Types of Lean Beef

There is no specific type of cow that yields leaner beef than others. Whether or not a specific carcass yields lean beef is dependent on the animal's age and diet, and the cut of the meat. The United States Department of Agriculture (USDA) rates the quality of beef for consumers. It's helpful to know which types of beef cuts are graded as lean, and how best to prepare them to keep them that way. Add this to my Recipe Box.

Lean Beef

Government labeling regulations determine what can be called "lean" based on the fat and cholesterol content of a particular piece of meat. The regulations are as follows: A 3.5-oz.serving must have less than 10g of total fat, 4.5g of saturated fat and 94mg of cholesterol. The cuts of meat that can be included in this category are round steak, 95 percent lean ground beef, chuck shoulder roast, arm pot roast, shoulder steak, strip steak, tenderloin steak and T-bone steak. These cuts of meat are only considered "lean" if they follow the guidelines mentioned above.

Extra Lean Beef

For a piece of beef to be labeled "extra lean" it must follow these guidelines: A 3.5-oz. serving that has less than 5g of total fat, 2g of saturated fat and 95mg of cholesterol. The cuts that can be considered extra lean are eye of round roast, top round steak, mock tender steak, bottom round roast and top sirloin steak.

Keeping Your Beef Lean

Choose cuts beef that are labeled "choice" or "select" rather than "prime." Prime cuts have more fat. Keep your beef lean through healthy preparation. Trim all visible fat. Use low-fat marinades. Marinades add flavor and keep meat moist while cooking. There are premade low-fat varieties at most grocery stores. Choose a low-fat cooking method. Grilling, broiling, roasting, sauteing and baking are all ways to add as little fat as possible to your final dish. Also, put the meat on a rack when cooking to let excess fat drip off it. After cooking ground beef, drain the fat and rinse the meat in hot water in a colander.