Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.57 G
Energy: 240 KCAL
Energy: 1003 kJ
Protein: 27.18 G
Total lipid (fat): 14.55 G
Ash: 1.02 G
Calcium, Ca: 11 MG
Iron, Fe: 2.37 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 174 MG
Potassium, K: 296 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.11 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.086 MG
Selenium, Se: 28.5 UG
Thiamin: 0.11 MG
Riboflavin: 0.328 MG
Niacin: 5.478 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.517 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 55.7 MG
Betaine: 16.2 MG
Vitamin B-12: 2.23 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.606 G
SFA 10:0: 0.008 G
SFA 12:0: 0.01 G
SFA 14:0: 0.358 G
SFA 15:0: 0.077 G
SFA 16:0: 3.142 G
SFA 17:0: 0.179 G
SFA 18:0: 1.815 G
SFA 20:0: 0.005 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 6.622 G
MUFA 14:1: 0.084 G
MUFA 15:1: 0.054 G
MUFA 16:1: 0.443 G
MUFA 16:1 c: 0.438 G
MUFA 17:1: 0.133 G
MUFA 18:1: 5.881 G
MUFA 18:1 c: 5.229 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.658 G
PUFA 18:2: 0.537 G
PUFA 18:2 n-6 c,c: 0.48 G
PUFA 18:2 CLAs: 0.048 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.666 G
Fatty acids, total trans-monoenoic: 0.657 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.651 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 83 MG
Tryptophan: 0.321 G
Threonine: 1.335 G
Isoleucine: 1.328 G
Leucine: 2.434 G
Lysine: 2.71 G
Methionine: 0.754 G
Cystine: 0.283 G
Phenylalanine: 1.131 G
Tyrosine: 1.058 G
Valine: 1.405 G
Arginine: 1.896 G
Histidine: 1.039 G
Alanine: 1.695 G
Aspartic acid: 2.731 G
Glutamic acid: 4.632 G
Glycine: 1.221 G
Proline: 1.185 G
Serine: 1.148 G
Hydroxyproline: 0.137 G
Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.3 G
Energy: 219 KCAL
Energy: 915 kJ
Protein: 27.03 G
Total lipid (fat): 12.29 G
Ash: 1.11 G
Calcium, Ca: 11 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 170 MG
Potassium, K: 295 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.2 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.083 MG
Selenium, Se: 26.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.33 MG
Niacin: 5.685 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.584 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 55.4 MG
Betaine: 16.1 MG
Vitamin B-12: 2.31 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.736 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.325 G
SFA 15:0: 0.049 G
SFA 16:0: 2.647 G
SFA 17:0: 0.122 G
SFA 18:0: 1.563 G
SFA 20:0: 0.007 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 5.281 G
MUFA 14:1: 0.077 G
MUFA 15:1: 0.052 G
MUFA 16:1: 0.388 G
MUFA 16:1 c: 0.369 G
MUFA 17:1: 0.086 G
MUFA 18:1: 4.657 G
MUFA 18:1 c: 4.085 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.562 G
PUFA 18:2: 0.461 G
PUFA 18:2 n-6 c,c: 0.411 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.597 G
Fatty acids, total trans-monoenoic: 0.592 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.572 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 77 MG
Tryptophan: 0.352 G
Threonine: 1.505 G
Isoleucine: 1.491 G
Leucine: 2.779 G
Lysine: 3.118 G
Methionine: 0.854 G
Cystine: 0.325 G
Phenylalanine: 1.274 G
Tyrosine: 1.207 G
Valine: 1.573 G
Arginine: 2.169 G
Histidine: 1.22 G
Alanine: 1.911 G
Aspartic acid: 3.118 G
Glutamic acid: 5.233 G
Glycine: 1.383 G
Proline: 1.369 G
Serine: 1.315 G
Hydroxyproline: 0.136 G
Beef, rib eye roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.79 G
Energy: 292 KCAL
Energy: 1222 kJ
Protein: 24.3 G
Total lipid (fat): 21.66 G
Ash: 0.93 G
Calcium, Ca: 11 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 155 MG
Potassium, K: 286 MG
Sodium, Na: 52 MG
Zinc, Zn: 6.09 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.079 MG
Selenium, Se: 30.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.265 MG
Niacin: 5.023 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.47 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.6 MG
Betaine: 11.8 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.419 G
SFA 10:0: 0.015 G
SFA 12:0: 0.017 G
SFA 14:0: 0.613 G
SFA 15:0: 0.124 G
SFA 16:0: 4.968 G
SFA 17:0: 0.301 G
SFA 18:0: 3.351 G
SFA 20:0: 0.016 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 10.277 G
MUFA 14:1: 0.124 G
MUFA 15:1: 0.04 G
MUFA 16:1: 0.677 G
MUFA 16:1 c: 0.623 G
MUFA 17:1: 0.188 G
MUFA 18:1: 9.207 G
MUFA 18:1 c: 7.907 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 1.101 G
PUFA 18:2: 0.936 G
PUFA 18:2 n-6 c,c: 0.753 G
PUFA 18:2 CLAs: 0.099 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.077 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.438 G
Fatty acids, total trans-monoenoic: 1.353 G
TFA 16:1 t: 0.054 G
TFA 18:1 t: 1.299 G
TFA 18:2 t not further defined: 0.084 G
Fatty acids, total trans-polyenoic: 0.084 G
Cholesterol: 81 MG
Tryptophan: 0.272 G
Threonine: 1.145 G
Isoleucine: 1.132 G
Leucine: 2.094 G
Lysine: 2.327 G
Methionine: 0.657 G
Cystine: 0.248 G
Phenylalanine: 0.974 G
Tyrosine: 0.905 G
Valine: 1.214 G
Arginine: 1.654 G
Histidine: 0.911 G
Alanine: 1.506 G
Aspartic acid: 2.367 G
Glutamic acid: 3.972 G
Glycine: 1.195 G
Proline: 1.09 G
Serine: 1 G
Hydroxyproline: 0.166 G
Beef, rib eye roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.62 G
Energy: 303 KCAL
Energy: 1266 kJ
Protein: 23.92 G
Total lipid (fat): 22.98 G
Ash: 0.89 G
Calcium, Ca: 11 MG
Iron, Fe: 2 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 152 MG
Potassium, K: 281 MG
Sodium, Na: 51 MG
Zinc, Zn: 6.09 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.082 MG
Selenium, Se: 29.5 UG
Thiamin: 0.087 MG
Riboflavin: 0.252 MG
Niacin: 4.851 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.464 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 49 MG
Betaine: 12.4 MG
Vitamin B-12: 2.2 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 10.044 G
SFA 10:0: 0.015 G
SFA 12:0: 0.018 G
SFA 14:0: 0.652 G
SFA 15:0: 0.13 G
SFA 16:0: 5.313 G
SFA 17:0: 0.321 G
SFA 18:0: 3.562 G
SFA 20:0: 0.017 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 11.039 G
MUFA 14:1: 0.133 G
MUFA 15:1: 0.041 G
MUFA 16:1: 0.724 G
MUFA 16:1 c: 0.669 G
MUFA 17:1: 0.203 G
MUFA 18:1: 9.894 G
MUFA 18:1 c: 8.516 G
MUFA 20:1: 0.044 G
Fatty acids, total polyunsaturated: 1.173 G
PUFA 18:2: 0.994 G
PUFA 18:2 n-6 c,c: 0.804 G
PUFA 18:2 CLAs: 0.104 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.086 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 1.52 G
Fatty acids, total trans-monoenoic: 1.433 G
TFA 16:1 t: 0.055 G
TFA 18:1 t: 1.378 G
TFA 18:2 t not further defined: 0.087 G
Fatty acids, total trans-polyenoic: 0.087 G
Cholesterol: 82 MG
Tryptophan: 0.268 G
Threonine: 1.122 G
Isoleucine: 1.111 G
Leucine: 2.043 G
Lysine: 2.262 G
Methionine: 0.645 G
Cystine: 0.241 G
Phenylalanine: 0.954 G
Tyrosine: 0.885 G
Valine: 1.195 G
Arginine: 1.615 G
Histidine: 0.88 G
Alanine: 1.479 G
Aspartic acid: 2.311 G
Glutamic acid: 3.892 G
Glycine: 1.18 G
Proline: 1.066 G
Serine: 0.977 G
Hydroxyproline: 0.163 G
Beef, rib eye roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.56 G
Energy: 277 KCAL
Energy: 1157 kJ
Protein: 24.85 G
Total lipid (fat): 19.68 G
Ash: 0.98 G
Calcium, Ca: 11 MG
Iron, Fe: 1.87 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 160 MG
Potassium, K: 295 MG
Sodium, Na: 54 MG
Zinc, Zn: 6.09 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.075 MG
Selenium, Se: 31 UG
Thiamin: 0.072 MG
Riboflavin: 0.285 MG
Niacin: 5.281 MG
Pantothenic acid: 0.57 MG
Vitamin B-6: 0.48 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.2 MG
Betaine: 11.2 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.482 G
SFA 10:0: 0.014 G
SFA 12:0: 0.016 G
SFA 14:0: 0.556 G
SFA 15:0: 0.116 G
SFA 16:0: 4.452 G
SFA 17:0: 0.27 G
SFA 18:0: 3.034 G
SFA 20:0: 0.015 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 9.135 G
MUFA 14:1: 0.111 G
MUFA 15:1: 0.039 G
MUFA 16:1: 0.607 G
MUFA 16:1 c: 0.555 G
MUFA 17:1: 0.165 G
MUFA 18:1: 8.175 G
MUFA 18:1 c: 6.994 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.992 G
PUFA 18:2: 0.847 G
PUFA 18:2 n-6 c,c: 0.676 G
PUFA 18:2 CLAs: 0.091 G
PUFA 18:3: 0.034 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.065 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.015 G
Fatty acids, total trans: 1.314 G
Fatty acids, total trans-monoenoic: 1.233 G
TFA 16:1 t: 0.052 G
TFA 18:1 t: 1.181 G
TFA 18:2 t not further defined: 0.08 G
Fatty acids, total trans-polyenoic: 0.08 G
Cholesterol: 80 MG
Tryptophan: 0.279 G
Threonine: 1.194 G
Isoleucine: 1.179 G
Leucine: 2.202 G
Lysine: 2.458 G
Methionine: 0.687 G
Cystine: 0.261 G
Phenylalanine: 1.014 G
Tyrosine: 0.953 G
Valine: 1.26 G
Arginine: 1.738 G
Histidine: 0.972 G
Alanine: 1.564 G
Aspartic acid: 2.485 G
Glutamic acid: 4.15 G
Glycine: 1.23 G
Proline: 1.147 G
Serine: 1.053 G
Hydroxyproline: 0.17 G
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, all grades, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.55 G
Energy: 218 KCAL
Energy: 912 kJ
Protein: 28.21 G
Total lipid (fat): 11.68 G
Ash: 1.05 G
Calcium, Ca: 8 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 178 MG
Potassium, K: 326 MG
Sodium, Na: 56 MG
Zinc, Zn: 7.09 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.089 MG
Selenium, Se: 35.5 UG
Thiamin: 0.09 MG
Riboflavin: 0.292 MG
Niacin: 5.85 MG
Pantothenic acid: 0.645 MG
Vitamin B-6: 0.54 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 55.9 MG
Betaine: 13.3 MG
Vitamin B-12: 2.33 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.535 G
SFA 10:0: 0.005 G
SFA 12:0: 0.008 G
SFA 14:0: 0.275 G
SFA 15:0: 0.059 G
SFA 16:0: 2.488 G
SFA 17:0: 0.148 G
SFA 18:0: 1.534 G
SFA 20:0: 0.003 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 5.269 G
MUFA 14:1: 0.06 G
MUFA 15:1: 0.048 G
MUFA 16:1: 0.342 G
MUFA 16:1 c: 0.335 G
MUFA 17:1: 0.108 G
MUFA 18:1: 4.7 G
MUFA 18:1 c: 4.133 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.696 G
PUFA 18:2: 0.548 G
PUFA 18:2 n-6 c,c: 0.499 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.02 G
PUFA 18:3 n-3 c,c,c (ALA): 0.02 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.086 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.583 G
Fatty acids, total trans-monoenoic: 0.575 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.567 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G
Cholesterol: 80 MG
Tryptophan: 0.346 G
Threonine: 1.45 G
Isoleucine: 1.438 G
Leucine: 2.653 G
Lysine: 2.965 G
Methionine: 0.819 G
Cystine: 0.31 G
Phenylalanine: 1.229 G
Tyrosine: 1.151 G
Valine: 1.52 G
Arginine: 2.069 G
Histidine: 1.145 G
Alanine: 1.841 G
Aspartic acid: 2.979 G
Glutamic acid: 5.029 G
Glycine: 1.329 G
Proline: 1.295 G
Serine: 1.252 G
Hydroxyproline: 0.142 G
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.26 G
Energy: 229 KCAL
Energy: 956 kJ
Protein: 27.87 G
Total lipid (fat): 13.01 G
Ash: 1.01 G
Calcium, Ca: 8 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 175 MG
Potassium, K: 319 MG
Sodium, Na: 54 MG
Zinc, Zn: 7.12 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.093 MG
Selenium, Se: 34.8 UG
Thiamin: 0.1 MG
Riboflavin: 0.277 MG
Niacin: 5.657 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.534 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 56.5 MG
Betaine: 14.1 MG
Vitamin B-12: 2.43 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.187 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.313 G
SFA 15:0: 0.066 G
SFA 16:0: 2.851 G
SFA 17:0: 0.17 G
SFA 18:0: 1.75 G
SFA 20:0: 0.004 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 6.091 G
MUFA 14:1: 0.069 G
MUFA 15:1: 0.049 G
MUFA 16:1: 0.394 G
MUFA 16:1 c: 0.385 G
MUFA 17:1: 0.124 G
MUFA 18:1: 5.441 G
MUFA 18:1 c: 4.795 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.777 G
PUFA 18:2: 0.613 G
PUFA 18:2 n-6 c,c: 0.556 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.097 G
PUFA 20:5 n-3 (EPA): 0.008 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.667 G
Fatty acids, total trans-monoenoic: 0.655 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.646 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 81 MG
Tryptophan: 0.33 G
Threonine: 1.369 G
Isoleucine: 1.362 G
Leucine: 2.496 G
Lysine: 2.779 G
Methionine: 0.773 G
Cystine: 0.29 G
Phenylalanine: 1.16 G
Tyrosine: 1.085 G
Valine: 1.441 G
Arginine: 1.945 G
Histidine: 1.066 G
Alanine: 1.738 G
Aspartic acid: 2.801 G
Glutamic acid: 4.75 G
Glycine: 1.252 G
Proline: 1.215 G
Serine: 1.178 G
Hydroxyproline: 0.141 G
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.49 G
Energy: 202 KCAL
Energy: 845 kJ
Protein: 28.72 G
Total lipid (fat): 9.68 G
Ash: 1.11 G
Calcium, Ca: 8 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 183 MG
Potassium, K: 335 MG
Sodium, Na: 59 MG
Zinc, Zn: 7.05 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.083 MG
Selenium, Se: 36.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.315 MG
Niacin: 6.14 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.549 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 55.2 MG
Betaine: 12.5 MG
Vitamin B-12: 2.18 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.556 G
SFA 10:0: 0.004 G
SFA 12:0: 0.007 G
