Are Ribeyes Considered Lean Meat? The Definitive Answer

December 2, 2025 •

3 min read

According to the USDA, a lean beef cut must have less than 10 grams of total fat per 3.5-ounce serving. Based on this, are ribeyes considered lean meat? The short answer is no, due to their significant intramuscular fat, or marbling, which contributes to their signature flavor and tenderness.

Quick Summary

The ribeye is not a lean cut of beef due to its generous marbling and higher fat content. This internal fat is what makes the steak exceptionally tender and flavorful compared to leaner alternatives. Understanding its nutritional profile is key for incorporating it into a balanced diet.

Key Points

Not Lean Meat: Ribeyes are not considered lean because they have a high degree of intramuscular fat, known as marbling.
Rich Flavor: The extensive marbling in ribeye melts during cooking, infusing the meat with its characteristic rich, buttery, and beefy flavor.
Fat Content: A 3.5-ounce serving of ribeye contains more fat than the USDA's guidelines for a lean cut of beef.
Nutrient-Dense: Despite its high fat, ribeye is an excellent source of essential nutrients like protein, iron, zinc, and B vitamins.
Not a Daily Staple: Due to its high fat and calorie density, ribeye is best enjoyed as an occasional treat rather than a regular part of your diet.
Healthier Alternatives: Leaner cuts like sirloin, tenderloin, and flank steak are better choices for those monitoring their fat intake.
Cooking Matters: Methods like grilling and broiling can help reduce some fat and calories, making the meal healthier.

What Defines a Lean Cut of Meat?

To understand why a ribeye is not considered a lean cut, it's important to first define what 'lean' means in the context of meat. The U.S. Department of Agriculture (USDA) provides specific guidelines for labeling beef as lean. A 3.5-ounce (100-gram) serving must meet the following criteria:

Less than 10 grams of total fat
Less than 4.5 grams of saturated fat
Less than 95 milligrams of cholesterol

Most cuts of beef, including ribeye, are high in fat compared to these standards. The ribeye's high-fat content is largely due to its origin. It's cut from the rib section of the cow, a less-worked area that allows for significant intramuscular fat accumulation. This marbling is a key reason for its rich, buttery flavor and juicy texture, qualities that steak lovers prize.

Ribeye Nutrition: A Closer Look at the Fat Content

Ribeye's nutritional profile clearly shows why it doesn't fall into the lean category. While exact values vary depending on the cut's grade and how it's trimmed, a typical 3.5-ounce (100-gram) serving contains roughly 22 grams of total fat and 9 grams of saturated fat. This is more than double the USDA's total fat limit for a lean cut. However, it's worth noting that ribeye is still an excellent source of nutrients like protein, zinc, iron, and B vitamins. The fatty acid profile also includes monounsaturated and polyunsaturated fats, with some sources of grass-fed ribeye containing beneficial conjugated linoleic acid (CLA).

Comparing Ribeye to Leaner Beef Options

To truly grasp the difference, a comparison to other popular steaks is helpful. Leaner cuts generally come from parts of the cow that get more exercise, resulting in less marbling and a firmer texture.


Feature	Ribeye	Sirloin	Tenderloin	Flank Steak
Fat Content (per 100g)	High (approx. 22g)	Moderate (approx. 13g)	Low (approx. 14g)	Lowest (approx. 7g)
Marbling	High, known for rich, intramuscular fat	Less marbled than ribeye	Very little marbling	Very lean with minimal marbling
Flavor	Rich, buttery, and robust due to high fat	Balanced beefy flavor, less rich than ribeye	Mild flavor, prized for tenderness	Robust, beefy flavor
Tenderness	Extremely tender and juicy	Moderately tender, slightly firmer than ribeye	Most tender cut of beef	Less tender, benefits from marinades

The Health Context of Fatty vs. Lean Cuts

Historically, fatty cuts of red meat were often vilified for their saturated fat content and links to health issues. However, modern research offers a more nuanced view. Some studies suggest that the complex nutrient matrix in unprocessed fatty meats, including ribeye, may not be as harmful as once thought, especially when consumed in moderation as part of a balanced diet. Moreover, healthier cooking methods like grilling or broiling can help reduce some fat content. The key is moderation and balance, pairing a richer cut like ribeye with a variety of vegetables and whole grains.

The Bottom Line on Ribeye and Leanness

In conclusion, while ribeyes are not a lean meat by definition, they offer a host of nutrients that can be part of a healthy diet when managed mindfully. Their generous marbling is their defining characteristic, providing a superior flavor and texture that many people find irresistible. The ultimate choice between a ribeye and a leaner cut like sirloin depends on your dietary goals and taste preferences. For a special occasion or a rich, indulgent flavor, the ribeye is a classic choice, but for everyday meals and a leaner option, other cuts are more suitable. When cooking, always consider portion size and preparation method to maintain a balanced approach to your nutrition.

Tips for Enjoying Ribeye Consciously

Portion Control: Stick to the recommended 3 to 4-ounce serving size to manage fat and calorie intake.
Trim Visible Fat: Before cooking, trim off any excess external fat to reduce the overall fat content.
Use Healthy Cooking Methods: Grilling or pan-searing on a cast-iron skillet without adding extra fat is recommended.
Pair with Vegetables: Serve your ribeye with plenty of nutrient-dense vegetables and a side salad to balance the meal.
Opt for Grass-Fed: If your budget allows, grass-fed ribeye tends to have a better fatty acid profile and higher nutrient levels.
Enjoy as an Occasional Treat: Due to its high fat and calorie density, reserve ribeye for special occasions rather than as a daily staple.

Frequently Asked Questions

No, ribeye is one of the fattier and more marbled steak cuts. Cuts like sirloin, tenderloin, and flank steak are considerably leaner options.

Marbling refers to the streaks of intramuscular fat distributed throughout the muscle of the steak. This fat melts during cooking, resulting in the ribeye's tender texture and rich, buttery flavor.

While grass-fed beef can have a better fatty acid profile, including higher levels of beneficial omega-3s and CLA, a ribeye from a grass-fed cow is still not considered a lean meat.

To reduce the fat, you can trim off excess external fat before cooking. Using cooking methods like grilling or broiling also allows some of the fat to drip away from the meat.

Sirloin is the healthier option if your primary concern is fat and calorie intake, as it is a significantly leaner cut. However, both can be part of a healthy diet in moderation.

Not necessarily. When consumed in moderation as part of a balanced diet, the nutrient-dense profile of ribeye provides high-quality protein, iron, and zinc. Modern research has also challenged previous views on the fats found in unprocessed red meat.

Ribeye is often more expensive due to its high marbling, exceptional flavor, and tenderness. These qualities are highly sought after by steak lovers, which drives up the price.