Beef, rib, eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut from the rib section, specifically ribs 10-12, prized for its perfect balance of rich, marbled fat and tender lean meat. When raw, it presents a deep red color with intricate white fat veins, promising a buttery, intensely beefy flavor and a melt-in-your-mouth texture once cooked. It's a high-energy, zero-carb protein source, delivering over 22 grams of fat per 100g for satiety and flavor.
💚 Why it's loved
People adore this cut for its luxurious marbling, which self-bastes the meat during cooking, resulting in unparalleled juiciness and a deep, savory umami flavor. It's the centerpiece of celebratory meals, from classic steakhouses to backyard grills, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie content means it should be enjoyed in moderation, especially by those monitoring heart health or calorie intake. To balance a rich meal, pair a smaller portion with fiber-rich vegetables like roasted broccoli or a crisp salad to aid digestion and add volume without excess calories.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in conjugated linoleic acid (CLA), a fatty acid studied for its potential benefits.
- Provides essential minerals like zinc and iron, crucial for immune function and oxygen transport.
- Contains B vitamins, particularly B12, vital for nerve function and energy production.
- The high fat content aids in the absorption of fat-soluble vitamins (A, D, E, K).
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'eye' of the rib refers to the large, central muscle (longissimus dorsi) that is the same muscle found in the strip loin, making the ribeye essentially a strip steak with a cap of extra-marbled meat attached.
Full nutrition (scales with serving)
| Water | 58.0 g |
| Energy | 274 kcal |
| Energy | 1146 kj |
| Protein | 17.5 g |
| Total lipid (fat) | 22.1 g |
| Ash | 0.85 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 16.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.13 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.29 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 3.1 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.0 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.71 g |
| SFA 16:0 | 5.4 g |
| SFA 18:0 | 2.8 g |
| Fatty acids, total monounsaturated | 9.6 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 8.5 g |
| MUFA 20:1 | 0.03 g |
| Fatty acids, total polyunsaturated | 0.77 g |
| PUFA 18:2 | 0.51 g |
| PUFA 18:3 | 0.24 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.77 g |
| Isoleucine | 0.79 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.45 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.68 g |
| Tyrosine | 0.59 g |
| Valine | 0.85 g |
| Arginine | 1.1 g |
| Histidine | 0.60 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.95 g |
| Proline | 0.77 g |
| Serine | 0.67 g |
FAQ
What does 'trimmed to 0' fat' mean on the label?
It means the external, hard fat cap and any large, separable fat deposits have been removed, leaving only the intramuscular marbling. This makes the nutritional data reflect the lean meat plus its internal fat.
Is this the same as a 'rib steak'?
Yes, a ribeye steak is often called a rib steak. The key difference is that a rib steak may still have the rib bone attached, while a ribeye steak is typically boneless.
How is this different from a New York strip steak?
Both come from the same muscle (longissimus dorsi), but the ribeye is from further forward on the animal and has more fat marbling and a distinctive cap of meat (spinalis dorsi), making it generally richer and more flavorful than the leaner strip steak.