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  3. Boneless bourbon beef ribeye steak
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Meats And Their Products · 0053997180064

Boneless bourbon beef ribeye steak

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Beef ribeye50%—›
  • Water25%—›
  • E32612.5%—
  • Beef flavouring6.3%—
  • Salt3.1%—›
  • Natural flavouring1.6%—
  • Beef fat0.8%—›
  • Powder0.4%—
  • Gelatin autolyzed yeast extract0.4%—
  • Soy sauce1.6%—›
  • Soya0.8%—›
  • Wheat protein0.4%—
  • Maltodextrin0.2%—›
  • Salt0.2%—›
  • E339iii3.1%—
  • E262ii1.6%—
  • Coating0.8%—›
  • Brown sugar0.4%—›
  • Sugar0.4%—›
  • Cane sugar molasses0.4%—
  • Invert sugar0.2%—›
  • Soy sauce<0.1%—›
  • Naturally brewed soy sauce<0.1%—
  • Soya bean<0.1%—›
  • Wheat<0.1%—›
  • Salt<0.1%—›
  • E1400<0.1%—
  • Salt<0.1%—›
  • E339<0.1%⚠ Low
  • Salt—›
  • Hydrolysed soy protein—
  • Garlic—›
  • E150a—
  • Onion—›
  • Natural flavors including bourbon—
  • E412—
  • Sesame oil—›
  • Spice—›
  • With no more than 2% tricalcium phosphate as anticaking agent—
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Beef ribeye, water, potassium lactate, beef flavor, (salt, natural flavor (beef fat/powder, gelatin autolyzed yeast extract) soy sauce powder (soy/wheat protein, maltodextrin, salt)), trisodium phosphate, sodium diacetate. seasoning: powdered brown sugar (sugar, cane molasses, invert sugar), soy sauce powder (naturally brewed soy sauce (soybeans, wheat, salt), dextrin, salt), sodium phosphates (5.25%), salt, hydrolyzed soy protein (3%), garlic powder, caramel color, onion powder, natural flavors including bourbon, guar gum, sesame oil, spices, with no more than 2% tricalcium phosphate as anticaking agent.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01BEEF RIBEYECompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03ETHYLENECompoundNot assessed
  4. 04INVERT SUGARCompoundNot assessed
  5. 05Soy sauceCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07GARLICCompoundNot assessed
  8. 08ONIONCompoundNot assessed
  9. 09SESAME OILCompoundNot assessed
  10. 10SPICECompoundNot assessed

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