Meats Low in Iron (181st - 200th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  2 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  2 mg
• Cattle, Offal (tail, raw)
  
  2 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  2 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  2.1 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  2.1 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  2.1 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  2.2 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  2.2 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  2.2 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  2.2 mg
• Cattle, Ground meat (raw)
  
  2.3 mg
• Cattle, Beef product (roast beef)
  
  2.3 mg
• Swine, Offal (tongue, raw)
  
  2.3 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  2.3 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  2.4 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  2.4 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  2.4 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  2.4 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  2.4 mg