SFA 14:0: 0.216 G
SFA 15:0: 0.049 G
SFA 16:0: 1.943 G
SFA 17:0: 0.116 G
SFA 18:0: 1.208 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.037 G
MUFA 14:1: 0.046 G
MUFA 15:1: 0.047 G
MUFA 16:1: 0.265 G
MUFA 16:1 c: 0.259 G
MUFA 17:1: 0.082 G
MUFA 18:1: 3.588 G
MUFA 18:1 c: 3.139 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.574 G
PUFA 18:2: 0.451 G
PUFA 18:2 n-6 c,c: 0.413 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-3 c,c,c (ALA): 0.016 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.015 G
Fatty acids, total trans: 0.459 G
Fatty acids, total trans-monoenoic: 0.455 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.449 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 79 MG
Tryptophan: 0.375 G
Threonine: 1.599 G
Isoleucine: 1.585 G
Leucine: 2.953 G
Lysine: 3.313 G
Methionine: 0.908 G
Cystine: 0.346 G
Phenylalanine: 1.354 G
Tyrosine: 1.282 G
Valine: 1.671 G
Arginine: 2.305 G
Histidine: 1.296 G
Alanine: 2.031 G
Aspartic acid: 3.313 G
Glutamic acid: 5.56 G
Glycine: 1.469 G
Proline: 1.455 G
Serine: 1.397 G
Hydroxyproline: 0.145 G
Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.62 G
Energy: 309 KCAL
Energy: 1295 kJ
Protein: 22.9 G
Total lipid (fat): 24.2 G
Ash: 0.93 G
Calcium, Ca: 22 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 156 MG
Potassium, K: 243 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.05 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.071 MG
Selenium, Se: 23.5 UG
Thiamin: 0.088 MG
Riboflavin: 0.293 MG
Niacin: 4.733 MG
Pantothenic acid: 0.553 MG
Vitamin B-6: 0.461 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48 MG
Betaine: 13 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 10.629 G
SFA 10:0: 0.017 G
SFA 12:0: 0.02 G
SFA 14:0: 0.72 G
SFA 15:0: 0.138 G
SFA 16:0: 5.627 G
SFA 17:0: 0.327 G
SFA 18:0: 3.75 G
SFA 20:0: 0.02 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 11.616 G
MUFA 14:1: 0.153 G
MUFA 15:1: 0.045 G
MUFA 16:1: 0.789 G
MUFA 16:1 c: 0.727 G
MUFA 17:1: 0.206 G
MUFA 18:1: 10.372 G
MUFA 18:1 c: 8.903 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 1.104 G
PUFA 18:2: 0.962 G
PUFA 18:2 n-6 c,c: 0.754 G
PUFA 18:2 CLAs: 0.109 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.629 G
Fatty acids, total trans-monoenoic: 1.531 G
TFA 16:1 t: 0.062 G
TFA 18:1 t: 1.469 G
TFA 18:2 t not further defined: 0.099 G
Fatty acids, total trans-polyenoic: 0.099 G
Cholesterol: 82 MG
Tryptophan: 0.256 G
Threonine: 1.079 G
Isoleucine: 1.067 G
Leucine: 1.974 G
Lysine: 2.194 G
Methionine: 0.62 G
Cystine: 0.233 G
Phenylalanine: 0.919 G
Tyrosine: 0.853 G
Valine: 1.145 G
Arginine: 1.56 G
Histidine: 0.858 G
Alanine: 1.42 G
Aspartic acid: 2.232 G
Glutamic acid: 3.745 G
Glycine: 1.127 G
Proline: 1.028 G
Serine: 0.943 G
Hydroxyproline: 0.157 G
Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.36 G
Energy: 313 KCAL
Energy: 1310 kJ
Protein: 22.71 G
Total lipid (fat): 24.7 G
Ash: 0.9 G
Calcium, Ca: 22 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 156 MG
Potassium, K: 242 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 23.7 UG
Thiamin: 0.085 MG
Riboflavin: 0.296 MG
Niacin: 4.752 MG
Pantothenic acid: 0.567 MG
Vitamin B-6: 0.45 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.6 MG
Betaine: 12.7 MG
Vitamin B-12: 2 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 10.566 G
SFA 10:0: 0.017 G
SFA 12:0: 0.02 G
SFA 14:0: 0.707 G
SFA 15:0: 0.141 G
SFA 16:0: 5.613 G
SFA 17:0: 0.333 G
SFA 18:0: 3.705 G
SFA 20:0: 0.018 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 11.62 G
MUFA 14:1: 0.149 G
MUFA 15:1: 0.044 G
MUFA 16:1: 0.788 G
MUFA 16:1 c: 0.726 G
MUFA 17:1: 0.213 G
MUFA 18:1: 10.378 G
MUFA 18:1 c: 8.925 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 1.103 G
PUFA 18:2: 0.958 G
PUFA 18:2 n-6 c,c: 0.757 G
PUFA 18:2 CLAs: 0.104 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.058 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.613 G
Fatty acids, total trans-monoenoic: 1.516 G
TFA 16:1 t: 0.062 G
TFA 18:1 t: 1.454 G
TFA 18:2 t not further defined: 0.097 G
Fatty acids, total trans-polyenoic: 0.097 G
Cholesterol: 83 MG
Tryptophan: 0.255 G
Threonine: 1.065 G
Isoleucine: 1.055 G
Leucine: 1.94 G
Lysine: 2.148 G
Methionine: 0.612 G
Cystine: 0.229 G
Phenylalanine: 0.906 G
Tyrosine: 0.84 G
Valine: 1.134 G
Arginine: 1.533 G
Histidine: 0.836 G
Alanine: 1.404 G
Aspartic acid: 2.194 G
Glutamic acid: 3.694 G
Glycine: 1.12 G
Proline: 1.012 G
Serine: 0.928 G
Hydroxyproline: 0.155 G
Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.01 G
Energy: 304 KCAL
Energy: 1272 kJ
Protein: 23.19 G
Total lipid (fat): 23.47 G
Ash: 0.98 G
Calcium, Ca: 22 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 155 MG
Potassium, K: 246 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.03 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.069 MG
Selenium, Se: 23.2 UG
Thiamin: 0.092 MG
Riboflavin: 0.288 MG
Niacin: 4.705 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.477 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 47.4 MG
Betaine: 13.2 MG
Vitamin B-12: 2.02 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 10.723 G
SFA 10:0: 0.018 G
SFA 12:0: 0.02 G
SFA 14:0: 0.738 G
SFA 15:0: 0.132 G
SFA 16:0: 5.646 G
SFA 17:0: 0.318 G
SFA 18:0: 3.819 G
SFA 20:0: 0.022 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 11.609 G
MUFA 14:1: 0.158 G
MUFA 15:1: 0.047 G
MUFA 16:1: 0.79 G
MUFA 16:1 c: 0.729 G
MUFA 17:1: 0.197 G
MUFA 18:1: 10.362 G
MUFA 18:1 c: 8.87 G
MUFA 20:1: 0.056 G
Fatty acids, total polyunsaturated: 1.105 G
PUFA 18:2: 0.968 G
PUFA 18:2 n-6 c,c: 0.751 G
PUFA 18:2 CLAs: 0.117 G
PUFA 18:3: 0.04 G
PUFA 18:3 n-3 c,c,c (ALA): 0.04 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.654 G
Fatty acids, total trans-monoenoic: 1.553 G
TFA 16:1 t: 0.061 G
TFA 18:1 t: 1.492 G
TFA 18:2 t not further defined: 0.101 G
Fatty acids, total trans-polyenoic: 0.101 G
Cholesterol: 80 MG
Tryptophan: 0.26 G
Threonine: 1.114 G
Isoleucine: 1.1 G
Leucine: 2.055 G
Lysine: 2.294 G
Methionine: 0.641 G
Cystine: 0.243 G
Phenylalanine: 0.947 G
Tyrosine: 0.889 G
Valine: 1.176 G
Arginine: 1.622 G
Histidine: 0.907 G
Alanine: 1.46 G
Aspartic acid: 2.319 G
Glutamic acid: 3.873 G
Glycine: 1.148 G
Proline: 1.07 G
Serine: 0.983 G
Hydroxyproline: 0.158 G
Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.69 G
Energy: 221 KCAL
Energy: 927 kJ
Protein: 27.4 G
Total lipid (fat): 12.43 G
Ash: 1.09 G
Calcium, Ca: 22 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 184 MG
Potassium, K: 279 MG
Sodium, Na: 67 MG
Zinc, Zn: 6 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.081 MG
Selenium, Se: 28.2 UG
Thiamin: 0.105 MG
Riboflavin: 0.334 MG
Niacin: 5.683 MG
Pantothenic acid: 0.625 MG
Vitamin B-6: 0.547 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57.1 MG
Betaine: 15.2 MG
Vitamin B-12: 2.22 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.794 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.322 G
SFA 15:0: 0.06 G
SFA 16:0: 2.682 G
SFA 17:0: 0.143 G
SFA 18:0: 1.555 G
SFA 20:0: 0.005 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 5.628 G
MUFA 14:1: 0.078 G
MUFA 15:1: 0.057 G
MUFA 16:1: 0.39 G
MUFA 16:1 c: 0.384 G
MUFA 17:1: 0.108 G
MUFA 18:1: 4.978 G
MUFA 18:1 c: 4.389 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.594 G
PUFA 18:2: 0.482 G
PUFA 18:2 n-6 c,c: 0.436 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.059 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.602 G
Fatty acids, total trans-monoenoic: 0.595 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.589 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 80 MG
Tryptophan: 0.336 G
Threonine: 1.408 G
Isoleucine: 1.397 G
Leucine: 2.577 G
Lysine: 2.88 G
Methionine: 0.796 G
Cystine: 0.301 G
Phenylalanine: 1.194 G
Tyrosine: 1.118 G
Valine: 1.476 G
Arginine: 2.009 G
Histidine: 1.112 G
Alanine: 1.788 G
Aspartic acid: 2.893 G
Glutamic acid: 4.885 G
Glycine: 1.291 G
Proline: 1.258 G
Serine: 1.216 G
Hydroxyproline: 0.138 G
Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.13 G
Energy: 229 KCAL
Energy: 959 kJ
Protein: 27.03 G
Total lipid (fat): 13.44 G
Ash: 1.04 G
Calcium, Ca: 22 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 184 MG
Potassium, K: 276 MG
Sodium, Na: 67 MG
Zinc, Zn: 6 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.083 MG
Selenium, Se: 28.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.337 MG
Niacin: 5.675 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.53 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57.5 MG
Betaine: 14.8 MG
Vitamin B-12: 2.21 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.897 G
SFA 10:0: 0.007 G
SFA 12:0: 0.009 G
SFA 14:0: 0.319 G
SFA 15:0: 0.066 G
SFA 16:0: 2.76 G
SFA 17:0: 0.157 G
SFA 18:0: 1.565 G
SFA 20:0: 0.003 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 5.828 G
MUFA 14:1: 0.075 G
MUFA 15:1: 0.055 G
MUFA 16:1: 0.402 G
MUFA 16:1 c: 0.394 G
MUFA 17:1: 0.12 G
MUFA 18:1: 5.161 G
MUFA 18:1 c: 4.564 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.607 G
PUFA 18:2: 0.491 G
PUFA 18:2 n-6 c,c: 0.449 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.612 G
Fatty acids, total trans-monoenoic: 0.605 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.597 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 82 MG
Tryptophan: 0.32 G
Threonine: 1.327 G
Isoleucine: 1.321 G
Leucine: 2.42 G
Lysine: 2.695 G
Methionine: 0.75 G
Cystine: 0.281 G
Phenylalanine: 1.125 G
Tyrosine: 1.053 G
Valine: 1.398 G
Arginine: 1.886 G
Histidine: 1.033 G
Alanine: 1.685 G
Aspartic acid: 2.717 G
Glutamic acid: 4.607 G
Glycine: 1.214 G
Proline: 1.178 G
Serine: 1.142 G
Hydroxyproline: 0.137 G
Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.51 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 27.96 G
Total lipid (fat): 10.91 G
Ash: 1.15 G
Calcium, Ca: 22 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 185 MG
Potassium, K: 284 MG
Sodium, Na: 67 MG
Zinc, Zn: 6.01 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.078 MG
Selenium, Se: 28 UG
Thiamin: 0.11 MG
Riboflavin: 0.33 MG
Niacin: 5.695 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.573 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 56.6 MG
Betaine: 15.6 MG
Vitamin B-12: 2.23 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.639 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.328 G
SFA 15:0: 0.05 G
SFA 16:0: 2.567 G
SFA 17:0: 0.122 G
SFA 18:0: 1.541 G
SFA 20:0: 0.007 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 5.327 G
MUFA 14:1: 0.081 G
MUFA 15:1: 0.06 G
MUFA 16:1: 0.372 G
MUFA 16:1 c: 0.369 G
MUFA 17:1: 0.09 G
MUFA 18:1: 4.703 G
MUFA 18:1 c: 4.126 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 0.573 G
PUFA 18:2: 0.469 G
PUFA 18:2 n-6 c,c: 0.416 G
PUFA 18:2 CLAs: 0.045 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.017 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.587 G
Fatty acids, total trans-monoenoic: 0.58 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.577 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 78 MG
Tryptophan: 0.365 G
Threonine: 1.557 G
Isoleucine: 1.543 G
Leucine: 2.875 G
Lysine: 3.225 G
Methionine: 0.883 G
Cystine: 0.337 G
Phenylalanine: 1.318 G
Tyrosine: 1.248 G
Valine: 1.627 G
Arginine: 2.244 G
Histidine: 1.262 G
Alanine: 1.977 G
Aspartic acid: 3.225 G
Glutamic acid: 5.413 G
Glycine: 1.43 G
Proline: 1.416 G
Serine: 1.36 G
Hydroxyproline: 0.141 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.59 G
Energy: 271 KCAL
Energy: 1132 kJ
Protein: 24.85 G
Total lipid (fat): 19.02 G
Ash: 0.99 G
Calcium, Ca: 12 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 163 MG
Potassium, K: 279 MG
Sodium, Na: 58 MG
Zinc, Zn: 6.34 MG
Copper, Cu: 0.085 MG
Selenium, Se: 31.8 UG
Thiamin: 0.074 MG
Riboflavin: 0.301 MG
Niacin: 5.149 MG
Vitamin B-6: 0.5 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.2 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.443 G
SFA 10:0: 0.014 G
SFA 12:0: 0.015 G
SFA 14:0: 0.562 G
SFA 16:0: 4.455 G
SFA 18:0: 2.995 G
Fatty acids, total monounsaturated: 9.171 G
MUFA 16:1: 0.613 G
MUFA 18:1: 8.202 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.896 G
PUFA 18:2: 0.775 G
PUFA 18:3: 0.033 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 78 MG
Tryptophan: 0.278 G
Threonine: 1.171 G
Isoleucine: 1.157 G
Leucine: 2.142 G
Lysine: 2.38 G
Methionine: 0.672 G
Cystine: 0.253 G
Phenylalanine: 0.997 G
Tyrosine: 0.926 G
Valine: 1.242 G
Arginine: 1.692 G
Histidine: 0.931 G
Alanine: 1.541 G
Aspartic acid: 2.421 G
Glutamic acid: 4.063 G
Glycine: 1.223 G
Proline: 1.115 G
Serine: 1.023 G
Hydroxyproline: 0.17 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.02 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 19.26 G
Total lipid (fat): 16.71 G
Ash: 0.88 G
Carbohydrate, by difference: 0.12 G
Calcium, Ca: 8 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 137 MG
Potassium, K: 246 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.96 MG
Copper, Cu: 0.07 MG
Selenium, Se: 24.2 UG
Thiamin: 0.099 MG
Riboflavin: 0.244 MG
Niacin: 4.782 MG
Vitamin B-6: 0.407 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.73 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.363 G
