Beef, rib, whole (ribs 6-12), 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 primal, specifically ribs 6 through 12, broiled to render its fat and create a deeply savory, beefy flavor. The texture is a luxurious combination of tender, juicy lean meat and rich, unctuous fat, with a satisfying chew. Nutritionally, it is a dense source of high-quality protein and fat, providing significant calories and essential nutrients like iron and B12.
Calorie split: 23% protein · 0% carbs · 77% fat
↓ Full nutrition💚 Why it's loved
People adore the profound, beefy umami flavor that intensifies with broiling, creating a caramelized, slightly crispy exterior. The luxurious mouthfeel from the rendered fat makes it a celebratory centerpiece for meals, deeply rooted in barbecue and steakhouse culture.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring energy intake or managing heart health. The cooking method (broiling) can produce heterocyclic amines (HCAs) if charred. To counteract, practice portion control, trim excess fat before eating if desired, and avoid charring by cooking to the recommended internal temperature without burning. Pair with fiber-rich vegetables like broccoli or a leafy salad to add bulk and nutrients.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in heme iron, which is highly bioavailable and helps prevent iron deficiency.
- Provides essential B vitamins, especially B12, crucial for nerve function and red blood cell formation.
- Contains zinc, important for immune health and wound healing.
- The fat content aids in the absorption of fat-soluble vitamins like A, D, E, and K.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' steak is actually cut from this same primal section (ribs 6-12), but from the ribeye muscle within the rib, making it a more specific, boneless portion of the same flavorful area.
Full nutrition (USDA data · scales with serving)
| Water | 44.9 g |
| Energy | 386 kcal |
| Energy | 1615 kj |
| Protein | 21.9 g |
| Total lipid (fat) | 32.4 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 169 mg |
| Potassium, K | 310 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 5.2 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 27.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.30 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 | 13.4 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 8.0 g |
| SFA 18:0 | 3.9 g |
| Fatty acids, total monounsaturated | 14.1 g |
| MUFA 16:1 | 1.3 g |
| MUFA 18:1 | 12.6 g |
| MUFA 20:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.76 g |
| PUFA 18:3 | 0.31 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.96 g |
| Isoleucine | 0.99 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.86 g |
| Tyrosine | 0.74 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.75 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.2 g |
| Proline | 0.97 g |
| Serine | 0.84 g |
FAQ
What is the difference between a ribeye steak and a rib steak?
A ribeye is a boneless steak cut from the rib primal. A rib steak (or 'cowboy steak') is cut from the same area but includes the bone, which can add flavor during cooking.
Why is this cut called 'prime'?
'Prime' is the highest quality grade given by the USDA, indicating abundant marbling (intramuscular fat), which results in superior flavor, juiciness, and tenderness.
How should I cook this cut for best results?
Broiling, grilling, or pan-searing followed by oven finishing are ideal. The goal is a high-heat sear for a crust, while cooking to your preferred doneness (medium-rare is often recommended to keep it juicy) and allowing it to rest before slicing.
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 3.86 kcal/g · 23% 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.