Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 48.74 G
Energy: 338 KCAL
Energy: 1414 kJ
Protein: 21.55 G
Total lipid (fat): 27.22 G
Ash: 1.04 G
Calcium, Ca: 10 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 182 MG
Potassium, K: 309 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21 UG
Thiamin: 0.07 MG
Riboflavin: 0.16 MG
Niacin: 2.78 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.23 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.89 UG
Fatty acids, total saturated: 11.06 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.88 G
SFA 16:0: 6.79 G
SFA 18:0: 3.23 G
Fatty acids, total monounsaturated: 11.51 G
MUFA 16:1: 1.17 G
MUFA 18:1: 10.29 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.03 G
PUFA 18:2: 0.69 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.04 G
Cholesterol: 80 MG
Tryptophan: 0.241 G
Threonine: 0.941 G
Isoleucine: 0.969 G
Leucine: 1.704 G
Lysine: 1.793 G
Methionine: 0.552 G
Cystine: 0.241 G
Phenylalanine: 0.841 G
Tyrosine: 0.724 G
Valine: 1.048 G
Arginine: 1.362 G
Histidine: 0.738 G
Alanine: 1.3 G
Aspartic acid: 1.969 G
Glutamic acid: 3.238 G
Glycine: 1.176 G
Proline: 0.952 G
Serine: 0.824 G
Beef, rib, large end (ribs 6-9), 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: 47.73 G
Energy: 355 KCAL
Energy: 1485 kJ
Protein: 23.01 G
Total lipid (fat): 28.51 G
Ash: 0.91 G
Calcium, Ca: 10 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 173 MG
Potassium, K: 293 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.84 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.6 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 3.67 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.23 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 87.6 MG
Betaine: 11.5 MG
Vitamin B-12: 2.34 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 11.5 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.93 G
SFA 16:0: 7.03 G
SFA 18:0: 3.39 G
Fatty acids, total monounsaturated: 12.2 G
MUFA 16:1: 1.18 G
MUFA 18:1: 10.97 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 85 MG
Tryptophan: 0.258 G
Threonine: 1.005 G
Isoleucine: 1.034 G
Leucine: 1.818 G
Lysine: 1.914 G
Methionine: 0.589 G
Cystine: 0.258 G
Phenylalanine: 0.898 G
Tyrosine: 0.773 G
Valine: 1.119 G
Arginine: 1.454 G
Histidine: 0.788 G
Alanine: 1.388 G
Aspartic acid: 2.102 G
Glutamic acid: 3.457 G
Glycine: 1.255 G
Proline: 1.016 G
Serine: 0.88 G
Beef, rib, large end (ribs 6-9), 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'.
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 1/8 INCH
Water: 54.51 G
Energy: 316 KCAL
Energy: 1322 kJ
Protein: 16.26 G
Total lipid (fat): 27.29 G
Ash: 0.76 G
Calcium, Ca: 8 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 153 MG
Potassium, K: 260 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 15.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.61 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.29 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.71 UG
Fatty acids, total saturated: 11.29 G
SFA 10:0: 0.1 G
SFA 12:0: 0.07 G
SFA 14:0: 0.9 G
SFA 16:0: 6.78 G
SFA 18:0: 3.44 G
Fatty acids, total monounsaturated: 11.69 G
MUFA 16:1: 1.39 G
MUFA 18:1: 10.26 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1 G
PUFA 18:2: 0.63 G
PUFA 18:3: 0.34 G
PUFA 20:4: 0.03 G
Cholesterol: 71 MG
Tryptophan: 0.182 G
Threonine: 0.71 G
Isoleucine: 0.731 G
Leucine: 1.285 G
Lysine: 1.353 G
Methionine: 0.416 G
Cystine: 0.182 G
Phenylalanine: 0.635 G
Tyrosine: 0.546 G
Valine: 0.791 G
Arginine: 1.027 G
Histidine: 0.557 G
Alanine: 0.981 G
Aspartic acid: 1.485 G
Glutamic acid: 2.442 G
Glycine: 0.887 G
Proline: 0.718 G
Serine: 0.622 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 45.96 G
Energy: 370 KCAL
Energy: 1548 kJ
Protein: 20.86 G
Total lipid (fat): 31.18 G
Ash: 1 G
Calcium, Ca: 10 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 175 MG
Potassium, K: 297 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.83 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21 UG
Thiamin: 0.07 MG
Riboflavin: 0.16 MG
Niacin: 2.7 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.23 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.81 UG
Fatty acids, total saturated: 12.67 G
SFA 10:0: 0.09 G
SFA 12:0: 0.09 G
SFA 14:0: 1.01 G
SFA 16:0: 7.79 G
SFA 18:0: 3.69 G
Fatty acids, total monounsaturated: 13.21 G
MUFA 16:1: 1.35 G
MUFA 18:1: 11.8 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.18 G
PUFA 18:2: 0.78 G
PUFA 18:3: 0.35 G
PUFA 20:4: 0.04 G
Cholesterol: 81 MG
Tryptophan: 0.234 G
Threonine: 0.911 G
Isoleucine: 0.938 G
Leucine: 1.648 G
Lysine: 1.735 G
Methionine: 0.534 G
Cystine: 0.234 G
Phenylalanine: 0.814 G
Tyrosine: 0.701 G
Valine: 1.014 G
Arginine: 1.318 G
Histidine: 0.714 G
Alanine: 1.258 G
Aspartic acid: 1.905 G
Glutamic acid: 3.133 G
Glycine: 1.138 G
Proline: 0.921 G
Serine: 0.798 G
Beef, rib, large end (ribs 6-9), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 45.9 G
Energy: 378 KCAL
Energy: 1582 kJ
Protein: 22.5 G
Total lipid (fat): 31.28 G
Ash: 0.89 G
Calcium, Ca: 10 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 169 MG
Potassium, K: 286 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.65 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 3.59 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.22 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.31 UG
Fatty acids, total saturated: 12.62 G
SFA 10:0: 0.09 G
SFA 12:0: 0.08 G
SFA 14:0: 1.02 G
SFA 16:0: 7.72 G
SFA 18:0: 3.71 G
Fatty acids, total monounsaturated: 13.39 G
MUFA 16:1: 1.3 G
MUFA 18:1: 12.03 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.09 G
PUFA 18:2: 0.73 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.03 G
Cholesterol: 85 MG
Tryptophan: 0.252 G
Threonine: 0.983 G
Isoleucine: 1.012 G
Leucine: 1.778 G
Lysine: 1.872 G
Methionine: 0.576 G
Cystine: 0.252 G
Phenylalanine: 0.878 G
Tyrosine: 0.756 G
Valine: 1.094 G
Arginine: 1.422 G
Histidine: 0.77 G
Alanine: 1.357 G
Aspartic acid: 2.056 G
Glutamic acid: 3.38 G
Glycine: 1.228 G
Proline: 0.994 G
Serine: 0.86 G
Beef, rib, large end (ribs 6-9), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53 G
Energy: 333 KCAL
Energy: 1393 kJ
Protein: 16.03 G
Total lipid (fat): 29.34 G
Ash: 0.75 G
Calcium, Ca: 8 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 150 MG
Potassium, K: 254 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.67 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 15.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.57 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.29 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.67 UG
Fatty acids, total saturated: 12.13 G
SFA 10:0: 0.11 G
SFA 12:0: 0.07 G
SFA 14:0: 0.97 G
SFA 16:0: 7.29 G
SFA 18:0: 3.7 G
Fatty acids, total monounsaturated: 12.56 G
MUFA 16:1: 1.49 G
MUFA 18:1: 11.02 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.07 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.36 G
PUFA 20:4: 0.03 G
Cholesterol: 72 MG
Tryptophan: 0.18 G
Threonine: 0.7 G
Isoleucine: 0.721 G
Leucine: 1.267 G
Lysine: 1.334 G
Methionine: 0.41 G
Cystine: 0.18 G
Phenylalanine: 0.626 G
Tyrosine: 0.539 G
Valine: 0.78 G
Arginine: 1.013 G
Histidine: 0.549 G
Alanine: 0.967 G
Aspartic acid: 1.464 G
Glutamic acid: 2.408 G
Glycine: 0.875 G
Proline: 0.708 G
Serine: 0.613 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 fat, prime, 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 1/8 INCH
Water: 43.48 G
Energy: 404 KCAL
Energy: 1690 kJ
Protein: 20.65 G
Total lipid (fat): 34.97 G
Ash: 0.9 G
Calcium, Ca: 10 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 164 MG
Potassium, K: 298 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.87 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 2.64 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.27 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.79 UG
Fatty acids, total saturated: 14.51 G
SFA 10:0: 0.08 G
SFA 12:0: 0.09 G
SFA 14:0: 1.14 G
SFA 16:0: 8.64 G
SFA 18:0: 4.26 G
Fatty acids, total monounsaturated: 15.29 G
MUFA 16:1: 1.42 G
MUFA 18:1: 13.56 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.21 G
PUFA 18:2: 0.82 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.04 G
Cholesterol: 86 MG
Tryptophan: 0.231 G
Threonine: 0.902 G
Isoleucine: 0.929 G
Leucine: 1.632 G
Lysine: 1.718 G
Methionine: 0.529 G
Cystine: 0.231 G
Phenylalanine: 0.806 G
Tyrosine: 0.694 G
Valine: 1.005 G
Arginine: 1.305 G
Histidine: 0.707 G
Alanine: 1.246 G
Aspartic acid: 1.887 G
Glutamic acid: 3.103 G
Glycine: 1.127 G
Proline: 0.912 G
Serine: 0.79 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 fat, prime, 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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 44.49 G
Energy: 393 KCAL
Energy: 1644 kJ
Protein: 22.86 G
Total lipid (fat): 32.74 G
Ash: 0.91 G
Calcium, Ca: 10 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 172 MG
Potassium, K: 291 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.78 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 3.65 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: 2.34 UG
Fatty acids, total saturated: 13.59 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 1.07 G
SFA 16:0: 8.09 G
SFA 18:0: 3.96 G
Fatty acids, total monounsaturated: 14.29 G
MUFA 16:1: 1.34 G
MUFA 18:1: 12.68 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.13 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.04 G
Cholesterol: 85 MG
Tryptophan: 0.256 G
Threonine: 0.998 G
Isoleucine: 1.028 G
Leucine: 1.806 G
Lysine: 1.902 G
Methionine: 0.585 G
Cystine: 0.256 G
Phenylalanine: 0.892 G
Tyrosine: 0.768 G
Valine: 1.112 G
Arginine: 1.444 G
Histidine: 0.783 G
Alanine: 1.379 G
Aspartic acid: 2.088 G
Glutamic acid: 3.434 G
Glycine: 1.247 G
Proline: 1.009 G
Serine: 0.874 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 fat, prime, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 50.4 G
Energy: 367 KCAL
Energy: 1536 kJ
Protein: 15.77 G
Total lipid (fat): 33.26 G
Ash: 0.73 G
Calcium, Ca: 8 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 147 MG
Potassium, K: 248 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 16.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.53 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.28 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.63 UG
Fatty acids, total saturated: 13.96 G
SFA 10:0: 0.11 G
SFA 12:0: 0.08 G
SFA 14:0: 1.09 G
SFA 16:0: 8.25 G
SFA 18:0: 4.21 G
Fatty acids, total monounsaturated: 14.37 G
MUFA 16:1: 1.67 G
MUFA 18:1: 12.47 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.23 G
PUFA 18:2: 0.79 G
PUFA 18:3: 0.39 G
PUFA 20:4: 0.03 G
Cholesterol: 73 MG
Tryptophan: 0.177 G
Threonine: 0.689 G
Isoleucine: 0.709 G
Leucine: 1.246 G
Lysine: 1.312 G
Methionine: 0.404 G
Cystine: 0.177 G