SFA 10:0: 0.013 G
SFA 12:0: 0.013 G
SFA 14:0: 0.491 G
SFA 16:0: 3.909 G
SFA 18:0: 2.59 G
Fatty acids, total monounsaturated: 7.88 G
MUFA 16:1: 0.518 G
MUFA 18:1: 7.074 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.794 G
PUFA 18:2: 0.689 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.05 G
PUFA 22:5 n-3 (DPA): 0.011 G
Cholesterol: 68 MG
Tryptophan: 0.215 G
Threonine: 0.908 G
Isoleucine: 0.897 G
Leucine: 1.66 G
Lysine: 1.845 G
Methionine: 0.521 G
Cystine: 0.196 G
Phenylalanine: 0.772 G
Tyrosine: 0.718 G
Valine: 0.963 G
Arginine: 1.311 G
Histidine: 0.722 G
Alanine: 1.194 G
Aspartic acid: 1.876 G
Glutamic acid: 3.149 G
Glycine: 0.948 G
Proline: 0.864 G
Serine: 0.793 G
Hydroxyproline: 0.132 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 54.37 G
Energy: 285 KCAL
Energy: 1194 kJ
Protein: 23.89 G
Total lipid (fat): 21.1 G
Ash: 0.95 G
Calcium, Ca: 12 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 159 MG
Potassium, K: 264 MG
Sodium, Na: 58 MG
Zinc, Zn: 6.23 MG
Copper, Cu: 0.081 MG
Selenium, Se: 29.2 UG
Thiamin: 0.073 MG
Riboflavin: 0.306 MG
Niacin: 4.863 MG
Vitamin B-6: 0.458 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.22 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.244 G
SFA 10:0: 0.015 G
SFA 12:0: 0.016 G
SFA 14:0: 0.614 G
SFA 16:0: 4.876 G
SFA 18:0: 3.28 G
Fatty acids, total monounsaturated: 10.087 G
MUFA 16:1: 0.673 G
MUFA 18:1: 9.028 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.949 G
PUFA 18:2: 0.828 G
PUFA 18:3: 0.035 G
PUFA 20:4: 0.048 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 80 MG
Tryptophan: 0.268 G
Threonine: 1.12 G
Isoleucine: 1.11 G
Leucine: 2.04 G
Lysine: 2.259 G
Methionine: 0.644 G
Cystine: 0.241 G
Phenylalanine: 0.953 G
Tyrosine: 0.883 G
Valine: 1.193 G
Arginine: 1.613 G
Histidine: 0.879 G
Alanine: 1.476 G
Aspartic acid: 2.307 G
Glutamic acid: 3.886 G
Glycine: 1.178 G
Proline: 1.065 G
Serine: 0.976 G
Hydroxyproline: 0.163 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.82 G
Energy: 241 KCAL
Energy: 1010 kJ
Protein: 18.69 G
Total lipid (fat): 18.43 G
Ash: 0.87 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 8 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 133 MG
Potassium, K: 231 MG
Sodium, Na: 51 MG
Zinc, Zn: 4.86 MG
Copper, Cu: 0.065 MG
Selenium, Se: 24 UG
Thiamin: 0.109 MG
Riboflavin: 0.248 MG
Niacin: 4.704 MG
Vitamin B-6: 0.411 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 8.074 G
SFA 10:0: 0.015 G
SFA 12:0: 0.014 G
SFA 14:0: 0.537 G
SFA 16:0: 4.285 G
SFA 18:0: 2.842 G
Fatty acids, total monounsaturated: 8.611 G
MUFA 16:1: 0.563 G
MUFA 18:1: 7.733 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.861 G
PUFA 18:2: 0.747 G
PUFA 18:3: 0.025 G
PUFA 20:4: 0.053 G
PUFA 22:5 n-3 (DPA): 0.011 G
Cholesterol: 66 MG
Tryptophan: 0.21 G
Threonine: 0.876 G
Isoleucine: 0.868 G
Leucine: 1.596 G
Lysine: 1.767 G
Methionine: 0.504 G
Cystine: 0.188 G
Phenylalanine: 0.746 G
Tyrosine: 0.691 G
Valine: 0.933 G
Arginine: 1.262 G
Histidine: 0.688 G
Alanine: 1.155 G
Aspartic acid: 1.805 G
Glutamic acid: 3.04 G
Glycine: 0.921 G
Proline: 0.833 G
Serine: 0.763 G
Hydroxyproline: 0.128 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.42 G
Energy: 248 KCAL
Energy: 1039 kJ
Protein: 26.29 G
Total lipid (fat): 15.9 G
Ash: 1.05 G
Calcium, Ca: 10 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 170 MG
Potassium, K: 301 MG
Sodium, Na: 58 MG
Zinc, Zn: 6.5 MG
Copper, Cu: 0.091 MG
Selenium, Se: 35.8 UG
Thiamin: 0.075 MG
Riboflavin: 0.291 MG
Niacin: 5.58 MG
Vitamin B-6: 0.565 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.18 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.226 G
SFA 10:0: 0.011 G
SFA 12:0: 0.013 G
SFA 14:0: 0.484 G
SFA 16:0: 3.815 G
SFA 18:0: 2.562 G
Fatty acids, total monounsaturated: 7.786 G
MUFA 16:1: 0.523 G
MUFA 18:1: 6.954 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.692 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.013 G
Cholesterol: 77 MG
Tryptophan: 0.295 G
Threonine: 1.263 G
Isoleucine: 1.247 G
Leucine: 2.329 G
Lysine: 2.6 G
Methionine: 0.727 G
Cystine: 0.276 G
Phenylalanine: 1.073 G
Tyrosine: 1.008 G
Valine: 1.333 G
Arginine: 1.839 G
Histidine: 1.029 G
Alanine: 1.655 G
Aspartic acid: 2.629 G
Glutamic acid: 4.391 G
Glycine: 1.302 G
Proline: 1.213 G
Serine: 1.114 G
Hydroxyproline: 0.18 G
Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.83 G
Energy: 208 KCAL
Energy: 869 kJ
Protein: 20.12 G
Total lipid (fat): 14.14 G
Ash: 0.91 G
Calcium, Ca: 7 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 144 MG
Potassium, K: 268 MG
Sodium, Na: 52 MG
Zinc, Zn: 5.13 MG
Copper, Cu: 0.078 MG
Selenium, Se: 24.4 UG
Thiamin: 0.088 MG
Riboflavin: 0.239 MG
Niacin: 4.896 MG
Vitamin B-6: 0.399 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.66 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 6.29 G
SFA 10:0: 0.011 G
SFA 12:0: 0.01 G
SFA 14:0: 0.421 G
SFA 16:0: 3.342 G
SFA 18:0: 2.211 G
Fatty acids, total monounsaturated: 6.773 G
MUFA 16:1: 0.449 G
MUFA 18:1: 6.077 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.691 G
PUFA 18:2: 0.599 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.044 G
PUFA 22:5 n-3 (DPA): 0.01 G
Cholesterol: 61 MG
Tryptophan: 0.226 G
Threonine: 0.966 G
Isoleucine: 0.954 G
Leucine: 1.782 G
Lysine: 1.989 G
Methionine: 0.556 G
Cystine: 0.211 G
Phenylalanine: 0.821 G
Tyrosine: 0.771 G
Valine: 1.02 G
Arginine: 1.407 G
Histidine: 0.787 G
Alanine: 1.266 G
Aspartic acid: 2.012 G
Glutamic acid: 3.359 G
Glycine: 0.996 G
Proline: 0.928 G
Serine: 0.852 G
Hydroxyproline: 0.137 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.91 G
Energy: 206 KCAL
Energy: 861 kJ
Protein: 28.11 G
Total lipid (fat): 10.37 G
Ash: 1.09 G
Calcium, Ca: 7 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 177 MG
Potassium, K: 296 MG
Sodium, Na: 59 MG
Zinc, Zn: 7 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.09 MG
Selenium, Se: 35.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.323 MG
Niacin: 5.799 MG
Pantothenic acid: 0.595 MG
Vitamin B-6: 0.558 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57 MG
Betaine: 13.5 MG
Vitamin B-12: 2.32 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.2 G
SFA 10:0: 0.005 G
SFA 12:0: 0.007 G
SFA 14:0: 0.269 G
SFA 15:0: 0.055 G
SFA 16:0: 2.33 G
SFA 17:0: 0.136 G
SFA 18:0: 1.385 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.866 G
MUFA 14:1: 0.057 G
MUFA 15:1: 0.051 G
MUFA 16:1: 0.325 G
MUFA 16:1 c: 0.316 G
MUFA 17:1: 0.098 G
MUFA 18:1: 4.321 G
MUFA 18:1 c: 3.82 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.548 G
PUFA 18:2: 0.437 G
PUFA 18:2 n-6 c,c: 0.4 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.517 G
Fatty acids, total trans-monoenoic: 0.509 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.501 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 79 MG
Tryptophan: 0.345 G
Threonine: 1.444 G
Isoleucine: 1.433 G
Leucine: 2.644 G
Lysine: 2.955 G
Methionine: 0.816 G
Cystine: 0.308 G
Phenylalanine: 1.224 G
Tyrosine: 1.147 G
Valine: 1.515 G
Arginine: 2.061 G
Histidine: 1.14 G
Alanine: 1.834 G
Aspartic acid: 2.968 G
Glutamic acid: 5.011 G
Glycine: 1.324 G
Proline: 1.29 G
Serine: 1.247 G
Hydroxyproline: 0.142 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.93 G
Energy: 154 KCAL
Energy: 645 kJ
Protein: 21.85 G
Total lipid (fat): 7.41 G
Ash: 0.98 G
Calcium, Ca: 6 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 156 MG
Potassium, K: 276 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.67 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.075 MG
Selenium, Se: 27.3 UG
Thiamin: 0.115 MG
Riboflavin: 0.271 MG
Niacin: 5.555 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.467 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 48.7 MG
Betaine: 13.9 MG
Vitamin B-12: 1.87 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.759 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.167 G
SFA 15:0: 0.034 G
SFA 16:0: 1.54 G
SFA 17:0: 0.088 G
SFA 18:0: 0.914 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.277 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.201 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.066 G
MUFA 18:1: 2.934 G
MUFA 18:1 c: 2.63 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.439 G
PUFA 18:2: 0.349 G
PUFA 18:2 n-6 c,c: 0.325 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.061 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.313 G
Fatty acids, total trans-monoenoic: 0.31 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.304 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 66 MG
Tryptophan: 0.27 G
Threonine: 1.13 G
Isoleucine: 1.121 G
Leucine: 2.068 G
Lysine: 2.312 G
Methionine: 0.639 G
Cystine: 0.241 G
Phenylalanine: 0.958 G
Tyrosine: 0.898 G
Valine: 1.185 G
Arginine: 1.613 G
Histidine: 0.892 G
Alanine: 1.435 G
Aspartic acid: 2.322 G
Glutamic acid: 3.92 G
Glycine: 1.036 G
Proline: 1.009 G
Serine: 0.976 G
Hydroxyproline: 0.111 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.09 G
Energy: 215 KCAL
Energy: 901 kJ
Protein: 27.39 G
Total lipid (fat): 11.75 G
Ash: 1.06 G
Calcium, Ca: 8 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 174 MG
Potassium, K: 282 MG
Sodium, Na: 60 MG
Zinc, Zn: 6.97 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.087 MG
Selenium, Se: 33 UG
Thiamin: 0.08 MG
Riboflavin: 0.335 MG
Niacin: 5.545 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.514 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57.7 MG
Betaine: 13.9 MG
Vitamin B-12: 2.37 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.645 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.295 G
SFA 15:0: 0.061 G
SFA 16:0: 2.571 G
SFA 17:0: 0.154 G
SFA 18:0: 1.538 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 5.433 G
MUFA 14:1: 0.062 G
MUFA 15:1: 0.049 G
MUFA 16:1: 0.359 G
MUFA 16:1 c: 0.347 G
MUFA 17:1: 0.112 G
MUFA 18:1: 4.837 G
MUFA 18:1 c: 4.285 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.554 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.411 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.572 G
Fatty acids, total trans-monoenoic: 0.565 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.552 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 80 MG
Tryptophan: 0.323 G
Threonine: 1.341 G
Isoleucine: 1.334 G
Leucine: 2.445 G
Lysine: 2.722 G
Methionine: 0.758 G
Cystine: 0.284 G
Phenylalanine: 1.136 G
Tyrosine: 1.063 G
Valine: 1.412 G
Arginine: 1.904 G
Histidine: 1.044 G
Alanine: 1.702 G
Aspartic acid: 2.744 G
Glutamic acid: 4.652 G
Glycine: 1.227 G
Proline: 1.19 G
Serine: 1.153 G
Hydroxyproline: 0.138 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 69.22 G
Energy: 162 KCAL
Energy: 679 kJ
Protein: 21.44 G
Total lipid (fat): 8.5 G
Ash: 0.97 G
Calcium, Ca: 7 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 153 MG
Potassium, K: 262 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.63 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.071 MG
Selenium, Se: 27.5 UG
Thiamin: 0.13 MG
Riboflavin: 0.278 MG
Niacin: 5.538 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.479 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 47.9 MG
Betaine: 14.2 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.057 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.184 G
SFA 15:0: 0.038 G
SFA 16:0: 1.699 G
SFA 17:0: 0.099 G
SFA 18:0: 1.018 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.576 G
MUFA 14:1: 0.04 G
MUFA 15:1: 0.035 G
MUFA 16:1: 0.215 G
MUFA 16:1 c: 0.208 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.204 G
MUFA 18:1 c: 2.855 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.467 G
PUFA 18:2: 0.372 G
PUFA 18:2 n-6 c,c: 0.342 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.064 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.362 G
Fatty acids, total trans-monoenoic: 0.356 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.349 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 63 MG
Tryptophan: 0.256 G
Threonine: 1.062 G
Isoleucine: 1.057 G
Leucine: 1.936 G
Lysine: 2.156 G
Methionine: 0.6 G
Cystine: 0.225 G
Phenylalanine: 0.9 G
Tyrosine: 0.842 G
Valine: 1.118 G
Arginine: 1.508 G
Histidine: 0.827 G
Alanine: 1.348 G
Aspartic acid: 2.173 G
Glutamic acid: 3.685 G
Glycine: 0.971 G
Proline: 0.943 G
Serine: 0.914 G
Hydroxyproline: 0.109 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.15 G
Energy: 191 KCAL
Energy: 801 kJ
Protein: 29.18 G
Total lipid (fat): 8.31 G
Ash: 1.15 G
Calcium, Ca: 6 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 181 MG
Potassium, K: 318 MG
Sodium, Na: 59 MG
Zinc, Zn: 7.05 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.096 MG
Selenium, Se: 39.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.305 MG
Niacin: 6.18 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.623 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 56.3 MG
Betaine: 13.1 MG
Vitamin B-12: 2.25 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.534 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.229 G
SFA 15:0: 0.048 G
SFA 16:0: 1.969 G
SFA 17:0: 0.109 G
SFA 18:0: 1.156 G
