Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, 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 | 11% | |
| Niacin | 2.6 MG | 17% | |
| Pantothenic acid | 0.3 MG | 7% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 2.8 UG | 115% | |
| 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 | 155 MG | 12% | |
| Potassium, K | 266 MG | 6% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 3.8 MG | 35% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 15.9 UG | 29% |
Nutrition Highlights
- Good source of protein with 16.5g per 100g.
- Good source of Zinc, Zn (35% DV).
- Good source of Selenium, Se (29% DV).
- Rich source of Vitamin B-12 (115% of Daily Value per 100g).
About Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, raw
This cut comes from the rib section of beef, specifically ribs 6 through 9, which are closer to the front of the animal. It's sold with both lean meat and fat still attached, trimmed only slightly to leave about an eighth of an inch of fat on the surface. In its raw state, it's a rich source of high-quality protein, offering around 16.5 grams per 100 grams, along with a significant amount of fat—nearly 25 grams—which contributes to its flavor and juiciness. It contains no carbohydrates or fiber, making it a good fit for low-carb or ketogenic eating patterns. Because of the fat content, it's also a concentrated source of calories, so portion size matters for those watching energy intake.
In the kitchen, this cut is prized for its tenderness and marbling, which make it ideal for slow roasting, grilling, or smoking. The fat helps keep the meat moist during cooking, and many cooks leave it untrimmed to enhance flavor, trimming only before serving if desired. It's commonly used for rib roasts, steaks, or as the centerpiece of holiday meals. When preparing it, mindful cooking methods—like roasting at moderate temperatures or grilling over indirect heat—can help render excess fat while preserving the meat's succulence. For those balancing nutrition and enjoyment, pairing it with fiber-rich vegetables or whole grains can create a more complete meal.
Compare Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, select, raw
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