Phenylalanine: 0.616 G
Tyrosine: 0.53 G
Valine: 0.767 G
Arginine: 0.997 G
Histidine: 0.54 G
Alanine: 0.951 G
Aspartic acid: 1.441 G
Glutamic acid: 2.369 G
Glycine: 0.86 G
Proline: 0.696 G
Serine: 0.603 G
Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 50.25 G
Energy: 324 KCAL
Energy: 1356 kJ
Protein: 21.55 G
Total lipid (fat): 25.71 G
Ash: 1.04 G
Calcium, Ca: 10 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 182 MG
Potassium, K: 309 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.07 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.2 UG
Thiamin: 0.07 MG
Riboflavin: 0.16 MG
Niacin: 2.78 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.23 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.89 UG
Fatty acids, total saturated: 10.43 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.83 G
SFA 16:0: 6.41 G
SFA 18:0: 3.04 G
Fatty acids, total monounsaturated: 10.85 G
MUFA 16:1: 1.09 G
MUFA 18:1: 9.71 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.97 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.04 G
Cholesterol: 80 MG
Tryptophan: 0.241 G
Threonine: 0.941 G
Isoleucine: 0.969 G
Leucine: 1.704 G
Lysine: 1.793 G
Methionine: 0.552 G
Cystine: 0.241 G
Phenylalanine: 0.841 G
Tyrosine: 0.724 G
Valine: 1.048 G
Arginine: 1.362 G
Histidine: 0.738 G
Alanine: 1.3 G
Aspartic acid: 1.969 G
Glutamic acid: 3.238 G
Glycine: 1.176 G
Proline: 0.952 G
Serine: 0.824 G
Beef, rib, large end (ribs 6-9), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.4 G
Energy: 333 KCAL
Energy: 1393 kJ
Protein: 23.4 G
Total lipid (fat): 25.84 G
Ash: 0.93 G
Calcium, Ca: 9 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 176 MG
Potassium, K: 299 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.98 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.19 MG
Niacin: 3.74 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: 10.42 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.84 G
SFA 16:0: 6.37 G
SFA 18:0: 3.07 G
Fatty acids, total monounsaturated: 11.06 G
MUFA 16:1: 1.07 G
MUFA 18:1: 9.94 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.9 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.27 G
PUFA 20:4: 0.02 G
Cholesterol: 84 MG
Tryptophan: 0.262 G
Threonine: 1.022 G
Isoleucine: 1.052 G
Leucine: 1.849 G
Lysine: 1.946 G
Methionine: 0.599 G
Cystine: 0.262 G
Phenylalanine: 0.913 G
Tyrosine: 0.786 G
Valine: 1.138 G
Arginine: 1.479 G
Histidine: 0.801 G
Alanine: 1.411 G
Aspartic acid: 2.137 G
Glutamic acid: 3.515 G
Glycine: 1.276 G
Proline: 1.033 G
Serine: 0.895 G
Beef, rib, large end (ribs 6-9), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.35 G
Energy: 295 KCAL
Energy: 1234 kJ
Protein: 16.52 G
Total lipid (fat): 24.85 G
Ash: 0.77 G
Calcium, Ca: 8 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 155 MG
Potassium, K: 266 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 15.9 UG
Thiamin: 0.08 MG
Riboflavin: 0.14 MG
Niacin: 2.64 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.29 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.75 UG
Fatty acids, total saturated: 10.28 G
SFA 10:0: 0.09 G
SFA 12:0: 0.06 G
SFA 14:0: 0.82 G
SFA 16:0: 6.18 G
SFA 18:0: 3.13 G
Fatty acids, total monounsaturated: 10.65 G
MUFA 16:1: 1.27 G
MUFA 18:1: 9.34 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.91 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.02 G
Cholesterol: 70 MG
Tryptophan: 0.185 G
Threonine: 0.722 G
Isoleucine: 0.743 G
Leucine: 1.306 G
Lysine: 1.374 G
Methionine: 0.423 G
Cystine: 0.185 G
Phenylalanine: 0.645 G
Tyrosine: 0.555 G
Valine: 0.803 G
Arginine: 1.044 G
Histidine: 0.566 G
Alanine: 0.996 G
Aspartic acid: 1.509 G
Glutamic acid: 2.482 G
Glycine: 0.901 G
Proline: 0.729 G
Serine: 0.632 G
Beef, rib, large end (ribs 6-9), separable lean only, trimmed to 0 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
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 57.9 G
Energy: 238 KCAL
Energy: 996 kJ
Protein: 27.53 G
Total lipid (fat): 13.4 G
Ash: 1.08 G
Calcium, Ca: 8 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 209 MG
Potassium, K: 357 MG
Sodium, Na: 73 MG
Zinc, Zn: 7.46 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 22.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.22 MG
Niacin: 4.45 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.26 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 104.9 MG
Betaine: 13.8 MG
Vitamin B-12: 2.61 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 5.35 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.41 G
SFA 16:0: 3.15 G
SFA 18:0: 1.77 G
Fatty acids, total monounsaturated: 5.6 G
MUFA 16:1: 0.47 G
MUFA 18:1: 5.12 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.32 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.04 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 81 MG
Tryptophan: 0.181 G
Threonine: 1.1 G
Isoleucine: 1.253 G
Leucine: 2.19 G
Lysine: 2.327 G
Methionine: 0.717 G
Cystine: 0.355 G
Phenylalanine: 1.087 G
Tyrosine: 0.877 G
Valine: 1.366 G
Arginine: 1.78 G
Histidine: 0.879 G
Alanine: 1.674 G
Aspartic acid: 2.508 G
Glutamic acid: 4.133 G
Glycine: 1.676 G
Proline: 1.312 G
Serine: 1.084 G
Hydroxyproline: 0.289 G
Beef, rib, large end (ribs 6-9), separable lean only, 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, 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 0 INCH
Water: 56.8 G
Energy: 253 KCAL
Energy: 1059 kJ
Protein: 27.53 G
Total lipid (fat): 15 G
Ash: 1.08 G
Calcium, Ca: 8 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 209 MG
Potassium, K: 357 MG
Sodium, Na: 73 MG
Zinc, Zn: 7.46 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 22.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.22 MG
Niacin: 4.45 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.26 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 5.99 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.46 G
SFA 16:0: 3.52 G
SFA 18:0: 1.99 G
Fatty acids, total monounsaturated: 6.27 G
MUFA 16:1: 0.53 G
MUFA 18:1: 5.73 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.43 G
PUFA 18:2: 0.35 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.04 G
Cholesterol: 81 MG
Tryptophan: 0.308 G
Threonine: 1.203 G
Isoleucine: 1.238 G
Leucine: 2.176 G
Lysine: 2.291 G
Methionine: 0.705 G
Cystine: 0.308 G
Phenylalanine: 1.075 G
Tyrosine: 0.925 G
Valine: 1.339 G
Arginine: 1.74 G
Histidine: 0.943 G
Alanine: 1.661 G
Aspartic acid: 2.515 G
Glutamic acid: 4.136 G
Glycine: 1.502 G
Proline: 1.216 G
Serine: 1.053 G
Beef, rib, large end (ribs 6-9), separable lean only, 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, 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 0 INCH
Water: 59.3 G
Energy: 220 KCAL
Energy: 920 kJ
Protein: 27.53 G
Total lipid (fat): 11.4 G
Ash: 1.08 G
Calcium, Ca: 8 MG
Iron, Fe: 2.82 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 209 MG
Potassium, K: 357 MG
Sodium, Na: 73 MG
Zinc, Zn: 7.46 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 22.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.22 MG
Niacin: 4.45 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.26 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 4.55 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.35 G
SFA 16:0: 2.68 G
SFA 18:0: 1.51 G
Fatty acids, total monounsaturated: 4.77 G
MUFA 16:1: 0.4 G
MUFA 18:1: 4.36 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.33 G
PUFA 18:2: 0.27 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.03 G
Cholesterol: 81 MG
Tryptophan: 0.308 G
Threonine: 1.203 G
Isoleucine: 1.238 G
Leucine: 2.176 G
Lysine: 2.291 G
Methionine: 0.705 G
Cystine: 0.308 G
Phenylalanine: 1.075 G
Tyrosine: 0.925 G
Valine: 1.339 G
Arginine: 1.74 G
Histidine: 0.943 G
Alanine: 1.661 G
Aspartic acid: 2.515 G
Glutamic acid: 4.136 G
Glycine: 1.502 G
Proline: 1.216 G
Serine: 1.053 G
Beef, rib, shortribs, separable lean and 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, 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.
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)
Water: 35.72 G
Energy: 471 KCAL
Energy: 1971 kJ
Protein: 21.57 G
Total lipid (fat): 41.98 G
Ash: 0.74 G
Calcium, Ca: 12 MG
Iron, Fe: 2.31 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 162 MG
Potassium, K: 224 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.88 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 20.8 UG
Fluoride, F: 22.4 UG
Thiamin: 0.05 MG
Riboflavin: 0.15 MG
Niacin: 2.452 MG
Pantothenic acid: 0.252 MG
Vitamin B-6: 0.22 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 82.2 MG
Betaine: 10.8 MG
Vitamin B-12: 2.62 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 27 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Vitamin K (phylloquinone): 2.4 UG
Fatty acids, total saturated: 17.8 G
SFA 10:0: 0.13 G
SFA 12:0: 0.12 G
SFA 14:0: 1.38 G
SFA 16:0: 10.48 G
SFA 18:0: 4.92 G
Fatty acids, total monounsaturated: 18.88 G
MUFA 16:1: 1.78 G
MUFA 18:1: 16.23 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 1.53 G
PUFA 18:2: 0.98 G
PUFA 18:3: 0.5 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 94 MG
Tryptophan: 0.142 G
Threonine: 0.862 G
Isoleucine: 0.981 G
Leucine: 1.716 G
Lysine: 1.823 G
Methionine: 0.562 G
Cystine: 0.278 G
Phenylalanine: 0.852 G
Tyrosine: 0.687 G
Valine: 1.07 G
Arginine: 1.395 G
Histidine: 0.688 G
Alanine: 1.311 G
Aspartic acid: 1.965 G
Glutamic acid: 3.238 G
Glycine: 1.313 G
Proline: 1.028 G
Serine: 0.85 G
Hydroxyproline: 0.227 G
Beef, rib, shortribs, separable lean and 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)
Water: 48.29 G
Energy: 390 KCAL
Energy: 1631 kJ
Protein: 14.4 G
Total lipid (fat): 36.23 G
Ash: 0.68 G
Carbohydrate, by difference: 0.4 G
Calcium, Ca: 9 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 137 MG
Potassium, K: 232 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 14.2 UG
Thiamin: 0.071 MG
Riboflavin: 0.118 MG
Niacin: 2.556 MG
Pantothenic acid: 0.241 MG
Vitamin B-6: 0.3 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.56 UG
Fatty acids, total saturated: 15.76 G
SFA 10:0: 0.14 G
SFA 12:0: 0.09 G
SFA 14:0: 1.2 G
SFA 16:0: 9 G
SFA 18:0: 4.54 G
Fatty acids, total monounsaturated: 16.39 G
MUFA 16:1: 1.88 G
MUFA 18:1: 13.73 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.32 G
PUFA 18:2: 0.81 G
PUFA 18:3: 0.48 G
PUFA 20:4: 0.02 G
Cholesterol: 76 MG
Tryptophan: 0.161 G
Threonine: 0.629 G
Isoleucine: 0.647 G
Leucine: 1.138 G
Lysine: 1.198 G
Methionine: 0.368 G
Cystine: 0.161 G
Phenylalanine: 0.562 G
Tyrosine: 0.484 G
Valine: 0.7 G
Arginine: 0.91 G
Histidine: 0.493 G
Alanine: 0.868 G
Aspartic acid: 1.315 G
Glutamic acid: 2.163 G
Glycine: 0.785 G
Proline: 0.636 G
Serine: 0.55 G
Beef, rib, shortribs, separable lean only, 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, 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.
