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It's Spring, though you wouldn't know it from some of the weather we've been having around the globe. However, that still means that in just a few short weeks, gone will be our comfortable, heavy layers of thick sweaters, sweatshirts, and well, "fat" pants. We can't hide under our clothes for too much longer.
But that certainly doesn't mean that we all have to be eating salads for three meals a day. If you love beef, just stick to some of the leaner cuts, which are good for your very svelte future-self, and your heart, too. Per a 3oz. serving, here are the cuts with their fat and saturate fat content:
- Eye round - 4 g fat, 1.4 g saturated fat
- Top round steak - 4.6 g fat, 1.6 g saturated fat
- Bottom round roast - 4.9 g fat, 1.7 g saturated fat
- Top sirloin - 4.9 g fat, 1.9 g saturated fat
- Round tip roast - 5 g fat, 1.8 g saturated fat
- 95% lean ground beef - 5 g fat, 2.4 g saturated fat
- Brisket - 5.1 g fat, 1.9 g saturated fat
- Shank cross-cut - 5.4 g fat, 1.9 g saturated fat
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4-06-2006 @2:34PM J Wynia said... Or just do what I do and buy bison instead of beef. It's got fewer calories than beef, pork or chicken (whole) and tastes great (most of the people who eat it at my house can't tell the difference and just think it's good beef). The farm I buy from is about the same cost as beef, raises their bison on natural prairie grass pastures and ships it frozen to my door.
I very rarely by beef of any sort any more, except for brisket, which needs to be a bit fatty and full of connective tissue to turn out right.
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4-06-2006 @3:29PM Mike said... I can't imagining looking for the leanest beef. If you want lean, go for cheap stuff like they have at Walmart, usually USDA Select ( rather than Choice )Among other things, the cheap meat has less intramuscular fat. What's funny is the list above which doesn't mention the grade of beef, seems to be show the average between Choice and Select:
http://www.ams.usda.gov/howtobuy/meat.htm
The attached image looks like prime to me, lots of intramuscular fat, something I'd grab from a meat case.
If you want to cut out fat but don't want to eat tough, flavorless beef don't go for the cheap stuff. Eat a cut that's good and flavorful, but a smaller portion.
I'd hate to see what happened to pork in this country happen to beef, with people looking for 1/3 less fat rather than just going from a 12oz steak to an 8oz one.
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