Beef, fore-rib/rib-roast, raw, lean

Beef fore-rib, also called rib-roast, is a cut of meat from the rib section of cattle. These figures describe the raw, lean meat. It mainly provides protein and fat, alongside minerals and B vitamins. Per 100g, it contains 22g of protein and 6.5g of fat, including 2.9g of saturated fat. It also provides 2µg of vitamin B12.

Protein supports the maintenance and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. The saturated fat content is worth noting for people monitoring their intake, even though these figures refer to lean meat. Cooking changes the water content and therefore the nutrient amounts per weight. Full nutrient figures are in the tables below.