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)
Water: 50.15 G
Energy: 295 KCAL
Energy: 1234 kJ
Protein: 30.76 G
Total lipid (fat): 18.13 G
Ash: 0.98 G
Calcium, Ca: 11 MG
Iron, Fe: 3.36 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 235 MG
Potassium, K: 313 MG
Sodium, Na: 58 MG
Zinc, Zn: 7.8 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 22.1 UG
Thiamin: 0.065 MG
Riboflavin: 0.202 MG
Niacin: 3.208 MG
Pantothenic acid: 0.337 MG
Vitamin B-6: 0.28 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 117.2 MG
Betaine: 15.4 MG
Vitamin B-12: 3.46 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 7.74 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.57 G
SFA 16:0: 4.35 G
SFA 18:0: 2.44 G
Fatty acids, total monounsaturated: 7.98 G
MUFA 16:1: 0.63 G
MUFA 18:1: 7.04 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.43 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 93 MG
Tryptophan: 0.202 G
Threonine: 1.229 G
Isoleucine: 1.399 G
Leucine: 2.447 G
Lysine: 2.6 G
Methionine: 0.801 G
Cystine: 0.397 G
Phenylalanine: 1.215 G
Tyrosine: 0.98 G
Valine: 1.526 G
Arginine: 1.989 G
Histidine: 0.982 G
Alanine: 1.87 G
Aspartic acid: 2.802 G
Glutamic acid: 4.618 G
Glycine: 1.873 G
Proline: 1.466 G
Serine: 1.212 G
Hydroxyproline: 0.323 G
Beef, rib, shortribs, separable lean only, 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)
Water: 69.38 G
Energy: 175 KCAL
Energy: 731 kJ
Protein: 19.05 G
Total lipid (fat): 10.19 G
Ash: 0.98 G
Carbohydrate, by difference: 0.4 G
Calcium, Ca: 8 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 190 MG
Potassium, K: 357 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.78 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 14.4 UG
Thiamin: 0.094 MG
Riboflavin: 0.154 MG
Niacin: 3.412 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.39 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.39 UG
Fatty acids, total saturated: 4.33 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.31 G
SFA 16:0: 2.45 G
SFA 18:0: 1.34 G
Fatty acids, total monounsaturated: 4.38 G
MUFA 16:1: 0.38 G
MUFA 18:1: 3.79 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.3 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.04 G
Cholesterol: 59 MG
Tryptophan: 0.213 G
Threonine: 0.832 G
Isoleucine: 0.856 G
Leucine: 1.506 G
Lysine: 1.585 G
Methionine: 0.488 G
Cystine: 0.213 G
Phenylalanine: 0.744 G
Tyrosine: 0.64 G
Valine: 0.927 G
Arginine: 1.204 G
Histidine: 0.652 G
Alanine: 1.149 G
Aspartic acid: 1.74 G
Glutamic acid: 2.862 G
Glycine: 1.039 G
Proline: 0.841 G
Serine: 0.728 G
Beef, rib, 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
GRADE OF MEAT 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 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: 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, 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: 51.08 G
Energy: 312 KCAL
Energy: 1305 kJ
Protein: 24.73 G
Total lipid (fat): 22.84 G
Ash: 1.08 G
Calcium, Ca: 13 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 183 MG
Potassium, K: 342 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.93 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21 UG
Thiamin: 0.09 MG
Riboflavin: 0.19 MG
Niacin: 4.18 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.35 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3 UG
Fatty acids, total saturated: 9.24 G
SFA 10:0: 0.06 G
SFA 12:0: 0.06 G
SFA 14:0: 0.74 G
SFA 16:0: 5.64 G
SFA 18:0: 2.74 G
Fatty acids, total monounsaturated: 9.78 G
MUFA 16:1: 0.92 G
MUFA 18:1: 8.83 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.78 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.21 G
PUFA 20:4: 0.03 G
Cholesterol: 83 MG
Tryptophan: 0.277 G
Threonine: 1.08 G
Isoleucine: 1.112 G
Leucine: 1.955 G
Lysine: 2.058 G
Methionine: 0.633 G
Cystine: 0.277 G
Phenylalanine: 0.966 G
Tyrosine: 0.831 G
Valine: 1.203 G
Arginine: 1.563 G
Histidine: 0.847 G
Alanine: 1.492 G
Aspartic acid: 2.26 G
Glutamic acid: 3.716 G
Glycine: 1.349 G
Proline: 1.092 G
Serine: 0.946 G
Beef, rib, 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
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 52.79 G
Energy: 285 KCAL
Energy: 1192 kJ
Protein: 24.91 G
Total lipid (fat): 19.79 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 184 MG
Potassium, K: 344 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.98 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.19 MG
Niacin: 4.22 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.35 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 8.01 G
SFA 10:0: 0.05 G
SFA 12:0: 0.05 G
SFA 14:0: 0.65 G
SFA 16:0: 4.9 G
SFA 18:0: 2.36 G
Fatty acids, total monounsaturated: 8.49 G
MUFA 16:1: 0.81 G
MUFA 18:1: 7.65 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.68 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.2 G
PUFA 20:4: 0.02 G
Cholesterol: 83 MG
Tryptophan: 0.279 G
Threonine: 1.088 G
Isoleucine: 1.12 G
Leucine: 1.969 G
Lysine: 2.072 G
Methionine: 0.638 G
Cystine: 0.279 G
Phenylalanine: 0.972 G
Tyrosine: 0.837 G
Valine: 1.212 G
Arginine: 1.574 G
Histidine: 0.853 G
Alanine: 1.502 G
Aspartic acid: 2.276 G
Glutamic acid: 3.742 G
Glycine: 1.359 G
Proline: 1.1 G
Serine: 0.952 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 53.65 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 25.85 G
Total lipid (fat): 20.04 G
Ash: 1.05 G
Calcium, Ca: 19 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 201 MG
Potassium, K: 323 MG
Sodium, Na: 53 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 28 UG
Fluoride, F: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.125 MG
Niacin: 6.881 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.541 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 98.5 MG
Betaine: 12.9 MG
Vitamin B-12: 1.52 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 7.894 G
SFA 10:0: 0.05 G
SFA 12:0: 0.046 G
SFA 14:0: 0.61 G
SFA 16:0: 4.766 G
SFA 18:0: 2.423 G
Fatty acids, total monounsaturated: 8.355 G
MUFA 16:1: 0.755 G
MUFA 18:1: 7.571 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.762 G
PUFA 18:2: 0.519 G
PUFA 18:3: 0.178 G
PUFA 20:4: 0.046 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 97 MG
Tryptophan: 0.17 G
Threonine: 1.033 G
Isoleucine: 1.176 G
Leucine: 2.057 G
Lysine: 2.185 G
Methionine: 0.673 G
Cystine: 0.334 G
Phenylalanine: 1.021 G
Tyrosine: 0.824 G
Valine: 1.283 G
Arginine: 1.672 G
Histidine: 0.825 G
Alanine: 1.572 G
Aspartic acid: 2.355 G
Glutamic acid: 3.881 G
Glycine: 1.574 G
Proline: 1.232 G
Serine: 1.018 G
Hydroxyproline: 0.272 G
Beef, rib, small end (ribs 10-12), 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: 48.97 G
Energy: 341 KCAL
Energy: 1427 kJ
Protein: 22.54 G
Total lipid (fat): 27.14 G
Ash: 1.11 G
Calcium, Ca: 13 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 183 MG
Potassium, K: 324 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.93 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.16 MG
Niacin: 3.16 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.24 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.88 UG
Fatty acids, total saturated: 10.92 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.88 G
SFA 16:0: 6.73 G
SFA 18:0: 3.16 G
Fatty acids, total monounsaturated: 11.73 G
MUFA 16:1: 1.18 G
MUFA 18:1: 10.5 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.02 G
Cholesterol: 83 MG
Tryptophan: 0.252 G
Threonine: 0.984 G
Isoleucine: 1.013 G
Leucine: 1.781 G
Lysine: 1.875 G
Methionine: 0.577 G
Cystine: 0.252 G
Phenylalanine: 0.88 G
Tyrosine: 0.757 G
Valine: 1.096 G
Arginine: 1.424 G
Histidine: 0.772 G
Alanine: 1.359 G
Aspartic acid: 2.059 G
Glutamic acid: 3.386 G
Glycine: 1.23 G
Proline: 0.995 G
Serine: 0.862 G
Beef, rib, small end (ribs 10-12), 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'.
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 1/8 INCH
Water: 61.05 G
Energy: 254 KCAL
Energy: 1065 kJ
Protein: 19.33 G
Total lipid (fat): 19.06 G
Ash: 0.9 G
Calcium, Ca: 23 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 176 MG
Potassium, K: 295 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 21.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.093 MG
Niacin: 5.699 MG
Pantothenic acid: 0.556 MG
Vitamin B-6: 0.527 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 7.692 G
SFA 10:0: 0.061 G
SFA 12:0: 0.041 G
SFA 14:0: 0.603 G
SFA 16:0: 4.631 G
SFA 18:0: 2.356 G
Fatty acids, total monounsaturated: 8.162 G
MUFA 16:1: 0.93 G
MUFA 18:1: 7.206 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.725 G
PUFA 18:2: 0.467 G
PUFA 18:3: 0.228 G
PUFA 20:4: 0.031 G
Cholesterol: 81 MG
Tryptophan: 0.127 G
Threonine: 0.772 G
Isoleucine: 0.879 G
Leucine: 1.537 G
Lysine: 1.633 G
Methionine: 0.503 G
Cystine: 0.249 G
Phenylalanine: 0.763 G
Tyrosine: 0.616 G
Valine: 0.959 G
Arginine: 1.25 G
Histidine: 0.617 G
Alanine: 1.175 G
Aspartic acid: 1.76 G
Glutamic acid: 2.901 G
Glycine: 1.177 G
Proline: 0.921 G
Serine: 0.761 G
Hydroxyproline: 0.203 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.93 G
Energy: 304 KCAL
Energy: 1272 kJ
Protein: 24.53 G
Total lipid (fat): 22.09 G
Ash: 1.04 G
Calcium, Ca: 16 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 183 MG
Potassium, K: 298 MG
Sodium, Na: 49 MG
Zinc, Zn: 4.37 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 26.4 UG
Thiamin: 0.061 MG
Riboflavin: 0.108 MG
Niacin: 6.653 MG
Pantothenic acid: 0.483 MG
Vitamin B-6: 0.489 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.62 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 8.7 G
SFA 10:0: 0.055 G
SFA 12:0: 0.05 G
SFA 14:0: 0.672 G
SFA 16:0: 5.253 G
SFA 18:0: 2.67 G
Fatty acids, total monounsaturated: 9.208 G
MUFA 16:1: 0.832 G
MUFA 18:1: 8.344 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.818 G
PUFA 18:2: 0.571 G
PUFA 18:3: 0.197 G
PUFA 20:4: 0.05 G
Cholesterol: 94 MG
Tryptophan: 0.161 G
Threonine: 0.98 G
Isoleucine: 1.116 G
Leucine: 1.951 G
Lysine: 2.073 G
Methionine: 0.639 G
Cystine: 0.317 G
Phenylalanine: 0.969 G
Tyrosine: 0.782 G
Valine: 1.217 G
Arginine: 1.586 G
Histidine: 0.783 G
Alanine: 1.491 G
Aspartic acid: 2.234 G
Glutamic acid: 3.683 G
Glycine: 1.494 G
Proline: 1.169 G
Serine: 0.966 G
Hydroxyproline: 0.258 G
Beef, rib, small end (ribs 10-12), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 47.18 G
Energy: 359 KCAL
Energy: 1502 kJ
Protein: 22.28 G
Total lipid (fat): 29.21 G
Ash: 1.09 G
Calcium, Ca: 13 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 181 MG
Potassium, K: 319 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.86 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.9 UG
Thiamin: 0.06 MG
Riboflavin: 0.16 MG
Niacin: 3.13 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.24 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.85 UG
Fatty acids, total saturated: 11.78 G
SFA 10:0: 0.09 G
SFA 12:0: 0.08 G
SFA 14:0: 0.95 G
SFA 16:0: 7.25 G
SFA 18:0: 3.4 G
Fatty acids, total monounsaturated: 12.63 G
MUFA 16:1: 1.28 G
MUFA 18:1: 11.29 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.07 G
PUFA 18:2: 0.7 G
PUFA 18:3: 0.35 G
PUFA 20:4: 0.01 G
Cholesterol: 83 MG
Tryptophan: 0.249 G
Threonine: 0.973 G
Isoleucine: 1.002 G
Leucine: 1.761 G
Lysine: 1.853 G
Methionine: 0.57 G
Cystine: 0.249 G
Phenylalanine: 0.87 G
Tyrosine: 0.748 G
Valine: 1.083 G
Arginine: 1.408 G
Histidine: 0.763 G
Alanine: 1.344 G
Aspartic acid: 2.035 G
Glutamic acid: 3.347 G
Glycine: 1.215 G
Proline: 0.984 G
Serine: 0.852 G
Beef, rib, small end (ribs 10-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 60.11 G
Energy: 263 KCAL
Energy: 1101 kJ
Protein: 19.09 G
Total lipid (fat): 20.13 G
Ash: 0.9 G
Calcium, Ca: 24 MG
Iron, Fe: 1.38 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 172 MG
Potassium, K: 293 MG
Sodium, Na: 48 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 20.7 UG
Thiamin: 0.051 MG
Riboflavin: 0.081 MG
Niacin: 6.157 MG
Pantothenic acid: 0.557 MG
Vitamin B-6: 0.514 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.06 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 8.121 G
SFA 10:0: 0.065 G
SFA 12:0: 0.043 G
SFA 14:0: 0.636 G
SFA 16:0: 4.889 G
SFA 18:0: 2.488 G
Fatty acids, total monounsaturated: 8.617 G
MUFA 16:1: 0.981 G
MUFA 18:1: 7.607 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 0.766 G
PUFA 18:2: 0.493 G
PUFA 18:3: 0.241 G
PUFA 20:4: 0.032 G
Cholesterol: 80 MG
Tryptophan: 0.125 G
Threonine: 0.763 G
Isoleucine: 0.869 G
Leucine: 1.519 G
Lysine: 1.613 G
Methionine: 0.497 G
Cystine: 0.246 G
Phenylalanine: 0.754 G
Tyrosine: 0.608 G
Valine: 0.947 G
Arginine: 1.234 G
Histidine: 0.609 G
Alanine: 1.161 G
Aspartic acid: 1.739 G
Glutamic acid: 2.866 G
Glycine: 1.162 G
Proline: 0.91 G
Serine: 0.752 G
Hydroxyproline: 0.201 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 fat, prime, 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 1/8 INCH
Water: 47.36 G
Energy: 354 KCAL
Energy: 1481 kJ
Protein: 24.13 G
Total lipid (fat): 27.86 G
Ash: 1.05 G
Calcium, Ca: 13 MG
