Beef, chuck eye Country-Style ribs, boneless, separable lean and fat, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a cut of beef from the chuck shoulder, specifically the boneless, country-style rib portion, trimmed of all visible fat. It offers a robust, beefy flavor with a texture that is tender when cooked properly but can be chewy if overcooked or undercooked. With a high protein content and zero carbohydrates, it's a nutrient-dense choice for those focused on muscle maintenance.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory beef flavor that stands up well to bold seasonings and slow-cooking methods. Its versatility makes it a favorite for everything from quick grilling to hearty stews, often representing classic comfort food.
⚠️ Watch-outs & how to enjoy it better
The cut can be tough if not cooked with care, as the connective tissue requires time to break down. Those monitoring saturated fat intake should be mindful, as even trimmed, it contains 13.33g of fat per 100g. To counteract toughness, use slow, moist-heat cooking methods like braising or stewing to tenderize the meat.
Key benefits
- Excellent source of high-quality protein (19.1g per 100g)
- Contains zero carbohydrates and sugars, suitable for ketogenic diets
- Rich in essential minerals like iron and zinc
- Provides B vitamins, particularly B12, important for nerve function
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'country-style' rib is actually not from the rib section of the cow at all, but from the chuck shoulder, which is why it's often more flavorful and requires careful cooking.
Full nutrition (USDA data · scales with serving)
| Water | 67.2 g |
| Energy | 196 kcal |
| Energy | 822 kj |
| Protein | 19.1 g |
| Total lipid (fat) | 13.3 g |
| Ash | 0.91 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 | 2.0 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 172 mg |
| Potassium, K | 271 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 5.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 18.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.16 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.67 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 | 64.7 mg |
| Betaine | 24.0 mg |
| Vitamin B-12 | 2.8 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) | 0.12 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 | 5.8 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 | 0.41 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.5 g |
| MUFA 14:1 | 0.08 g |
| MUFA 16:1 | 0.39 g |
| MUFA 16:1 c | 0.39 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.9 g |
| MUFA 18:1 c | 5.0 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 | 0.59 g |
| PUFA 18:2 | 0.53 g |
| PUFA 18:2 n-6 c,c | 0.45 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 | 0.03 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 | 0.92 g |
| Fatty acids, total trans-monoenoic | 0.92 g |
| TFA 18:1 t | 0.92 g |
| Cholesterol | 71.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.84 g |
| Isoleucine | 0.81 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.66 g |
| Valine | 0.86 g |
| Arginine | 1.3 g |
| Histidine | 0.62 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.87 g |
| Proline | 0.79 g |
| Serine | 0.73 g |
| Hydroxyproline | 0.13 g |
FAQ
Is this a lean cut of beef?
It's described as 'separable lean and fat, trimmed to 0" fat,' meaning visible fat has been removed. However, it still contains intramuscular fat (marbling) and has 13.33g of fat per 100g, so it's not considered an extra-lean cut like eye of round.
What's the best way to cook it to avoid toughness?
For tenderness, use slow, moist-heat methods like braising, stewing, or slow-roasting. These techniques break down the connective tissue. Quick, high-heat methods like grilling can work if the meat is sliced thin against the grain.
Can I eat this on a low-carb or keto diet?
Absolutely. With 0g of carbs and 0g of sugar per 100g, it is an excellent protein source for low-carb and ketogenic dietary plans.
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 1.96 kcal/g · 39% 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: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.