Beef, Australian, imported, grass-fed, rib, ribeye steak/roast lip-on, boneless, separable lean and fat, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of Australian grass-fed beef, prized for its rich, beefy flavor and tender, marbled texture. The 'lip-on' refers to a thin layer of fat left on the edge, which bastes the meat during cooking for extra juiciness. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, with virtually zero carbohydrates.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, complex, grassy flavor that's more nuanced than grain-fed beef, and its versatility—it shines whether quickly seared for a steak or slow-roasted to perfection. It's a centerpiece of celebratory meals and a staple in high-end steakhouses worldwide.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be enjoyed in moderation, especially by those monitoring cholesterol or heart health. To counteract, pair it with fiber-rich vegetables like roasted broccoli or a large salad, and practice portion control by focusing on a palm-sized serving.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in bioavailable iron and zinc
- Contains conjugated linoleic acid (CLA) from grass-feeding
- Provides B vitamins, especially B12, for energy metabolism
- Naturally low in carbohydrates, suitable for ketogenic diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' gets its name from the longissimus dorsi muscle that runs along the ribcage; the 'eye' is the central, perfectly marbled section of this muscle.
Full nutrition (USDA data · scales with serving)
| Water | 64.6 g |
| Energy | 217 kcal |
| Energy | 906 kj |
| Protein | 19.8 g |
| Total lipid (fat) | 15.2 g |
| Ash | 0.88 g |
| Carbohydrate, by difference | 0.11 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 1.7 mg |
| Sodium, Na | 60.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 18.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.46 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.7 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.3 g |
| MUFA 14:1 | 0.10 g |
| MUFA 16:1 | 0.44 g |
| MUFA 18:1 | 5.8 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.28 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.47 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| Fatty acids, total trans | 0.70 g |
| Cholesterol | 52.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.82 g |
| Isoleucine | 0.80 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.53 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.71 g |
| Tyrosine | 0.65 g |
| Valine | 0.84 g |
| Arginine | 1.2 g |
| Histidine | 0.60 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.81 g |
| Proline | 0.75 g |
| Serine | 0.72 g |
| Hydroxyproline | 0.09 g |
FAQ
What does 'lip-on' mean for this cut?
It indicates that a thin layer of fat from the 'lip' or outer edge of the rib primal has been left attached. This fat renders during cooking, basting the meat and adding significant flavor and moisture.
How is grass-fed different from grain-fed?
Grass-fed cattle eat a natural diet of grass and forage, which often results in meat that is leaner, has a more pronounced 'beefy' or slightly gamey flavor, and contains higher levels of certain nutrients like omega-3s and CLA compared to grain-finished beef.
What's the best way to cook this cut?
For a steak, high-heat methods like grilling, pan-searing, or broiling are ideal to develop a flavorful crust while keeping the interior juicy. For a roast, a lower temperature, slower cook method will yield tender results. Always let the meat rest after cooking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.17 kcal/g · 36% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.