Leanest Cuts of Beef

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There are 29 cuts of beef that meet the labeling guidelines for lean. All of these have a fat content of these cuts of meat falls between chicken breast and chicken thigh when comparing cooked 3 ounce servings.

Guidelines state that a serving is “extra lean” if it has less than 5g total fat, 2g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving. A serving qualifies as “lean” if it has less than 10g total fat, 4.5g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving.

Print out the list and put it in your wallet to help you select the leanest cuts of meat.

Here are the healthiest cuts, listed in order of least to most fat content.

  • Skinless Chicken Breast
  • Eye Round Roast and Steak
  • Sirloin Tip Side Steak
  • Top Round Roast and Steak
  • Bottom Round Roast and Steak
  • Top Sirloin Steak
  • Brisket, Flat Half
  • 95% Lean Ground Beef
  • Round Tip Roast and Steak
  • Round Steak
  • Shank Cross Cuts
  • Chuck Shoulder Pot Roast
  • Sirloin Tip Center Roast and Steak
  • Chuck Shoulder Steak
  • Bottom Round Steak (Western Griller)
  • Top Loin (Strip) Steak
  • Shoulder Petite Tender and Medallions
  • Flank Steak
  • Shoulder Center Steak (Ranch)
  • Tri-Tip Roast and Steak
  • Tenderloin Roast and Steak
  • T-Bone Steak
  • Skinless Chicken Thigh

Source:  http://www.beefitswhatsfordinner.com/leanbeef.aspx

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