Meats High in Fat: Top 30 per 100 g & per Serving
Per 100 g, the meats highest in fat are Pork (cured, salt pork, raw) (81 g, 103% DV), Pork belly (raw) (53 g, 68% DV) and Chicken skin (raw) (44 g, 57% DV). Per typical serving, Pork (cured, salt pork, raw) gives the most: 4 oz (113 g) has 91 g (117% DV). 18 of the 42 meats ranked are a good source (10% DV or more) in a typical serving; 7 reach 20% DV, the FDA bar for “high in”.
Highest in fat per 100 g
30 of 42 ranked meats, most fat first. % = share of the FDA Daily Value. n/r = not reported.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Pork (cured, salt pork, raw) | 81 g103% DV | 4 oz113 g | 91 g117% DV | 22 g |
| 2 | Pork belly (raw) | 53 g68% DV | 4 oz113 g | 60 g77% DV | 20 g |
| 3 | Chicken skin (raw) | 44 g57% DV | 4 oz113 g | 50 g64% DV | 20 g |
| 4 | Lamb seam fat (Australian, imported, raw) | 44 g56% DV | 4 oz113 g | 50 g64% DV | 19 g |
| 5 | Pork carcass (separable lean and fat, raw) | 35 g45% DV | 1 oz28 g | 9.9 g13% DV | 19 g |
| 6 | Ground beef (70% lean meat / 30% fat, raw) | 30 g38% DV | 1 oz28 g | 8.5 g11% DV | 18 g |
| 7 | Salami (Italian, pork and beef, dry, sliced, 50% less sodium) | 26 g34% DV | 1 serving 5 slices28 g | 7.4 g9% DV | 15 g |
| 8 | Lamb loin (separable lean and fat, trimmed to 1/8" fat, choice, raw) | 23 g29% DV | 1 oz28 g | 6.4 g8% DV | 16 g |
| 9 | Ground pork (raw) | 21 g27% DV | 1 oz28 g | 6 g8% DV | 16 g |
| 10 | Pork backribs (separable lean and fat, raw) | 16 g21% DV | 4 oz113 g | 18 g24% DV | 15 g |
| 11 | Ground pork (84% lean / 16% fat, raw) | 16 g21% DV | 4 oz113 g | 18 g23% DV | 15 g |
| 12 | Chicken (meat and skin, raw) | 15 g19% DV | 1/2 chicken460 g | 69 g89% DV | 14 g |
| 13 | Lamb foreshank (separable lean and fat, trimmed to 1/4" fat, choice, raw) | 13 g17% DV | 1 oz28 g | 3.8 g5% DV | 13 g |
| 13 | Lamb foreshank (separable lean and fat, trimmed to 1/8" fat, choice, raw) | 13 g17% DV | 1 oz28 g | 3.8 g5% DV | 13 g |
| 15 | Beef (grass-fed, ground, raw) | 13 g16% DV | 4 oz113 g | 14 g18% DV | 13 g |
| 16 | Honey roll sausage (beef) | 11 g13% DV | 1 slice23 g | 2.4 g3% DV | 12 g |
| 17 | Lamb rib (separable lean only, trimmed to 1/4" fat, choice, raw) | 9.2 g12% DV | 1 oz28 g | 2.6 g3% DV | 11 g |
| 18 | Turkey (dark meat, meat and skin, raw) | 9 g12% DV | 4 oz113 g | 10 g13% DV | 11 g |
| 19 | Chicken thigh (meat only, cooked, roasted) | 8.2 g10% DV | 1 thigh without skin116 g | 9.5 g12% DV | 9.1 g |
| 20 | Ground chicken (raw) | 8.1 g10% DV | 4 oz crumbled113 g | 9.2 g12% DV | 11 g |
| 21 | Ground turkey (raw) | 7.7 g10% DV | 4 oz113 g | 8.7 g11% DV | 10 g |
| 22 | Turkey heart (raw) | 7.4 g10% DV | 4 oz113 g | 8.4 g11% DV | 11 g |
| 23 | Ground beef (93% lean meat / 7% fat, raw) | 7 g9% DV | 4 oz113 g | 7.9 g10% DV | 9.2 g |
| 24 | Lamb loin (separable lean only, trimmed to 1/4" fat, choice, raw) | 5.9 g8% DV | 1 oz28 g | 1.7 g2% DV | 8.3 g |
