Beef, chuck eye Country-Style ribs, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised
Whole food · Beef Products
Photo: Wikipedia
This cut is the beefy heart of a chuck roast, braised to tender perfection. The lean meat, trimmed of all fat, becomes incredibly tender and shreddable, with a deep, savory beef flavor and a smooth, almost silky texture. It packs a powerful protein punch with minimal fat, making it a lean powerhouse for hearty meals.
Calorie split: 55% protein · 0% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore it for its incredible tenderness and rich, beefy flavor that develops during slow cooking, making it the star of comforting, fall-apart dishes. Its versatility allows it to be the centerpiece of stews, sandwiches, or shredded over pasta, embodying home-cooked comfort.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can become dry if overcooked or braised improperly. To counteract this, ensure it's cooked in a flavorful liquid (like broth or wine) at a low temperature for a long time, or shred it and toss with some of the cooking juices. It's also a red meat, so those monitoring saturated fat intake should practice portion control.
Key benefits
- Excellent source of complete protein (31g per 100g)
- Very low in carbohydrates and sugars
- Provides essential minerals like iron and zinc
- Lean cut when trimmed, supporting muscle maintenance
- Braising breaks down connective tissue for digestibility
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'country-style' in the name is a marketing term from the mid-20th century, designed to make this tougher, more affordable chuck cut sound rustic and appealing for home-style braising.
Full nutrition (USDA data · scales with serving)
| Water | 57.0 g |
| Energy | 228 kcal |
| Energy | 956 kj |
| Protein | 31.4 g |
| Total lipid (fat) | 11.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 203 mg |
| Potassium, K | 286 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 10.9 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 35.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.70 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 103 mg |
| Betaine | 18.8 mg |
| Vitamin B-12 | 3.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.10 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 | 5.0 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 | 0.31 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.15 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 14:1 | 0.06 g |
| MUFA 16:1 | 0.37 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.2 g |
| MUFA 18:1 c | 4.6 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.46 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.48 g |
| PUFA 18:2 n-6 c,c | 0.44 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 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 | 0.61 g |
| Fatty acids, total trans-monoenoic | 0.61 g |
| TFA 18:1 t | 0.61 g |
| Cholesterol | 99.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.36 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.6 g |
| Lysine | 2.8 g |
| Methionine | 0.92 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.5 g |
| Arginine | 2.1 g |
| Histidine | 1.0 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 5.1 g |
| Glycine | 1.4 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.16 g |
FAQ
What's the best way to cook this cut to keep it from being tough?
Low and slow is the key. Braise it in a covered pot with liquid (like broth, tomatoes, or wine) at 300-325°F (150-160°C) for 2-3 hours, until it shreds easily with a fork.
Is this the same as a chuck roast?
It comes from the same primal chuck section, but 'country-style ribs' are cut from the chuck roll, often with some blade bone attached. This specific item is boneless and lean-only, making it a trimmed portion of that area.
How does the nutrition change if I don't trim all the fat?
Leaving some fat (marbling or a fat cap) will increase the calorie and fat content, but it can add more flavor and moisture during cooking. The provided nutrition is for the lean-only, trimmed version.
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 2.28 kcal/g · 55% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.