Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, raw
* 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 | 7% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.6 MG | 16% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 2.7 UG | 113% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.7 MG | 10% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 153 MG | 12% | |
| Potassium, K | 260 MG | 6% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 3.8 MG | 34% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.8 UG | 29% |
Nutrition Highlights
- Good source of protein with 16.3g per 100g.
- Good source of Zinc, Zn (34% DV).
- Good source of Selenium, Se (29% DV).
- Rich source of Vitamin B-12 (113% of Daily Value per 100g).
About Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, raw
This cut comes from the rib section of beef, specifically ribs 6 through 9, which are located toward the front of the rib primal. It includes both lean muscle and fat, with the fat trimmed to about 1/8 inch, making it moderately lean compared to untrimmed rib cuts but still richer than many other beef options. With nearly 16 grams of protein per 100 grams, it's a solid source of complete protein, delivering all essential amino acids. It also provides important micronutrients like zinc, selenium, iron, and B vitamins—particularly B12—which support energy metabolism, immune function, and red blood cell formation.
Because of its higher fat content—around 27 grams per 100 grams—it's more calorie-dense than leaner cuts, so portion control is important for those monitoring fat or calorie intake. The fat marbling contributes to tenderness and flavor, making it well-suited for slow-cooking methods like roasting, braising, or smoking, which help break down connective tissue and enhance juiciness. It's also commonly used for rib roasts or grilled steaks, where the balance of meat and fat creates a rich, satisfying eating experience. For those seeking a nutrient-dense protein source, it can fit into a balanced diet when enjoyed in moderation.
Compare Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, all grades, raw
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