| 25 | Turkey liver (raw) | 5.5 g7% DV | 1 raw liver78 g | 4.3 g6% DV | 8.6 g |
| 26 | Turkey giblets (raw) | 5.1 g7% DV | 1 giblets157 g | 8 g10% DV | 8.2 g |
| 27 | Ground beef (95% lean meat / 5% fat, raw) | 5 g6% DV | 4 oz113 g | 5.7 g7% DV | 7.3 g |
| 28 | Beef (chuck for stew, separable lean and fat, choice, raw) | 4.8 g6% DV | 4 oz113 g | 5.4 g7% DV | 7.4 g |
| 29 | Chicken giblets (raw) | 4.5 g6% DV | 1 giblets75 g | 3.4 g4% DV | 7.2 g |
| 30 | Lamb leg (shank half, separable lean only, trimmed to 1/4" fat, choice, raw) | 4.2 g5% DV | 1 oz28 g | 1.2 g2% DV | 6.7 g |
Most fat per typical serving
The same meats ranked by what one typical USDA portion gives, which is what you eat.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Pork (cured, salt pork, raw) | 81 g103% DV | 4 oz113 g | 91 g117% DV | 22 g |
| 2 | Chicken (meat and skin, raw) | 15 g19% DV | 1/2 chicken460 g | 69 g89% DV | 14 g |
| 3 | Pork belly (raw) | 53 g68% DV | 4 oz113 g | 60 g77% DV | 20 g |
| 4 | Chicken skin (raw) | 44 g57% DV | 4 oz113 g | 50 g64% DV | 20 g |
| 5 | Lamb seam fat (Australian, imported, raw) | 44 g56% DV | 4 oz113 g | 50 g64% DV | 19 g |
| 6 | Pork backribs (separable lean and fat, raw) | 16 g21% DV | 4 oz113 g | 18 g24% DV | 15 g |
| 7 | Ground pork (84% lean / 16% fat, raw) | 16 g21% DV | 4 oz113 g | 18 g23% DV | 15 g |
| 8 | Beef (grass-fed, ground, raw) | 13 g16% DV | 4 oz113 g | 14 g18% DV | 13 g |
| 9 | Turkey (dark meat, meat and skin, raw) | 9 g12% DV | 4 oz113 g | 10 g13% DV | 11 g |
| 10 | Chicken (meat only, raw) | 3.1 g4% DV | 1/2 chicken329 g | 10 g13% DV | 5.2 g |
| 11 | Pork carcass (separable lean and fat, raw) | 35 g45% DV | 1 oz28 g | 9.9 g13% DV | 19 g |
| 12 | Chicken thigh (meat only, cooked, roasted) | 8.2 g10% DV | 1 thigh without skin116 g | 9.5 g12% DV | 9.1 g |
| 13 | Ground chicken (raw) | 8.1 g10% DV | 4 oz crumbled113 g | 9.2 g12% DV | 11 g |
| 14 | Ground turkey (raw) | 7.7 g10% DV | 4 oz113 g | 8.7 g11% DV | 10 g |
| 15 | Ground beef (70% lean meat / 30% fat, raw) | 30 g38% DV | 1 oz28 g | 8.5 g11% DV | 18 g |
Most fat per 200 kcal
Nutrient density: fat for the same 200 calories of each food.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Pork (cured, salt pork, raw) | 81 g103% DV | 4 oz113 g | 91 g117% DV | 22 g |
| 2 | Pork belly (raw) | 53 g68% DV | 4 oz113 g | 60 g77% DV | 20 g |
| 3 | Chicken skin (raw) | 44 g57% DV | 4 oz113 g | 50 g64% DV | 20 g |
| 4 | Lamb seam fat (Australian, imported, raw) | 44 g56% DV | 4 oz113 g | 50 g64% DV | 19 g |
| 5 | Pork carcass (separable lean and fat, raw) | 35 g45% DV | 1 oz28 g | 9.9 g13% DV | 19 g |
| 6 | Ground beef (70% lean meat / 30% fat, raw) | 30 g38% DV | 1 oz28 g | 8.5 g11% DV | 18 g |
| 7 | Lamb loin (separable lean and fat, trimmed to 1/8" fat, choice, raw) | 23 g29% DV | 1 oz28 g | 6.4 g8% DV | 16 g |
