Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat, choice, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
This is a lean, boneless cut from the rib section, roasted to a tender, juicy finish. Its flavor is rich and beefy with a fine, consistent texture that’s less marbled than a full ribeye but still succulent. Nutritionally, it’s a powerhouse of protein with minimal fat and zero carbohydrates.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor and reliable tenderness when roasted, making it a centerpiece for special meals. It’s incredibly versatile, working beautifully sliced thin for salads or served as a hearty main course.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it's high in saturated fat and cholesterol, so those with heart health concerns should consume it in moderation. To balance a meal, pair it with fiber-rich vegetables like roasted broccoli or a leafy salad to aid digestion and add nutrients.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Naturally zero carbohydrates and sugar, suitable for low-carb diets.
- Provides essential nutrients like iron, zinc, and B vitamins.
- Trimmed to near-zero fat, making it a leaner red meat option.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'petite roast' designation is a marketing term for a smaller, more uniformly shaped roast cut from the larger ribeye, designed for quicker cooking and smaller households.
Full nutrition (USDA data · scales with serving)
| Water | 62.5 g |
| Energy | 188 kcal |
| Energy | 785 kj |
| Protein | 28.0 g |
| Total lipid (fat) | 8.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 234 mg |
| Potassium, K | 363 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 6.8 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 33.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.56 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 3.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 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 16:0 | 1.7 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.21 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 3.3 g |
| MUFA 18:1 c | 2.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.30 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:2 n-6 c,c | 0.22 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 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 | 0.38 g |
| Fatty acids, total trans-monoenoic | 0.38 g |
| TFA 18:1 t | 0.38 g |
| Cholesterol | 83.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.5 g |
| Lysine | 2.8 g |
| Methionine | 0.78 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.8 g |
| Glutamic acid | 4.8 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.14 g |
FAQ
How is a petite roast different from a regular ribeye steak?
A petite roast is a smaller, boneless roast cut from the rib section, intended to be roasted whole and sliced. A ribeye steak is a cross-cut slice from the same primal section, typically cooked quickly over high heat.
What's the best way to cook it to keep it tender?
Roasting is ideal. Sear it first for a flavorful crust, then finish in the oven at a moderate temperature (around 325°F/160°C) until it reaches your desired doneness. Let it rest for 10-15 minutes before slicing to allow juices to redistribute.
Since it's very lean, will it be dry?
It can be if overcooked. Because it has minimal fat, it's crucial not to cook it past medium doneness. Using a meat thermometer is the best way to ensure it stays juicy and tender.
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 1.88 kcal/g · 60% 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: 0.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.