Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, richly marbled cut from the rib section, prized for its deep beefy flavor and tender, buttery texture that practically melts on the tongue. Nutritionally, it's a powerhouse of high-quality protein and energy-dense fats, with virtually no carbohydrates. The generous intramuscular fat, or marbling, is what delivers its signature juiciness and succulent mouthfeel.
Calorie split: 29% protein · 0% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People adore it for its unparalleled beefy flavor and luxurious, melt-in-your-mouth texture, which is a direct result of its superior marbling. It's a celebratory centerpiece in steakhouses and home kitchens alike, offering a sense of indulgence and culinary tradition.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content means it should be enjoyed in moderation, especially by those monitoring heart health or calorie intake. To counteract this, practice strict portion control (a 3-4 oz serving is ample) and pair it with large portions of non-starchy vegetables like roasted broccoli or a crisp salad to add fiber and volume to the meal.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Provides essential nutrients like iron, zinc, and B vitamins (especially B12).
- Rich in conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- The fat content enhances the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' specification refers to a thin layer of fat left on the outer edge of the steak, which helps protect the meat from drying out during high-heat cooking and adds extra flavor.
Full nutrition (USDA data · scales with serving)
| Water | 60.9 g |
| Energy | 253 kcal |
| Energy | 1059 kj |
| Protein | 18.4 g |
| Total lipid (fat) | 19.9 g |
| Ash | 0.87 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 128 mg |
| Potassium, K | 224 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 23.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.6 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 41.1 mg |
| Betaine | 12.3 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 15.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.17 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) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.7 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 | 0.01 g |
| SFA 14:0 | 0.58 g |
| SFA 15:0 | 0.11 g |
| SFA 16:0 | 4.6 g |
| SFA 17:0 | 0.27 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.3 g |
| MUFA 14:1 | 0.11 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.61 g |
| MUFA 16:1 c | 0.55 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 8.4 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.93 g |
| PUFA 18:2 | 0.81 g |
| PUFA 18:2 n-6 c,c | 0.63 g |
| PUFA 18:2 CLAs | 0.09 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 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 | 1.2 g |
| Fatty acids, total trans-monoenoic | 1.2 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.1 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.86 g |
| Isoleucine | 0.85 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.50 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.68 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.68 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.91 g |
| Proline | 0.82 g |
| Serine | 0.75 g |
| Hydroxyproline | 0.13 g |
FAQ
What does 'trimmed to 1/8" fat' mean?
It means the thick, hard outer fat cap has been trimmed down to a uniform 1/8-inch layer, leaving a manageable amount of fat for flavor and moisture without excessive chewiness.
Is this the same as a 'prime' grade steak?
Not necessarily. The label says 'choice,' which is the second-highest USDA quality grade. 'Prime' has even more abundant marbling and is rarer. 'Choice' ribeye is still very tender and flavorful.
Why is the fat content so high but carbs zero?
This is a pure animal muscle cut. The macronutrient profile is almost entirely protein and fat (both intramuscular marbling and the trimmed outer fat). Animal muscle tissue does not contain carbohydrates.
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 2.53 kcal/g · 29% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.