| 8 | Ground pork (raw) | 21 g27% DV | 1 oz28 g | 6 g8% DV | 16 g |
| 9 | Salami (Italian, pork and beef, dry, sliced, 50% less sodium) | 26 g34% DV | 1 serving 5 slices28 g | 7.4 g9% DV | 15 g |
| 10 | Ground pork (84% lean / 16% fat, raw) | 16 g21% DV | 4 oz113 g | 18 g23% DV | 15 g |
| 11 | Pork backribs (separable lean and fat, raw) | 16 g21% DV | 4 oz113 g | 18 g24% DV | 15 g |
| 12 | Chicken (meat and skin, raw) | 15 g19% DV | 1/2 chicken460 g | 69 g89% DV | 14 g |
| 13 | Lamb foreshank (separable lean and fat, trimmed to 1/4" fat, choice, raw) | 13 g17% DV | 1 oz28 g | 3.8 g5% DV | 13 g |
| 13 | Lamb foreshank (separable lean and fat, trimmed to 1/8" fat, choice, raw) | 13 g17% DV | 1 oz28 g | 3.8 g5% DV | 13 g |
| 15 | Beef (grass-fed, ground, raw) | 13 g16% DV | 4 oz113 g | 14 g18% DV | 13 g |
Which foods are ranked
- The 42 meats on CalorieExplorer with a reported fat value. They are generic USDA FoodData Central rows (Foundation Foods and SR Legacy) with a plain name: no branded products, restaurant items, survey mixed dishes, baby foods or regional specialty rows.
- Only foods with more than 0 g are ranked (42 meats); a food with no reported value is left out, never counted as 0.
- Flours, crude brans, powders and dehydrated foods, juice concentrates, mixes, sugars and fortified foods are not ranked: per 100 g they beat every food eaten as is.
- Ties share a rank: foods with the same value per 100 g get the same number, and the next number is skipped.
- Typical portion = USDA's own serving weight for that food (a medium fruit, 1 cup, 1 oz…), as on its food page. Per 200 kcal shows how much you get for the same calories; foods under 5 kcal per 100 g are not ranked that way (–).
- % DV = share of the FDA Daily Value for fat, 78 g a day for adults and children 4 and older.
- FDA lets a label call a food “high in” a nutrient when one reference serving gives 20% of the Daily Value or more, and a “good source” at 10–19% (21 CFR 101.54). We apply it to the typical USDA portion, which is not always the label's reference amount.
Source: U.S. Department of Agriculture, FoodData Central (Foundation Foods 2026-04-30; SR Legacy 2018-04). Values per 100 g as published in each food's record, at FDC's precision; serving weights from the same records, retrieved 2026-10-13. Each food page names its FDC ID.
% Daily Value: FDA Daily Values (2016 Nutrition Facts label rule, 21 CFR 101.9), adults and children 4+. How we calculate.
Last updated . Values are averages for the food as described; brands, varieties and cooking change them. Not medical advice.
Related rankings
Foods High in FatNuts and Seeds High in FatFruits High in FatVegetables High in FatGrains High in FatLegumes High in FatDairy Foods High in FatMeats High in ProteinLow-Calorie MeatsMeats High in CaloriesMeats High in IronMeats High in PotassiumMeats High in ZincMeats High in Vitamin AMeats High in Vitamin B12