Go Lean on Beef

Cut out the fat, not the beef.

Many cuts of beef are 20 percent leaner than they were 14 years ago — great news if you want to indulge in a steak or beef stew every now and again. The following cuts of beef are listed in order of leanness, and all contain less than 10 grams of total fat, 4.5 grams of saturated fat or less, and fewer than 95 milligrams of cholesterol per serving.

[step-list-wrapper title=”” time=””] [step-item number=”1.” image_url=”” title=”Eye round roast” ] [/step-item]
[step-item number=”2.” image_url=”” title=”Top round steak” ] [/step-item]
[step-item number=”3.” image_url=”” title=”Mock tender steak” ] [/step-item]
[step-item number=”4.” image_url=”” title=”Bottom round roast” ] [/step-item]
[step-item number=”5.” image_url=”” title=”Top sirloin steak” ] [/step-item]
[step-item number=”6.” image_url=”” title=”Round tip roast” ] [/step-item]
[step-item number=”7.” image_url=”” title=”95 percent lean ground beef” ] [/step-item]
[step-item number=”8.” image_url=”” title=”Flat half of a brisket” ] [/step-item]
[step-item number=”9.” image_url=”” title=”Shank crosscuts” ] [/step-item]
[step-item number=”10.” image_url=”” title=”Chuck shoulder roast” ] [/step-item]
[step-item number=”11.” image_url=”” title=”Arm pot roast” ] [/step-item]
[step-item number=”12.” image_url=”” title=”Shoulder steak” ] [/step-item]
[step-item number=”13.” image_url=”” title=”Top loin steak (such as strip or New York steak)” ] [/step-item]
[step-item number=”14.” image_url=”” title=”Flank steak” ] [/step-item]
[step-item number=”15.” image_url=”” title=”Rib-eye steak” ] [/step-item]
[step-item number=”16.” image_url=”” title=”Rib steak” ] [/step-item]
[step-item number=”17.” image_url=”” title=”Tri-tip roast” ] [/step-item]
[step-item number=”18.” image_url=”” title=”Tenderloin steak” ] [/step-item]
[step-item number=”19.” image_url=”” title=”T-bone steak” ] [/step-item][/step-list-wrapper]

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