Beef, chuck eye Country-Style ribs, boneless, separable lean only, trimmed to 0" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This cut is the boneless, lean-only portion of the chuck eye, often sold as 'country-style ribs' despite not being from the rib section. It delivers a deep, beefy flavor with a firm, meaty texture that becomes tender when slow-cooked. Nutritionally, it's a high-protein, virtually zero-carb choice with a moderate fat content for flavor.
Calorie split: 55% protein · 0% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, beef-forward taste and satisfying chew that holds up beautifully in slow-cooking methods. Its versatility allows it to shine in everything from smoky barbecue to savory stews.
⚠️ Watch-outs & how to enjoy it better
The lean-only designation means it can dry out if overcooked with high-heat methods. To counteract this, use moist-heat cooking (braising, stewing) or a marinade to add moisture and tenderness before grilling or roasting.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides key minerals like zinc and iron (heme form for high absorption).
- Zero carbohydrates, making it suitable for ketogenic and low-carb diets.
- Rich in B vitamins, especially B12, essential for nerve function.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite the name 'country-style ribs,' this cut comes from the shoulder (chuck) area, not the rib primal, and is a butcher's fabrication designed for convenient, boneless cooking.
Full nutrition (USDA data · scales with serving)
| Water | 70.6 g |
| Energy | 152 kcal |
| Energy | 638 kj |
| Protein | 20.9 g |
| Total lipid (fat) | 7.7 g |
| Ash | 0.94 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 | 2.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 330 mg |
| Sodium, Na | 81.0 mg |
| Zinc, Zn | 7.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 75.1 mg |
| Betaine | 33.1 mg |
| Vitamin B-12 | 3.3 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) | 0.20 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 | 3.4 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 | 0.20 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.25 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.7 g |
| MUFA 18:1 c | 3.3 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.26 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:2 n-6 c,c | 0.29 g |
| PUFA 18:2 CLAs | 0.03 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 | 0.38 g |
| Fatty acids, total trans-monoenoic | 0.38 g |
| TFA 18:1 t | 0.38 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.94 g |
| Isoleucine | 0.91 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.61 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.74 g |
| Valine | 0.96 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 | 0.10 g |
FAQ
Why is it called 'ribs' if it's boneless?
The name is a marketing or butchery term. 'Country-style ribs' are cut from the chuck shoulder to resemble the shape and meatiness of ribs, but they contain no bone.
Is this a tough cut?
It comes from a well-worked muscle, so it can be tough if cooked quickly. It becomes tender and succulent when cooked low-and-slow with moisture.
How does it differ from regular chuck roast?
This is a lean-only, trimmed portion of the chuck eye. A standard chuck roast includes more surrounding fat and connective tissue, which can add flavor but also requires more trimming.
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 1.52 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.