Beef, rib eye steak/roast, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef from the rib section, prized for its rich marbling of intramuscular fat that melts during cooking, creating a buttery, intensely beefy flavor and a tender, juicy texture. Nutritionally, it's a powerhouse of high-quality protein with a moderate calorie count, making it a satisfying centerpiece for a meal.
Calorie split: 54% protein · 0% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore the ribeye for its unparalleled marbling, which delivers a deep, savory umami flavor and a luxuriously tender bite that feels like a treat. It's incredibly versatile, shining whether simply seasoned with salt and pepper or used in elaborate preparations.
⚠️ Watch-outs & how to enjoy it better
The higher fat content, while flavorful, increases the calorie density, which may require portion control for some. Individuals managing saturated fat intake or certain cardiovascular conditions should be mindful. To counteract, pair it with large portions of non-starchy vegetables (like roasted broccoli or a leafy salad) to add volume and fiber, and consider trimming any external fat cap before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Provides essential nutrients like iron, zinc, and B vitamins (especially B12).
- Contains monounsaturated fats, which can be part of a heart-healthy diet.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' designation refers to a small, flavorful strip of fat and meat left on the outer edge of the steak, which helps protect the lean meat during high-heat cooking and adds extra flavor.
Full nutrition (USDA data · scales with serving)
| Water | 69.7 g |
| Energy | 161 kcal |
| Energy | 674 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 8.3 g |
| Ash | 0.99 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 | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 153 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 27.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.28 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 47.9 mg |
| Betaine | 14.2 mg |
| Vitamin B-12 | 2.0 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 | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 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 | 3.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.18 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.21 g |
| MUFA 16:1 c | 0.21 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.2 g |
| MUFA 18:1 c | 2.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.47 g |
| PUFA 18:2 | 0.37 g |
| PUFA 18:2 n-6 c,c | 0.34 g |
| PUFA 18:2 CLAs | 0.02 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 | 0.06 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 | 0.36 g |
| Fatty acids, total trans-monoenoic | 0.36 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.35 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.60 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.90 g |
| Tyrosine | 0.84 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.83 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 0.97 g |
| Proline | 0.94 g |
| Serine | 0.91 g |
| Hydroxyproline | 0.11 g |
FAQ
What does 'choice' mean in the beef grading?
It's the second-highest USDA quality grade (below Prime), indicating good marbling and tenderness, offering a great balance of quality and value.
What does 'trimmed to 1/8" fat' mean?
It means the thick, hard outer fat cap has been trimmed down to a thin, 1/8-inch layer, reducing excess saturated fat while leaving enough for flavor.
Is the 'separable lean only' part the healthiest?
It refers to the lean meat after all external fat and bone have been removed. It's the leanest portion of the cut, lower in fat and calories than the whole steak.
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 1.61 kcal/g · 54% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.