The Leanest Cut of All

by Diane Lofshult on Feb 01, 2006

Is it possible to eat beef on a regular basis and not get beefy in the process? Absolutely, says an article that appeared in a supplement to the October 2005 issue of Tufts University Health & Nutrition Letter. The trick is to select the right cut of beef and to exercise portion control.

Here’s a look at 10 of the leanest cuts, which, according to the National Cattleman’s Beef Association, contain on average only 1 more gram (g) of saturated fat than a skinless chicken breast per 3-ounce serving:

1. eye round (1.4 g saturated fat, 4 g total fat)

2. top round steak (1.6 g saturated fat, 4.6 g total fat)

3. chuck mock tender steak (1.6 g saturated fat, 4.7 g total fat)

4. bottom round (1.7 g saturated fat, 4.9 g total fat)

5. top sirloin (1.9 g saturated fat, 4.9 g total fat)

6. round tip (1.8 g saturated fat, 5.0 g total fat)

7. 95% lean ground beef (2.4 g saturated fat, 5.0 g total fat)

8. brisket (flat half) (1.9 g saturated fat, 5.1 g total fat)

9. shank crosscuts (1.9 g saturated fat, 5.4 g total fat)

10. chuck shoulder roast (1.8 g saturated fat, 5.7 g total fat)

IDEA Fitness Journal, Volume 3, Issue 2

© 2006 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach,...


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