Sold by the pound, this cut is full of beef flavor and fall-off-the-bone tender, this cut is best cooked low and slow. Simply season and cook at a low temp for a long period, the meat will easily pull away from the bone and melt in your mouth. Grill, smoke, or slow-roast for a succulent beef dish.
Beef Short Rib- Whole or Singles
About Our Beef Cattle, Health, Care
This cut of beef is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Niacin, Vitamin B6, Phosphorus, and Choline.
- 200 CALORIES, 9% *
- 3.3g SAT FAT, 10% DV **
- 28g PROTEIN, 56% DV
- 3.2 mg IRON, 20% DV
- 8.8 mg ZINC, 60% 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 #13228): 170 Calories; 50 Calories from fat; 5g Total Fat (1.9 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 28 g Protein; 3.24 mg Iron; 375 mg Potassium; 0.17 mg Riboflavin; 4.94 mg Niacin; 0.31 mg Vitamin B6; 3.18 mcg Vitamin B12; 220.92 mg Phosphorus; 8.81 mg Zinc; 25.2 mcg Selenium; 0 mg Choline.