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• Cholesterol: 76mg (steroid and bile acid biosynthesis, cellular membrane fluidity, fat-soluble vitamin transport)
• Sodium: 53mg (extracellular fluid maintenance, action potential generation, electrolyte regulation)
• Potassium: 216mg (intracellular osmotic balance, cardiac conduction rhythm, skeletal muscle function)
• Iron: 4mg (superior heme iron content, oxygen transport via hemoglobin, myoglobin storage in red muscle tissue)
• Zinc: 2.4mg (T-cell immune signaling, enzymatic catalysis, DNA and RNA synthesis support)
• Selenium: 17mcg (selenoprotein production, antioxidant defense, thyroid hormone activation)
• Vitamin A: 73mcg (epithelial tissue maintenance, immune barrier function, visual phototransduction)
• Vitamin B12: 0.43mcg (red blood cell production, nervous system myelin support, nucleotide synthesis)
• Vitamin B6: 0.6mg (amino acid and neurotransmitter metabolism, glycogen utilization, heme biosynthesis)
• Niacin (B3): 7.5mg (NAD cofactor for over 400 enzymatic reactions, oxidative energy metabolism, cellular signaling)
• Riboflavin (B2): 0.26mg (flavoprotein oxidation, mitochondrial electron chain function, cellular growth)
• Thiamin (B1): 0.24mg (thiamine pyrophosphate cofactor, carbohydrate energy conversion, neuronal membrane support)
• Pantothenic Acid (B5): 0.77mg (coenzyme A precursor, steroid hormone synthesis, fatty acid oxidation)
• Folate: 8mcg (purine biosynthesis, DNA methylation, homocysteine metabolism)
• Magnesium: 23mg (enzyme activation, ATP stabilization, neuromuscular transmission)
• Phosphorus: 275mg (one of the highest among poultry, skeletal mineralization, intracellular energy signaling, membrane structure)
• Copper: 0.51mg (iron oxidation for transport, connective tissue synthesis, mitochondrial cytochrome c oxidase)

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