SFA 20:0: 0.002 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 4.015 G
MUFA 14:1: 0.05 G
MUFA 15:1: 0.055 G
MUFA 16:1: 0.273 G
MUFA 16:1 c: 0.271 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.546 G
MUFA 18:1 c: 3.123 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.539 G
PUFA 18:2: 0.419 G
PUFA 18:2 n-6 c,c: 0.383 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.434 G
Fatty acids, total trans-monoenoic: 0.426 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.424 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 77 MG
Tryptophan: 0.378 G
Threonine: 1.613 G
Isoleucine: 1.599 G
Leucine: 2.979 G
Lysine: 3.343 G
Methionine: 0.916 G
Cystine: 0.349 G
Phenylalanine: 1.366 G
Tyrosine: 1.293 G
Valine: 1.686 G
Arginine: 2.325 G
Histidine: 1.308 G
Alanine: 2.049 G
Aspartic acid: 3.343 G
Glutamic acid: 5.61 G
Glycine: 1.482 G
Proline: 1.468 G
Serine: 1.41 G
Hydroxyproline: 0.146 G
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 22.46 G
Total lipid (fat): 5.78 G
Ash: 1 G
Calcium, Ca: 5 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 160 MG
Potassium, K: 297 MG
Sodium, Na: 55 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.082 MG
Selenium, Se: 27 UG
Thiamin: 0.1 MG
Riboflavin: 0.26 MG
Niacin: 5.58 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.449 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 49.4 MG
Betaine: 13.6 MG
Vitamin B-12: 1.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.313 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.141 G
SFA 15:0: 0.028 G
SFA 16:0: 1.302 G
SFA 17:0: 0.071 G
SFA 18:0: 0.759 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.83 G
MUFA 14:1: 0.031 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.178 G
MUFA 16:1 c: 0.173 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.528 G
MUFA 18:1 c: 2.292 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.396 G
PUFA 18:2: 0.314 G
PUFA 18:2 n-6 c,c: 0.299 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:3: 0.011 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.241 G
Fatty acids, total trans-monoenoic: 0.241 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.236 G
Cholesterol: 70 MG
Tryptophan: 0.293 G
Threonine: 1.251 G
Isoleucine: 1.239 G
Leucine: 2.31 G
Lysine: 2.591 G
Methionine: 0.71 G
Cystine: 0.27 G
Phenylalanine: 1.059 G
Tyrosine: 1.003 G
Valine: 1.307 G
Arginine: 1.803 G
Histidine: 1.014 G
Alanine: 1.589 G
Aspartic acid: 2.591 G
Glutamic acid: 4.349 G
Glycine: 1.149 G
Proline: 1.138 G
Serine: 1.093 G
Hydroxyproline: 0.113 G
Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.49 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 23.69 G
Total lipid (fat): 21.81 G
Ash: 0.9 G
Calcium, Ca: 11 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 152 MG
Potassium, K: 260 MG
Sodium, Na: 54 MG
Zinc, Zn: 5.91 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.08 MG
Selenium, Se: 29.7 UG
Thiamin: 0.071 MG
Riboflavin: 0.287 MG
Niacin: 4.908 MG
Pantothenic acid: 0.536 MG
Vitamin B-6: 0.477 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.8 MG
Betaine: 11.8 MG
Vitamin B-12: 2.1 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 9.684 G
SFA 10:0: 0.016 G
SFA 12:0: 0.017 G
SFA 14:0: 0.645 G
SFA 15:0: 0.128 G
SFA 16:0: 5.109 G
SFA 17:0: 0.307 G
SFA 18:0: 3.435 G
SFA 20:0: 0.016 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 10.519 G
MUFA 14:1: 0.13 G
MUFA 15:1: 0.042 G
MUFA 16:1: 0.704 G
MUFA 16:1 c: 0.645 G
MUFA 17:1: 0.19 G
MUFA 18:1: 9.407 G
MUFA 18:1 c: 8.08 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 1.027 G
PUFA 18:2: 0.889 G
PUFA 18:2 n-6 c,c: 0.7 G
PUFA 18:2 CLAs: 0.097 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.024 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.478 G
Fatty acids, total trans-monoenoic: 1.386 G
TFA 16:1 t: 0.059 G
TFA 18:1 t: 1.327 G
TFA 18:2 t not further defined: 0.092 G
Fatty acids, total trans-polyenoic: 0.092 G
Cholesterol: 80 MG
Tryptophan: 0.265 G
Threonine: 1.116 G
Isoleucine: 1.103 G
Leucine: 2.041 G
Lysine: 2.269 G
Methionine: 0.641 G
Cystine: 0.241 G
Phenylalanine: 0.95 G
Tyrosine: 0.883 G
Valine: 1.184 G
Arginine: 1.613 G
Histidine: 0.888 G
Alanine: 1.468 G
Aspartic acid: 2.308 G
Glutamic acid: 3.873 G
Glycine: 1.165 G
Proline: 1.063 G
Serine: 0.975 G
Hydroxyproline: 0.162 G
Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.5 G
Energy: 303 KCAL
Energy: 1269 kJ
Protein: 22.92 G
Total lipid (fat): 23.52 G
Ash: 0.88 G
Calcium, Ca: 12 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 149 MG
Potassium, K: 247 MG
Sodium, Na: 54 MG
Zinc, Zn: 5.84 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.076 MG
Selenium, Se: 27.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.294 MG
Niacin: 4.666 MG
Pantothenic acid: 0.529 MG
Vitamin B-6: 0.439 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.9 MG
Betaine: 12 MG
Vitamin B-12: 2.13 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 10.307 G
SFA 10:0: 0.017 G
SFA 12:0: 0.018 G
SFA 14:0: 0.685 G
SFA 15:0: 0.138 G
SFA 16:0: 5.436 G
SFA 17:0: 0.329 G
SFA 18:0: 3.657 G
SFA 20:0: 0.017 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 11.247 G
MUFA 14:1: 0.138 G
MUFA 15:1: 0.039 G
MUFA 16:1: 0.751 G
MUFA 16:1 c: 0.685 G
MUFA 17:1: 0.205 G
MUFA 18:1: 10.066 G
MUFA 18:1 c: 8.658 G
MUFA 20:1: 0.049 G
Fatty acids, total polyunsaturated: 1.059 G
PUFA 18:2: 0.923 G
PUFA 18:2 n-6 c,c: 0.724 G
PUFA 18:2 CLAs: 0.101 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.023 G
PUFA 20:4 n-6: 0.023 G
PUFA 20:4: 0.053 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.571 G
Fatty acids, total trans-monoenoic: 1.473 G
TFA 16:1 t: 0.066 G
TFA 18:1 t: 1.408 G
TFA 18:2 t not further defined: 0.097 G
Fatty acids, total trans-polyenoic: 0.097 G
Cholesterol: 81 MG
Tryptophan: 0.257 G
Threonine: 1.075 G
Isoleucine: 1.065 G
Leucine: 1.958 G
Lysine: 2.167 G
Methionine: 0.618 G
Cystine: 0.231 G
Phenylalanine: 0.914 G
Tyrosine: 0.848 G
Valine: 1.145 G
Arginine: 1.547 G
Histidine: 0.844 G
Alanine: 1.417 G
Aspartic acid: 2.214 G
Glutamic acid: 3.729 G
Glycine: 1.13 G
Proline: 1.022 G
Serine: 0.936 G
Hydroxyproline: 0.157 G
Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.98 G
Energy: 273 KCAL
Energy: 1140 kJ
Protein: 24.83 G
Total lipid (fat): 19.25 G
Ash: 0.93 G
Calcium, Ca: 10 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 157 MG
Potassium, K: 279 MG
Sodium, Na: 54 MG
Zinc, Zn: 6.03 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.085 MG
Selenium, Se: 33.2 UG
Thiamin: 0.071 MG
Riboflavin: 0.275 MG
Niacin: 5.27 MG
Pantothenic acid: 0.544 MG
Vitamin B-6: 0.534 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 48.8 MG
Betaine: 11.6 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.749 G
SFA 10:0: 0.014 G
SFA 12:0: 0.016 G
SFA 14:0: 0.586 G
SFA 15:0: 0.114 G
SFA 16:0: 4.619 G
SFA 17:0: 0.273 G
SFA 18:0: 3.102 G
SFA 20:0: 0.015 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 9.426 G
MUFA 14:1: 0.119 G
MUFA 15:1: 0.045 G
MUFA 16:1: 0.633 G
MUFA 16:1 c: 0.584 G
MUFA 17:1: 0.168 G
MUFA 18:1: 8.419 G
MUFA 18:1 c: 7.213 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 0.981 G
PUFA 18:2: 0.838 G
PUFA 18:2 n-6 c,c: 0.665 G
PUFA 18:2 CLAs: 0.09 G
PUFA 18:3: 0.036 G
PUFA 18:3 n-3 c,c,c (ALA): 0.036 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.016 G
Fatty acids, total trans: 1.338 G
Fatty acids, total trans-monoenoic: 1.255 G
TFA 16:1 t: 0.049 G
TFA 18:1 t: 1.206 G
TFA 18:2 t not further defined: 0.083 G
Fatty acids, total trans-polyenoic: 0.083 G
Cholesterol: 79 MG
Tryptophan: 0.278 G
Threonine: 1.193 G
Isoleucine: 1.178 G
Leucine: 2.2 G
Lysine: 2.456 G
Methionine: 0.686 G
Cystine: 0.261 G
Phenylalanine: 1.014 G
Tyrosine: 0.952 G
Valine: 1.259 G
Arginine: 1.737 G
Histidine: 0.971 G
Alanine: 1.563 G
Aspartic acid: 2.483 G
Glutamic acid: 4.147 G
Glycine: 1.229 G
Proline: 1.146 G
Serine: 1.052 G
Hydroxyproline: 0.17 G
Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, all grades, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.36 G
Energy: 207 KCAL
Energy: 866 kJ
Protein: 27.97 G
Total lipid (fat): 10.57 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 2.53 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 177 MG
Potassium, K: 296 MG
Sodium, Na: 59 MG
Zinc, Zn: 7 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.09 MG
Selenium, Se: 35.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.323 MG
Niacin: 5.799 MG
Pantothenic acid: 0.595 MG
Vitamin B-6: 0.558 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57 MG
Betaine: 13.5 MG
Vitamin B-12: 2.32 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.2 G
SFA 10:0: 0.005 G
SFA 12:0: 0.007 G
SFA 14:0: 0.269 G
SFA 15:0: 0.055 G
SFA 16:0: 2.33 G
SFA 17:0: 0.136 G
SFA 18:0: 1.385 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.866 G
MUFA 14:1: 0.057 G
MUFA 15:1: 0.051 G
MUFA 16:1: 0.325 G
MUFA 16:1 c: 0.316 G
MUFA 17:1: 0.098 G
MUFA 18:1: 4.321 G
MUFA 18:1 c: 3.82 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.548 G
PUFA 18:2: 0.437 G
PUFA 18:2 n-6 c,c: 0.4 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.517 G
Fatty acids, total trans-monoenoic: 0.509 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.501 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 79 MG
Tryptophan: 0.343 G
Threonine: 1.437 G
Isoleucine: 1.426 G
Leucine: 2.631 G
Lysine: 2.94 G
Methionine: 0.812 G
Cystine: 0.307 G
Phenylalanine: 1.218 G
Tyrosine: 1.142 G
Valine: 1.507 G
Arginine: 2.051 G
Histidine: 1.135 G
Alanine: 1.825 G
Aspartic acid: 2.953 G
Glutamic acid: 4.986 G
Glycine: 1.318 G
Proline: 1.284 G
Serine: 1.241 G
Hydroxyproline: 0.141 G
Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.57 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 27.3 G
Total lipid (fat): 11.97 G
Ash: 1.01 G
Calcium, Ca: 8 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 174 MG
Potassium, K: 282 MG
Sodium, Na: 60 MG
Zinc, Zn: 6.97 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.087 MG
Selenium, Se: 33 UG
Thiamin: 0.08 MG
Riboflavin: 0.335 MG
Niacin: 5.545 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.514 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 57.7 MG
Betaine: 13.9 MG
Vitamin B-12: 2.37 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.645 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.295 G
SFA 15:0: 0.061 G
SFA 16:0: 2.571 G
SFA 17:0: 0.154 G
SFA 18:0: 1.538 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 5.433 G
MUFA 14:1: 0.062 G
MUFA 15:1: 0.049 G
MUFA 16:1: 0.359 G
MUFA 16:1 c: 0.347 G
MUFA 17:1: 0.112 G
MUFA 18:1: 4.837 G
MUFA 18:1 c: 4.285 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.554 G
PUFA 18:2: 0.449 G
PUFA 18:2 n-6 c,c: 0.411 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.016 G
PUFA 20:4 n-6: 0.016 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.572 G
Fatty acids, total trans-monoenoic: 0.565 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.552 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 80 MG
Tryptophan: 0.323 G
Threonine: 1.341 G
Isoleucine: 1.334 G
Leucine: 2.445 G
Lysine: 2.722 G
Methionine: 0.758 G
Cystine: 0.284 G
Phenylalanine: 1.136 G
Tyrosine: 1.063 G
Valine: 1.412 G
Arginine: 1.904 G
Histidine: 1.044 G
Alanine: 1.702 G
Aspartic acid: 2.744 G
Glutamic acid: 4.652 G
Glycine: 1.227 G
Proline: 1.19 G
Serine: 1.153 G
Hydroxyproline: 0.138 G
Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8 fat, select, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
HEAT-TREATED
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.56 G
Energy: 192 KCAL
Energy: 804 kJ
Protein: 28.98 G
Total lipid (fat): 8.48 G
Ash: 1.05 G
Calcium, Ca: 6 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 181 MG
Potassium, K: 318 MG
Sodium, Na: 59 MG
Zinc, Zn: 7.05 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.096 MG
Selenium, Se: 39.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.305 MG
Niacin: 6.18 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.623 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 56.3 MG
Betaine: 13.1 MG
Vitamin B-12: 2.25 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 3.534 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.229 G
SFA 15:0: 0.048 G
SFA 16:0: 1.969 G
SFA 17:0: 0.109 G
SFA 18:0: 1.156 G
SFA 20:0: 0.002 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 4.015 G
MUFA 14:1: 0.05 G
MUFA 15:1: 0.055 G
MUFA 16:1: 0.273 G
MUFA 16:1 c: 0.271 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.546 G
MUFA 18:1 c: 3.123 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.539 G
PUFA 18:2: 0.419 G
PUFA 18:2 n-6 c,c: 0.383 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-3 c,c,c (ALA): 0.017 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.064 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.434 G
Fatty acids, total trans-monoenoic: 0.426 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.424 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 77 MG
Tryptophan: 0.378 G
Threonine: 1.613 G
Isoleucine: 1.599 G
Leucine: 2.979 G
Lysine: 3.343 G
Methionine: 0.916 G
Cystine: 0.349 G
