Super source
Protein
23.4 g · 47% DV target
A prized cut of beef known for its rich intramuscular marbling and deep savory flavor, ribeye serves as a dense source of high-quality protein and essential lipids.
Ribeye steak provides a complete profile of essential amino acids (protein building blocks the body cannot produce), with notably high levels of leucine, lysine, and aspartic acid .1
The fat content of a ribeye is primarily concentrated in the intramuscular fat (marbling), which typically reaches a minimum of 4.3% in USDA Choice grade cuts to ensure tenderness and flavor .9
The fatty acid composition of the meat is significantly influenced by the animal's diet; grass-fed ribeye generally contains higher levels of n-3 (omega-3) fatty acids and a more favorable saturated fatty acid profile compared to grain-fed beef .27
During cooking, the amino acids in the ribeye—specifically leucine, valine, and phenylalanine—act as precursors for the Maillard reaction (the browning process), which creates the characteristic roasted and savory aromatic compounds .10
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
23.4 g · 47% DV target
14.1 g · 18% DV target
6.19 g · 31% DV target
Not a benefit — best kept low
0.08 g · 8% DV target
Not a benefit — best kept low
0.31 μg · 2% DV target
0.23 mg · 18% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or wrap tightly
Vacuum seal for best quality retention
Beef production has a significantly higher carbon and water footprint per kilogram compared to plant-based proteins or poultry.
The 'eye' of the ribeye is actually the longissimus dorsi muscle, which remains tender because it is rarely used for heavy movement by the cow.