Beef, chuck eye Country-Style ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the chuck shoulder, offering a deep, beefy flavor with a tender yet substantial texture when cooked properly. With 18.97g of protein and virtually no carbs per 100g, it's a powerful protein source. Its 14.32g of fat provides richness and helps keep the meat moist during cooking.
Calorie split: 37% protein · 0% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, classic beef flavor that stands up to bold seasonings and long cooking times. It's a go-to for hearty, comforting meals that feel both satisfying and straightforward.
⚠️ Watch-outs & how to enjoy it better
As a raw cut, it can be tough if not prepared with the right method; overcooking with dry heat will make it chewy. To counteract this, use moist-heat methods like braising or slow-cooking to break down connective tissue, or tenderize with a marinade and cook quickly to medium-rare.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in iron, zinc, and B vitamins like B12
- Zero carbohydrates, suitable for low-carb and ketogenic diets
- Versatile for both quick and slow cooking methods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck eye' is sometimes called the 'poor man's ribeye' because it comes from a section adjacent to the rib primal and shares some similar marbling and flavor at a lower cost.
Full nutrition (USDA data · scales with serving)
| Water | 66.3 g |
| Energy | 205 kcal |
| Energy | 857 kj |
| Protein | 19.0 g |
| Total lipid (fat) | 14.3 g |
| Ash | 0.88 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 175 mg |
| Potassium, K | 291 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 6.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.16 mg |
| Niacin | 3.9 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 65.6 mg |
| Betaine | 26.7 mg |
| Vitamin B-12 | 2.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.2 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 | 0.42 g |
| SFA 16:0 | 3.3 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 7.0 g |
| MUFA 14:1 | 0.08 g |
| MUFA 16:1 | 0.42 g |
| MUFA 16:1 c | 0.42 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 6.3 g |
| MUFA 18:1 c | 5.4 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.32 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.60 g |
| PUFA 18:2 | 0.53 g |
| PUFA 18:2 n-6 c,c | 0.46 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 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 | 0.91 g |
| Fatty acids, total trans-monoenoic | 0.91 g |
| TFA 18:1 t | 0.91 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.83 g |
| Isoleucine | 0.81 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.65 g |
| Valine | 0.86 g |
| Arginine | 1.2 g |
| Histidine | 0.61 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.86 g |
| Proline | 0.78 g |
| Serine | 0.73 g |
| Hydroxyproline | 0.13 g |
FAQ
What's the best way to cook this cut for tenderness?
For maximum tenderness, use slow, moist-heat methods like braising, stewing, or slow-cooking. These methods break down the collagen in the meat, making it fork-tender. Quick, high-heat methods like grilling are possible if you slice it thinly against the grain.
Is this a fatty cut of beef?
It has a moderate fat content (14.32g per 100g), which is less than some rib cuts but more than very lean cuts like eye of round. The fat is essential for flavor and moisture, especially in slow-cooked dishes.
Can I substitute this cut in recipes?
Yes, it's a versatile substitute. For stews and braises, you can use it in place of chuck roast or beef stew meat. For quicker cooking, it can substitute for sirloin or ribeye if sliced thinly.
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 2.05 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.