Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, marbled cut from the rib section, prized for its rich, beefy flavor and tender, juicy texture when cooked. The visible 'lip-on' fat cap renders during cooking, basting the lean meat and enhancing its succulence. Nutritionally, it's a dense source of high-quality protein and monounsaturated fats, with virtually no carbohydrates.
Calorie split: 34% protein · 0% carbs · 66% fat
↓ Full nutrition💚 Why it's loved
People adore it for the deep, savory umami flavor that intensifies with a good sear, and the luxurious, melt-in-your-mouth texture from its intramuscular marbling. It's a centerpiece cut, synonymous with celebration and high-quality grilling.
⚠️ Watch-outs & how to enjoy it better
The high fat content makes it calorie-dense, which may be a concern for strict calorie or saturated fat management. For those monitoring cholesterol or heart health, moderation is key. Tip: Pair with a large portion of non-starchy vegetables (like grilled asparagus or a salad) to add volume and fiber, and consider trimming excess external fat before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable iron and zinc.
- Provides B vitamins, especially B12 and niacin.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- Zero carbohydrates, suitable for ketogenic and carnivore diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the fat from the outer lip of the rib primal, which is often left attached to protect the meat during aging and add flavor; it's typically trimmed off before the steak reaches your plate.
Full nutrition (USDA data · scales with serving)
| Water | 63.1 g |
| Energy | 230 kcal |
| Energy | 964 kj |
| Protein | 19.6 g |
| Total lipid (fat) | 16.9 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 256 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 23.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.23 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.39 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 43.1 mg |
| Betaine | 12.0 mg |
| Vitamin B-12 | 1.6 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 | 16.0 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 | 5.0 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 | 7.5 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 | 0.50 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 4.0 g |
| SFA 17:0 | 0.23 g |
| SFA 18:0 | 2.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 8.1 g |
| MUFA 14:1 | 0.10 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.54 g |
| MUFA 16:1 c | 0.49 g |
| MUFA 17:1 | 0.14 g |
| MUFA 18:1 | 7.3 g |
| MUFA 18:1 c | 6.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.82 g |
| PUFA 18:2 | 0.72 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:2 CLAs | 0.07 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 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 | 1.1 g |
| Fatty acids, total trans-monoenoic | 0.98 g |
| TFA 16:1 t | 0.05 g |
| TFA 18:1 t | 0.93 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.94 g |
| Isoleucine | 0.93 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.54 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.75 g |
| Valine | 0.99 g |
| Arginine | 1.4 g |
| Histidine | 0.77 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.97 g |
| Proline | 0.90 g |
| Serine | 0.83 g |
| Hydroxyproline | 0.13 g |
FAQ
What does 'separable lean and fat, trimmed to 1/8" fat' mean?
It means the nutritional data accounts for both the meat and the fat that can be easily separated, with the external fat layer trimmed down to a standard 1/8-inch (about 3mm) thickness.
Is this the same as a 'scotch fillet'?
Yes, in many countries (like Australia, New Zealand, and the UK), a boneless ribeye steak is called a 'scotch fillet.' The 'lip-on' detail specifies the fat cap.
How does the fat content affect cooking?
The high marbling means it's very forgiving. The fat melts, keeping the meat moist even if slightly overcooked. It's ideal for high-heat methods like grilling or pan-searing to render the fat and create a flavorful crust.
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 2.30 kcal/g · 34% 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: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.