Beef, composite of trimmed retail cuts, separable lean and fat, trimmed to 0" fat, choice, cooked
Whole food · Beef Products
Photo: Wikipedia
This is lean, choice-grade beef cooked with virtually all external fat removed, offering a clean, beefy flavor and a firm yet tender texture. Its nutrition profile is a powerhouse of protein with minimal fat and zero carbs, making it a staple for high-protein diets. The meat is versatile, absorbing marinades and seasonings well while providing a satisfying, hearty bite.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People love it for its pure, robust beef flavor that serves as a blank canvas for countless global cuisines. Its reliability in dishes from stir-fries to stews makes it a kitchen workhorse that consistently delivers satisfying, protein-rich meals.
⚠️ Watch-outs & how to enjoy it better
The extreme leanness can lead to a drier texture if overcooked, requiring careful preparation. It is also a common food for those monitoring cholesterol or saturated fat intake. To counteract dryness, use quick-cooking methods like stir-frying or marinate with acidic ingredients; for cholesterol concerns, pair with fiber-rich vegetables and practice portion control.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Naturally zero carbohydrates, fitting keto and low-carb diets.
- Rich in heme iron, which is highly absorbable for energy.
- Provides essential minerals like zinc and selenium.
- Lean cut offers a lower-fat option compared to many other beef cuts.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'choice' grade is the second-highest USDA quality rating for beef, just below 'prime,' and is determined by the amount of marbling (intramuscular fat) in the ribeye muscle.
Full nutrition (USDA data · scales with serving)
| Water | 58.7 g |
| Energy | 233 kcal |
| Energy | 976 kj |
| Protein | 28.2 g |
| Total lipid (fat) | 12.5 g |
| Ash | 1.1 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 | 2.8 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 321 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 6.3 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.51 mg |
| Vitamin B-6 | 0.54 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 82.3 mg |
| Betaine | 10.4 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) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.4 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 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.34 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 1.7 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.41 g |
| MUFA 16:1 c | 0.17 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 5.3 g |
| MUFA 18:1 c | 2.5 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.09 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.55 g |
| PUFA 18:2 n-6 c,c | 0.23 g |
| PUFA 18:2 CLAs | 0.13 g |
| PUFA 18:3 | 0.04 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 20:3 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.36 g |
| Fatty acids, total trans-monoenoic | 0.35 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.34 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.6 g |
| Methionine | 0.77 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.99 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.5 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.21 g |
FAQ
What does 'trimmed to 0' fat mean?
It means all visible external fat has been meticulously removed from the cuts of beef, resulting in an extremely lean product.
How do I keep this lean beef from becoming tough?
Avoid overcooking. Use high-heat, quick methods like searing or stir-frying, or cook low-and-slow in moist environments like stews. Marinating also helps tenderize.
Is this a good cut for grilling?
It can be, but it requires attention. Grill quickly over high heat to medium-rare or medium doneness to prevent it from drying out. Basting with oil or a marinade helps.
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 2.33 kcal/g · 48% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.