2.3.4 David Holben (A-4) studied selenium levels in beef raised in a low selenium region of the United States. The goal of the study was to compare selenium levels in the region-raised beef to selenium levels in cooked venison, squirrel, and beef from other regions of the United States. The data below are the selenium levels calculated on a dry weight basis in g/100 g for a sample of 53 region-raised cattle.