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Best lean beef?
I eat little meat on my (very successful) regimen. And I haven't had a steak or beef in many months. But I am savoring some this week. Problem is I don't even know the best cuts for someone trying to lose weight. I know how to effectively use chicken breasts and lean fish, but when it comes to beef I don't know what the leanest pieces are.
I want something I can lightly grill, something lean and tasty, just for the very occasional beef fix. Something comparable to chicken breasts in calories and fat, or at least at the bottom of the beef spectrum in that ballpark.
Ideas, meat lovers?
Sun. Oct 1, 2:24pm
Try flank steak, it is one of the leaner cuts that you can grill, and since you cut it cross grain very thinly, it is hard to overeat. It is excellent marinated in a soy based marinade. Flank is also great when you want just a bit of beef in stirfry. It is sold in a whole flat piece (usually around a pound) and I cut it into 4 sections and freeze the leftover. (if using for stirfry, it is easier to cut thin if it is partially frozen). In general, the leanest cuts of beef come from the loin (tenderloin, filet mignon) the round (usually braised or long-cooking to tenderize) and the flank.
Sunday, October 01, 2006, 2:34 PM
For an actual piece of steak - sirloin is one of the better ones that doesn't need marinating to make it chewable. Rub it well with salt, garlic powder and cracked pepper and let it sit for ~15 minutes before broiling and the salt with help tenderize it a bit. It can be really chewey if you don't. Also, I just had one of the best sirloins since I moved off the farm from Trader Joes. The package said 100% grassland raised and I was not disappointed.
Sunday, October 01, 2006, 3:20 PM
i agree, sirloin tip roasts and steak are especially good and lean. we are so lucky because my parents raise cattle and give us a lot of really lean beef (including hamburger). I don't even like store bought hamburger at 97 percent lean beause it isn't as good as my parents. Hope you find something good that hits the spot.
Sunday, October 01, 2006, 4:45 PM
go to a butcher and ask their advice- they're usually quite friendly, and they know what they're talking about- providing you go to a butcher and not a "meat department" in a grocery store (not saying you can't find smart ones there, but it's less likely)
Sunday, October 01, 2006, 10:38 PM
I'd go for filet mignon (tenderloin). It's delicious, and very lean, and it's pretty expensive, so you won't be tempted in the store to buy a bigger piece. It grills great too!
When I'm craving beef, though, I usually want a hamburger. If that's the case, I eat one. But, a normal-sized one, not a half-pound or something like that! 1/4 lb is plenty. And I eat it with a fork and knife, no bun. It's really not that many calories, even if you dont' use the totally lean kind (the grease drips out as it cooks anyway).
Tuesday, October 03, 2006, 12:46 PM
I appreciate the comments, and the suggestion about seeing a butcher. But just have to report that the butcher I checked with had no clue. Believe it not, he directed me to a piece of meat I later found out was high fight. Altho I explained explicitly that I was trying to find beef that compared to chicken breasts for lean low fat protein he gave me something that was cut thin. Basically a cut of a fatty steak that is sliced thin. He thought when I said lean, I meant sliced thin, not low on fat. I don't think I could have been any clearer, but nonetheless...
He weighed about 400 lbs too. I am trying to learn about lean healthy meats, and perhaps he should too
Wednesday, October 04, 2006, 1:30 PM
i think the last comment about the butcher is very judgemental and mean-spirited. would you have been so critical of his weight if he had helped you? how do you know his weight issues have anything to do with his consumption of fatty meats?
Wednesday, October 04, 2006, 1:37 PM
I have to say most butchers I have met are obsessed with marbling, tenderness and taste - all of which require a good amount of fat. I don't even care for the taste or icky slick texture that fat gives the meat. Give me a good rare piece of sirloin any day. Any butcher or meat cutter I've ever talked to recommends highly marbled cuts and considers lean meat only fit for soup. Perhaps it's different in the big city, but I suspect not.
Wednesday, October 04, 2006, 6:40 PM
Every fat-conscious diet I've been on mentions london broil as a good low-fat beef selection. And it's cheap! I grew up having london broil marinated in italian dressing and thrown on the grill...yummm...and I was thin then. Shame on me for "graduating" to a ribeye :(
Wednesday, October 04, 2006, 11:25 PM
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