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• Cholesterol: 62mg (cell membrane structure, steroid hormone precursor, bile acid production)
• Sodium: 57mg (fluid regulation, neural conduction, electrolyte balance)
• Potassium: 361mg (muscle function, cardiovascular electrical activity, intracellular fluid regulation)
• Iron: 3.4mg (oxygen carrier in hemoglobin, red blood cell support, aerobic energy metabolism)
• Zinc: 3.7mg (immune defense, enzymatic catalysis, cellular growth and repair)
• Selenium: 36mcg (antioxidant enzyme support, thyroid hormone conversion, immune modulation)
• Vitamin B12: 2.9mcg (neurological integrity, DNA replication, red blood cell maturation)
• Vitamin B6: 0.4mg (amino acid metabolism, neurotransmitter production, hemoglobin synthesis)
• Niacin (B3): 3.7mg (NAD-dependent cellular energy, metabolic pathway support)
• Riboflavin (B2): 0.27mg (flavoprotein enzyme activity, energy metabolism, cellular redox function)
• Thiamin (B1): 0.1mg (glucose-to-energy conversion, peripheral nerve support)
• Vitamin E: 0.36mg (lipid peroxidation protection, immune cell function)
• Vitamin K: 1.3mcg (clotting factor activation, bone mineralization support)
• Folate: 8mcg (nucleotide synthesis, homocysteine regulation, cellular proliferation)
• Magnesium: 26mg (enzyme cofactor activity, ATP stability, neuromuscular regulation)
• Phosphorus: 209mg (skeletal tissue structure, phospholipid membrane support, energy currency)
• Copper: 0.11mg (red and white blood cell production, collagen cross-linking, iron transport support)

These values are approximate and can vary based on factors such as the specific cut of beef and cooking method.