Originally posted by w8lifter
There are many misconceptions about what "eating smart" is, especially about red meat. According to the researchers, lean red meat can be easily incorporated into the diet, as there are a variety of lean cuts available in the meat case. Seven cuts of beef fall within the strict guidelines governing the "lean" designation as outlined in the 1990 Nutrition Labeling and Education Act. These cuts, on average, have 6.4 grams of total fat and 2.3 grams of saturated fat per 3-ounce cooked serving.
Researchers say that consumers looking for the leanest cuts should opt for those with the word loin or round in the name, like sirloin and eye of round. Trimming excess fat before cooking reduces fat up to 50 percent and added fat can be kept to a minimum by using low-fat cooking methods, such as broiling, grilling and roasting, or moist-heat cooking methods such as braising and stewing. Consumers should also remember that a 3-ounce portion of lean meat is equal in size to a deck of cards.
Seriously, you want to cut some of it off, but NOT all, otherwise it will taste like leather. Alot of cuts are "marbled". Don't bother trying to remove it all. Just remove the larger areas of fat.