Iron, Fe: 2.23 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 178 MG
Potassium, K: 332 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.73 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.7 UG
Thiamin: 0.09 MG
Riboflavin: 0.19 MG
Niacin: 4.07 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.34 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.94 UG
Fatty acids, total saturated: 11.51 G
SFA 10:0: 0.07 G
SFA 12:0: 0.06 G
SFA 14:0: 0.91 G
SFA 16:0: 6.88 G
SFA 18:0: 3.37 G
Fatty acids, total monounsaturated: 12.12 G
MUFA 16:1: 1.12 G
MUFA 18:1: 10.78 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.96 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.04 G
Cholesterol: 83 MG
Tryptophan: 0.27 G
Threonine: 1.054 G
Isoleucine: 1.085 G
Leucine: 1.907 G
Lysine: 2.007 G
Methionine: 0.618 G
Cystine: 0.27 G
Phenylalanine: 0.942 G
Tyrosine: 0.811 G
Valine: 1.173 G
Arginine: 1.525 G
Histidine: 0.826 G
Alanine: 1.455 G
Aspartic acid: 2.204 G
Glutamic acid: 3.625 G
Glycine: 1.316 G
Proline: 1.065 G
Serine: 0.923 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 fat, prime, 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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 41.82 G
Energy: 411 KCAL
Energy: 1720 kJ
Protein: 22.15 G
Total lipid (fat): 35.12 G
Ash: 0.91 G
Calcium, Ca: 13 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 178 MG
Potassium, K: 323 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.82 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 22.3 UG
Thiamin: 0.06 MG
Riboflavin: 0.17 MG
Niacin: 3.04 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.3 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.87 UG
Fatty acids, total saturated: 14.51 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 1.14 G
SFA 16:0: 8.68 G
SFA 18:0: 4.23 G
Fatty acids, total monounsaturated: 15.28 G
MUFA 16:1: 1.41 G
MUFA 18:1: 13.58 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.22 G
PUFA 18:2: 0.82 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.04 G
Cholesterol: 84 MG
Tryptophan: 0.248 G
Threonine: 0.968 G
Isoleucine: 0.996 G
Leucine: 1.751 G
Lysine: 1.843 G
Methionine: 0.567 G
Cystine: 0.248 G
Phenylalanine: 0.865 G
Tyrosine: 0.744 G
Valine: 1.077 G
Arginine: 1.4 G
Histidine: 0.759 G
Alanine: 1.336 G
Aspartic acid: 2.024 G
Glutamic acid: 3.328 G
Glycine: 1.209 G
Proline: 0.978 G
Serine: 0.847 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 fat, prime, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.22 G
Energy: 335 KCAL
Energy: 1401 kJ
Protein: 16.74 G
Total lipid (fat): 29.18 G
Ash: 0.8 G
Carbohydrate, by difference: 0.06 G
Calcium, Ca: 10 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 160 MG
Potassium, K: 286 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.62 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 3.08 MG
Pantothenic acid: 0.28 MG
Vitamin B-6: 0.35 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 2.97 UG
Fatty acids, total saturated: 12.07 G
SFA 10:0: 0.1 G
SFA 12:0: 0.07 G
SFA 14:0: 0.94 G
SFA 16:0: 7.14 G
SFA 18:0: 3.66 G
Fatty acids, total monounsaturated: 12.84 G
MUFA 16:1: 1.42 G
MUFA 18:1: 11.21 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.04 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.03 G
Cholesterol: 70 MG
Tryptophan: 0.187 G
Threonine: 0.731 G
Isoleucine: 0.753 G
Leucine: 1.323 G
Lysine: 1.393 G
Methionine: 0.429 G
Cystine: 0.187 G
Phenylalanine: 0.653 G
Tyrosine: 0.562 G
Valine: 0.814 G
Arginine: 1.058 G
Histidine: 0.573 G
Alanine: 1.01 G
Aspartic acid: 1.529 G
Glutamic acid: 2.515 G
Glycine: 0.913 G
Proline: 0.739 G
Serine: 0.64 G
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 54.36 G
Energy: 278 KCAL
Energy: 1165 kJ
Protein: 27.17 G
Total lipid (fat): 18 G
Ash: 1.06 G
Calcium, Ca: 22 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 219 MG
Potassium, K: 349 MG
Sodium, Na: 58 MG
Zinc, Zn: 4.97 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 29.6 UG
Thiamin: 0.079 MG
Riboflavin: 0.142 MG
Niacin: 7.098 MG
Pantothenic acid: 0.536 MG
Vitamin B-6: 0.595 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 1.41 UG
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 7.088 G
SFA 10:0: 0.045 G
SFA 12:0: 0.041 G
SFA 14:0: 0.548 G
SFA 16:0: 4.28 G
SFA 18:0: 2.175 G
Fatty acids, total monounsaturated: 7.502 G
MUFA 16:1: 0.678 G
MUFA 18:1: 6.798 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.667 G
PUFA 18:2: 0.466 G
PUFA 18:3: 0.16 G
PUFA 20:4: 0.041 G
Cholesterol: 103 MG
Tryptophan: 0.179 G
Threonine: 1.086 G
Isoleucine: 1.236 G
Leucine: 2.162 G
Lysine: 2.297 G
Methionine: 0.708 G
Cystine: 0.351 G
Phenylalanine: 1.073 G
Tyrosine: 0.866 G
Valine: 1.348 G
Arginine: 1.757 G
Histidine: 0.867 G
Alanine: 1.652 G
Aspartic acid: 2.475 G
Glutamic acid: 4.079 G
Glycine: 1.655 G
Proline: 1.295 G
Serine: 1.07 G
Hydroxyproline: 0.285 G
Beef, rib, small end (ribs 10-12), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 50.84 G
Energy: 323 KCAL
Energy: 1351 kJ
Protein: 22.76 G
Total lipid (fat): 25.02 G
Ash: 1.12 G
Calcium, Ca: 13 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 185 MG
Potassium, K: 328 MG
Sodium, Na: 64 MG
Zinc, Zn: 5 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22 UG
Thiamin: 0.06 MG
Riboflavin: 0.16 MG
Niacin: 3.19 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.24 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.9 UG
Fatty acids, total saturated: 10.05 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.81 G
SFA 16:0: 6.2 G
SFA 18:0: 2.91 G
Fatty acids, total monounsaturated: 10.81 G
MUFA 16:1: 1.07 G
MUFA 18:1: 9.69 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.91 G
PUFA 18:2: 0.61 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.02 G
Cholesterol: 83 MG
Tryptophan: 0.255 G
Threonine: 0.994 G
Isoleucine: 1.023 G
Leucine: 1.799 G
Lysine: 1.894 G
Methionine: 0.583 G
Cystine: 0.255 G
Phenylalanine: 0.889 G
Tyrosine: 0.765 G
Valine: 1.107 G
Arginine: 1.439 G
Histidine: 0.779 G
Alanine: 1.373 G
Aspartic acid: 2.079 G
Glutamic acid: 3.42 G
Glycine: 1.242 G
Proline: 1.005 G
Serine: 0.87 G
Beef, rib, small end (ribs 10-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62 G
Energy: 246 KCAL
Energy: 1029 kJ
Protein: 19.56 G
Total lipid (fat): 18 G
Ash: 0.89 G
Calcium, Ca: 22 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 297 MG
Sodium, Na: 49 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.106 MG
Niacin: 5.228 MG
Pantothenic acid: 0.554 MG
Vitamin B-6: 0.54 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 0.93 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 7.264 G
SFA 10:0: 0.058 G
SFA 12:0: 0.039 G
SFA 14:0: 0.569 G
SFA 16:0: 4.373 G
SFA 18:0: 2.225 G
Fatty acids, total monounsaturated: 7.708 G
MUFA 16:1: 0.878 G
MUFA 18:1: 6.804 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.685 G
PUFA 18:2: 0.441 G
PUFA 18:3: 0.215 G
PUFA 20:4: 0.029 G
Cholesterol: 85 MG
Tryptophan: 0.129 G
Threonine: 0.782 G
Isoleucine: 0.89 G
Leucine: 1.556 G
Lysine: 1.653 G
Methionine: 0.509 G
Cystine: 0.252 G
Phenylalanine: 0.773 G
Tyrosine: 0.623 G
Valine: 0.971 G
Arginine: 1.265 G
Histidine: 0.624 G
Alanine: 1.189 G
Aspartic acid: 1.782 G
Glutamic acid: 2.937 G
Glycine: 1.191 G
Proline: 0.933 G
Serine: 0.771 G
Hydroxyproline: 0.206 G
Beef, rib, small end (ribs 10-12), separable lean only, 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, 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
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.59 G
Energy: 193 KCAL
Energy: 809 kJ
Protein: 29.41 G
Total lipid (fat): 7.53 G
Ash: 1.18 G
Calcium, Ca: 19 MG
Iron, Fe: 1.87 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 233 MG
Potassium, K: 376 MG
Sodium, Na: 61 MG
Zinc, Zn: 5.46 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 34.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.149 MG
Niacin: 8.415 MG
Pantothenic acid: 0.579 MG
Vitamin B-6: 0.631 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.64 UG
Vitamin E (alpha-tocopherol): 0.4 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): 1.4 UG
Fatty acids, total saturated: 2.868 G
SFA 10:0: 0.003 G
SFA 12:0: 0.009 G
SFA 14:0: 0.204 G
SFA 16:0: 1.67 G
SFA 18:0: 0.981 G
Fatty acids, total monounsaturated: 3.005 G
MUFA 16:1: 0.226 G
MUFA 18:1: 2.777 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.277 G
PUFA 18:2: 0.219 G
PUFA 18:3: 0.021 G
PUFA 20:4: 0.037 G
Cholesterol: 91 MG
Tryptophan: 0.193 G
Threonine: 1.175 G
Isoleucine: 1.338 G
Leucine: 2.339 G
Lysine: 2.485 G
Methionine: 0.766 G
Cystine: 0.379 G
Phenylalanine: 1.162 G
Tyrosine: 0.937 G
Valine: 1.459 G
Arginine: 1.901 G
Histidine: 0.938 G
Alanine: 1.788 G
Aspartic acid: 2.679 G
Glutamic acid: 4.415 G
Glycine: 1.791 G
Proline: 1.402 G
Serine: 1.158 G
Hydroxyproline: 0.295 G
Beef, rib, 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: 58.7 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 28.04 G
Total lipid (fat): 11.7 G
Ash: 1.23 G
Calcium, Ca: 13 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 208 MG
Potassium, K: 394 MG
Sodium, Na: 69 MG
Zinc, Zn: 6.99 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 21.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.22 MG
Niacin: 4.8 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.4 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 3.32 UG
Fatty acids, total saturated: 4.73 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.37 G
SFA 16:0: 2.8 G
SFA 18:0: 1.54 G
Fatty acids, total monounsaturated: 4.94 G
MUFA 16:1: 0.4 G
MUFA 18:1: 4.54 G
Fatty acids, total polyunsaturated: 0.33 G
PUFA 18:2: 0.28 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.03 G
Cholesterol: 80 MG
Tryptophan: 0.314 G
Threonine: 1.225 G
Isoleucine: 1.261 G
Leucine: 2.216 G
Lysine: 2.333 G
Methionine: 0.718 G
Cystine: 0.314 G
Phenylalanine: 1.095 G
Tyrosine: 0.942 G
Valine: 1.364 G
Arginine: 1.772 G
Histidine: 0.96 G
Alanine: 1.691 G
Aspartic acid: 2.562 G
Glutamic acid: 4.212 G
Glycine: 1.53 G
Proline: 1.238 G
Serine: 1.072 G
Beef, rib, 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
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 60.3 G
Energy: 198 KCAL
Energy: 828 kJ
Protein: 28.04 G
Total lipid (fat): 8.7 G
Ash: 1.23 G
Calcium, Ca: 13 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 208 MG
Potassium, K: 394 MG
Sodium, Na: 69 MG
Zinc, Zn: 6.99 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 21.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.22 MG
Niacin: 4.8 MG
Pantothenic acid: 0.34 MG
Vitamin B-6: 0.4 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 3.32 UG
Fatty acids, total saturated: 3.51 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.27 G
SFA 16:0: 2.08 G
SFA 18:0: 1.15 G
Fatty acids, total monounsaturated: 3.67 G
MUFA 16:1: 0.29 G
MUFA 18:1: 3.38 G
Fatty acids, total polyunsaturated: 0.25 G
PUFA 18:2: 0.21 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.02 G
Cholesterol: 80 MG
Tryptophan: 0.314 G
Threonine: 1.225 G
Isoleucine: 1.261 G
Leucine: 2.216 G
Lysine: 2.333 G
Methionine: 0.718 G
Cystine: 0.314 G
Phenylalanine: 1.095 G
Tyrosine: 0.942 G
Valine: 1.364 G
Arginine: 1.772 G
Histidine: 0.96 G
Alanine: 1.691 G
Aspartic acid: 2.562 G
Glutamic acid: 4.212 G
Glycine: 1.53 G
Proline: 1.238 G
Serine: 1.072 G
Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8 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, 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)
GRADE OF MEAT, MIXTURE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.27 G
Energy: 195 KCAL
Energy: 817 kJ
Protein: 29.58 G
Total lipid (fat): 7.63 G
Ash: 1.15 G
Calcium, Ca: 19 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 235 MG
Potassium, K: 378 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.49 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 34.4 UG
Thiamin: 0.081 MG
Riboflavin: 0.15 MG
Niacin: 8.464 MG
Pantothenic acid: 0.582 MG
Vitamin B-6: 0.635 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 112.7 MG
Betaine: 14.8 MG
Vitamin B-12: 1.69 UG
Vitamin E (alpha-tocopherol): 0.38 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): 1.4 UG
Fatty acids, total saturated: 2.907 G
SFA 10:0: 0.003 G
SFA 12:0: 0.009 G
SFA 14:0: 0.207 G
SFA 16:0: 1.693 G
SFA 18:0: 0.996 G
Fatty acids, total monounsaturated: 3.048 G
MUFA 16:1: 0.23 G
MUFA 18:1: 2.816 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.292 G
PUFA 18:2: 0.218 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 87 MG
Tryptophan: 0.194 G
Threonine: 1.182 G
Isoleucine: 1.346 G
Leucine: 2.353 G
Lysine: 2.5 G
Methionine: 0.77 G
Cystine: 0.382 G
Phenylalanine: 1.168 G
Tyrosine: 0.943 G
Valine: 1.467 G
Arginine: 1.913 G
Histidine: 0.944 G
Alanine: 1.798 G
Aspartic acid: 2.694 G
Glutamic acid: 4.44 G
Glycine: 1.801 G
Proline: 1.41 G
Serine: 1.165 G
Hydroxyproline: 0.311 G
Beef, rib, small end (ribs 10-12), 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'.
