If you’re an adventurous eater, try replacing your beef with bison or venison. These meats are as lean as the beef options mentioned above and offer a unique taste. For bison, stick with a 3-ounce serving of top sirloin (2 g sat fat, 4.8 g total fat), and choose a 3-ounce serving of backstrap or tenderloin steaks (0.54 g sat fat, 2.6 g total fat) for venison.
Red meat, eaten in moderation, can add a punch of muscle-building protein to your diet. But with so many choices, it can be hard to know which cuts are the best. Use these simple guidelines to choose the best meat possible.
Choose the leanest cuts of meat.
A simple rule of thumb is to choose the leanest cuts, which provide you with the most protein, iron, zinc, and B vitamins, while keeping fat intake low. When choosing your steak, look for one with the least amount of white or marbling on it. For example, if you’re choosing between a rib-eye and a tenderloin, the tenderloin is leaner and less white than the rib-eye.
Stick with round, sirloin, or loin.
These cuts of meat are typically less fatty than others. The National Cattleman’s Beef Association top five lean cuts are:
- Eye of round – 1.4 g saturated fat, 4 g total…
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