Meat
Ribeye
Buffalo ribeye is the rib-section steak with an eye of longissimus and often a flavourful cap—among the most prized grilling cuts when marbling allows. Beef-like, often leaner and slightly sweeter. Season simply, sear hard, and rest. Because the meat is often leaner than well-marbled beef, avoid overcooking steaks and prefer marinades, quick high heat, or moist methods for tougher joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.3 g
- Saturated Fat 5.02 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 73.6 mg
- Sodium 60.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 57.9 g
- Energy 208 kcal
- Water 57.9 g
- Protein 22.4 g
- Fat 11.3 g
- Saturated Fat 5.02 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.33 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 384 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.33 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Ribeye of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Butchery charts standardised steak and loin cuts for urban meat markets.
Grilling culture elevated premium steaks worldwide.
Lean alternative red meats entered steakhouses as specialty menus.