Description
Beef rib eye steak (also spelled ribeye) is a premium cut of beef taken from the rib section of the cow, typically between ribs 6 and 12. It’s known for its abundant marbling (fine streaks of fat within the meat), which melts during cooking and gives the steak its rich flavour, tenderness, and juiciness.
Nutritional benefits of beef rib-eye steak
- High-quality protein
- Provides around 20–25 g of protein per 100 g (depending on trimming and cooking).
- Supports muscle growth, repair, and maintenance.
- Rich in iron
- Contains highly absorbable haem iron, which helps produce healthy red blood cells and transport oxygen throughout the body.
- Excellent source of vitamin B12
- Supports nerve function, DNA production, and the formation of red blood cells.
- Good source of zinc
- Important for immune health, wound healing, and normal cell growth.
- Provides selenium and phosphorus
- Selenium supports thyroid function and helps protect cells from oxidative stress.
- Phosphorus contributes to healthy bones, teeth, and energy metabolism.
- Higher in healthy fats than lean cuts
- The marbling contributes to flavour and provides energy. Rib-eye contains both saturated and unsaturated fats, including small amounts of monounsaturated fats.
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