Buying beef? A guide to choosing the leanest cuts

Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D., and colleagues answer select questions from readers.

Answer

Government food-labeling laws determine which cuts of beef can be called "lean" or "extra-lean" based on fat and cholesterol content.

Nutrition labeling	Definition	Cuts included
Lean beef	A 3.5-ounce serving that contains less than: 10 grams total fat 4.5 grams saturated fat 95 milligrams cholesterol	Round steak 95% lean ground beef Chuck shoulder roast Arm pot roast Shoulder steak Strip steak Tenderloin steak T-bone steak
Extra-lean beef	A 3.5-ounce serving that contains less than: 5 grams total fat 2 grams saturated fat 95 milligrams cholesterol	Eye of round roast Top round steak Mock tender steak Bottom round roast Top sirloin steak

Additional tips for decreasing the fat content of beef include:

Select beef that is labeled "Choice" or "Select" instead of "Prime" — which usually has more fat.
When buying ground beef, look for packages with the lowest percentage of fat — 10 percent or lower. Most grocery stores offer several types of ground beef with varying percentages of fat by weight.
Choose beef with the least amount of visible fat (marbling).
When preparing beef, trim off any visible fat.