Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted
* 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 | 6% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.8 MG | 23% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 2.4 UG | 99% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 177 MG | 14% | |
| Potassium, K | 300 MG | 6% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 6.0 MG | 55% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.5 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 23.5g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (55% of Daily Value per 100g).
- Good source of Selenium, Se (39% DV).
- Good source of Niacin (23% DV).
- Rich source of Vitamin B-12 (99% of Daily Value per 100g).
About Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted
This cut comes from the upper portion of the rib section, specifically ribs 6 through 9, and includes both lean meat and fat trimmed to a minimal 0" layer. When roasted, it develops a rich, savory flavor and tender texture, making it a favorite for hearty meals. With 23.5 grams of protein per 100 grams, it provides a substantial amount of high-quality, complete protein that supports muscle maintenance and repair. However, it also contains 25.5 grams of fat per serving, which contributes to its satisfying mouthfeel but also means it's higher in calories—331 per 100 grams—so portion control is important for those monitoring fat intake.
In cooking, this cut shines when slow-roasted or braised, allowing the fat to render and baste the meat for extra juiciness. It's often used as a centerpiece for roasts, sliced for sandwiches, or incorporated into stews and casseroles where its robust flavor enhances the dish. Because it's trimmed to minimal fat, it's slightly leaner than untrimmed versions, though still richer than many other cuts. Pairing it with fiber-rich vegetables or whole grains can help balance the meal nutritionally. For those seeking high-protein, iron-rich options, this cut offers both benefits and considerations worth weighing in a balanced diet.
Compare Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted
See how Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted compares to other foods:
- Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted vs Beef, ground, 95% lean meat / 5% fat, raw
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- Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0" fat, select, cooked, roasted vs Beef, ground, 90% lean meat / 10% fat, patty, cooked, pan-broiled
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