Beef Ribeye Steak | 450g

• Cut: The ribeye steak is cut from the rib section of the beef, known for its marbling and tenderness.
• Marbling: Ribeye steaks typically have significant marbling, which is the distribution of fat throughout the meat, enhancing flavor and juiciness.
• Bone: Depending on the specific cut, it may be bone-in (ribeye with bone) or boneless.

• Flavor: Ribeye is renowned for its rich, beefy flavor, attributed to both the meat itself and the marbling.
• Tenderness: It is known for being tender, especially when cooked to the desired doneness.

• Cooking Methods: Ribeye steaks are suitable for grilling, pan-searing, or broiling.
• Minimal Seasoning: Due to the inherent flavor, ribeye steaks often require minimal seasoning—salt and pepper may suffice.
• Bone-In vs. Boneless: Bone-in ribeye steaks may provide extra flavor from the bone during cooking.

Nutrition Information (per 100 grams, approximate):

• Calories: Around 250-300 kcal (varies based on cooking method and fat content).
• Protein: Approximately 20-25 grams
• Total Fat: About 18-25 grams (varies based on fat content and cooking method).
  • Saturated Fat: Around 7-10 grams
• Cholesterol: Approximately 75-85 mg
• Sodium: Around 50-70 mg

• Iron: Approximately 2-3 mg
• Zinc: Around 4-5 mg
• Phosphorus: Approximately 150-200 mg