Phenylalanine: 1.366 G
Tyrosine: 1.293 G
Valine: 1.686 G
Arginine: 2.325 G
Histidine: 1.308 G
Alanine: 2.049 G
Aspartic acid: 3.343 G
Glutamic acid: 5.61 G
Glycine: 1.482 G
Proline: 1.468 G
Serine: 1.41 G
Hydroxyproline: 0.146 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.8 G
Energy: 255 KCAL
Energy: 1068 kJ
Protein: 18.13 G
Total lipid (fat): 20.31 G
Ash: 0.85 G
Calcium, Ca: 10 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 128 MG
Potassium, K: 233 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.12 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.064 MG
Selenium, Se: 18.3 UG
Thiamin: 0.084 MG
Riboflavin: 0.236 MG
Niacin: 4.273 MG
Pantothenic acid: 0.481 MG
Vitamin B-6: 0.413 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 43.1 MG
Betaine: 13.5 MG
Vitamin B-12: 1.74 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 9.097 G
SFA 10:0: 0.017 G
SFA 12:0: 0.016 G
SFA 14:0: 0.62 G
SFA 15:0: 0.119 G
SFA 16:0: 4.849 G
SFA 17:0: 0.277 G
SFA 18:0: 3.174 G
SFA 20:0: 0.014 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 9.717 G
MUFA 14:1: 0.12 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.667 G
MUFA 16:1 c: 0.605 G
MUFA 17:1: 0.164 G
MUFA 18:1: 8.691 G
MUFA 18:1 c: 7.537 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.907 G
PUFA 18:2: 0.798 G
PUFA 18:2 n-6 c,c: 0.612 G
PUFA 18:2 CLAs: 0.093 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.044 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 1.309 G
Fatty acids, total trans-monoenoic: 1.216 G
TFA 16:1 t: 0.062 G
TFA 18:1 t: 1.154 G
TFA 18:2 t not further defined: 0.093 G
Fatty acids, total trans-polyenoic: 0.093 G
Cholesterol: 69 MG
Tryptophan: 0.203 G
Threonine: 0.854 G
Isoleucine: 0.844 G
Leucine: 1.563 G
Lysine: 1.736 G
Methionine: 0.491 G
Cystine: 0.185 G
Phenylalanine: 0.727 G
Tyrosine: 0.675 G
Valine: 0.906 G
Arginine: 1.234 G
Histidine: 0.679 G
Alanine: 1.124 G
Aspartic acid: 1.766 G
Glutamic acid: 2.964 G
Glycine: 0.892 G
Proline: 0.813 G
Serine: 0.746 G
Hydroxyproline: 0.124 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.35 G
Energy: 260 KCAL
Energy: 1089 kJ
Protein: 17.92 G
Total lipid (fat): 20.96 G
Ash: 0.84 G
Calcium, Ca: 10 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 131 MG
Potassium, K: 231 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.04 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.064 MG
Selenium, Se: 18.6 UG
Thiamin: 0.084 MG
Riboflavin: 0.244 MG
Niacin: 4.153 MG
Pantothenic acid: 0.466 MG
Vitamin B-6: 0.397 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 44.1 MG
Betaine: 13.8 MG
Vitamin B-12: 1.74 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 9.265 G
SFA 10:0: 0.017 G
SFA 12:0: 0.016 G
SFA 14:0: 0.631 G
SFA 15:0: 0.123 G
SFA 16:0: 4.96 G
SFA 17:0: 0.285 G
SFA 18:0: 3.209 G
SFA 20:0: 0.014 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 9.929 G
MUFA 14:1: 0.121 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.683 G
MUFA 16:1 c: 0.622 G
MUFA 17:1: 0.171 G
MUFA 18:1: 8.879 G
MUFA 18:1 c: 7.709 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 0.921 G
PUFA 18:2: 0.809 G
PUFA 18:2 n-6 c,c: 0.625 G
PUFA 18:2 CLAs: 0.092 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.022 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.045 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 1.324 G
Fatty acids, total trans-monoenoic: 1.232 G
TFA 16:1 t: 0.061 G
TFA 18:1 t: 1.171 G
TFA 18:2 t not further defined: 0.092 G
Fatty acids, total trans-polyenoic: 0.092 G
Cholesterol: 70 MG
Tryptophan: 0.201 G
Threonine: 0.84 G
Isoleucine: 0.833 G
Leucine: 1.531 G
Lysine: 1.695 G
Methionine: 0.483 G
Cystine: 0.18 G
Phenylalanine: 0.715 G
Tyrosine: 0.663 G
Valine: 0.895 G
Arginine: 1.21 G
Histidine: 0.66 G
Alanine: 1.108 G
Aspartic acid: 1.731 G
Glutamic acid: 2.915 G
Glycine: 0.884 G
Proline: 0.799 G
Serine: 0.732 G
Hydroxyproline: 0.122 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.47 G
Energy: 248 KCAL
Energy: 1037 kJ
Protein: 18.44 G
Total lipid (fat): 19.34 G
Ash: 0.88 G
Calcium, Ca: 11 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 124 MG
Potassium, K: 237 MG
Sodium, Na: 55 MG
Zinc, Zn: 4.24 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.063 MG
Selenium, Se: 17.7 UG
Thiamin: 0.084 MG
Riboflavin: 0.224 MG
Niacin: 4.454 MG
Pantothenic acid: 0.495 MG
Vitamin B-6: 0.437 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 42.1 MG
Betaine: 13.3 MG
Vitamin B-12: 1.75 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 8.844 G
SFA 10:0: 0.017 G
SFA 12:0: 0.016 G
SFA 14:0: 0.604 G
SFA 15:0: 0.113 G
SFA 16:0: 4.684 G
SFA 17:0: 0.265 G
SFA 18:0: 3.122 G
SFA 20:0: 0.014 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 9.399 G
MUFA 14:1: 0.119 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.643 G
MUFA 16:1 c: 0.58 G
MUFA 17:1: 0.154 G
MUFA 18:1: 8.41 G
MUFA 18:1 c: 7.28 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.886 G
PUFA 18:2: 0.78 G
PUFA 18:2 n-6 c,c: 0.592 G
PUFA 18:2 CLAs: 0.093 G
PUFA 18:3: 0.029 G
PUFA 18:3 n-3 c,c,c (ALA): 0.029 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.042 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 1.287 G
Fatty acids, total trans-monoenoic: 1.192 G
TFA 16:1 t: 0.063 G
TFA 18:1 t: 1.129 G
TFA 18:2 t not further defined: 0.095 G
Fatty acids, total trans-polyenoic: 0.095 G
Cholesterol: 68 MG
Tryptophan: 0.207 G
Threonine: 0.886 G
Isoleucine: 0.875 G
Leucine: 1.633 G
Lysine: 1.823 G
Methionine: 0.509 G
Cystine: 0.193 G
Phenylalanine: 0.753 G
Tyrosine: 0.707 G
Valine: 0.935 G
Arginine: 1.29 G
Histidine: 0.721 G
Alanine: 1.16 G
Aspartic acid: 1.844 G
Glutamic acid: 3.079 G
Glycine: 0.913 G
Proline: 0.851 G
Serine: 0.781 G
Hydroxyproline: 0.126 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.24 G
Energy: 166 KCAL
Energy: 696 kJ
Protein: 21.22 G
Total lipid (fat): 9.04 G
Ash: 0.97 G
Calcium, Ca: 9 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 152 MG
Potassium, K: 275 MG
Sodium, Na: 64 MG
Zinc, Zn: 4.89 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 21.1 UG
Thiamin: 0.1 MG
Riboflavin: 0.269 MG
Niacin: 5.08 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.488 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 50.5 MG
Betaine: 15.8 MG
Vitamin B-12: 1.94 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.544 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.235 G
SFA 15:0: 0.041 G
SFA 16:0: 1.984 G
SFA 17:0: 0.105 G
SFA 18:0: 1.159 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.13 G
MUFA 14:1: 0.051 G
MUFA 15:1: 0.043 G
MUFA 16:1: 0.292 G
MUFA 16:1 c: 0.28 G
MUFA 17:1: 0.079 G
MUFA 18:1: 3.656 G
MUFA 18:1 c: 3.227 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.436 G
PUFA 18:2: 0.358 G
PUFA 18:2 n-6 c,c: 0.323 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.447 G
Fatty acids, total trans-monoenoic: 0.441 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.429 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 64 MG
Tryptophan: 0.26 G
Threonine: 1.09 G
Isoleucine: 1.082 G
Leucine: 1.996 G
Lysine: 2.23 G
Methionine: 0.616 G
Cystine: 0.233 G
Phenylalanine: 0.924 G
Tyrosine: 0.866 G
Valine: 1.143 G
Arginine: 1.556 G
Histidine: 0.861 G
Alanine: 1.385 G
Aspartic acid: 2.24 G
Glutamic acid: 3.782 G
Glycine: 0.999 G
Proline: 0.974 G
Serine: 0.941 G
Hydroxyproline: 0.107 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.58 G
Energy: 173 KCAL
Energy: 726 kJ
Protein: 20.93 G
Total lipid (fat): 9.97 G
Ash: 0.95 G
Calcium, Ca: 9 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 156 MG
Potassium, K: 270 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.77 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.073 MG
Selenium, Se: 21.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.278 MG
Niacin: 4.907 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.467 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 51.5 MG
Betaine: 16.1 MG
Vitamin B-12: 1.93 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.88 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.257 G
SFA 15:0: 0.049 G
SFA 16:0: 2.187 G
SFA 17:0: 0.119 G
SFA 18:0: 1.248 G
SFA 20:0: 0.001 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.531 G
MUFA 14:1: 0.054 G
MUFA 15:1: 0.042 G
MUFA 16:1: 0.322 G
MUFA 16:1 c: 0.31 G
MUFA 17:1: 0.09 G
MUFA 18:1: 4.012 G
MUFA 18:1 c: 3.546 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.464 G
PUFA 18:2: 0.383 G
PUFA 18:2 n-6 c,c: 0.346 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-3 c,c,c (ALA): 0.009 G
PUFA 20:3: 0.014 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.009 G
Fatty acids, total trans: 0.486 G
Fatty acids, total trans-monoenoic: 0.479 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.467 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 65 MG
Tryptophan: 0.247 G
Threonine: 1.028 G
Isoleucine: 1.023 G
Leucine: 1.874 G
Lysine: 2.087 G
Methionine: 0.581 G
Cystine: 0.218 G
Phenylalanine: 0.871 G
Tyrosine: 0.815 G
Valine: 1.082 G
Arginine: 1.46 G
Histidine: 0.8 G
Alanine: 1.305 G
Aspartic acid: 2.103 G
Glutamic acid: 3.567 G
Glycine: 0.94 G
Proline: 0.912 G
Serine: 0.884 G
Hydroxyproline: 0.106 G
Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.21 G
Energy: 155 KCAL
Energy: 650 kJ
Protein: 21.65 G
Total lipid (fat): 7.64 G
Ash: 1 G
Calcium, Ca: 10 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 148 MG
Potassium, K: 281 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.072 MG
Selenium, Se: 20.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.255 MG
Niacin: 5.34 MG
Pantothenic acid: 0.56 MG
Vitamin B-6: 0.521 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 49.4 MG
Betaine: 15.6 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.039 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.202 G
SFA 15:0: 0.029 G
SFA 16:0: 1.681 G
SFA 17:0: 0.083 G
SFA 18:0: 1.026 G
SFA 20:0: 0.001 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.528 G
MUFA 14:1: 0.046 G
MUFA 15:1: 0.043 G
MUFA 16:1: 0.247 G
MUFA 16:1 c: 0.236 G
MUFA 17:1: 0.062 G
MUFA 18:1: 3.123 G
MUFA 18:1 c: 2.75 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.393 G
PUFA 18:2: 0.32 G
PUFA 18:2 n-6 c,c: 0.289 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-3 c,c,c (ALA): 0.008 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.044 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.388 G
Fatty acids, total trans-monoenoic: 0.383 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.373 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 62 MG
Tryptophan: 0.282 G
Threonine: 1.206 G
Isoleucine: 1.195 G
Leucine: 2.226 G
Lysine: 2.498 G
Methionine: 0.684 G
Cystine: 0.261 G
Phenylalanine: 1.021 G
Tyrosine: 0.967 G
Valine: 1.26 G
Arginine: 1.738 G
Histidine: 0.977 G
Alanine: 1.531 G
Aspartic acid: 2.498 G
Glutamic acid: 4.192 G
Glycine: 1.108 G
Proline: 1.097 G
Serine: 1.053 G
Hydroxyproline: 0.109 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.77 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 18.85 G
Total lipid (fat): 18.73 G
Ash: 0.89 G
Calcium, Ca: 8 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 132 MG
Potassium, K: 236 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.78 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.067 MG
Selenium, Se: 23.3 UG
Thiamin: 0.097 MG
Riboflavin: 0.239 MG
Niacin: 4.681 MG
Pantothenic acid: 0.477 MG
Vitamin B-6: 0.398 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 42.1 MG
Betaine: 12.1 MG
Vitamin B-12: 1.7 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 8.251 G
SFA 10:0: 0.015 G
SFA 12:0: 0.014 G
SFA 14:0: 0.55 G
SFA 15:0: 0.108 G
SFA 16:0: 4.381 G
SFA 17:0: 0.257 G
SFA 18:0: 2.903 G
SFA 20:0: 0.014 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 8.83 G
MUFA 14:1: 0.106 G
MUFA 15:1: 0.028 G
MUFA 16:1: 0.58 G
MUFA 16:1 c: 0.526 G
MUFA 17:1: 0.152 G
MUFA 18:1: 7.927 G
MUFA 18:1 c: 6.898 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 0.889 G
PUFA 18:2: 0.772 G
PUFA 18:2 n-6 c,c: 0.603 G
PUFA 18:2 CLAs: 0.084 G
PUFA 18:3: 0.025 G
PUFA 18:3 n-3 c,c,c (ALA): 0.025 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.02 G
PUFA 20:4 n-6: 0.02 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.168 G
Fatty acids, total trans-monoenoic: 1.083 G
TFA 16:1 t: 0.054 G
TFA 18:1 t: 1.029 G
TFA 18:2 t not further defined: 0.085 G
Fatty acids, total trans-polyenoic: 0.085 G
Cholesterol: 70 MG
Tryptophan: 0.211 G
Threonine: 0.889 G
Isoleucine: 0.878 G
Leucine: 1.625 G
Lysine: 1.806 G
Methionine: 0.51 G
Cystine: 0.192 G
Phenylalanine: 0.756 G
Tyrosine: 0.703 G
Valine: 0.942 G
Arginine: 1.284 G
Histidine: 0.707 G
Alanine: 1.169 G
Aspartic acid: 1.837 G
Glutamic acid: 3.083 G
Glycine: 0.928 G
Proline: 0.846 G
Serine: 0.776 G
Hydroxyproline: 0.129 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.9 G
Energy: 253 KCAL
Energy: 1059 kJ
Protein: 18.39 G
Total lipid (fat): 19.95 G
Ash: 0.87 G
Calcium, Ca: 8 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 128 MG
Potassium, K: 224 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.71 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.063 MG