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 1/8 INCH
Water: 69.95 G
Energy: 141 KCAL
Energy: 589 kJ
Protein: 22.33 G
Total lipid (fat): 5.04 G
Ash: 0.99 G
Calcium, Ca: 24 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 206 MG
Potassium, K: 347 MG
Sodium, Na: 56 MG
Zinc, Zn: 4.01 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 26.9 UG
Thiamin: 0.069 MG
Riboflavin: 0.112 MG
Niacin: 6.916 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.625 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 93.2 MG
Betaine: 13.7 MG
Vitamin B-12: 1.1 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 1.864 G
SFA 14:0: 0.128 G
SFA 16:0: 1.119 G
SFA 18:0: 0.618 G
Fatty acids, total monounsaturated: 2.029 G
MUFA 16:1: 0.156 G
MUFA 18:1: 1.87 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.218 G
PUFA 18:2: 0.176 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.031 G
Cholesterol: 75 MG
Tryptophan: 0.147 G
Threonine: 0.892 G
Isoleucine: 1.016 G
Leucine: 1.776 G
Lysine: 1.887 G
Methionine: 0.581 G
Cystine: 0.288 G
Phenylalanine: 0.882 G
Tyrosine: 0.711 G
Valine: 1.108 G
Arginine: 1.444 G
Histidine: 0.712 G
Alanine: 1.357 G
Aspartic acid: 2.034 G
Glutamic acid: 3.352 G
Glycine: 1.359 G
Proline: 1.064 G
Serine: 0.879 G
Hydroxyproline: 0.235 G
Beef, rib, small end (ribs 10-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.28 G
Energy: 148 KCAL
Energy: 618 kJ
Protein: 22.12 G
Total lipid (fat): 5.91 G
Ash: 1.08 G
Calcium, Ca: 28 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 204 MG
Potassium, K: 341 MG
Sodium, Na: 57 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 25.5 UG
Thiamin: 0.061 MG
Riboflavin: 0.108 MG
Niacin: 7.491 MG
Pantothenic acid: 0.659 MG
Vitamin B-6: 0.607 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Vitamin B-12: 1.2 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.183 G
SFA 14:0: 0.149 G
SFA 16:0: 1.311 G
SFA 18:0: 0.723 G
Fatty acids, total monounsaturated: 2.376 G
MUFA 16:1: 0.183 G
MUFA 18:1: 2.19 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.256 G
PUFA 18:2: 0.206 G
PUFA 18:3: 0.013 G
PUFA 20:4: 0.037 G
Cholesterol: 68 MG
Tryptophan: 0.145 G
Threonine: 0.884 G
Isoleucine: 1.006 G
Leucine: 1.76 G
Lysine: 1.87 G
Methionine: 0.576 G
Cystine: 0.285 G
Phenylalanine: 0.874 G
Tyrosine: 0.705 G
Valine: 1.098 G
Arginine: 1.431 G
Histidine: 0.706 G
Alanine: 1.345 G
Aspartic acid: 2.015 G
Glutamic acid: 3.321 G
Glycine: 1.347 G
Proline: 1.055 G
Serine: 0.871 G
Hydroxyproline: 0.232 G
Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8 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 1/8 INCH
Water: 62.45 G
Energy: 188 KCAL
Energy: 786 kJ
Protein: 30.87 G
Total lipid (fat): 6.22 G
Ash: 1.19 G
Calcium, Ca: 22 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 253 MG
Potassium, K: 409 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.69 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 38.8 UG
Thiamin: 0.088 MG
Riboflavin: 0.164 MG
Niacin: 9.02 MG
Pantothenic acid: 0.608 MG
Vitamin B-6: 0.682 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin B-12: 1.47 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 2.369 G
SFA 10:0: 0.002 G
SFA 12:0: 0.007 G
SFA 14:0: 0.168 G
SFA 16:0: 1.38 G
SFA 18:0: 0.812 G
Fatty acids, total monounsaturated: 2.484 G
MUFA 16:1: 0.187 G
MUFA 18:1: 2.294 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.222 G
PUFA 18:2: 0.178 G
PUFA 18:3: 0.016 G
PUFA 20:4: 0.028 G
Cholesterol: 98 MG
Tryptophan: 0.203 G
Threonine: 1.233 G
Isoleucine: 1.404 G
Leucine: 2.455 G
Lysine: 2.608 G
Methionine: 0.804 G
Cystine: 0.398 G
Phenylalanine: 1.219 G
Tyrosine: 0.984 G
Valine: 1.531 G
Arginine: 1.996 G
Histidine: 0.985 G
Alanine: 1.876 G
Aspartic acid: 2.811 G
Glutamic acid: 4.634 G
Glycine: 1.879 G
Proline: 1.471 G
Serine: 1.216 G
Hydroxyproline: 0.324 G
Beef, rib, small end (ribs 10-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.9 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 22.53 G
Total lipid (fat): 4.2 G
Ash: 1.06 G
Calcium, Ca: 22 MG
Iron, Fe: 1.59 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 209 MG
Potassium, K: 353 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.96 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 30.4 UG
Thiamin: 0.076 MG
Riboflavin: 0.121 MG
Niacin: 6.544 MG
Pantothenic acid: 0.662 MG
Vitamin B-6: 0.635 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 94.1 MG
Vitamin B-12: 0.95 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.553 G
SFA 14:0: 0.106 G
SFA 16:0: 0.932 G
SFA 18:0: 0.515 G
Fatty acids, total monounsaturated: 1.69 G
MUFA 16:1: 0.13 G
MUFA 18:1: 1.558 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.182 G
PUFA 18:2: 0.146 G
PUFA 18:3: 0.009 G
PUFA 20:4: 0.026 G
Cholesterol: 73 MG
Tryptophan: 0.148 G
Threonine: 0.9 G
Isoleucine: 1.025 G
Leucine: 1.792 G
Lysine: 1.904 G
Methionine: 0.587 G
Cystine: 0.291 G
Phenylalanine: 0.89 G
Tyrosine: 0.718 G
Valine: 1.118 G
Arginine: 1.457 G
Histidine: 0.719 G
Alanine: 1.37 G
Aspartic acid: 2.052 G
Glutamic acid: 3.382 G
Glycine: 1.372 G
Proline: 1.074 G
Serine: 0.887 G
Hydroxyproline: 0.237 G
Beef, rib, small end (ribs 10-12), separable lean only, trimmed to 1/8fat, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.22 G
Energy: 202 KCAL
Energy: 847 kJ
Protein: 28.29 G
Total lipid (fat): 9.05 G
Ash: 1.1 G
Calcium, Ca: 16 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 219 MG
Potassium, K: 352 MG
Sodium, Na: 58 MG
Zinc, Zn: 5.31 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 32.5 UG
Thiamin: 0.075 MG
Riboflavin: 0.145 MG
Niacin: 8.347 MG
Pantothenic acid: 0.556 MG
Vitamin B-6: 0.589 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 107.8 MG
Betaine: 14.2 MG
Vitamin B-12: 1.77 UG
Vitamin E (alpha-tocopherol): 0.42 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: 3.445 G
SFA 10:0: 0.003 G
SFA 12:0: 0.01 G
SFA 14:0: 0.245 G
SFA 16:0: 2.007 G
SFA 18:0: 1.18 G
Fatty acids, total monounsaturated: 3.612 G
MUFA 16:1: 0.272 G
MUFA 18:1: 3.337 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.342 G
PUFA 18:2: 0.259 G
PUFA 18:3: 0.024 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 88 MG
Tryptophan: 0.186 G
Threonine: 1.13 G
Isoleucine: 1.287 G
Leucine: 2.25 G
Lysine: 2.391 G
Methionine: 0.737 G
Cystine: 0.365 G
Phenylalanine: 1.117 G
Tyrosine: 0.901 G
Valine: 1.404 G
Arginine: 1.829 G
Histidine: 0.903 G
Alanine: 1.72 G
Aspartic acid: 2.577 G
Glutamic acid: 4.247 G
Glycine: 1.723 G
Proline: 1.349 G
Serine: 1.114 G
Hydroxyproline: 0.297 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 48.47 G
Energy: 337 KCAL
Energy: 1410 kJ
Protein: 22.42 G
Total lipid (fat): 26.75 G
Ash: 1.04 G
Calcium, Ca: 11 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 179 MG
Potassium, K: 315 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.28 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.6 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 3.27 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.27 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 85.4 MG
Betaine: 11.2 MG
Vitamin B-12: 2.89 UG
Fatty acids, total saturated: 10.85 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.87 G
SFA 16:0: 6.66 G
SFA 18:0: 3.17 G
Fatty acids, total monounsaturated: 11.38 G
MUFA 16:1: 1.13 G
MUFA 18:1: 10.2 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.98 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.03 G
Cholesterol: 82 MG
Tryptophan: 0.251 G
Threonine: 0.979 G
Isoleucine: 1.008 G
Leucine: 1.772 G
Lysine: 1.865 G
Methionine: 0.574 G
Cystine: 0.251 G
Phenylalanine: 0.875 G
Tyrosine: 0.753 G
Valine: 1.09 G
Arginine: 1.417 G
Histidine: 0.768 G
Alanine: 1.352 G
Aspartic acid: 2.048 G
Glutamic acid: 3.368 G
Glycine: 1.223 G
Proline: 0.99 G
Serine: 0.857 G
Beef, rib, whole (ribs 6-12), 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: 48.12 G
Energy: 351 KCAL
Energy: 1469 kJ
Protein: 22.77 G
Total lipid (fat): 28.11 G
Ash: 0.99 G
Calcium, Ca: 11 MG
Iron, Fe: 2.37 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 305 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.45 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 22.2 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 3.46 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.23 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.7 MG
Betaine: 11.4 MG
Vitamin B-12: 2.56 UG
Fatty acids, total saturated: 11.33 G
SFA 10:0: 0.08 G
SFA 12:0: 0.07 G
SFA 14:0: 0.91 G
SFA 16:0: 6.95 G
SFA 18:0: 3.31 G
Fatty acids, total monounsaturated: 12.08 G
MUFA 16:1: 1.19 G
MUFA 18:1: 10.84 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.02 G
Cholesterol: 84 MG
Tryptophan: 0.255 G
Threonine: 0.994 G
Isoleucine: 1.024 G
Leucine: 1.8 G
Lysine: 1.894 G
Methionine: 0.583 G
Cystine: 0.255 G
Phenylalanine: 0.889 G
Tyrosine: 0.765 G
Valine: 1.107 G
Arginine: 1.439 G
Histidine: 0.78 G
Alanine: 1.373 G
Aspartic acid: 2.08 G
Glutamic acid: 3.421 G
Glycine: 1.242 G
Proline: 1.005 G
Serine: 0.871 G
Beef, rib, whole (ribs 6-12), 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'.
