Beef, chuck eye Country-Style ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This is a rich, beefy cut from the shoulder, specifically the chuck eye, prepared as boneless, country-style ribs and braised to tender perfection. The slow cooking breaks down connective tissue, resulting in a succulent, fork-tender texture with a deep, savory beef flavor and a luxurious mouthfeel from its marbling. Nutritionally, it's a powerhouse of complete protein and provides a significant dose of energy from fat, with zero carbohydrates.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its incredible tenderness and deep, beefy flavor that braising unlocks—it's the ultimate comfort food. Its versatility shines in everything from hearty stews to shredded beef sandwiches, making it a beloved staple in home cooking.
⚠️ Watch-outs & how to enjoy it better
As a fatty cut, it's calorie-dense, which may be a concern for those monitoring fat intake or with specific health conditions. To counteract, practice portion control and pair it with large servings of non-starchy vegetables like roasted broccoli or a crisp salad to add volume and fiber to the meal.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Provides essential minerals like iron and zinc.
- Rich in B vitamins, especially B12, crucial for nerve function.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- The braising method makes its nutrients highly bioavailable.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye' is often called the 'poor man's ribeye' because it shares the same muscle (the longissimus dorsi) as the premium ribeye steak, but is cut from the shoulder section.
Full nutrition (USDA data · scales with serving)
| Water | 51.9 g |
| Energy | 296 kcal |
| Energy | 1237 kj |
| Protein | 27.7 g |
| Total lipid (fat) | 20.6 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 172 mg |
| Potassium, K | 247 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 8.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.8 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 88.8 mg |
| Betaine | 16.7 mg |
| Vitamin B-12 | 3.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 27.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.61 g |
| SFA 16:0 | 4.9 g |
| SFA 17:0 | 0.27 g |
| SFA 18:0 | 3.2 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 10.0 g |
| MUFA 14:1 | 0.12 g |
| MUFA 16:1 | 0.62 g |
| MUFA 16:1 c | 0.62 g |
| MUFA 17:1 | 0.17 g |
| MUFA 18:1 | 9.0 g |
| MUFA 18:1 c | 7.7 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.53 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.79 g |
| PUFA 18:2 n-6 c,c | 0.68 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.3 g |
| Fatty acids, total trans-monoenoic | 1.3 g |
| TFA 18:1 t | 1.3 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.4 g |
| Methionine | 0.79 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.95 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 0.90 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.19 g |
FAQ
What's the difference between chuck eye steak and country-style ribs from the chuck?
They come from the same area (the chuck), but country-style ribs are typically cut from the blade end and include more connective tissue, making them ideal for slow, moist cooking methods like braising to become tender, whereas chuck eye steak is often grilled or pan-seared.
How do I get the leanest result from this cut?
After braising, let the cooking liquid cool slightly, then skim the solidified fat from the surface before serving. You can also trim any large, visible fat pieces from the raw meat before cooking.
Can I cook this cut quickly?
Not recommended. The connective tissue in this cut requires long, slow cooking (braising, stewing, or slow-roasting) to break down into gelatin and become tender. Quick, high-heat cooking will result in a tough, chewy texture.
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 2.96 kcal/g · 37% 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.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.