Selenium, Se: 23.3 UG
Thiamin: 0.107 MG
Riboflavin: 0.244 MG
Niacin: 4.629 MG
Pantothenic acid: 0.474 MG
Vitamin B-6: 0.404 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 41.1 MG
Betaine: 12.3 MG
Vitamin B-12: 1.75 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 8.741 G
SFA 10:0: 0.016 G
SFA 12:0: 0.015 G
SFA 14:0: 0.581 G
SFA 15:0: 0.114 G
SFA 16:0: 4.639 G
SFA 17:0: 0.273 G
SFA 18:0: 3.077 G
SFA 20:0: 0.015 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 9.322 G
MUFA 14:1: 0.113 G
MUFA 15:1: 0.029 G
MUFA 16:1: 0.609 G
MUFA 16:1 c: 0.553 G
MUFA 17:1: 0.162 G
MUFA 18:1: 8.372 G
MUFA 18:1 c: 7.274 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.932 G
PUFA 18:2: 0.809 G
PUFA 18:2 n-6 c,c: 0.629 G
PUFA 18:2 CLAs: 0.09 G
PUFA 18:3: 0.027 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:4 n-6: 0.021 G
PUFA 20:4: 0.058 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.244 G
Fatty acids, total trans-monoenoic: 1.154 G
TFA 16:1 t: 0.057 G
TFA 18:1 t: 1.098 G
TFA 18:2 t not further defined: 0.09 G
Fatty acids, total trans-polyenoic: 0.09 G
Cholesterol: 68 MG
Tryptophan: 0.206 G
Threonine: 0.862 G
Isoleucine: 0.854 G
Leucine: 1.571 G
Lysine: 1.739 G
Methionine: 0.496 G
Cystine: 0.185 G
Phenylalanine: 0.734 G
Tyrosine: 0.68 G
Valine: 0.919 G
Arginine: 1.241 G
Histidine: 0.677 G
Alanine: 1.137 G
Aspartic acid: 1.776 G
Glutamic acid: 2.991 G
Glycine: 0.907 G
Proline: 0.82 G
Serine: 0.751 G
Hydroxyproline: 0.126 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.08 G
Energy: 230 KCAL
Energy: 964 kJ
Protein: 19.55 G
Total lipid (fat): 16.9 G
Ash: 0.91 G
Calcium, Ca: 7 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 137 MG
Potassium, K: 256 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.88 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.072 MG
Selenium, Se: 23.2 UG
Thiamin: 0.086 MG
Riboflavin: 0.233 MG
Niacin: 4.759 MG
Pantothenic acid: 0.48 MG
Vitamin B-6: 0.388 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 43.1 MG
Betaine: 12 MG
Vitamin B-12: 1.61 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.515 G
SFA 10:0: 0.013 G
SFA 12:0: 0.012 G
SFA 14:0: 0.503 G
SFA 15:0: 0.1 G
SFA 16:0: 3.993 G
SFA 17:0: 0.231 G
SFA 18:0: 2.642 G
SFA 20:0: 0.012 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 8.092 G
MUFA 14:1: 0.097 G
MUFA 15:1: 0.028 G
MUFA 16:1: 0.537 G
MUFA 16:1 c: 0.486 G
MUFA 17:1: 0.136 G
MUFA 18:1: 7.26 G
MUFA 18:1 c: 6.335 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.825 G
PUFA 18:2: 0.716 G
PUFA 18:2 n-6 c,c: 0.563 G
PUFA 18:2 CLAs: 0.075 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-3 c,c,c (ALA): 0.022 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.052 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.054 G
Fatty acids, total trans-monoenoic: 0.976 G
TFA 16:1 t: 0.051 G
TFA 18:1 t: 0.925 G
TFA 18:2 t not further defined: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Cholesterol: 74 MG
Tryptophan: 0.219 G
Threonine: 0.939 G
Isoleucine: 0.928 G
Leucine: 1.732 G
Lysine: 1.934 G
Methionine: 0.54 G
Cystine: 0.205 G
Phenylalanine: 0.798 G
Tyrosine: 0.75 G
Valine: 0.991 G
Arginine: 1.368 G
Histidine: 0.765 G
Alanine: 1.231 G
Aspartic acid: 1.955 G
Glutamic acid: 3.265 G
Glycine: 0.968 G
Proline: 0.902 G
Serine: 0.829 G
Hydroxyproline: 0.134 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.14 G
Energy: 156 KCAL
Energy: 652 kJ
Protein: 21.99 G
Total lipid (fat): 7.54 G
Ash: 1.01 G
Calcium, Ca: 6 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 156 MG
Potassium, K: 276 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.67 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.075 MG
Selenium, Se: 27.3 UG
Thiamin: 0.115 MG
Riboflavin: 0.271 MG
Niacin: 5.555 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.467 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 48.7 MG
Betaine: 13.9 MG
Vitamin B-12: 1.87 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.759 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.167 G
SFA 15:0: 0.034 G
SFA 16:0: 1.54 G
SFA 17:0: 0.088 G
SFA 18:0: 0.914 G
SFA 20:0: 0.001 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.277 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.201 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.066 G
MUFA 18:1: 2.934 G
MUFA 18:1 c: 2.63 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.439 G
PUFA 18:2: 0.349 G
PUFA 18:2 n-6 c,c: 0.325 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.006 G
PUFA 18:3 n-3 c,c,c (ALA): 0.006 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.061 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.313 G
Fatty acids, total trans-monoenoic: 0.31 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.304 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 66 MG
Tryptophan: 0.27 G
Threonine: 1.13 G
Isoleucine: 1.121 G
Leucine: 2.068 G
Lysine: 2.312 G
Methionine: 0.639 G
Cystine: 0.241 G
Phenylalanine: 0.958 G
Tyrosine: 0.898 G
Valine: 1.185 G
Arginine: 1.613 G
Histidine: 0.892 G
Alanine: 1.435 G
Aspartic acid: 2.322 G
Glutamic acid: 3.92 G
Glycine: 1.036 G
Proline: 1.009 G
Serine: 0.976 G
Hydroxyproline: 0.111 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 69.65 G
Energy: 161 KCAL
Energy: 674 kJ
Protein: 21.62 G
Total lipid (fat): 8.29 G
Ash: 0.99 G
Calcium, Ca: 7 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 153 MG
Potassium, K: 262 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.63 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.071 MG
Selenium, Se: 27.5 UG
Thiamin: 0.13 MG
Riboflavin: 0.278 MG
Niacin: 5.538 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.479 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 47.9 MG
Betaine: 14.2 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.057 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.184 G
SFA 15:0: 0.038 G
SFA 16:0: 1.699 G
SFA 17:0: 0.099 G
SFA 18:0: 1.018 G
SFA 20:0: 0.002 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 3.576 G
MUFA 14:1: 0.04 G
MUFA 15:1: 0.035 G
MUFA 16:1: 0.215 G
MUFA 16:1 c: 0.208 G
MUFA 17:1: 0.075 G
MUFA 18:1: 3.204 G
MUFA 18:1 c: 2.855 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.467 G
PUFA 18:2: 0.372 G
PUFA 18:2 n-6 c,c: 0.342 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-3 c,c,c (ALA): 0.007 G
PUFA 20:3: 0.013 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.064 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.362 G
Fatty acids, total trans-monoenoic: 0.356 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.349 G
TFA 18:2 t not further defined: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 63 MG
Tryptophan: 0.256 G
Threonine: 1.062 G
Isoleucine: 1.057 G
Leucine: 1.936 G
Lysine: 2.156 G
Methionine: 0.6 G
Cystine: 0.225 G
Phenylalanine: 0.9 G
Tyrosine: 0.842 G
Valine: 1.118 G
Arginine: 1.508 G
Histidine: 0.827 G
Alanine: 1.348 G
Aspartic acid: 2.173 G
Glutamic acid: 3.685 G
Glycine: 0.971 G
Proline: 0.943 G
Serine: 0.914 G
Hydroxyproline: 0.109 G
Beef, rib eye steak/roast, boneless, lip-on, separable lean only, trimmed to 1/8 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.89 G
Energy: 148 KCAL
Energy: 619 kJ
Protein: 22.55 G
Total lipid (fat): 6.41 G
Ash: 1.03 G
Calcium, Ca: 5 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 160 MG
Potassium, K: 297 MG
Sodium, Na: 55 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.082 MG
Selenium, Se: 27 UG
Thiamin: 0.1 MG
Riboflavin: 0.26 MG
Niacin: 5.58 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.449 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 49.4 MG
Betaine: 13.6 MG
Vitamin B-12: 1.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 2.313 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.141 G
SFA 15:0: 0.028 G
SFA 16:0: 1.302 G
SFA 17:0: 0.071 G
SFA 18:0: 0.759 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.83 G
MUFA 14:1: 0.031 G
MUFA 15:1: 0.034 G
MUFA 16:1: 0.178 G
MUFA 16:1 c: 0.173 G
MUFA 17:1: 0.054 G
MUFA 18:1: 2.528 G
MUFA 18:1 c: 2.292 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.396 G
PUFA 18:2: 0.314 G
PUFA 18:2 n-6 c,c: 0.299 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:3: 0.011 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.056 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.241 G
Fatty acids, total trans-monoenoic: 0.241 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.236 G
Cholesterol: 70 MG
Tryptophan: 0.294 G
Threonine: 1.255 G
Isoleucine: 1.244 G
Leucine: 2.318 G
Lysine: 2.601 G
Methionine: 0.712 G
Cystine: 0.271 G
Phenylalanine: 1.063 G
Tyrosine: 1.007 G
Valine: 1.312 G
Arginine: 1.81 G
Histidine: 1.018 G
Alanine: 1.595 G
Aspartic acid: 2.601 G
Glutamic acid: 4.366 G
Glycine: 1.154 G
Proline: 1.142 G
Serine: 1.097 G
Hydroxyproline: 0.114 G
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0 fat, all grades, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.52 G
Energy: 249 KCAL
Energy: 1043 kJ
Protein: 27.27 G
Total lipid (fat): 14.74 G
Ash: 1.1 G
Calcium, Ca: 20 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 212 MG
Potassium, K: 340 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 29.5 UG
Thiamin: 0.074 MG
Riboflavin: 0.131 MG
Niacin: 7.257 MG
Pantothenic acid: 0.538 MG
Vitamin B-6: 0.571 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.6 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.72 G
SFA 10:0: 0.022 G
SFA 12:0: 0.026 G
SFA 14:0: 0.428 G
SFA 16:0: 3.399 G
SFA 18:0: 1.845 G
Fatty acids, total monounsaturated: 6.034 G
MUFA 16:1: 0.508 G
MUFA 18:1: 5.509 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.547 G
PUFA 18:2: 0.402 G
PUFA 18:3: 0.093 G
PUFA 20:4: 0.053 G
Cholesterol: 89 MG
Tryptophan: 0.179 G
Threonine: 1.089 G
Isoleucine: 1.241 G
Leucine: 2.169 G
Lysine: 2.304 G
Methionine: 0.71 G
Cystine: 0.352 G
Phenylalanine: 1.077 G
Tyrosine: 0.869 G
Valine: 1.353 G
Arginine: 1.763 G
Histidine: 0.87 G
Alanine: 1.658 G
Aspartic acid: 2.484 G
Glutamic acid: 4.093 G
Glycine: 1.66 G
Proline: 1.3 G
Serine: 1.074 G
Hydroxyproline: 0.286 G
Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.16 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 27.95 G
Total lipid (fat): 12.71 G
Ash: 1.12 G
Calcium, Ca: 22 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 223 MG
Potassium, K: 355 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.06 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 30.1 UG
Thiamin: 0.081 MG
Riboflavin: 0.146 MG
Niacin: 7.301 MG
Pantothenic acid: 0.552 MG
Vitamin B-6: 0.612 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 1.45 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.934 G
SFA 10:0: 0.019 G
SFA 12:0: 0.023 G
SFA 14:0: 0.369 G
SFA 16:0: 2.932 G
SFA 18:0: 1.592 G
Fatty acids, total monounsaturated: 5.205 G
MUFA 16:1: 0.438 G
MUFA 18:1: 4.752 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.472 G
PUFA 18:2: 0.346 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.046 G
Cholesterol: 92 MG
Tryptophan: 0.184 G
Threonine: 1.117 G
Isoleucine: 1.272 G
Leucine: 2.224 G
Lysine: 2.362 G
Methionine: 0.728 G
Cystine: 0.361 G
Phenylalanine: 1.104 G
Tyrosine: 0.891 G
Valine: 1.387 G
Arginine: 1.807 G
Histidine: 0.892 G
Alanine: 1.699 G
Aspartic acid: 2.546 G
Glutamic acid: 4.196 G
Glycine: 1.702 G
Proline: 1.333 G
Serine: 1.101 G
Hydroxyproline: 0.294 G
Beef, rib eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 71.33 G
Energy: 149 KCAL
Energy: 625 kJ
Protein: 21.17 G
Total lipid (fat): 6.57 G
Ash: 0.93 G
Calcium, Ca: 10 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 157 MG
Potassium, K: 297 MG
Sodium, Na: 52 MG
Zinc, Zn: 5.28 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.5 UG
Thiamin: 0.076 MG
Riboflavin: 0.166 MG
Niacin: 3.624 MG
Pantothenic acid: 0.257 MG
Vitamin B-6: 0.302 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.51 UG
Fatty acids, total saturated: 2.65 G
SFA 10:0: 0.008 G
SFA 12:0: 0.008 G
SFA 14:0: 0.204 G
SFA 16:0: 1.57 G
SFA 18:0: 0.868 G
Fatty acids, total monounsaturated: 2.771 G
MUFA 16:1: 0.219 G
MUFA 18:1: 2.552 G
Fatty acids, total polyunsaturated: 0.189 G
PUFA 18:2: 0.159 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.015 G
Cholesterol: 60 MG
Tryptophan: 0.237 G
Threonine: 0.925 G
Isoleucine: 0.952 G
Leucine: 1.673 G
Lysine: 1.761 G
Methionine: 0.542 G
Cystine: 0.237 G
Phenylalanine: 0.827 G
Tyrosine: 0.711 G
Valine: 1.03 G
Arginine: 1.338 G
Histidine: 0.725 G
Alanine: 1.277 G
Aspartic acid: 1.934 G
Glutamic acid: 3.18 G
Glycine: 1.155 G
Proline: 0.935 G
Serine: 0.809 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 46.49 G
Energy: 360 KCAL
Energy: 1505 kJ
Protein: 24.23 G
Total lipid (fat): 29.21 G
Ash: 0.62 G
Calcium, Ca: 23 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 163 MG
Potassium, K: 255 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.3 MG
Copper, Cu: 0.075 MG
Selenium, Se: 24.6 UG
Thiamin: 0.093 MG
Riboflavin: 0.309 MG
Niacin: 5.006 MG
Vitamin B-6: 0.487 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.12 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 30 IU
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 12.99 G
