Beef, New Zealand, imported, ribs prepared, raw
FDC 174731oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 66 · +12 vs Beef medianThis New Zealand imported beef rib cut scores 66 of 100, landing in the Good band and ranking 22 of 60 in Beef, built almost entirely on its protein content at 43% DV. Iron adds a smaller but still useful 10% DV, rounding out a lean profile that is notably lighter than many domestic rib cuts.
Prepared raw and ready for the grill or braise, a 4 ounce portion, 113 g, carries just 146 calories per 100 g and 6.78 g of fat, leaner than its rib-cut reputation might suggest. Sodium stays low at 54 mg per 100 g with nothing flagged as a limiting nutrient here, so seasoning is left entirely to the cook.
See how this score is calculated, build a plate around beef, new zealand, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 146 kcal | 7% |
| Total fat | 6.8 g | 9% |
| Saturated fat | 2.5 g | 12% |
| Cholesterol | 57 mg | 19% |
| Sodium | 54 mg | 2% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 21 g | 43% |
| Potassium | 337 mg | 7% |
| Calcium | 15 mg | 1% |
| Iron | 1.8 mg | 10% |
| Magnesium | 20 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 8 µg | 1% |
| Vitamin E | 0.74 mg | 5% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | 8% |
| Total fat | 7.7 g | 10% |
| Saturated fat | 2.8 g | 14% |
| Cholesterol | 64 mg | 21% |
| Sodium | 61 mg | 3% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 24 g | 48% |
| Potassium | 381 mg | 8% |
| Calcium | 17 mg | 1% |
| Iron | 2.1 mg | 11% |
| Magnesium | 23 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 9 µg | 1% |
| Vitamin E | 0.84 mg | 6% |
Source: USDA FoodData Central · Public domain
FDC 174731Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the beef median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Beef, New Zealand, imported, knuckle, cooked, fast friedDensity 67 vs 66Beef, ground, 95% lean meat / 5% fat, rawDensity 67 vs 66Beef, chuck for stew, separable lean and fat, choice, rawDensity 69 vs 66Original analysis by NutriVerdict
In the kitchen and how to use it
Rib cuts of beef respond well to either slow, moist cooking or hot, quick grilling, depending on the thickness and marbling of the piece. Braising ribs low and slow breaks down connective tissue into tender, richly flavored meat that pairs naturally with root vegetables, red wine, and rosemary, while thinner rib cuts can be grilled directly over high heat for a charred crust. New Zealand beef is typically grass-fed, which gives the meat a slightly different flavor profile than grain-finished beef, often described as more mineral and less sweet.
Keep raw beef refrigerated and cook it within a couple of days, or freeze it for longer storage, and look for firm texture with a bright red color when buying. This is a comparatively lean rib cut, with 146 calories and 21.3 grams of protein (43% DV) per 100 grams raw, along with a modest 54 milligrams of sodium, making it a reasonable choice for a braise or grill built around vegetables rather than a fattier, richer cut.
Frequently asked questions about beef, new zealand
How many calories are in New Zealand beef ribs?
This cut has 146 calories per 100 grams raw, or about 165 calories in a 113-gram serving.
Is this beef rib cut a good source of protein?
Yes, it provides 21.3 grams of protein per 100 grams, which is 43% of the Daily Value.
How should beef ribs be cooked?
Thicker rib cuts benefit from slow, moist braising to break down connective tissue, while thinner cuts can be grilled quickly over high heat.