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Also known as: beef chuck eye ribs
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef chuck eye ribs are a nutrient-dense source of high-quality protein, heme iron, and Vitamin B12. While they contain 13.33g of fat per 100g, they provide essential minerals like zinc which are vital for immune support and cell growth.
A 100g serving of raw select beef chuck eye ribs contains approximately 19.1g of protein. This high-quality complete protein is essential for muscle building, maintenance, and repairing body tissues.
Yes, beef chuck eye ribs are excellent for a ketogenic or low-carb diet because they contain 0g of carbohydrates. The 13.33g of fat per 100g provides a good source of energy for those in ketosis.
Because they come from the chuck area, these ribs are best prepared using low-and-slow cooking methods like braising, slow cooking, or smoking. These techniques break down the connective tissue, resulting in tender, flavorful meat.
USDA 'Select' grade indicates that the beef is leaner than 'Choice' or 'Prime' grades. It has less marbling (intramuscular fat), making it a slightly lower-calorie option, though it may require moist-heat cooking to maintain tenderness.
Yes, chuck eye ribs are an excellent and often more affordable substitute for short ribs. They offer a similar rich, beefy flavor and perform very well in recipes that call for long simmering or pot-roasting.
Raw beef chuck eye ribs should be kept in the coldest part of your refrigerator and used within 3 to 5 days of purchase. If you don't plan to cook them within that timeframe, they should be wrapped tightly and frozen.
raw select beef chuck eye ribs is a versatile ingredient found in cuisines around the world. With 196 calories per 100g and 19.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Naturally, raw beef chuck eye ribs are 100% gluten-free. However, always check the labels on pre-packaged marinades or spice rubs you might use, as those often contain gluten-based thickeners or additives.
Spoiled beef will typically have a distinct sour or off-putting odor, a slimy or sticky surface texture, and may exhibit a greyish or greenish tint. If the meat shows any of these signs, it should be discarded immediately.
This cut is a significant source of Vitamin B12 for nerve function, heme iron for oxygen transport in the blood, and zinc for immune health. It also provides essential B-vitamins that help convert food into energy.