Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye cut, prized for its rich marbling and robust beefy flavor. The bone adds depth during cooking, while the 'choice' grade ensures a tender, juicy texture with a satisfying balance of lean meat and flavorful fat. Nutritionally, it's a powerhouse of complete protein and essential minerals like zinc and iron, with virtually no carbohydrates.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, buttery beef flavor and the luxurious, melt-in-your-mouth texture from its signature marbling. It's a versatile centerpiece, perfect for grilling, pan-searing, or roasting, and is deeply embedded in celebratory steakhouse and barbecue culture.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and cholesterol, which may be a concern for those managing heart health or specific dietary restrictions. To counteract this, practice portion control, trim excess external fat before cooking, and balance the meal with fiber-rich vegetables like roasted asparagus or a leafy salad to aid digestion and nutrient absorption.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Rich in heme iron, which is highly bioavailable for preventing deficiency.
- Provides essential minerals like zinc for immune function and selenium for antioxidant support.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- The bone-in cut can enhance flavor and moisture during cooking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the *spinalis dorsi*, or ribeye cap, which is often considered the most flavorful and tender part of the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 68.6 g |
| Energy | 173 kcal |
| Energy | 726 kj |
| Protein | 20.9 g |
| Total lipid (fat) | 10.0 g |
| Ash | 0.95 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 | 1.9 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 156 mg |
| Potassium, K | 270 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.52 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 51.5 mg |
| Betaine | 16.1 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) | 0.16 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 | 3.9 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 | 0.26 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.2 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.32 g |
| MUFA 16:1 c | 0.31 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 4.0 g |
| MUFA 18:1 c | 3.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.46 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:2 n-6 c,c | 0.35 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 | 0.49 g |
| Fatty acids, total trans-monoenoic | 0.48 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.47 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 1.0 g |
| Isoleucine | 1.0 g |
| Leucine | 1.9 g |
| Lysine | 2.1 g |
| Methionine | 0.58 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.81 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.80 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.6 g |
| Glycine | 0.94 g |
| Proline | 0.91 g |
| Serine | 0.88 g |
| Hydroxyproline | 0.11 g |
FAQ
What does 'choice' grade mean?
It's the second-highest USDA quality grade for beef, indicating good marbling and tenderness, below 'prime' but above 'select.'
How should I cook a bone-in ribeye?
For best results, bring to room temperature, season generously, and sear in a hot cast-iron skillet or grill. Finish in the oven to your desired doneness, and rest before slicing against the grain.
Is the bone edible?
The bone itself is not typically eaten, but it adds immense flavor during cooking. You can later use it to make a rich beef stock or bone broth.
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 1.73 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.