Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, well-marbled cut from the rib section of the cow, specifically the large end near the chuck. When broiled, it delivers a deeply savory, beefy flavor with a tender, buttery texture from the rendered fat. Nutritionally, it is a dense source of protein and fat, providing nearly 35 grams of fat per 100-gram serving.
Calorie split: 21% protein · 0% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its unparalleled richness and the satisfying, melt-in-your-mouth experience that only prime-grade marbling can provide. It's a celebratory centerpiece in many cultures, prized for its robust flavor that needs little more than salt and pepper.
⚠️ Watch-outs & how to enjoy it better
The high fat content (nearly 35g per 100g) makes it very calorie-dense, which can be a concern for those managing weight or saturated fat intake. To enjoy it responsibly, practice strict portion control (e.g., a 118g serving) and balance it with large portions of non-starchy vegetables like roasted broccoli or a fresh salad to add fiber and volume without excess calories.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in iron and zinc, essential minerals for energy and immune function
- Provides B vitamins, particularly B12, crucial for nerve function
- Contains conjugated linoleic acid (CLA), a fatty acid studied for health benefits
- Naturally zero-carb, suitable for ketogenic and low-carb diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'prime' grade is the highest USDA quality designation, awarded to only about 2-3% of all beef, and it is determined almost entirely by the amount of intramuscular fat (marbling) visible in the ribeye muscle.
Full nutrition (USDA data · scales with serving)
| Water | 43.5 g |
| Energy | 404 kcal |
| Energy | 1690 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 35.0 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 164 mg |
| Potassium, K | 298 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.17 mg |
| Niacin | 2.6 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Vitamin B-12 | 2.8 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 14.5 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 8.6 g |
| SFA 18:0 | 4.3 g |
| Fatty acids, total monounsaturated | 15.3 g |
| MUFA 16:1 | 1.4 g |
| MUFA 18:1 | 13.6 g |
| MUFA 20:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 0.82 g |
| PUFA 18:3 | 0.33 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.90 g |
| Isoleucine | 0.93 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.53 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.69 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.71 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.1 g |
| Proline | 0.91 g |
| Serine | 0.79 g |
FAQ
What does 'separable lean and fat, trimmed to 1/8" fat' mean?
It means the cut includes both the lean meat and the fat that can be easily separated, with the external fat layer trimmed down to a thin 1/8-inch layer for a balanced richness.
Is this the same as a ribeye steak?
Yes, this is essentially the raw description for a ribeye steak cut from the large end (ribs 6-9) of the rib primal. When cooked, it becomes the familiar ribeye.
How does the 'prime' grade affect the nutrition?
The prime grade indicates superior marbling, which significantly increases the fat content (and thus calories) compared to lower grades like 'choice' or 'select', but also enhances flavor and tenderness.
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 4.04 kcal/g · 20% 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.