Choosing cuts of beef

Many cuts of beef now meet the USDA's definitions of lean or extra lean. Of these, the following are considered the leanest beef cuts:

• Eye of round roast and steak.
• Round tip roast and steak.
• Top round roast and steak.
• Bottom round roast and steak.
• Top sirloin steak.
• Top loin steak.
• Chuck shoulder and arm roasts.

If you still have questions about which cuts of beef are lean or extra lean, ask your butcher or grocer. If you're dining out, ask the restaurant server or chef for recommendations for lower-fat choices.

Keep in mind that the same cuts of beef can have different names. For example, a boneless top loin steak also may be called a strip steak, club sirloin steak or New York strip steak.

Other tips when choosing cuts of beef include:

• Choose cuts that are graded "Choice" or "Select" instead of "Prime." Prime often has more fat.
• Choose cuts with the least amount of fat you can see, also called marbling.
• When you choose ground beef, pick products with the lowest percentage of fat. For example, look for labels that say 93% or 95% lean.