What are Lean and Extra-lean Cuts of Beef?

According to the USDA:

• a 3.5 oz serving (about 100 grams) of a lean cut of beef has less than:
  • 10 grams total fat
  • 4.5 grams saturated fat
  • 95 milligrams cholesterol

• a 3.5 ounce serving (about 100 grams) of extra-lean cut of beef has less than:
  • 5 grams total fat
  • 2 grams saturated fat
  • 95 milligrams cholesterol

• Twenty-nine cuts of beef qualify as lean or extra lean. The cuts that are considered extra lean are:
  •               Eye of round roast or steak
  •               Sirloin tip side steak
  •               Top round roast and steak
  •               Bottom round roast and steak
  •               Top sirloin steak

 Some Calorie Saving Beef Tips

• “Round” or “loin” are what to look for when you want the leanest cut of meat (for instance:  top round, sirloin, top loin, tenderloin, eye round).
• “Cut” refers to the part of the animal the “cut” of meat has been taken from. Leaner cuts usually come from the hip or hindquarter.
• If you don’t stick to extra-lean cuts like top round and top sirloin, go for lean cuts like strip, tenderloin, T-bone, and shoulder.
• Ribeye and skirt steaks are usually marbled – which means there’s fat throughout the meat.
• Your safest bet is to ask for smaller portions of leaner cuts of beef.

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