Trying to figure out nutrition on ribeye

chrisfuentes2005

I am trying to figure out what calorie, be around for a thin boneless beef ribeye steak. If someone could help don't want to go over calories or under. Thanks

ndj1979

i would suggest looking up the USDA calorie count for Ribeye and then use the corresponding entry in the MFP database that matches up ...

CyberTone

Search for "beef ribeye cap trimmed" and choose either raw or grilled depending on how you weigh the meat.

chrisfuentes2005

CyberTone wrote: »

Search for "beef ribeye cap trimmed" and choose either raw or grilled depending on how you weigh the meat.

I keep trying and get different answers

ndj1979

chrisfuentes2005 wrote: »

CyberTone wrote: »

Search for "beef ribeye cap trimmed" and choose either raw or grilled depending on how you weigh the meat.

I keep trying and get different answers

don't use the MFP database..

find a USDA entry that is verified like this one

http://nutritiondata.self.com/facts/beef-products/3271/2

chrisfuentes2005

ndj1979 wrote: »

i would suggest looking up the USDA calorie count for Ribeye and then use the corresponding entry in the MFP database that matches up ...

Thanks ill try that. When you buy it by pounds at a meat store they don't labor the nutrition on it.

CyberTone

Search using the search phrase I provided in that exact order and you should get multiple choices that were originally entered by MFP staff from the old USDA database.

Those will have a couple options, usually select or choice, and sometimes prime. The select entries are the lowest grade and normally have less fat, the choice are the medium grade and have a little more fat. The prime cuts are usually only sold to restaurants and have the most fat.

U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

U.S. Choice – High quality, widely available in food service industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular “marbling”) than Choice.

U.S. Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.

Reference:

http://schweidandsons.com/blog/what-is-the-difference-between-prime-choice-or-select-grades-of-beef/

chrisfuentes2005

CyberTone wrote: »

Search using the search phrase I provided in that exact order and you should get multiple choices that were originally entered by MFP staff from the old USDA database.

Those will have a couple options, usually select or choice, and sometimes prime. The select entries are the lowest grade and normally have less fat, the choice are the medium grade and have a little more fat. The prime cuts are usually only sold to restaurants and have the most fat.

U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

U.S. Choice – High quality, widely available in food service industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular “marbling”) than Choice.

U.S. Select (formerly Good) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.

Reference:

http://schweidandsons.com/blog/what-is-the-difference-between-prime-choice-or-select-grades-of-beef/

Thanks yea I cut off the fat