Beef Rib (Small End, Ribs 10-12, Lean Fat, 18″ Fat, Choice, Raw)
Beef ribs, specifically from the small end of the rack, offer a succulent and flavorful cut of meat that is perfect for grilling, roasting, or slow-cooking. This cut of beef includes the rib bones (ribs 10-12) and retains a considerable portion of marbled fat, which imparts richness and depth of flavor. The choice-grade raw rib section comes with approximately 18 inches of fat, enhancing both tenderness and flavor, making it a popular choice for those who love a hearty and satisfying meal.
Below is a detailed breakdown of its nutritional components:
| Nutrient | Amount |
|---|---|
| Energy (kcal) | 263.0 |
| Protein (g) | 19.09 |
| Total Fat (g) | 20.13 |
| Saturated Fat (g) | 8.12 |
| Carbohydrates (g) | 0.0 |
| Fiber (g) | 0.0 |
| Sugar (g) | 0.0 |
| Calcium (mg) | 24.0 |
| Iron (mg) | 1.38 |
| Magnesium (mg) | 19.0 |
| Phosphorus (mg) | 172.0 |
| Potassium (mg) | 293.0 |
| Sodium (mg) | 48.0 |
| Zinc (mg) | 3.38 |
| Copper (mcg) | 0.063 |
| Manganese (mg) | 0.012 |
| Selenium (mcg) | 20.7 |
| Vitamin C (mg) | 0.0 |
| Thiamin (mg) | 0.051 |
| Riboflavin (mg) | 0.081 |
| Niacin (mg) | 6.157 |
| Vitamin B6 (mg) | 0.514 |
| Folate (mcg) | 10.0 |
| Vitamin B12 (mcg) | 1.06 |
| Vitamin A (mcg) | 0.0 |
| Vitamin E (mg) | 0.43 |
| Vitamin D2 (mcg) | 0.0 |
Allergen Information
Beef rib is a meat product and does not contain common allergens like dairy, gluten, or nuts. However, it is important to note that individuals with sensitivities to certain animal proteins or those following specific dietary restrictions (e.g., pescatarians, vegetarians, or vegans) may need to avoid this cut.
Dietary Preferences
- High Protein: Beef ribs are an excellent source of high-quality protein, ideal for muscle repair and growth.
- Low Carbohydrate: Naturally free of carbs, making it suitable for low-carb, keto, or paleo diets.
- Rich in Healthy Fats: Although high in fat, the fat content in beef ribs includes both saturated and unsaturated fats, offering a rich taste that can be enjoyed in moderation within a balanced diet.
- Iron-Rich: The cut is a great source of iron, particularly beneficial for individuals with iron-deficiency anemia.
Advice
When preparing beef ribs, it’s best to balance the fatty richness with fresh vegetables or light sides to maintain a well-rounded meal. Slow cooking or roasting the ribs can allow the fat to render down, yielding a tender and flavorful meat that complements a variety of seasonings, from smoky barbecue to savory herb rubs. For those conscious of fat intake, trimming excess fat before cooking can help reduce overall fat content while still preserving flavor.
Conclusion
Beef ribs from the small end (ribs 10-12) are a versatile and flavorful cut of meat. With their rich protein content, essential minerals like iron and zinc, and indulgent fat content, they make for a delicious option for special occasions or hearty meals. Whether grilled, roasted, or slow-cooked, this cut offers both richness and depth, delivering a satisfying experience for meat lovers.