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 1/8 INCH
Water: 55.24 G
Energy: 306 KCAL
Energy: 1280 kJ
Protein: 16.53 G
Total lipid (fat): 26.1 G
Ash: 0.78 G
Calcium, Ca: 9 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 156 MG
Potassium, K: 272 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.73 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.2 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.8 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.31 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 69 MG
Betaine: 10.2 MG
Vitamin B-12: 2.82 UG
Fatty acids, total saturated: 10.76 G
SFA 10:0: 0.09 G
SFA 12:0: 0.06 G
SFA 14:0: 0.86 G
SFA 16:0: 6.47 G
SFA 18:0: 3.28 G
Fatty acids, total monounsaturated: 11.24 G
MUFA 16:1: 1.32 G
MUFA 18:1: 9.87 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.94 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.02 G
Cholesterol: 70 MG
Tryptophan: 0.185 G
Threonine: 0.722 G
Isoleucine: 0.743 G
Leucine: 1.306 G
Lysine: 1.375 G
Methionine: 0.423 G
Cystine: 0.185 G
Phenylalanine: 0.645 G
Tyrosine: 0.555 G
Valine: 0.804 G
Arginine: 1.045 G
Histidine: 0.566 G
Alanine: 0.997 G
Aspartic acid: 1.51 G
Glutamic acid: 2.483 G
Glycine: 0.902 G
Proline: 0.73 G
Serine: 0.632 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 47.33 G
Energy: 352 KCAL
Energy: 1473 kJ
Protein: 22.26 G
Total lipid (fat): 28.5 G
Ash: 1.03 G
Calcium, Ca: 11 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 178 MG
Potassium, K: 313 MG
Sodium, Na: 63 MG
Zinc, Zn: 5.23 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 21.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 3.25 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.27 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 84.8 MG
Betaine: 11.1 MG
Vitamin B-12: 2.87 UG
Fatty acids, total saturated: 11.57 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 0.93 G
SFA 16:0: 7.09 G
SFA 18:0: 3.39 G
Fatty acids, total monounsaturated: 12.12 G
MUFA 16:1: 1.2 G
MUFA 18:1: 10.86 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.04 G
PUFA 18:2: 0.7 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.03 G
Cholesterol: 82 MG
Tryptophan: 0.249 G
Threonine: 0.972 G
Isoleucine: 1.001 G
Leucine: 1.76 G
Lysine: 1.852 G
Methionine: 0.57 G
Cystine: 0.249 G
Phenylalanine: 0.869 G
Tyrosine: 0.748 G
Valine: 1.083 G
Arginine: 1.407 G
Histidine: 0.762 G
Alanine: 1.343 G
Aspartic acid: 2.034 G
Glutamic acid: 3.345 G
Glycine: 1.215 G
Proline: 0.983 G
Serine: 0.851 G
Beef, rib, whole (ribs 6-12), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 46.87 G
Energy: 365 KCAL
Energy: 1527 kJ
Protein: 22.6 G
Total lipid (fat): 29.79 G
Ash: 0.98 G
Calcium, Ca: 11 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 176 MG
Potassium, K: 302 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.4 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 22.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 3.43 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.23 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 86.1 MG
Vitamin B-12: 2.55 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin D3 (cholecalciferol): 0.5 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 12.01 G
SFA 10:0: 0.09 G
SFA 12:0: 0.08 G
SFA 14:0: 0.97 G
SFA 16:0: 7.36 G
SFA 18:0: 3.52 G
Fatty acids, total monounsaturated: 12.8 G
MUFA 16:1: 1.26 G
MUFA 18:1: 11.48 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.05 G
PUFA 18:2: 0.7 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 84 MG
Tryptophan: 0.253 G
Threonine: 0.987 G
Isoleucine: 1.016 G
Leucine: 1.786 G
Lysine: 1.88 G
Methionine: 0.579 G
Cystine: 0.253 G
Phenylalanine: 0.882 G
Tyrosine: 0.759 G
Valine: 1.099 G
Arginine: 1.428 G
Histidine: 0.774 G
Alanine: 1.363 G
Aspartic acid: 2.065 G
Glutamic acid: 3.396 G
Glycine: 1.233 G
Proline: 0.998 G
Serine: 0.864 G
Beef, rib, whole (ribs 6-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.85 G
Energy: 322 KCAL
Energy: 1347 kJ
Protein: 16.34 G
Total lipid (fat): 27.93 G
Ash: 0.77 G
Calcium, Ca: 9 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 154 MG
Potassium, K: 267 MG
Sodium, Na: 54 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 16.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.78 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.31 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 68.2 MG
Betaine: 10 MG
Vitamin B-12: 2.79 UG
Fatty acids, total saturated: 11.51 G
SFA 10:0: 0.1 G
SFA 12:0: 0.07 G
SFA 14:0: 0.92 G
SFA 16:0: 6.92 G
SFA 18:0: 3.51 G
Fatty acids, total monounsaturated: 12.02 G
MUFA 16:1: 1.41 G
MUFA 18:1: 10.57 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.01 G
PUFA 18:2: 0.64 G
PUFA 18:3: 0.34 G
PUFA 20:4: 0.02 G
Cholesterol: 71 MG
Tryptophan: 0.183 G
Threonine: 0.714 G
Isoleucine: 0.734 G
Leucine: 1.291 G
Lysine: 1.359 G
Methionine: 0.418 G
Cystine: 0.183 G
Phenylalanine: 0.638 G
Tyrosine: 0.549 G
Valine: 0.795 G
Arginine: 1.032 G
Histidine: 0.559 G
Alanine: 0.985 G
Aspartic acid: 1.492 G
Glutamic acid: 2.454 G
Glycine: 0.891 G
Proline: 0.721 G
Serine: 0.625 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 fat, prime, 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 1/8 INCH
Water: 44.87 G
Energy: 386 KCAL
Energy: 1615 kJ
Protein: 21.95 G
Total lipid (fat): 32.38 G
Ash: 0.96 G
Calcium, Ca: 11 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 169 MG
Potassium, K: 310 MG
Sodium, Na: 62 MG
Zinc, Zn: 5.19 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 27.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.18 MG
Niacin: 3.19 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.3 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 2.84 UG
Fatty acids, total saturated: 13.42 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 1.06 G
SFA 16:0: 8 G
SFA 18:0: 3.93 G
Fatty acids, total monounsaturated: 14.13 G
MUFA 16:1: 1.31 G
MUFA 18:1: 12.55 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 1.12 G
PUFA 18:2: 0.76 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.04 G
Cholesterol: 85 MG
Tryptophan: 0.246 G
Threonine: 0.959 G
Isoleucine: 0.987 G
Leucine: 1.735 G
Lysine: 1.826 G
Methionine: 0.562 G
Cystine: 0.246 G
Phenylalanine: 0.857 G
Tyrosine: 0.738 G
Valine: 1.068 G
Arginine: 1.387 G
Histidine: 0.752 G
Alanine: 1.324 G
Aspartic acid: 2.005 G
Glutamic acid: 3.298 G
Glycine: 1.198 G
Proline: 0.969 G
Serine: 0.839 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 fat, prime, 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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 43.4 G
Energy: 400 KCAL
Energy: 1674 kJ
Protein: 22.57 G
Total lipid (fat): 33.7 G
Ash: 0.91 G
Calcium, Ca: 11 MG
Iron, Fe: 2.17 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 304 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.39 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 28.4 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 3.4 MG
Pantothenic acid: 0.36 MG
Vitamin B-6: 0.26 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 2.56 UG
Fatty acids, total saturated: 13.96 G
SFA 10:0: 0.08 G
SFA 12:0: 0.08 G
SFA 14:0: 1.1 G
SFA 16:0: 8.33 G
SFA 18:0: 4.07 G
Fatty acids, total monounsaturated: 14.69 G
MUFA 16:1: 1.37 G
MUFA 18:1: 13.04 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.17 G
PUFA 18:2: 0.79 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.04 G
Cholesterol: 85 MG
Tryptophan: 0.253 G
Threonine: 0.986 G
Isoleucine: 1.015 G
Leucine: 1.784 G
Lysine: 1.878 G
Methionine: 0.578 G
Cystine: 0.253 G
Phenylalanine: 0.881 G
Tyrosine: 0.758 G
Valine: 1.098 G
Arginine: 1.427 G
Histidine: 0.773 G
Alanine: 1.361 G
Aspartic acid: 2.062 G
Glutamic acid: 3.391 G
Glycine: 1.231 G
Proline: 0.997 G
Serine: 0.863 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 fat, prime, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.51 G
Energy: 355 KCAL
Energy: 1485 kJ
Protein: 16.15 G
Total lipid (fat): 31.66 G
Ash: 0.76 G
Calcium, Ca: 9 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 152 MG
Potassium, K: 263 MG
Sodium, Na: 53 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 20.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.75 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.31 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 67.5 MG
Betaine: 9.9 MG
Vitamin B-12: 2.76 UG
Fatty acids, total saturated: 13.22 G
SFA 10:0: 0.11 G
SFA 12:0: 0.07 G
SFA 14:0: 1.03 G
SFA 16:0: 7.82 G
SFA 18:0: 3.99 G
Fatty acids, total monounsaturated: 13.77 G
MUFA 16:1: 1.57 G
MUFA 18:1: 11.97 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 1.15 G
PUFA 18:2: 0.75 G
PUFA 18:3: 0.37 G
PUFA 20:4: 0.03 G
Cholesterol: 72 MG
Tryptophan: 0.181 G
Threonine: 0.705 G
Isoleucine: 0.726 G
Leucine: 1.276 G
Lysine: 1.344 G
Methionine: 0.413 G
Cystine: 0.181 G
Phenylalanine: 0.63 G
Tyrosine: 0.543 G
Valine: 0.785 G
Arginine: 1.021 G
Histidine: 0.553 G
Alanine: 0.974 G
Aspartic acid: 1.475 G
Glutamic acid: 2.426 G
Glycine: 0.881 G
Proline: 0.713 G
Serine: 0.618 G
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 50.41 G
Energy: 315 KCAL
Energy: 1318 kJ
Protein: 22.73 G
Total lipid (fat): 24.2 G
Ash: 1.05 G
Calcium, Ca: 11 MG
Iron, Fe: 2.22 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 182 MG
Potassium, K: 321 MG
Sodium, Na: 64 MG
Zinc, Zn: 5.38 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.1 UG
Thiamin: 0.08 MG
Riboflavin: 0.17 MG
Niacin: 3.31 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.28 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 86.6 MG
Betaine: 11.4 MG
Vitamin B-12: 2.93 UG
Fatty acids, total saturated: 9.81 G
SFA 10:0: 0.07 G
SFA 12:0: 0.06 G
SFA 14:0: 0.79 G
SFA 16:0: 6.02 G
SFA 18:0: 2.87 G
Fatty acids, total monounsaturated: 10.28 G
MUFA 16:1: 1.01 G
MUFA 18:1: 9.22 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.89 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.03 G
Cholesterol: 81 MG
Tryptophan: 0.255 G
Threonine: 0.993 G
Isoleucine: 1.022 G
Leucine: 1.796 G
Lysine: 1.891 G
Methionine: 0.582 G
Cystine: 0.255 G
Phenylalanine: 0.887 G
Tyrosine: 0.764 G
Valine: 1.105 G
Arginine: 1.436 G
Histidine: 0.778 G
Alanine: 1.371 G
Aspartic acid: 2.076 G
Glutamic acid: 3.414 G
Glycine: 1.24 G
Proline: 1.004 G
Serine: 0.869 G
Beef, rib, whole (ribs 6-12), 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.9 G
Energy: 330 KCAL
Energy: 1381 kJ
Protein: 23.1 G
Total lipid (fat): 25.63 G
Ash: 1 G
Calcium, Ca: 11 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 180 MG
Potassium, K: 310 MG
Sodium, Na: 65 MG
Zinc, Zn: 5.57 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 21.7 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 3.51 MG
Pantothenic acid: 0.32 MG
Vitamin B-6: 0.24 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 88 MG
Betaine: 11.6 MG
Vitamin B-12: 2.58 UG
Fatty acids, total saturated: 10.32 G
SFA 10:0: 0.07 G
SFA 12:0: 0.07 G
SFA 14:0: 0.83 G
SFA 16:0: 6.33 G
SFA 18:0: 3.02 G
Fatty acids, total monounsaturated: 11.01 G
MUFA 16:1: 1.08 G
MUFA 18:1: 9.89 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 0.91 G
PUFA 18:2: 0.61 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.02 G
Cholesterol: 84 MG
Tryptophan: 0.259 G
Threonine: 1.009 G
Isoleucine: 1.039 G
Leucine: 1.826 G
Lysine: 1.922 G
Methionine: 0.591 G
Cystine: 0.259 G
Phenylalanine: 0.902 G
Tyrosine: 0.776 G
Valine: 1.124 G
Arginine: 1.46 G
Histidine: 0.791 G
Alanine: 1.393 G
Aspartic acid: 2.11 G
Glutamic acid: 3.471 G
Glycine: 1.26 G
Proline: 1.02 G
Serine: 0.883 G
Beef, rib, whole (ribs 6-12), 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'.
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)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.48 G
Energy: 288 KCAL
Energy: 1205 kJ
Protein: 16.75 G
Total lipid (fat): 23.95 G
Ash: 0.79 G
Calcium, Ca: 9 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 159 MG
Potassium, K: 278 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 15.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.13 MG
Niacin: 2.85 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.32 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 70 MG
Betaine: 10.3 MG
Vitamin B-12: 2.86 UG
Fatty acids, total saturated: 9.88 G
SFA 10:0: 0.09 G
SFA 12:0: 0.06 G
SFA 14:0: 0.79 G
SFA 16:0: 5.94 G
SFA 18:0: 3.01 G
Fatty acids, total monounsaturated: 10.32 G
MUFA 16:1: 1.22 G
MUFA 18:1: 9.07 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.55 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.02 G
Cholesterol: 70 MG
Tryptophan: 0.188 G
Threonine: 0.732 G
Isoleucine: 0.753 G
Leucine: 1.324 G
Lysine: 1.394 G
Methionine: 0.429 G
Cystine: 0.188 G
Phenylalanine: 0.654 G
Tyrosine: 0.563 G
Valine: 0.815 G
Arginine: 1.059 G
Histidine: 0.574 G
Alanine: 1.011 G
Aspartic acid: 1.531 G
Glutamic acid: 2.517 G
Glycine: 0.914 G
Proline: 0.74 G
Serine: 0.641 G
Beef, ribeye petite roast/filet, boneless, 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'.
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: 71.57 G
Energy: 133 KCAL
Energy: 555 kJ
Protein: 22.66 G
Total lipid (fat): 4.66 G
Ash: 1.06 G
Carbohydrate, by difference: 0.04 G
Calcium, Ca: 5 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 402 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.29 MG
Copper, Cu: 0.099 MG
Selenium, Se: 23.9 UG
Thiamin: 0.063 MG
Riboflavin: 0.18 MG
Niacin: 5.774 MG
Vitamin B-6: 0.648 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.98 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
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: 1.683 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.115 G
SFA 16:0: 1.011 G
SFA 17:0: 0.056 G
SFA 18:0: 0.491 G
SFA 20:0: 0.001 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.164 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.126 G
MUFA 17:1: 0.036 G
MUFA 18:1: 1.972 G
MUFA 18:1 c: 1.757 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.191 G
PUFA 18:2: 0.15 G
PUFA 18:2 n-6 c,c: 0.138 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.009 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.215 G
Fatty acids, total trans-monoenoic: 0.215 G
TFA 18:1 t: 0.215 G
Cholesterol: 65 MG
Tryptophan: 0.278 G
Threonine: 1.164 G
Isoleucine: 1.155 G
Leucine: 2.131 G
Lysine: 2.382 G
Methionine: 0.658 G
Cystine: 0.249 G
Phenylalanine: 0.987 G
Tyrosine: 0.925 G
Valine: 1.221 G
Arginine: 1.662 G
Histidine: 0.919 G
Alanine: 1.479 G
Aspartic acid: 2.393 G
Glutamic acid: 4.04 G
Glycine: 1.068 G
Proline: 1.04 G
Serine: 1.005 G
Hydroxyproline: 0.114 G
Beef, ribeye petite roast/filet, boneless, 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: 70.99 G
Energy: 138 KCAL
Energy: 579 kJ
Protein: 22.52 G
Total lipid (fat): 5.29 G
Ash: 1.03 G
Carbohydrate, by difference: 0.18 G
Calcium, Ca: 5 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 226 MG
Potassium, K: 401 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.28 MG
Copper, Cu: 0.099 MG
Selenium, Se: 24.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.179 MG
Niacin: 5.736 MG
Vitamin B-6: 0.644 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 3.17 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
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: 1.962 G
SFA 10:0: 0.002 G
SFA 12:0: 0.003 G
SFA 14:0: 0.13 G
SFA 16:0: 1.162 G
SFA 17:0: 0.066 G
SFA 18:0: 0.594 G
SFA 20:0: 0.002 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 2.436 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.14 G
MUFA 17:1: 0.04 G
MUFA 18:1: 2.22 G
MUFA 18:1 c: 1.987 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.216 G
PUFA 18:2: 0.169 G
PUFA 18:2 n-6 c,c: 0.156 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.233 G
Fatty acids, total trans-monoenoic: 0.233 G
TFA 18:1 t: 0.233 G
Cholesterol: 65 MG
Tryptophan: 0.266 G
Threonine: 1.106 G
Isoleucine: 1.1 G
Leucine: 2.016 G
Lysine: 2.245 G
Methionine: 0.625 G
Cystine: 0.234 G
Phenylalanine: 0.937 G
Tyrosine: 0.877 G
Valine: 1.164 G
Arginine: 1.571 G
Histidine: 0.861 G
Alanine: 1.404 G
Aspartic acid: 2.263 G
Glutamic acid: 3.837 G
Glycine: 1.012 G
Proline: 0.981 G
Serine: 0.951 G
Hydroxyproline: 0.114 G
Beef, ribeye petite roast/filet, boneless, 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'.
