Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 0 per 100g.
✅ Nutrition data verified · GL 0/100g · GI None · TIER 4 ⚠️ GI: Low-Carb Estimate
GI estimated by low-carbohydrate inference — not directly tested. [1] [3]
Blood Sugar Response
Key Nutrition Data
How This Version Compares
The protein figure (26.5 per 100g) is a middle-of-the-family number — variants here run 18.1-29.1 per 100g. On sodium, this version lands mid-range: 57 mg per 100g, inside a family spread of 49 to 65 mg per 100g.
Compare directly with Separable lean and fat, Separable lean and fat, Separable lean only.
What to Watch For
⚠️ High Saturated Fat
Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled contains 6.8g of saturated fat per serving — above the 5g threshold recommended by the ADA and AHA. High saturated fat intake is associated with increased cardiovascular risk, which is the leading cause of death in people with diabetes. While this food may have a manageable glycemic load, consider it an occasional choice rather than a daily staple.
ADA Cardiovascular Disease and Risk Management (2024). Diabetes Care, 47(Suppl 1). · AHA Dietary Guidelines.
Alternatives to Consider
🥩 Beef, retail cuts, separable fat, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Beef, retail cuts, separable fat, raw & diabetes →🥩 Beef, retail cuts, separable fat, cooked
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Beef, retail cuts, separable fat, cooked & diabetes →🥩 Beef, brisket, whole, separable lean only, all grades, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Beef, brisket, whole, separable lean only, all grades, raw & diabetes →🥩 Beef, grass-fed, ground, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Beef, grass-fed, ground, raw & diabetes →Other Beef Products Foods
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 52g | 0.0g | 0.0 | High |
| Standard Serving | 104g | 0.0g | 0.0 | High |
| Restaurant Portion | 208g | 0.0g | 0.0 | High |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
How to Include It
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
💡 Fiber Is Your Friend
Dietary fiber slows carbohydrate absorption. Aim for at least 3g of fiber per serving of carbohydrate foods.
Quick Answers
Is tenderloin steak separable lean and fat trimmed to 1/8" fat good for diabetes?
tenderloin steak separable lean and fat trimmed to 1/8" fat has a GL of 0 — in the lower range. The carbs are released slowly, or there simply aren't many carbs to begin with. As always, check your personal glucose response.
Where does tenderloin steak separable lean and fat trimmed to 1/8" fat sit on the glycemic load scale?
The glycemic load of tenderloin steak separable lean and fat trimmed to 1/8" fat is 0 per 100g. GL is calculated by multiplying the GI (0) by the available carbohydrates (0g) and dividing by 100.
Does tenderloin steak separable lean and fat trimmed to 1/8" fat spike blood sugar?
Blood sugar impact of tenderloin steak separable lean and fat trimmed to 1/8" fat: Low. The key factors are its GI (0) and available carb content (0g/100g), which together produce a GL of 0.
Is the GI value accurate?
The GI of 0 for tenderloin steak separable lean and fat trimmed to 1/8" fat is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Beef Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
What about the saturated fat content?
At 6.8g of saturated fat per serving, tenderloin steak separable lean and fat trimmed to 1/8" fat exceeds the 5g threshold that the ADA and AHA recommend for diabetes and heart health. Saturated fat raises LDL cholesterol and is associated with increased cardiovascular risk. While this food may have a manageable glycemic load, it is best as an occasional choice rather than a daily staple. Prioritize foods with unsaturated fats (olive oil, avocado, nuts, fish) for everyday eating.
References & Data Sources
Data Tier: TIER 4 — estimated from category average
Glycemic Index (GI): 0 — None. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 104.0g) = 0 × 104.0 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168725. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Beef, tenderloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/beef-tenderloin-steak-separable-lean-and-fat-trimmed-to-1-8inch-fat-select-cooked-b/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.