Question
Which cuts of beef are the leanest?
Answer
Government food-labeling laws determine which cuts of beef can be called "lean" or "extra-lean" based on fat and cholesterol content.
| Nutrition labeling | Definition | Cuts included |
| Lean beef | A 3.5-ounce serving that contains less than: - 10 grams total fat
- 4.5 grams saturated fat
- 95 milligrams cholesterol
| - Round steak
- 95% lean ground beef
- Chuck shoulder roast
- Arm pot roast
- Shoulder steak
- Strip steak
- Tenderloin steak
- T-bone steak
|
| Extra-lean beef | A 3.5-ounce serving that contains less than: - 5 grams total fat
- 2 grams saturated fat
- 95 milligrams cholesterol
| - Eye of round roast
- Top round steak
- Mock tender steak
- Bottom round roast
- Top sirloin steak
|
Additional tips for decreasing the fat content of beef include:
- Select beef that is labeled "Choice" or "Select" instead of "Prime" — which usually has more fat.
- When buying ground beef, look for packages with the lowest percentage of fat — 10 percent or lower. Most grocery stores offer several types of ground beef with varying percentages of fat by weight.
- Choose beef with the least amount of visible fat (marbling).
- When preparing beef, trim off any visible fat.
Last Updated: 10/11/2006
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