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)

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About the Author

Diane Lofshult

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, California. Reach her at