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• Cholesterol: 97mg (steroid hormone substrate, brain membrane structural role, fat-soluble vitamin transport)
• Sodium: 72mg (plasma osmolarity, nerve depolarization, fluid compartment regulation)
• Potassium: 300mg (resting membrane potential, cardiovascular rhythm, muscle relaxation support)
• Iron: 2.3mg (heme iron in hemoglobin, oxygen delivery, myoglobin oxygen storage in skeletal muscle)
• Zinc: 4.5mg (immune defense cell maturation, reproductive hormone synthesis, tissue regeneration)
• Selenium: 9.4mcg (antioxidant selenoprotein production, thyroid hormone deiodination, sperm motility support)
• Vitamin B12: 2.6mcg (DNA synthesis, neurological integrity, erythropoiesis)
• Vitamin B6: 0.4mg (amino acid catabolism, serotonin and norepinephrine biosynthesis, immune function)
• Niacin (B3): 6.3mg (NAD-dependent metabolic reactions, cellular energy transfer, skin and nerve health)
• Riboflavin (B2): 0.23mg (electron carrier in mitochondrial complexes, cellular metabolism, growth support)
• Thiamin (B1): 0.1mg (glucose metabolism initiation, neural membrane function, acetylcholine precursor support)
• Pantothenic Acid (B5): 0.7mg (coenzyme A synthesis, adrenal cortex hormone support, fatty acid metabolism)
• Vitamin E: 0.5mg (lipid peroxidation prevention, immune cellular integrity, membrane antioxidant defense)
• Magnesium: 22mg (ATP synthase cofactor, muscle tone regulation, neurotransmitter release modulation)
• Phosphorus: 188mg (bone and dental matrix structure, phospholipid bilayer, energy transfer via phosphate groups)
• CLA (Conjugated Linoleic Acid): 150mg (metabolic fat regulation, body composition support, cellular signaling activity)

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