Beef Rib, Small End (Ribs 10-12), Lean Fat, 0″ Fat, Cooked, Broiled
A hearty and flavorful cut, the small end beef rib (ribs 10-12) offers a rich, meaty experience with minimal fat, ideal for those looking for a leaner option without sacrificing flavor. When broiled, it becomes tender and succulent, retaining all the natural juiciness and deep, savory taste that makes beef a favorite at the dinner table.
Nutritional Breakdown per 100g (Cooked, Broiled)
| Nutrient | Amount |
|---|---|
| Energy | 285 kcal |
| Protein | 24.91 g |
| Total Fat | 19.79 g |
| Saturated Fat | 8.01 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugars | 0.0 g |
| Calcium | 13.0 mg |
| Iron | 2.3 mg |
| Magnesium | 23.0 mg |
| Phosphorus | 184.0 mg |
| Potassium | 344.0 mg |
| Sodium | 64.0 mg |
| Zinc | 5.98 mg |
| Copper | 0.09 mcg |
| Manganese | 0.014 mg |
| Selenium | 21.1 mcg |
| Vitamin C | 0.0 mg |
| Thiamine (Vitamin B1) | 0.09 mg |
| Riboflavin (Vitamin B2) | 0.19 mg |
| Niacin (Vitamin B3) | 4.22 mg |
| Vitamin B6 | 0.35 mg |
| Folate | 7.0 mcg |
| Vitamin B12 | 3.01 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This ingredient does not contain any common allergens. However, individuals with a sensitivity to red meat or beef should take note. Cross-contamination during preparation or cooking may lead to exposure to other allergens, depending on the kitchen environment.
Dietary Preferences
- High Protein: A great option for individuals following a high-protein diet.
- Low Carbohydrate: This cut contains 0 grams of carbs, making it suitable for ketogenic or low-carb diets.
- No Dairy or Gluten: This cut is naturally free from dairy and gluten, making it appropriate for both gluten-free and dairy-free diets.
- Paleo & Keto Friendly: The lean protein and minimal carbohydrates make it ideal for those following Paleo or Keto eating plans.
Cooking Advice
Beef ribs from the small end are best broiled to enhance their natural flavors. Broiling at high heat ensures the meat remains tender while developing a savory crust on the outside. The key to broiling beef ribs perfectly is to avoid overcooking, which can make the meat tough. For best results, allow the beef to rest after broiling to ensure that the juices redistribute and the meat stays moist.
Conclusion
This lean cut of beef rib offers a perfect balance of protein, flavor, and nutrients while keeping fat content moderate. It is an excellent choice for those seeking a satisfying, high-protein meal without excess fat. The small end beef rib is versatile, making it suitable for a range of cooking methods, but broiling remains a top choice to lock in flavor and tenderness.
