Ribeye Petite Roast

Also Known As: Center Cut Ribeye Roast; Split Ribeye Roast

A smaller and leaner, yet still flavorful, alternative to the Ribeye Roast. Ideal for roasting.

Butcher's Note

Name “Petite” refers to the small size of the roast.

Industry Ids ?

UPC - 1250

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Rib Primal | Primal Cut

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

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Cooking Methods:

Nutrition Information

Nutrition:

150 CALORIES

0 % *

2.2g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

2.3 mg IRON

0 % DV

5.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23275): 150 Calories; 60 Calories from fat; 6g Total Fat (2.2 g Saturated Fat; 0.3 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.6 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 45 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 24 g Protein; 2.25 mg Iron; 335 mg Potassium; 0.18 mg Riboflavin; 4.78 mg NE Niacin; 0.45 mg Vitamin B₆; 3.36 mcg Vitamin B₁₂; 213.36 mg Phosphorus; 5.88 mg Zinc; 29.9 mcg Selenium; 0 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, and Phosphorus.

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