Beef, rib eye roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a classic, richly marbled cut of beef, roasted bone-in with the flavorful lip of fat left on, then trimmed to a thin 1/8-inch layer. It delivers a robust, beefy flavor with a tender, juicy texture that's prized for its balance of lean meat and succulent fat. Nutritionally, it's a dense source of high-quality protein and provides significant energy from its fat content, with zero carbohydrates.
Calorie split: 31% protein · 0% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its deep, savory umami flavor and the luxurious, melt-in-your-mouth texture of its well-distributed marbling. It's a centerpiece of celebratory meals, from holiday roasts to Sunday dinners, symbolizing comfort and indulgence.
⚠️ Watch-outs & how to enjoy it better
Its high fat content (over 22g per 100g) makes it a calorie-dense choice, which may be a concern for those managing weight or certain health conditions. To counteract this, practice portion control (aim for a 118g serving) and pair it with fiber-rich, non-starchy vegetables like roasted broccoli or a leafy green salad to add volume and nutrients without excess calories.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in bioavailable iron and zinc, essential minerals for immune function.
- Provides B vitamins, especially B12, crucial for nerve health and energy metabolism.
- The fat content includes conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- Bone-in cooking can impart additional minerals and enhance flavor.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'rib eye' muscle, the longissimus dorsi, is so tender because it's a non-weight-bearing muscle in the cow, meaning it gets very little exercise, resulting in less connective tissue and more intramuscular fat.
Full nutrition (USDA data · scales with serving)
| Water | 53.3 g |
| Energy | 300 kcal |
| Energy | 1255 kj |
| Protein | 23.5 g |
| Total lipid (fat) | 22.9 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 263 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 23.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.30 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.61 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.5 mg |
| Betaine | 14.1 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 26.0 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) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 9.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.66 g |
| SFA 15:0 | 0.14 g |
| SFA 16:0 | 5.3 g |
| SFA 17:0 | 0.30 g |
| SFA 18:0 | 3.5 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 10.8 g |
| MUFA 14:1 | 0.14 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.74 g |
| MUFA 16:1 c | 0.68 g |
| MUFA 17:1 | 0.19 g |
| MUFA 18:1 | 9.7 g |
| MUFA 18:1 c | 8.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.90 g |
| PUFA 18:2 n-6 c,c | 0.71 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.06 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 | 1.5 g |
| Fatty acids, total trans-monoenoic | 1.4 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.3 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.64 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.87 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.88 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.97 g |
| Hydroxyproline | 0.16 g |
FAQ
What's the difference between a ribeye steak and a ribeye roast?
They come from the same primal cut (the rib section). A ribeye roast is a larger, bone-in section roasted whole, while a ribeye steak is a cross-section slice cut from that roast or directly from the rib primal.
Why is it called 'lip-on'?
The 'lip' refers to a specific layer of fat on the exterior of the rib roast, near the spine. Leaving it on during roasting helps baste the meat, adding flavor and moisture.
Is it okay to eat the fat on this cut?
Yes, the fat is a key source of flavor and juiciness. While it's high in calories, it's part of the cut's character. You can trim it further before eating if you prefer, but many enjoy it as part of the experience.
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 3.00 kcal/g · 31% 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.