Meat
raw grass-fed ribeye steak.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
raw grass-fed rib steakraw grass-fed scotch filletraw grass-fed entrecôte
SERVING
CALORIES
250
PROTEIN
19.5g
CARBS
0g
FAT
19g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories250kcal—
Protein19.5g39%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat19g24%
Saturated fat8.2g41%
Trans fat1.1g—
Cholesterol72mg24%
Water61g—
MINERALS
Sodium54mg2%
Potassium315mg7%
Calcium12mg1%
Iron2.1mg12%
Magnesium21mg5%
Phosphorus185mg15%
Zinc4.8mg44%
Copper0.08mg9%
Manganese0.01mg0%
Selenium22.4µg41%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0.10µg1%
Vitamin E0.40mg3%
Vitamin K1.2µg1%
Thiamin (B1)0.06mg5%
Riboflavin (B2)0.18mg14%
Niacin (B3)4.5mg28%
Pantothenic acid (B5)0.60mg12%
Vitamin B60.40mg24%
Folate (B9)7.0µg2%
Vitamin B122.6µg108%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece280g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality complete protein
- ✓Rich in Vitamin B12 for nerve function and blood health
- ✓High in bioavailable Zinc for immune support
- ✓Contains higher Omega-3 fatty acids than grain-fed beef
- ✓Good source of Conjugated Linoleic Acid (CLA)
COOKING TIPS
In the kitchen.
- 1Remove from refrigerator 30-60 minutes before cooking to reach room temperature
- 2Pat the surface completely dry with paper towels to ensure a proper crust/sear
- 3Allow the steak to rest for at least 5-10 minutes after cooking to redistribute juices
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator at or below 40°F (4°C)
- Keep in original vacuum-sealed packaging or wrap tightly in plastic wrap
- Freeze for long-term storage for up to 6-12 months for best quality
FAQ
Frequently asked questions.
How long does raw grass-fed ribeye last in the fridge?
It typically stays fresh for 3 to 5 days if kept at a consistent temperature of 40°F (4°C) or lower.
What is the best way to freeze ribeye steak?
Wrap it tightly in plastic wrap, then place it in a heavy-duty freezer bag, removing as much air as possible to prevent freezer burn.
How can I tell if the steak has gone bad?
Look for a slimy texture, a sour or ammonia-like smell, or a distinct greyish-green color change.
What are the best substitutes for ribeye?
New York Strip, T-bone, or Prime Rib roast slices are the closest substitutes in terms of fat content and flavor.
Is grass-fed ribeye leaner than grain-fed?
Generally, yes. Grass-fed beef tends to be slightly lower in total fat and calories, though ribeye remains a naturally marbled cut.
What is the ideal internal temperature for medium-rare?
Aim for an internal temperature of 130-135°F (54-57°C) after resting.
Should I trim the fat off a ribeye before cooking?
It is recommended to leave the fat on during cooking for flavor and moisture; you can trim it off after cooking if desired.
How should I season a grass-fed ribeye?
Because grass-fed beef has a more distinct, earthy flavor, simple seasoning with coarse salt and cracked black pepper is usually best.
