomasum, boiled)
  
  1.8 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  1.7 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  1.7 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  1.7 mg
• Swine, Offal (cartilage, boiled)
  
  1.6 mg
• Swine, Offal (large intestine, boiled)
  
  1.6 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  1.6 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  1.5 mg
• Swine, Offal (stomach, boiled)
  
  1.5 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  1.5 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  1.5 mg