Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in cut from the rib section, prized for its rich marbling and deep beefy flavor. When raw, it's a deep ruby red with intricate white fat veins that promise a juicy, tender, and intensely savory result when cooked. It's a high-protein, zero-carb option that delivers substantial energy and essential nutrients like iron and B12.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore it for its unparalleled balance of robust beef flavor, buttery texture from the marbling, and the dramatic presentation of the bone. It's a celebratory centerpiece, equally at home on a backyard grill or a fine-dining plate, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and should be consumed in moderation by those monitoring heart health or cholesterol. The bone and fat require careful trimming and cooking to avoid toughness. To counteract, consider pairing with a large portion of leafy greens or roasted vegetables to balance the meal, and use a meat thermometer to avoid overcooking, which can make the lean parts dry.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable heme iron and vitamin B12 for energy.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- Provides zinc and selenium, important for immune function.
- Bone-in cut can contribute minerals and enhance flavor during cooking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' specification refers to the *longissimus dorsi* muscle's natural fat cap, which is left intact to baste the meat during cooking, a technique favored by butchers to enhance flavor and moisture.
Full nutrition (USDA data · scales with serving)
| Water | 69.2 g |
| Energy | 166 kcal |
| Energy | 696 kj |
| Protein | 21.2 g |
| Total lipid (fat) | 9.0 g |
| Ash | 0.97 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 275 mg |
| Sodium, Na | 64.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 21.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.27 mg |
| Niacin | 5.1 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 50.5 mg |
| Betaine | 15.8 mg |
| Vitamin B-12 | 1.9 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) | 0.15 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 | 3.5 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 | 0.23 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 2.0 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 | 0.05 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.29 g |
| MUFA 16:1 c | 0.28 g |
| MUFA 17:1 | 0.08 g |
| MUFA 18:1 | 3.7 g |
| MUFA 18:1 c | 3.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:2 n-6 c,c | 0.32 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 20:3 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.05 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 | 0.45 g |
| Fatty acids, total trans-monoenoic | 0.44 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.43 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 64.0 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 | 0.62 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.92 g |
| Tyrosine | 0.87 g |
| Valine | 1.1 g |
| Arginine | 1.6 g |
| Histidine | 0.86 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.00 g |
| Proline | 0.97 g |
| Serine | 0.94 g |
| Hydroxyproline | 0.11 g |
FAQ
What does 'bone-in, lip-on' mean?
It means the steak is cut with the rib bone attached for flavor and presentation, and the 'lip' (a specific fat layer on the muscle) is left on to keep the meat moist during cooking.
How is it different from a boneless ribeye?
The bone adds flavor during cooking and helps the steak cook more evenly. Many believe it results in a juicier, more flavorful end product, though a boneless cut is easier to slice and eat.
What's the best way to cook this cut?
For steaks, high-heat searing (grilling, broiling, or pan-searing) followed by a rest is ideal. For roasts, low-and-slow cooking with a final high-heat sear creates a perfect crust and tender interior.
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 1.66 kcal/g · 51% 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.