Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
* 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 | 5% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.5 MG | 29% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin K (phylloquinone) | 1.8 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 183 MG | 15% | |
| Potassium, K | 298 MG | 6% | |
| Sodium, Na | 49 MG | 2% | |
| Zinc, Zn | 4.4 MG | 40% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 26.4 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 24.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (40% DV).
- Good source of Selenium, Se (48% DV).
- Good source of Niacin (42% DV).
- Good source of Vitamin B-6 (29% DV).
- Rich source of Vitamin B-12 (68% of Daily Value per 100g).
About Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
This cut comes from the upper portion of the rib section, specifically ribs 10 through 12, and is known for being slightly leaner than the large end while still retaining good marbling. It's typically trimmed to about 1/8 inch of fat and cooked by broiling, which helps render some of the fat while preserving flavor and juiciness. A 100-gram serving provides a substantial 24.5 grams of high-quality protein, making it an excellent source for muscle maintenance and repair. The fat content sits at 22.1 grams, contributing to its rich taste and mouthfeel, though this also means it's relatively high in calories at 304 per serving. With zero carbohydrates and no fiber, it fits well into low-carb and ketogenic dietary patterns.
In the kitchen, this cut is often prepared as ribeye steaks or small roasts, prized for their tenderness and bold beefy flavor. The marbling ensures a moist result when cooked quickly over high heat, such as broiling or grilling, though slower roasting is also common for larger portions. Because of its fat content, portion control can be important for those monitoring saturated fat intake. Pairing it with fiber-rich vegetables or whole grains can create a more balanced plate. For those seeking leaner options, further trimming or choosing grass-fed varieties may slightly reduce fat content while still delivering the same protein benefits.
Dietary Information
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