Whole food · Beef Products
Boneless choice ribeye steak is a well-marbled cut of beef from the rib section. It is a rich source of protein and provides significant calories and fat per 100g serving, with no carbohydrates.
| Water | 60.6 g |
| Energy (Atwater General Factors) | 254 kcal |
| Energy (Atwater Specific Factors) | 260 kcal |
| Nitrogen | 3.0 g |
| Protein | 18.7 g |
| Total lipid (fat) | 20.0 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 4.2 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 16.7 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 288 mg |
| Sodium, Na | 42.5 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.00 mg |
| Fatty acids, total saturated | 8.0 g |
| Fatty acids, total monounsaturated | 7.7 g |
| Fatty acids, total polyunsaturated | 0.63 g |
| Fatty acids, total trans | 0.97 g |
| Cholesterol | 62.7 mg |
Is ribeye a lean cut of beef?
No, ribeye is known for its rich marbling (intramuscular fat), making it a higher-fat and higher-calorie cut compared to leaner options like sirloin.
How should I store raw ribeye steak?
Store it in the coldest part of the refrigerator (at or below 4°C/40°F) and use within 1-2 days of purchase. For longer storage, freeze it.
What does 'choice' grade mean for beef?
It is a USDA quality grade indicating good marbling and tenderness, falling between the higher 'prime' grade and the 'select' grade.