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: 72.46 G
Energy: 125 KCAL
Energy: 523 kJ
Protein: 22.89 G
Total lipid (fat): 3.72 G
Ash: 1.11 G
Calcium, Ca: 5 MG
Iron, Fe: 2.17 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 233 MG
Potassium, K: 389 MG
Sodium, Na: 57 MG
Zinc, Zn: 6.1 MG
Copper, Cu: 0.073 MG
Selenium, Se: 23.5 UG
Thiamin: 0.073 MG
Riboflavin: 0.219 MG
Niacin: 5.717 MG
Vitamin B-6: 0.575 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin B-12: 2.69 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 1.265 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.093 G
SFA 16:0: 0.785 G
SFA 17:0: 0.043 G
SFA 18:0: 0.338 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 1.757 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.103 G
MUFA 17:1: 0.03 G
MUFA 18:1: 1.6 G
MUFA 18:1 c: 1.412 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.152 G
PUFA 18:2: 0.121 G
PUFA 18:2 n-6 c,c: 0.111 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.007 G
PUFA 18:3 n-6 c,c,c: 0.007 G
PUFA 20:4: 0.025 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.188 G
Fatty acids, total trans-monoenoic: 0.188 G
TFA 18:1 t: 0.188 G
Cholesterol: 65 MG
Tryptophan: 0.285 G
Threonine: 1.218 G
Isoleucine: 1.207 G
Leucine: 2.249 G
Lysine: 2.524 G
Methionine: 0.691 G
Cystine: 0.263 G
Phenylalanine: 1.031 G
Tyrosine: 0.977 G
Valine: 1.273 G
Arginine: 1.756 G
Histidine: 0.988 G
Alanine: 1.547 G
Aspartic acid: 2.524 G
Glutamic acid: 4.236 G
Glycine: 1.119 G
Proline: 1.108 G
Serine: 1.064 G
Hydroxyproline: 0.116 G
Beef, ribeye cap steak, boneless, 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.
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: 57.18 G
Energy: 246 KCAL
Energy: 1029 kJ
Protein: 24.66 G
Total lipid (fat): 15.7 G
Ash: 0.94 G
Carbohydrate, by difference: 1.53 G
Calcium, Ca: 7 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 220 MG
Potassium, K: 351 MG
Sodium, Na: 86 MG
Zinc, Zn: 9.71 MG
Copper, Cu: 0.154 MG
Selenium, Se: 32 UG
Thiamin: 0.07 MG
Riboflavin: 0.246 MG
Niacin: 3.714 MG
Vitamin B-6: 0.375 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.15 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
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: 5.566 G
SFA 10:0: 0.008 G
SFA 12:0: 0.01 G
SFA 14:0: 0.367 G
SFA 16:0: 3.099 G
SFA 17:0: 0.17 G
SFA 18:0: 1.904 G
SFA 20:0: 0.007 G
SFA 24:0: 0.02 G
Fatty acids, total monounsaturated: 6.828 G
MUFA 14:1: 0.089 G
MUFA 16:1: 0.454 G
MUFA 17:1: 0.098 G
MUFA 18:1: 6.161 G
MUFA 18:1 c: 5.579 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 0.586 G
PUFA 18:2: 0.457 G
PUFA 18:2 n-6 c,c: 0.41 G
PUFA 18:2 CLAs: 0.047 G
PUFA 18:3: 0.022 G
PUFA 18:3 n-6 c,c,c: 0.022 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.103 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.582 G
Fatty acids, total trans-monoenoic: 0.582 G
TFA 18:1 t: 0.582 G
Cholesterol: 76 MG
Tryptophan: 0.302 G
Threonine: 1.267 G
Isoleucine: 1.257 G
Leucine: 2.319 G
Lysine: 2.591 G
Methionine: 0.716 G
Cystine: 0.27 G
Phenylalanine: 1.074 G
Tyrosine: 1.006 G
Valine: 1.328 G
Arginine: 1.808 G
Histidine: 1 G
Alanine: 1.609 G
Aspartic acid: 2.603 G
Glutamic acid: 4.395 G
Glycine: 1.161 G
Proline: 1.132 G
Serine: 1.094 G
Hydroxyproline: 0.125 G
Beef, ribeye cap steak, boneless, 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: 67.31 G
Energy: 180 KCAL
Energy: 754 kJ
Protein: 19.7 G
Total lipid (fat): 10.6 G
Ash: 0.89 G
Carbohydrate, by difference: 1.51 G
Calcium, Ca: 6 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 210 MG
Potassium, K: 357 MG
Sodium, Na: 88 MG
Zinc, Zn: 7.79 MG
Copper, Cu: 0.143 MG
Selenium, Se: 25.4 UG
Thiamin: 0.083 MG
Riboflavin: 0.222 MG
Niacin: 3.551 MG
Vitamin B-6: 0.394 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 4.066 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.254 G
SFA 16:0: 2.324 G
SFA 17:0: 0.111 G
SFA 18:0: 1.364 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 4.735 G
MUFA 14:1: 0.055 G
MUFA 16:1: 0.31 G
MUFA 17:1: 0.063 G
MUFA 18:1: 4.289 G
MUFA 18:1 c: 3.839 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.409 G
PUFA 18:2: 0.324 G
PUFA 18:2 n-6 c,c: 0.294 G
PUFA 18:2 CLAs: 0.03 G
PUFA 18:3: 0.016 G
PUFA 18:3 n-6 c,c,c: 0.016 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.016 G
Fatty acids, total trans: 0.45 G
Fatty acids, total trans-monoenoic: 0.45 G
TFA 18:1 t: 0.45 G
Cholesterol: 64 MG
Tryptophan: 0.239 G
Threonine: 1.003 G
Isoleucine: 0.995 G
Leucine: 1.836 G
Lysine: 2.052 G
Methionine: 0.567 G
Cystine: 0.214 G
Phenylalanine: 0.85 G
Tyrosine: 0.797 G
Valine: 1.052 G
Arginine: 1.431 G
Histidine: 0.792 G
Alanine: 1.274 G
Aspartic acid: 2.061 G
Glutamic acid: 3.48 G
Glycine: 0.919 G
Proline: 0.896 G
Serine: 0.866 G
Hydroxyproline: 0.099 G
Beef, ribeye cap steak, boneless, 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.
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: 55.8 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 24.24 G
Total lipid (fat): 17.21 G
Ash: 0.95 G
Carbohydrate, by difference: 1.81 G
Calcium, Ca: 7 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 219 MG
Potassium, K: 349 MG
Sodium, Na: 86 MG
Zinc, Zn: 9.67 MG
Copper, Cu: 0.154 MG
Selenium, Se: 32 UG
Thiamin: 0.069 MG
Riboflavin: 0.242 MG
Niacin: 3.651 MG
Vitamin B-6: 0.369 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.02 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 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: 5.961 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.388 G
SFA 16:0: 3.315 G
SFA 17:0: 0.173 G
SFA 18:0: 2.057 G
SFA 20:0: 0.007 G
SFA 24:0: 0.022 G
Fatty acids, total monounsaturated: 7.348 G
MUFA 14:1: 0.094 G
MUFA 16:1: 0.489 G
MUFA 17:1: 0.104 G
MUFA 18:1: 6.633 G
MUFA 18:1 c: 6.011 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.635 G
PUFA 18:2: 0.493 G
PUFA 18:2 n-6 c,c: 0.444 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-6 c,c,c: 0.024 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.111 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.622 G
Fatty acids, total trans-monoenoic: 0.622 G
TFA 18:1 t: 0.622 G
Cholesterol: 78 MG
Tryptophan: 0.287 G
Threonine: 1.19 G
Isoleucine: 1.185 G
Leucine: 2.171 G
Lysine: 2.417 G
Methionine: 0.673 G
Cystine: 0.252 G
Phenylalanine: 1.009 G
Tyrosine: 0.944 G
Valine: 1.253 G
Arginine: 1.691 G
Histidine: 0.927 G
Alanine: 1.511 G
Aspartic acid: 2.436 G
Glutamic acid: 4.131 G
Glycine: 1.089 G
Proline: 1.057 G
Serine: 1.024 G
Hydroxyproline: 0.122 G
Beef, ribeye cap steak, boneless, 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: 66.5 G
Energy: 187 KCAL
Energy: 784 kJ
Protein: 19.46 G
Total lipid (fat): 11.4 G
Ash: 0.89 G
Carbohydrate, by difference: 1.75 G
Calcium, Ca: 6 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 210 MG
Potassium, K: 357 MG
Sodium, Na: 88 MG
Zinc, Zn: 7.8 MG
Copper, Cu: 0.143 MG
Selenium, Se: 25.5 UG
Thiamin: 0.082 MG
Riboflavin: 0.219 MG
Niacin: 3.509 MG
Vitamin B-6: 0.39 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 3.21 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 4.359 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.275 G
SFA 16:0: 2.457 G
SFA 17:0: 0.122 G
SFA 18:0: 1.49 G
SFA 20:0: 0.001 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 5.171 G
MUFA 14:1: 0.061 G
MUFA 16:1: 0.347 G
MUFA 17:1: 0.071 G
MUFA 18:1: 4.672 G
MUFA 18:1 c: 4.192 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.453 G
PUFA 18:2: 0.357 G
PUFA 18:2 n-6 c,c: 0.323 G
PUFA 18:2 CLAs: 0.034 G
PUFA 18:3: 0.017 G
PUFA 18:3 n-6 c,c,c: 0.017 G
PUFA 20:4: 0.077 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.014 G
Fatty acids, total trans: 0.48 G
Fatty acids, total trans-monoenoic: 0.48 G
TFA 18:1 t: 0.48 G
Cholesterol: 64 MG
Tryptophan: 0.23 G
Threonine: 0.956 G
Isoleucine: 0.951 G
Leucine: 1.743 G
Lysine: 1.94 G
Methionine: 0.54 G
Cystine: 0.202 G
Phenylalanine: 0.81 G
Tyrosine: 0.758 G
Valine: 1.006 G
Arginine: 1.358 G
Histidine: 0.744 G
Alanine: 1.213 G
Aspartic acid: 1.956 G
Glutamic acid: 3.316 G
Glycine: 0.874 G
Proline: 0.848 G
Serine: 0.822 G
Hydroxyproline: 0.098 G
Beef, ribeye cap steak, boneless, 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.
