Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.3 MG | 27% | |
| Niacin | 5.9 MG | 37% | |
| Vitamin B-6 | 0.6 MG | 33% | |
| Folate, total | 7 UG | 2% | |
| Vitamin B-12 | 2.3 UG | 96% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 187 MG | 15% | |
| Potassium, K | 284 MG | 6% | |
| Sodium, Na | 68 MG | 3% | |
| Zinc, Zn | 6.1 MG | 55% | |
| Copper, Cu | 0.1 MG | 9% | |
| Selenium, Se | 28.6 UG | 52% |
Nutrition Highlights
- Excellent source of protein with 28.4g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (55% of Daily Value per 100g).
- Rich source of Selenium, Se (52% of Daily Value per 100g).
- Good source of Riboflavin (27% DV).
- Good source of Niacin (37% DV).
- Good source of Vitamin B-6 (33% DV).
About Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, cooked, braised
This cut of beef comes from the rib section, specifically the back ribs, which are known for their rich flavor and tender texture when cooked properly. The meat is trimmed to remove excess fat, leaving only the lean portion that is separable from the bone. When braised, this cut becomes incredibly succulent and easy to pull apart, making it a favorite for slow-cooked dishes.
Nutritionally, this beef provides a substantial amount of high-quality protein, offering nearly 28 grams per 100-gram serving. It's also a good source of essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation. However, it does contain a significant amount of fat—about 20.6 grams per serving—so portion control is important for those monitoring their fat intake. The absence of carbohydrates and fiber makes it a suitable option for low-carb or ketogenic diets.
In cooking, braising is one of the most popular methods for preparing this cut, as the slow, moist heat breaks down the connective tissue, resulting in tender, flavorful meat. It’s often used in hearty dishes like beef stews, soups, or as a standalone main course paired with vegetables. For those who enjoy grilling or smoking, back ribs can also be seasoned and cooked low and slow for a smoky, fall-off-the-bone experience. Whether braised, grilled, or smoked, this cut delivers a satisfying, nutrient-dense meal for meat lovers.
Compare Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, cooked, braised
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