SFA 10:0: 0.022 G
SFA 12:0: 0.023 G
SFA 14:0: 0.861 G
SFA 16:0: 6.819 G
SFA 18:0: 4.66 G
Fatty acids, total monounsaturated: 14.191 G
MUFA 16:1: 0.956 G
MUFA 18:1: 12.693 G
MUFA 20:1: 0.066 G
Fatty acids, total polyunsaturated: 1.203 G
PUFA 18:2: 1.059 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.013 G
Cholesterol: 87 MG
Tryptophan: 0.271 G
Threonine: 1.142 G
Isoleucine: 1.128 G
Leucine: 2.088 G
Lysine: 2.321 G
Methionine: 0.655 G
Cystine: 0.247 G
Phenylalanine: 0.972 G
Tyrosine: 0.903 G
Valine: 1.211 G
Arginine: 1.65 G
Histidine: 0.908 G
Alanine: 1.502 G
Aspartic acid: 2.36 G
Glutamic acid: 3.961 G
Glycine: 1.192 G
Proline: 1.087 G
Serine: 0.997 G
Hydroxyproline: 0.166 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 53.91 G
Energy: 324 KCAL
Energy: 1354 kJ
Protein: 16.15 G
Total lipid (fat): 28.42 G
Ash: 0.73 G
Carbohydrate, by difference: 0.78 G
Calcium, Ca: 10 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 120 MG
Potassium, K: 218 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 0.06 MG
Selenium, Se: 17.1 UG
Thiamin: 0.075 MG
Riboflavin: 0.21 MG
Niacin: 3.807 MG
Vitamin B-6: 0.368 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.55 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 19 IU
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 12.643 G
SFA 10:0: 0.021 G
SFA 12:0: 0.023 G
SFA 14:0: 0.838 G
SFA 15:0: 0.168 G
SFA 16:0: 6.637 G
SFA 17:0: 0.39 G
SFA 18:0: 4.535 G
SFA 20:0: 0.021 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 13.811 G
MUFA 14:1: 0.178 G
MUFA 15:1: 0.039 G
MUFA 16:1: 0.93 G
MUFA 16:1 c: 0.85 G
MUFA 17:1: 0.246 G
MUFA 18:1: 12.353 G
MUFA 18:1 c: 10.663 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 1.171 G
PUFA 18:2: 1.031 G
PUFA 18:2 n-6 c,c: 0.786 G
PUFA 18:2 CLAs: 0.135 G
PUFA 18:3: 0.049 G
PUFA 18:3 n-3 c,c,c (ALA): 0.049 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 1.881 G
Fatty acids, total trans-monoenoic: 1.77 G
TFA 16:1 t: 0.08 G
TFA 18:1 t: 1.69 G
TFA 18:2 t not further defined: 0.111 G
Fatty acids, total trans-polyenoic: 0.111 G
Cholesterol: 75 MG
Tryptophan: 0.181 G
Threonine: 0.761 G
Isoleucine: 0.752 G
Leucine: 1.392 G
Lysine: 1.547 G
Methionine: 0.437 G
Cystine: 0.165 G
Phenylalanine: 0.648 G
Tyrosine: 0.602 G
Valine: 0.807 G
Arginine: 1.1 G
Histidine: 0.605 G
Alanine: 1.001 G
Aspartic acid: 1.574 G
Glutamic acid: 2.641 G
Glycine: 0.795 G
Proline: 0.725 G
Serine: 0.665 G
Hydroxyproline: 0.11 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 45.56 G
Energy: 372 KCAL
Energy: 1556 kJ
Protein: 23.34 G
Total lipid (fat): 30.95 G
Ash: 0.59 G
Calcium, Ca: 23 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 160 MG
Potassium, K: 248 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.19 MG
Copper, Cu: 0.075 MG
Selenium, Se: 24.3 UG
Thiamin: 0.087 MG
Riboflavin: 0.304 MG
Niacin: 4.884 MG
Vitamin B-6: 0.462 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 13.77 G
SFA 10:0: 0.023 G
SFA 12:0: 0.025 G
SFA 14:0: 0.908 G
SFA 16:0: 7.238 G
SFA 18:0: 4.934 G
Fatty acids, total monounsaturated: 15.072 G
MUFA 16:1: 1.013 G
MUFA 18:1: 13.488 G
MUFA 20:1: 0.07 G
Fatty acids, total polyunsaturated: 1.263 G
PUFA 18:2: 1.115 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.012 G
Cholesterol: 88 MG
Tryptophan: 0.262 G
Threonine: 1.094 G
Isoleucine: 1.084 G
Leucine: 1.993 G
Lysine: 2.207 G
Methionine: 0.629 G
Cystine: 0.235 G
Phenylalanine: 0.931 G
Tyrosine: 0.863 G
Valine: 1.166 G
Arginine: 1.576 G
Histidine: 0.859 G
Alanine: 1.443 G
Aspartic acid: 2.254 G
Glutamic acid: 3.797 G
Glycine: 1.151 G
Proline: 1.04 G
Serine: 0.954 G
Hydroxyproline: 0.159 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.74 G
Energy: 336 KCAL
Energy: 1404 kJ
Protein: 15.75 G
Total lipid (fat): 29.89 G
Ash: 0.72 G
Carbohydrate, by difference: 0.9 G
Calcium, Ca: 9 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 122 MG
Potassium, K: 214 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.059 MG
Selenium, Se: 17.3 UG
Thiamin: 0.074 MG
Riboflavin: 0.214 MG
Niacin: 3.649 MG
Vitamin B-6: 0.349 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.53 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 18 IU
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 13.296 G
SFA 10:0: 0.022 G
SFA 12:0: 0.024 G
SFA 14:0: 0.877 G
SFA 15:0: 0.176 G
SFA 16:0: 6.99 G
SFA 17:0: 0.41 G
SFA 18:0: 4.765 G
SFA 20:0: 0.022 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 14.553 G
MUFA 14:1: 0.185 G
MUFA 15:1: 0.038 G
MUFA 16:1: 0.978 G
MUFA 16:1 c: 0.897 G
MUFA 17:1: 0.26 G
MUFA 18:1: 13.025 G
MUFA 18:1 c: 11.271 G
MUFA 20:1: 0.068 G
Fatty acids, total polyunsaturated: 1.219 G
PUFA 18:2: 1.076 G
PUFA 18:2 n-6 c,c: 0.827 G
PUFA 18:2 CLAs: 0.135 G
PUFA 18:3: 0.051 G
PUFA 18:3 n-3 c,c,c (ALA): 0.051 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 1.949 G
Fatty acids, total trans-monoenoic: 1.835 G
TFA 16:1 t: 0.082 G
TFA 18:1 t: 1.753 G
TFA 18:2 t not further defined: 0.114 G
Fatty acids, total trans-polyenoic: 0.114 G
Cholesterol: 76 MG
Tryptophan: 0.177 G
Threonine: 0.738 G
Isoleucine: 0.732 G
Leucine: 1.345 G
Lysine: 1.489 G
Methionine: 0.424 G
Cystine: 0.159 G
Phenylalanine: 0.628 G
Tyrosine: 0.582 G
Valine: 0.787 G
Arginine: 1.063 G
Histidine: 0.58 G
Alanine: 0.974 G
Aspartic acid: 1.521 G
Glutamic acid: 2.562 G
Glycine: 0.777 G
Proline: 0.702 G
Serine: 0.643 G
Hydroxyproline: 0.108 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 47.88 G
Energy: 341 KCAL
Energy: 1429 kJ
Protein: 25.56 G
Total lipid (fat): 26.59 G
Ash: 0.67 G
Calcium, Ca: 24 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 168 MG
Potassium, K: 267 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.46 MG
Copper, Cu: 0.075 MG
Selenium, Se: 25.1 UG
Thiamin: 0.101 MG
Riboflavin: 0.317 MG
Niacin: 5.184 MG
Vitamin B-6: 0.525 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.22 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 31 IU
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 11.822 G
SFA 10:0: 0.02 G
SFA 12:0: 0.021 G
SFA 14:0: 0.791 G
SFA 16:0: 6.191 G
SFA 18:0: 4.248 G
Fatty acids, total monounsaturated: 12.872 G
MUFA 16:1: 0.871 G
MUFA 18:1: 11.501 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.115 G
PUFA 18:2: 0.976 G
PUFA 18:3: 0.046 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
Cholesterol: 85 MG
Tryptophan: 0.287 G
Threonine: 1.227 G
Isoleucine: 1.212 G
Leucine: 2.264 G
Lysine: 2.527 G
Methionine: 0.706 G
Cystine: 0.268 G
Phenylalanine: 1.043 G
Tyrosine: 0.98 G
Valine: 1.296 G
Arginine: 1.788 G
Histidine: 1 G
Alanine: 1.608 G
Aspartic acid: 2.556 G
Glutamic acid: 4.268 G
Glycine: 1.265 G
Proline: 1.179 G
Serine: 1.083 G
Hydroxyproline: 0.175 G
Beef, rib, back ribs, bone-in, separable lean and fat, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.67 G
Energy: 305 KCAL
Energy: 1278 kJ
Protein: 16.75 G
Total lipid (fat): 26.23 G
Ash: 0.75 G
Carbohydrate, by difference: 0.6 G
Calcium, Ca: 10 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 117 MG
Potassium, K: 224 MG
Sodium, Na: 52 MG
Zinc, Zn: 4 MG
Copper, Cu: 0.06 MG
Selenium, Se: 16.7 UG
Thiamin: 0.076 MG
Riboflavin: 0.203 MG
Niacin: 4.046 MG
Vitamin B-6: 0.397 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.59 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 19 IU
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 11.663 G
SFA 10:0: 0.02 G
SFA 12:0: 0.021 G
SFA 14:0: 0.781 G
SFA 15:0: 0.154 G
SFA 16:0: 6.108 G
SFA 17:0: 0.36 G
SFA 18:0: 4.191 G
SFA 20:0: 0.02 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 12.698 G
MUFA 14:1: 0.169 G
MUFA 15:1: 0.041 G
MUFA 16:1: 0.859 G
MUFA 16:1 c: 0.78 G
MUFA 17:1: 0.225 G
MUFA 18:1: 11.346 G
MUFA 18:1 c: 9.751 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 1.1 G
PUFA 18:2: 0.963 G
PUFA 18:2 n-6 c,c: 0.724 G
PUFA 18:2 CLAs: 0.135 G
PUFA 18:3: 0.046 G
PUFA 18:3 n-3 c,c,c (ALA): 0.046 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.026 G
PUFA 20:4 n-6: 0.026 G
PUFA 20:4: 0.044 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.014 G
Fatty acids, total trans: 1.779 G
Fatty acids, total trans-monoenoic: 1.674 G
TFA 16:1 t: 0.079 G
TFA 18:1 t: 1.595 G
TFA 18:2 t not further defined: 0.105 G
Fatty acids, total trans-polyenoic: 0.105 G
Cholesterol: 73 MG
Tryptophan: 0.188 G
Threonine: 0.804 G
Isoleucine: 0.795 G
Leucine: 1.484 G
Lysine: 1.656 G
Methionine: 0.463 G
Cystine: 0.176 G
Phenylalanine: 0.684 G
Tyrosine: 0.642 G
Valine: 0.849 G
Arginine: 1.172 G
Histidine: 0.655 G
Alanine: 1.054 G
Aspartic acid: 1.675 G
Glutamic acid: 2.797 G
Glycine: 0.829 G
Proline: 0.773 G
Serine: 0.71 G
Hydroxyproline: 0.114 G
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, all grades, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.12 G
Energy: 299 KCAL
Energy: 1249 kJ
Protein: 28.36 G
Total lipid (fat): 20.57 G
Ash: 0.64 G
Calcium, Ca: 22 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 187 MG
Potassium, K: 284 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.1 MG
Copper, Cu: 0.082 MG
Selenium, Se: 28.6 UG
Thiamin: 0.109 MG
Riboflavin: 0.346 MG
Niacin: 5.882 MG
Vitamin B-6: 0.567 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.103 G
SFA 10:0: 0.009 G
SFA 12:0: 0.015 G
SFA 14:0: 0.514 G
SFA 16:0: 4.365 G
SFA 18:0: 2.813 G
Fatty acids, total monounsaturated: 9.271 G
MUFA 16:1: 0.593 G
MUFA 18:1: 8.294 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.805 G
PUFA 18:2: 0.677 G
PUFA 18:3: 0.036 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.013 G
Cholesterol: 90 MG
Tryptophan: 0.348 G
Threonine: 1.457 G
Isoleucine: 1.446 G
Leucine: 2.667 G
Lysine: 2.981 G
Methionine: 0.824 G
Cystine: 0.311 G
Phenylalanine: 1.235 G
Tyrosine: 1.158 G
Valine: 1.528 G
Arginine: 2.08 G
Histidine: 1.151 G
Alanine: 1.851 G
Aspartic acid: 2.995 G
Glutamic acid: 5.056 G
Glycine: 1.336 G
Proline: 1.302 G
Serine: 1.258 G
Hydroxyproline: 0.143 G
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, all grades, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.7 G
Energy: 239 KCAL
Energy: 1002 kJ
Protein: 19.11 G
Total lipid (fat): 17.91 G
Ash: 0.82 G
Carbohydrate, by difference: 0.46 G
Calcium, Ca: 9 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 143 MG
Potassium, K: 258 MG
Sodium, Na: 60 MG
Zinc, Zn: 4.59 MG
Copper, Cu: 0.068 MG
Selenium, Se: 19.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.242 MG
Niacin: 4.576 MG
Vitamin B-6: 0.44 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.75 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 7.055 G
SFA 10:0: 0.008 G
SFA 12:0: 0.013 G
SFA 14:0: 0.448 G
SFA 15:0: 0.094 G
SFA 16:0: 3.801 G
SFA 17:0: 0.226 G
SFA 18:0: 2.449 G
SFA 20:0: 0.007 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 8.072 G
MUFA 14:1: 0.096 G
MUFA 15:1: 0.051 G
MUFA 16:1: 0.517 G
MUFA 16:1 c: 0.489 G
MUFA 17:1: 0.154 G
MUFA 18:1: 7.221 G
MUFA 18:1 c: 6.29 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.701 G
PUFA 18:2: 0.59 G
PUFA 18:2 n-6 c,c: 0.511 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.031 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.012 G
Fatty acids, total trans: 0.973 G
Fatty acids, total trans-monoenoic: 0.959 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.931 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 70 MG
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 50.5 G
Energy: 306 KCAL
Energy: 1282 kJ
Protein: 27.75 G
Total lipid (fat): 21.72 G
Ash: 0.6 G
Calcium, Ca: 22 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 187 MG
Potassium, K: 280 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.08 MG
Copper, Cu: 0.084 MG
Selenium, Se: 28.7 UG
Thiamin: 0.103 MG
Riboflavin: 0.346 MG
Niacin: 5.826 MG
Vitamin B-6: 0.544 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.27 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 8.763 G
SFA 10:0: 0.01 G
SFA 12:0: 0.016 G
SFA 14:0: 0.551 G
SFA 16:0: 4.727 G
SFA 18:0: 3.043 G
Fatty acids, total monounsaturated: 10.042 G
MUFA 16:1: 0.641 G
MUFA 18:1: 8.995 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 0.846 G
PUFA 18:2: 0.718 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.057 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.012 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 91 MG
Tryptophan: 0.328 G
Threonine: 1.363 G
Isoleucine: 1.356 G
Leucine: 2.485 G
Lysine: 2.767 G
Methionine: 0.77 G
Cystine: 0.289 G
Phenylalanine: 1.155 G
Tyrosine: 1.081 G
Valine: 1.435 G
Arginine: 1.936 G
Histidine: 1.061 G
Alanine: 1.73 G
Aspartic acid: 2.789 G
Glutamic acid: 4.729 G
Glycine: 1.247 G
Proline: 1.21 G
Serine: 1.172 G
Hydroxyproline: 0.14 G
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.48 G
Energy: 252 KCAL
Energy: 1053 kJ
Protein: 18.72 G
Total lipid (fat): 19.36 G
Ash: 0.8 G
Carbohydrate, by difference: 0.64 G
Calcium, Ca: 8 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 146 MG
Potassium, K: 254 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.48 MG
Copper, Cu: 0.068 MG
Selenium, Se: 20.2 UG
Thiamin: 0.089 MG
Riboflavin: 0.249 MG
Niacin: 4.388 MG
