Minimize Fat From Beef and Poultry

• Reduce fat by as much as 50% if you have to use fattier ground beef by using the blot-and-soak method: First, place cooked patties on a plate lined with three layers of paper towels. Let sit for 30 seconds and then turn beef over for another 30 seconds.

• Opt for the leanest ground beef for meatloaf, casseroles, and other dishes where draining or blotting is not possible.

• Purchase skinless chicken or remove the skin before eating since  half of the calories are in the skin.

29 Cuts of Lean Beef

There are twenty-nine cuts of lean beef with a total fat content that falls between a skinless chicken breast and skinless chicken thigh when comparing cooked 3-ounce servings.

• Eye Round Roast & Steak*

• Sirloin Tip Side Steak Top Round Roast & Steak Bottom Round Roast & Steak*

• Top Sirloin Steak Brisket, Flat Half 95% Lean Ground Beef Round Tip Roast & Steak*

• Round Steak Shank Cross Cuts Chuck Shoulder Pot Roast Sirloin Tip Center Roast & Steak*

• Chuck Shoulder Steak Bottom Round (Western Griller) Steak Top Loin (Strip) Steak Shoulder Petite Tender & Medallions*

• Flank Steak Shoulder Center (Ranch) Steak Tri-Tip Roast & Steak Tenderloin Roast & Steak*

• T-Bone Steak

* Cuts combined for illustration purposes.