Game meat, bison, ribeye, separable lean only, 1" steak, 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 | 11% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 18 UG | 5% | |
| Vitamin B-12 | 1.3 UG | 54% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.9 MG | 16% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 238 MG | 19% | |
| Potassium, K | 371 MG | 8% | |
| Sodium, Na | 52 MG | 2% | |
| Zinc, Zn | 5.0 MG | 46% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 42.1 UG | 77% |
Nutrition Highlights
- Excellent source of protein with 29.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (46% DV).
- Good source of Copper, Cu (22% DV).
- Rich source of Selenium, Se (77% of Daily Value per 100g).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (42% DV).
About Game meat, bison, ribeye, separable lean only, 1" steak, cooked, broiled
This cut of meat comes from the rib section of a large North American ruminant, known for its rich flavor and lean profile. A single serving delivers nearly 30 grams of high-quality protein, making it an excellent choice for muscle repair and maintenance. With zero carbohydrates and fiber, it's naturally suited to low-carb and ketogenic eating patterns. The fat content is moderate at just under 6 grams per 100 grams, and much of it is healthier unsaturated fat compared to grain-fed beef. It's also a good source of essential nutrients like iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this cut is best enjoyed grilled, broiled, or pan-seared to medium-rare to preserve tenderness and juiciness. Its bold, slightly sweet flavor pairs well with simple seasonings—think salt, pepper, and a touch of garlic—or with bolder marinades featuring red wine, rosemary, or smoked paprika. Because it's leaner than conventional beef, it cooks faster and can dry out if overcooked, so monitoring internal temperature is key. It's a popular choice for steak dinners, salads topped with warm slices, or as a high-protein addition to grain bowls for those seeking nutrient-dense meals without excess calories.
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