Vitamin B-6: 0.417 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.73 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 7.812 G
SFA 10:0: 0.009 G
SFA 12:0: 0.014 G
SFA 14:0: 0.491 G
SFA 15:0: 0.104 G
SFA 16:0: 4.214 G
SFA 17:0: 0.25 G
SFA 18:0: 2.713 G
SFA 20:0: 0.008 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 8.952 G
MUFA 14:1: 0.103 G
MUFA 15:1: 0.05 G
MUFA 16:1: 0.571 G
MUFA 16:1 c: 0.545 G
MUFA 17:1: 0.171 G
MUFA 18:1: 8.019 G
MUFA 18:1 c: 7.017 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 0.754 G
PUFA 18:2: 0.64 G
PUFA 18:2 n-6 c,c: 0.561 G
PUFA 18:2 CLAs: 0.063 G
PUFA 18:3: 0.034 G
PUFA 18:3 n-3 c,c,c (ALA): 0.034 G
PUFA 20:3: 0.018 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.01 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.045 G
Fatty acids, total trans-monoenoic: 1.028 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 1.002 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 72 MG
Tryptophan: 0.221 G
Threonine: 0.919 G
Isoleucine: 0.915 G
Leucine: 1.676 G
Lysine: 1.866 G
Methionine: 0.519 G
Cystine: 0.195 G
Phenylalanine: 0.779 G
Tyrosine: 0.729 G
Valine: 0.968 G
Arginine: 1.306 G
Histidine: 0.716 G
Alanine: 1.167 G
Aspartic acid: 1.881 G
Glutamic acid: 3.19 G
Glycine: 0.841 G
Proline: 0.816 G
Serine: 0.791 G
Hydroxyproline: 0.095 G
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, select, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.05 G
Energy: 287 KCAL
Energy: 1199 kJ
Protein: 29.28 G
Total lipid (fat): 18.84 G
Ash: 0.7 G
Calcium, Ca: 22 MG
Iron, Fe: 2.68 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 188 MG
Potassium, K: 289 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.13 MG
Copper, Cu: 0.079 MG
Selenium, Se: 28.5 UG
Thiamin: 0.115 MG
Riboflavin: 0.346 MG
Niacin: 5.964 MG
Vitamin B-6: 0.6 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.34 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.091 G
SFA 10:0: 0.008 G
SFA 12:0: 0.013 G
SFA 14:0: 0.459 G
SFA 16:0: 3.811 G
SFA 18:0: 2.461 G
Fatty acids, total monounsaturated: 8.088 G
MUFA 16:1: 0.52 G
MUFA 18:1: 7.217 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.745 G
PUFA 18:2: 0.616 G
PUFA 18:3: 0.033 G
PUFA 20:4: 0.055 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.016 G
Cholesterol: 89 MG
Tryptophan: 0.382 G
Threonine: 1.63 G
Isoleucine: 1.615 G
Leucine: 3.01 G
Lysine: 3.377 G
Methionine: 0.925 G
Cystine: 0.352 G
Phenylalanine: 1.38 G
Tyrosine: 1.307 G
Valine: 1.703 G
Arginine: 2.35 G
Histidine: 1.322 G
Alanine: 2.07 G
Aspartic acid: 3.377 G
Glutamic acid: 5.668 G
Glycine: 1.498 G
Proline: 1.483 G
Serine: 1.424 G
Hydroxyproline: 0.148 G
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0 fat, select, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.52 G
Energy: 221 KCAL
Energy: 925 kJ
Protein: 19.71 G
Total lipid (fat): 15.73 G
Ash: 0.84 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 9 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 138 MG
Potassium, K: 264 MG
Sodium, Na: 59 MG
Zinc, Zn: 4.75 MG
Copper, Cu: 0.068 MG
Selenium, Se: 19.2 UG
Thiamin: 0.091 MG
Riboflavin: 0.232 MG
Niacin: 4.861 MG
Vitamin B-6: 0.475 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.92 G
SFA 10:0: 0.006 G
SFA 12:0: 0.01 G
SFA 14:0: 0.383 G
SFA 15:0: 0.079 G
SFA 16:0: 3.181 G
SFA 17:0: 0.19 G
SFA 18:0: 2.054 G
SFA 20:0: 0.006 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 6.752 G
MUFA 14:1: 0.086 G
MUFA 15:1: 0.053 G
MUFA 16:1: 0.435 G
MUFA 16:1 c: 0.406 G
MUFA 17:1: 0.128 G
MUFA 18:1: 6.025 G
MUFA 18:1 c: 5.2 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.622 G
PUFA 18:2: 0.514 G
PUFA 18:2 n-6 c,c: 0.436 G
PUFA 18:2 CLAs: 0.067 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-3 c,c,c (ALA): 0.028 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.013 G
Fatty acids, total trans: 0.865 G
Fatty acids, total trans-monoenoic: 0.853 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.825 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 67 MG
Tryptophan: 0.257 G
Threonine: 1.097 G
Isoleucine: 1.087 G
Leucine: 2.027 G
Lysine: 2.274 G
Methionine: 0.623 G
Cystine: 0.237 G
Phenylalanine: 0.929 G
Tyrosine: 0.88 G
Valine: 1.147 G
Arginine: 1.582 G
Histidine: 0.89 G
Alanine: 1.394 G
Aspartic acid: 2.274 G
Glutamic acid: 3.816 G
Glycine: 1.008 G
Proline: 0.998 G
Serine: 0.959 G
Hydroxyproline: 0.1 G
Beef, rib, eye, small end (ribs 10- 12) separable lean only, trimmed to 0 fat, select, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 63.87 G
Energy: 182 KCAL
Energy: 763 kJ
Protein: 29.93 G
Total lipid (fat): 6.05 G
Ash: 1.19 G
Calcium, Ca: 21 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 242 MG
Potassium, K: 392 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.46 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 37.3 UG
Thiamin: 0.085 MG
Riboflavin: 0.159 MG
Niacin: 8.748 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.661 MG
Folate, total: 10 UG
Folate, food: 10 UG
Vitamin B-12: 1.43 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 2.305 G
SFA 10:0: 0.002 G
SFA 12:0: 0.007 G
SFA 14:0: 0.164 G
SFA 16:0: 1.343 G
SFA 18:0: 0.789 G
Fatty acids, total monounsaturated: 2.416 G
MUFA 16:1: 0.181 G
MUFA 18:1: 2.232 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.223 G
PUFA 18:2: 0.176 G
PUFA 18:3: 0.017 G
PUFA 20:4: 0.029 G
Cholesterol: 95 MG
Tryptophan: 0.197 G
Threonine: 1.196 G
Isoleucine: 1.362 G
Leucine: 2.381 G
Lysine: 2.53 G
Methionine: 0.779 G
Cystine: 0.386 G
Phenylalanine: 1.182 G
Tyrosine: 0.954 G
Valine: 1.485 G
Arginine: 1.936 G
Histidine: 0.955 G
Alanine: 1.82 G
Aspartic acid: 2.726 G
Glutamic acid: 4.494 G
Glycine: 1.823 G
Proline: 1.427 G
Serine: 1.179 G
Hydroxyproline: 0.314 G
Beef, rib, eye, small end (ribs 10-12), separable lean and fat, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.87 G
Energy: 265 KCAL
Energy: 1108 kJ
Protein: 26.58 G
Total lipid (fat): 16.76 G
Ash: 1.08 G
Calcium, Ca: 18 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 326 MG
Sodium, Na: 53 MG
Zinc, Zn: 4.79 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28.9 UG
Thiamin: 0.066 MG
Riboflavin: 0.117 MG
Niacin: 7.209 MG
Pantothenic acid: 0.523 MG
Vitamin B-6: 0.53 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.75 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 6.506 G
SFA 10:0: 0.025 G
SFA 12:0: 0.03 G
SFA 14:0: 0.487 G
SFA 16:0: 3.866 G
SFA 18:0: 2.099 G
Fatty acids, total monounsaturated: 6.863 G
MUFA 16:1: 0.577 G
MUFA 18:1: 6.266 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.622 G
PUFA 18:2: 0.457 G
PUFA 18:3: 0.105 G
PUFA 20:4: 0.06 G
Cholesterol: 88 MG
Tryptophan: 0.175 G
Threonine: 1.062 G
Isoleucine: 1.209 G
Leucine: 2.115 G
Lysine: 2.246 G
Methionine: 0.692 G
Cystine: 0.343 G
Phenylalanine: 1.05 G
Tyrosine: 0.847 G
Valine: 1.319 G
Arginine: 1.719 G
Histidine: 0.848 G
Alanine: 1.616 G
Aspartic acid: 2.421 G
Glutamic acid: 3.991 G
Glycine: 1.619 G
Proline: 1.267 G
Serine: 1.047 G
Hydroxyproline: 0.279 G
Beef, rib, eye, small end (ribs 10-12), separable lean and fat, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 58.03 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 17.51 G
Total lipid (fat): 22.07 G
Ash: 0.85 G
Calcium, Ca: 10 MG
Iron, Fe: 1.87 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 168 MG
Potassium, K: 305 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.85 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 3.23 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.36 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 3.11 UG
Fatty acids, total saturated: 9 G
SFA 10:0: 0.07 G
SFA 12:0: 0.05 G
SFA 14:0: 0.71 G
SFA 16:0: 5.41 G
SFA 18:0: 2.76 G
Fatty acids, total monounsaturated: 9.58 G
MUFA 16:1: 1.08 G
MUFA 18:1: 8.47 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.51 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.02 G
Cholesterol: 68 MG
Tryptophan: 0.196 G
Threonine: 0.765 G
Isoleucine: 0.787 G
Leucine: 1.384 G
Lysine: 1.457 G
Methionine: 0.448 G
Cystine: 0.196 G
Phenylalanine: 0.684 G
Tyrosine: 0.588 G
Valine: 0.852 G
Arginine: 1.107 G
Histidine: 0.6 G
Alanine: 1.056 G
Aspartic acid: 1.6 G
Glutamic acid: 2.631 G
Glycine: 0.955 G
Proline: 0.773 G
Serine: 0.67 G
Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 61.3 G
Energy: 205 KCAL
Energy: 856 kJ
Protein: 28.88 G
Total lipid (fat): 9.01 G
Ash: 1.17 G
Calcium, Ca: 16 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 227 MG
Potassium, K: 363 MG
Sodium, Na: 60 MG
Zinc, Zn: 5.49 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 33.6 UG
Thiamin: 0.077 MG
Riboflavin: 0.148 MG
Niacin: 8.521 MG
Pantothenic acid: 0.567 MG
Vitamin B-6: 0.601 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.8 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 3.43 G
SFA 10:0: 0.004 G
SFA 12:0: 0.011 G
SFA 14:0: 0.244 G
SFA 16:0: 1.998 G
SFA 18:0: 1.174 G
Fatty acids, total monounsaturated: 3.595 G
MUFA 16:1: 0.27 G
MUFA 18:1: 3.321 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.332 G
PUFA 18:2: 0.262 G
PUFA 18:3: 0.026 G
PUFA 20:4: 0.044 G
Cholesterol: 90 MG
Tryptophan: 0.19 G
Threonine: 1.154 G
Isoleucine: 1.314 G
Leucine: 2.297 G
Lysine: 2.441 G
Methionine: 0.752 G
Cystine: 0.373 G
Phenylalanine: 1.141 G
Tyrosine: 0.92 G
Valine: 1.433 G
Arginine: 1.867 G
Histidine: 0.922 G
Alanine: 1.756 G
Aspartic acid: 2.631 G
Glutamic acid: 4.336 G
Glycine: 1.759 G
Proline: 1.377 G
Serine: 1.138 G
Hydroxyproline: 0.303 G
Beef, rib, eye, small end (ribs 10-12), separable lean only, trimmed to 0 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 68.7 G
Energy: 161 KCAL
Energy: 674 kJ
Protein: 20.13 G
Total lipid (fat): 8.3 G
Ash: 1.01 G
Calcium, Ca: 10 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 196 MG
Potassium, K: 373 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 17.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.15 MG
Niacin: 3.74 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.42 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.57 UG
Fatty acids, total saturated: 3.23 G
SFA 14:0: 0.24 G
SFA 16:0: 1.93 G
SFA 18:0: 1.06 G
Fatty acids, total monounsaturated: 3.56 G
MUFA 16:1: 0.29 G
MUFA 18:1: 3.26 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.01 G
PUFA 20:4: 0.02 G
Cholesterol: 59 MG
Tryptophan: 0.225 G
Threonine: 0.879 G
Isoleucine: 0.905 G
Leucine: 1.591 G
Lysine: 1.675 G
Methionine: 0.515 G
Cystine: 0.225 G
Phenylalanine: 0.786 G
Tyrosine: 0.676 G
Valine: 0.979 G
Arginine: 1.272 G
Histidine: 0.689 G
Alanine: 1.214 G
Aspartic acid: 1.839 G
Glutamic acid: 3.025 G
Glycine: 1.098 G
Proline: 0.889 G
Serine: 0.77 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 46.1 G
Energy: 372 KCAL
Energy: 1556 kJ
Protein: 22.8 G
Total lipid (fat): 30.49 G
Ash: 0.9 G
Calcium, Ca: 10 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 172 MG
Potassium, K: 290 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.76 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.2 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 3.64 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.23 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.33 UG
Fatty acids, total saturated: 12.29 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 0.99 G
SFA 16:0: 7.51 G
SFA 18:0: 3.63 G
Fatty acids, total monounsaturated: 13.04 G
MUFA 16:1: 1.26 G
MUFA 18:1: 11.73 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.05 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.03 G
Cholesterol: 85 MG
Tryptophan: 0.255 G
Threonine: 0.996 G
Isoleucine: 1.025 G
Leucine: 1.802 G
Lysine: 1.897 G
Methionine: 0.584 G
Cystine: 0.255 G
Phenylalanine: 0.89 G
Tyrosine: 0.766 G
Valine: 1.109 G
Arginine: 1.441 G
Histidine: 0.781 G
Alanine: 1.376 G
Aspartic acid: 2.083 G
Glutamic acid: 3.426 G
Glycine: 1.244 G
Proline: 1.007 G
Serine: 0.872 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 0 fat, select, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1300 BEEF PRODUCTS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 49.53 G
Energy: 331 KCAL
Energy: 1385 kJ
Protein: 23.48 G
Total lipid (fat): 25.54 G
Ash: 0.93 G
Calcium, Ca: 9 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 300 MG
Sodium, Na: 65 MG
Zinc, Zn: 6.01 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 3.75 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.23 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 2.37 UG
Fatty acids, total saturated: 10.3 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.83 G
SFA 16:0: 6.3 G
SFA 18:0: 3.03 G
Fatty acids, total monounsaturated: 10.93 G
MUFA 16:1: 1.06 G
MUFA 18:1: 9.83 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.89 G
PUFA 18:2: 0.59 G
PUFA 18:3: 0.27 G
PUFA 20:4: 0.02 G
Cholesterol: 84 MG
Tryptophan: 0.263 G
Threonine: 1.026 G
Isoleucine: 1.056 G
Leucine: 1.856 G
Lysine: 1.954 G
Methionine: 0.601 G
Cystine: 0.263 G
Phenylalanine: 0.917 G
Tyrosine: 0.789 G
Valine: 1.142 G
Arginine: 1.484 G
Histidine: 0.804 G
Alanine: 1.416 G
Aspartic acid: 2.145 G
Glutamic acid: 3.528 G
Glycine: 1.281 G
Proline: 1.037 G
Serine: 0.898 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org