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
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 59.26 G
Energy: 226 KCAL
Energy: 947 kJ
Protein: 25.28 G
Total lipid (fat): 13.43 G
Ash: 0.93 G
Carbohydrate, by difference: 1.1 G
Calcium, Ca: 6 MG
Iron, Fe: 3.22 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 219 MG
Potassium, K: 346 MG
Sodium, Na: 79 MG
Zinc, Zn: 9.99 MG
Copper, Cu: 0.127 MG
Selenium, Se: 32.2 UG
Thiamin: 0.079 MG
Riboflavin: 0.382 MG
Niacin: 4.057 MG
Vitamin B-6: 0.41 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 3.36 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
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: 4.974 G
SFA 10:0: 0.007 G
SFA 12:0: 0.01 G
SFA 14:0: 0.336 G
SFA 16:0: 2.774 G
SFA 17:0: 0.166 G
SFA 18:0: 1.675 G
SFA 20:0: 0.006 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 6.05 G
MUFA 14:1: 0.081 G
MUFA 16:1: 0.401 G
MUFA 17:1: 0.089 G
MUFA 18:1: 5.454 G
MUFA 18:1 c: 4.932 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.513 G
PUFA 18:2: 0.402 G
PUFA 18:2 n-6 c,c: 0.36 G
PUFA 18:2 CLAs: 0.043 G
PUFA 18:3: 0.018 G
PUFA 18:3 n-6 c,c,c: 0.018 G
PUFA 20:4: 0.09 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.522 G
Fatty acids, total trans-monoenoic: 0.522 G
TFA 18:1 t: 0.522 G
Cholesterol: 73 MG
Tryptophan: 0.33 G
Threonine: 1.407 G
Isoleucine: 1.394 G
Leucine: 2.599 G
Lysine: 2.916 G
Methionine: 0.799 G
Cystine: 0.304 G
Phenylalanine: 1.192 G
Tyrosine: 1.128 G
Valine: 1.471 G
Arginine: 2.028 G
Histidine: 1.141 G
Alanine: 1.787 G
Aspartic acid: 2.916 G
Glutamic acid: 4.893 G
Glycine: 1.293 G
Proline: 1.28 G
Serine: 1.23 G
Hydroxyproline: 0.128 G
Beef, ribeye cap steak, boneless, 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: 68.53 G
Energy: 169 KCAL
Energy: 709 kJ
Protein: 20.05 G
Total lipid (fat): 9.39 G
Ash: 0.88 G
Carbohydrate, by difference: 1.15 G
Calcium, Ca: 7 MG
Iron, Fe: 2.95 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 223 MG
Potassium, K: 365 MG
Sodium, Na: 84 MG
Zinc, Zn: 8.42 MG
Copper, Cu: 0.131 MG
Selenium, Se: 25.2 UG
Thiamin: 0.145 MG
Riboflavin: 0.267 MG
Niacin: 3.62 MG
Vitamin B-6: 0.37 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.57 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
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: 3.626 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.221 G
SFA 16:0: 2.125 G
SFA 17:0: 0.093 G
SFA 18:0: 1.176 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 4.082 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.254 G
MUFA 17:1: 0.052 G
MUFA 18:1: 3.715 G
MUFA 18:1 c: 3.31 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 0.344 G
PUFA 18:2: 0.274 G
PUFA 18:2 n-6 c,c: 0.25 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.018 G
Fatty acids, total trans: 0.405 G
Fatty acids, total trans-monoenoic: 0.405 G
TFA 18:1 t: 0.405 G
Cholesterol: 63 MG
Tryptophan: 0.261 G
Threonine: 1.116 G
Isoleucine: 1.106 G
Leucine: 2.061 G
Lysine: 2.313 G
Methionine: 0.633 G
Cystine: 0.241 G
Phenylalanine: 0.945 G
Tyrosine: 0.895 G
Valine: 1.166 G
Arginine: 1.609 G
Histidine: 0.905 G
Alanine: 1.418 G
Aspartic acid: 2.313 G
Glutamic acid: 3.881 G
Glycine: 1.026 G
Proline: 1.016 G
Serine: 0.975 G
Hydroxyproline: 0.101 G
Beef, ribeye filet, boneless, 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'.
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: 60.74 G
Energy: 199 KCAL
Energy: 831 kJ
Protein: 28.77 G
Total lipid (fat): 9.2 G
Ash: 1.12 G
Carbohydrate, by difference: 0.17 G
Calcium, Ca: 6 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 262 MG
Potassium, K: 410 MG
Sodium, Na: 56 MG
Zinc, Zn: 7.21 MG
Copper, Cu: 0.099 MG
Selenium, Se: 34.5 UG
Thiamin: 0.058 MG
Riboflavin: 0.228 MG
Niacin: 5.816 MG
Vitamin B-6: 0.551 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.25 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
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: 3.205 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.165 G
SFA 16:0: 1.78 G
SFA 17:0: 0.067 G
SFA 18:0: 1.178 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 3.962 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.309 G
MUFA 17:1: 0.071 G
MUFA 18:1: 3.528 G
MUFA 18:1 c: 3.13 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.347 G
PUFA 18:2: 0.262 G
PUFA 18:2 n-6 c,c: 0.234 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.026 G
PUFA 18:3 n-6 c,c,c: 0.026 G
PUFA 20:4: 0.058 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.398 G
Fatty acids, total trans-monoenoic: 0.398 G
TFA 18:1 t: 0.398 G
Cholesterol: 82 MG
Tryptophan: 0.353 G
Threonine: 1.478 G
Isoleucine: 1.467 G
Leucine: 2.706 G
Lysine: 3.024 G
Methionine: 0.835 G
Cystine: 0.316 G
Phenylalanine: 1.253 G
Tyrosine: 1.174 G
Valine: 1.55 G
Arginine: 2.109 G
Histidine: 1.167 G
Alanine: 1.877 G
Aspartic acid: 3.038 G
Glutamic acid: 5.128 G
Glycine: 1.355 G
Proline: 1.32 G
Serine: 1.276 G
Hydroxyproline: 0.145 G
Beef, ribeye filet, boneless, 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'.
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: 59.75 G
Energy: 208 KCAL
Energy: 870 kJ
Protein: 28.35 G
Total lipid (fat): 10.26 G
Ash: 1.12 G
Carbohydrate, by difference: 0.51 G
Calcium, Ca: 6 MG
Iron, Fe: 2.76 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 261 MG
Potassium, K: 409 MG
Sodium, Na: 56 MG
Zinc, Zn: 7.19 MG
Copper, Cu: 0.099 MG
Selenium, Se: 33.3 UG
Thiamin: 0.057 MG
Riboflavin: 0.225 MG
Niacin: 5.732 MG
Vitamin B-6: 0.543 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.15 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 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: 3.616 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.193 G
SFA 16:0: 2.037 G
SFA 17:0: 0.078 G
SFA 18:0: 1.292 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 4.463 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.344 G
MUFA 17:1: 0.076 G
MUFA 18:1: 3.985 G
MUFA 18:1 c: 3.519 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.407 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.278 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.028 G
PUFA 18:3 n-6 c,c,c: 0.028 G
PUFA 20:4: 0.069 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.466 G
Fatty acids, total trans-monoenoic: 0.466 G
TFA 18:1 t: 0.466 G
Cholesterol: 82 MG
Tryptophan: 0.335 G
Threonine: 1.392 G
Isoleucine: 1.386 G
Leucine: 2.539 G
Lysine: 2.827 G
Methionine: 0.787 G
Cystine: 0.295 G
Phenylalanine: 1.18 G
Tyrosine: 1.104 G
Valine: 1.466 G
Arginine: 1.978 G
Histidine: 1.084 G
Alanine: 1.768 G
Aspartic acid: 2.85 G
Glutamic acid: 4.832 G
Glycine: 1.274 G
Proline: 1.236 G
Serine: 1.198 G
Hydroxyproline: 0.143 G
Beef, ribeye filet, boneless, 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'.
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
SELECT GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 62.22 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 29.39 G
Total lipid (fat): 7.61 G
Ash: 1.12 G
Calcium, Ca: 6 MG
Iron, Fe: 3.56 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 242 MG
Potassium, K: 383 MG
Sodium, Na: 87 MG
Zinc, Zn: 11.04 MG
Copper, Cu: 0.14 MG
Selenium, Se: 36.2 UG
Thiamin: 0.092 MG
Riboflavin: 0.444 MG
Niacin: 4.718 MG
Vitamin B-6: 0.476 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.41 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 2.588 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.124 G
SFA 16:0: 1.394 G
SFA 17:0: 0.049 G
SFA 18:0: 1.009 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.209 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.257 G
MUFA 17:1: 0.064 G
MUFA 18:1: 2.842 G
MUFA 18:1 c: 2.547 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.255 G
PUFA 18:2: 0.19 G
PUFA 18:2 n-6 c,c: 0.168 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.023 G
PUFA 18:3 n-6 c,c,c: 0.023 G
PUFA 20:4: 0.042 G
PUFA 22:5 n-3 (DPA): 0.015 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.295 G
Fatty acids, total trans-monoenoic: 0.295 G
TFA 18:1 t: 0.295 G
Cholesterol: 82 MG
Tryptophan: 0.361 G
Threonine: 1.542 G
Isoleucine: 1.528 G
Leucine: 2.847 G
Lysine: 3.194 G
Methionine: 0.875 G
Cystine: 0.333 G
Phenylalanine: 1.305 G
Tyrosine: 1.236 G
Valine: 1.611 G
Arginine: 2.222 G
Histidine: 1.25 G
Alanine: 1.958 G
Aspartic acid: 3.194 G
Glutamic acid: 5.361 G
Glycine: 1.417 G
Proline: 1.403 G
Serine: 1.347 G
Hydroxyproline: 0.148 G
Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0 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 0 INCH
Water: 63.52 G
Energy: 178 KCAL
Energy: 746 kJ
Protein: 28.15 G
Total lipid (fat): 7.31 G
Ash: 1.09 G
Calcium, Ca: 6 MG
Iron, Fe: 2.68 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 254 MG
Potassium, K: 398 MG
Sodium, Na: 55 MG
Zinc, Zn: 7 MG
Copper, Cu: 0.096 MG
Selenium, Se: 35.6 UG
Thiamin: 0.057 MG
Riboflavin: 0.224 MG
Niacin: 5.691 MG
Vitamin B-6: 0.539 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 4.01 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
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: 2.587 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.166 G
SFA 16:0: 1.474 G
SFA 17:0: 0.09 G
SFA 18:0: 0.849 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 3.133 G
MUFA 14:1: 0.029 G
MUFA 16:1: 0.177 G
MUFA 17:1: 0.04 G
MUFA 18:1: 2.876 G
MUFA 18:1 c: 2.538 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.255 G
PUFA 18:2: 0.204 G
PUFA 18:2 n-6 c,c: 0.186 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.008 G
PUFA 18:3 n-6 c,c,c: 0.008 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.338 G
Fatty acids, total trans-monoenoic: 0.338 G
TFA 18:1 t: 0.338 G
Cholesterol: 85 MG
Tryptophan: 0.345 G
Threonine: 1.446 G
Isoleucine: 1.435 G
Leucine: 2.648 G
Lysine: 2.959 G
Methionine: 0.817 G
Cystine: 0.309 G
Phenylalanine: 1.226 G
Tyrosine: 1.149 G
Valine: 1.517 G
Arginine: 2.064 G
Histidine: 1.142 G
Alanine: 1.837 G
Aspartic acid: 2.972 G
Glutamic acid: 5.018 G
Glycine: 1.326 G
Proline: 1.292 G
Serine: 1.249 G
Hydroxyproline: 0.142 G
Beef, ribeye petite roast, boneless, separable lean only, 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, 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 0 INCH
Water: 62.52 G
Energy: 188 KCAL
Energy: 785 kJ
Protein: 28 G
Total lipid (fat): 8.42 G
Ash: 1.07 G
Calcium, Ca: 5 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 234 MG
Potassium, K: 363 MG
Sodium, Na: 54 MG
Zinc, Zn: 6.81 MG
Copper, Cu: 0.097 MG
Selenium, Se: 33.6 UG
Thiamin: 0.065 MG
Riboflavin: 0.187 MG
Niacin: 5.655 MG
Vitamin B-6: 0.561 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 3.72 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
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: 3.053 G
SFA 10:0: 0.004 G
SFA 12:0: 0.005 G
SFA 14:0: 0.185 G
SFA 16:0: 1.701 G
SFA 17:0: 0.097 G
SFA 18:0: 1.059 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 3.581 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.211 G
MUFA 17:1: 0.046 G
MUFA 18:1: 3.276 G
MUFA 18:1 c: 2.901 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.297 G
PUFA 18:2: 0.237 G
PUFA 18:2 n-6 c,c: 0.216 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-6 c,c,c: 0.01 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: 0.375 G
Fatty acids, total trans-monoenoic: 0.375 G
TFA 18:1 t: 0.375 G
Cholesterol: 83 MG
Tryptophan: 0.331 G
Threonine: 1.375 G
Isoleucine: 1.368 G
Leucine: 2.507 G
Lysine: 2.792 G
Methionine: 0.777 G
Cystine: 0.291 G
Phenylalanine: 1.165 G
Tyrosine: 1.09 G
Valine: 1.448 G
Arginine: 1.953 G
Histidine: 1.07 G
Alanine: 1.746 G
Aspartic acid: 2.814 G
Glutamic acid: 4.772 G
Glycine: 1.258 G
Proline: 1.221 G
Serine: 1.183 G
Hydroxyproline: 0.141 G
Beef, ribeye petite roast, boneless, separable lean only, 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, 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 0 INCH
Water: 65.02 G
Energy: 164 KCAL
Energy: 688 kJ
Protein: 28.37 G
Total lipid (fat): 5.65 G
Ash: 1.12 G
Calcium, Ca: 6 MG
Iron, Fe: 3.46 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 236 MG
Potassium, K: 372 MG
Sodium, Na: 84 MG
Zinc, Zn: 10.73 MG
Copper, Cu: 0.136 MG
Selenium, Se: 38.5 UG
Thiamin: 0.089 MG
Riboflavin: 0.428 MG
Niacin: 4.554 MG
Vitamin B-6: 0.46 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 4.43 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
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: 1.887 G
SFA 10:0: 0.003 G
SFA 12:0: 0.004 G
SFA 14:0: 0.137 G
SFA 16:0: 1.132 G
SFA 17:0: 0.08 G
SFA 18:0: 0.533 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 2.461 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.126 G
MUFA 17:1: 0.031 G
MUFA 18:1: 2.274 G
MUFA 18:1 c: 1.993 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.192 G
PUFA 18:2: 0.153 G
PUFA 18:2 n-6 c,c: 0.14 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.281 G
Fatty acids, total trans-monoenoic: 0.281 G
TFA 18:1 t: 0.281 G
Cholesterol: 89 MG
Tryptophan: 0.37 G
Threonine: 1.58 G
Isoleucine: 1.565 G
Leucine: 2.917 G
Lysine: 3.273 G
Methionine: 0.897 G
Cystine: 0.342 G
Phenylalanine: 1.338 G
Tyrosine: 1.267 G
Valine: 1.651 G
Arginine: 2.277 G
Histidine: 1.281 G
Alanine: 2.007 G
Aspartic acid: 3.273 G
Glutamic acid: 5.493 G
Glycine: 1.452 G
Proline: 1.437 G
Serine: 1.38 G
Hydroxyproline: 0.143 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org