Beef, chuck eye Country-Style ribs, boneless, separable lean only, trimmed to 0" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This cut comes from the shoulder area of the cow, specifically the chuck, and is prized for its rich, beefy flavor and a texture that transforms from firm to melt-in-your-mouth tender with proper cooking. It's a lean powerhouse, packing over 20 grams of protein per 100 grams with virtually no carbohydrates. The absence of fat in this specific trim makes it an exceptionally lean protein source for focused nutrition.
Calorie split: 57% protein · 0% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its deep, pronounced beef flavor that stands up well to bold seasonings and marinades. Its versatility is a huge draw, as it can be grilled quickly for a steak-like experience or braised low-and-slow for fall-apart tenderness in stews and roasts.
⚠️ Watch-outs & how to enjoy it better
Because this specific trim is so lean (0g fat), it can become tough and dry if overcooked or prepared with high-heat methods without added moisture or fat. To counteract this, consider marinating it to add moisture and flavor, or using moist-heat cooking methods like braising, stewing, or sous-vide to break down connective tissue and ensure tenderness.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Virtually zero carbohydrates, making it suitable for low-carb and ketogenic diets.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- Extremely lean cut when trimmed, offering high protein with minimal fat.
- Versatile for both quick-cooking 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 the adjacent muscle group to the ribeye steak and shares a similar, rich marbling pattern when not trimmed to zero fat.
Full nutrition (USDA data · scales with serving)
| Water | 71.2 g |
| Energy | 146 kcal |
| Energy | 613 kj |
| Protein | 21.0 g |
| Total lipid (fat) | 7.0 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 317 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 7.4 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.71 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 74.0 mg |
| Betaine | 30.0 mg |
| Vitamin B-12 | 3.2 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 | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 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 | 3.0 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 | 0.18 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.22 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 3.2 g |
| MUFA 18:1 c | 2.8 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.26 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:2 n-6 c,c | 0.27 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.37 g |
| Fatty acids, total trans-monoenoic | 0.37 g |
| TFA 18:1 t | 0.37 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.95 g |
| Isoleucine | 0.92 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.61 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.74 g |
| Valine | 0.97 g |
| Arginine | 1.4 g |
| Histidine | 0.69 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.4 g |
| Glycine | 0.93 g |
| Proline | 0.86 g |
| Serine | 0.82 g |
| Hydroxyproline | 0.11 g |
FAQ
What's the best way to cook this lean cut without it drying out?
For quick cooking (grilling, pan-searing), use a marinade and cook to medium-rare (135°F internal temp), then let it rest. For best results, use moist-heat methods like braising or stewing, which break down connective tissue and keep the meat juicy.
Is this the same as a chuck roast?
It's a specific, leaner portion of the chuck primal cut. A standard chuck roast may have more fat and connective tissue. This 'boneless, separable lean only, trimmed to 0' fat' is a more refined, leaner selection from that area.
How does its nutrition compare to a sirloin steak?
It is significantly leaner. Per 100g, this chuck eye cut has about 6.95g fat, while a trimmed sirloin steak typically has 10-15g of fat. Both are excellent protein sources, but this cut offers a lower-fat option with a similarly robust beef flavor.
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 1.46 kcal/g · 57% 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.