Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" 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 | 3.7 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 | 176 MG | 14% | |
| Potassium, K | 299 MG | 6% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 6.0 MG | 54% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.7 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 23.4g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (54% 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 1/8" fat, select, cooked, roasted
This cut comes from the rib section of the cow, specifically ribs 6 through 9, which are located closer to the chuck end. It's a flavorful and tender portion of beef that includes both lean meat and a moderate amount of fat. When trimmed to 1/8" fat and cooked by roasting, it offers a rich taste and juicy texture. A 100-gram serving provides about 23.4 grams of high-quality protein, making it an excellent source for muscle maintenance and repair. The fat content is around 25.8 grams per 100 grams, contributing to its calorie density of 333 calories per serving, while containing no carbohydrates or fiber.
This cut is often used for special occasions or hearty meals, as its marbling and tenderness make it ideal for roasting whole as a standing rib roast or slicing into rib steaks. The fat helps keep the meat moist during cooking, and when roasted at a moderate temperature, it develops a flavorful crust while staying tender inside. Because of its higher fat content, it's best enjoyed in moderation as part of a balanced diet, especially for those monitoring saturated fat intake. Pairing it with fiber-rich vegetables or whole grains can help create a more nutritionally complete meal.
Compare Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted
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- Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted vs Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw
- Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, cooked, roasted vs Beef, loin, top loin steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, all grades, raw
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