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• Cholesterol: 75mg (cell membrane bilayer structure, steroid hormone precursor, fat-soluble vitamin transport)
• Sodium: 86mg (nerve signal transmission, extracellular fluid volume regulation, muscle activation)
• Potassium: 405mg (cardiovascular function, cellular fluid balance, neuromuscular excitability)
• Iron: 3.7mg (heme iron for hemoglobin oxygen transport, myoglobin support, immune cell energy)
• Zinc: 5.3mg (immune cascade activation, testosterone synthesis, enzymatic catalysis, DNA repair)
• Selenium: 12mcg (glutathione peroxidase activity, thyroid conversion of T4 to T3, reproductive cell protection)
• Vitamin B12: 1.2mcg (myelin production, nervous system integrity, red blood cell maturation)
• Vitamin B6: 0.1mg (protein and amino acid metabolism, heme synthesis, neurotransmitter production)
• Niacin (B3): 4mg (NAD-mediated energy transfer, cellular respiration, DNA repair enzyme support)
• Riboflavin (B2): 0.61mg (flavoprotein electron carrier function, oxidative phosphorylation, growth support)
• Thiamin (B1): 0.09mg (thiamine pyrophosphate cofactor function, carbohydrate catabolism, neural integrity)
• Copper: 0.3mg (iron metabolism facilitation, connective tissue cross-linking, mitochondrial respiration)
• Folate: 5mcg (one-carbon metabolism, nucleic acid synthesis, methylation reactions)
• Magnesium: 20mg (muscle contraction and relaxation, ATP hydrolysis, enzyme cofactor roles)
• Phosphorus: 201mg (bone hydroxyapatite formation, energy currency via phosphate, membrane phospholipid structure)

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