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what are the leanest cuts of beef?

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  1. #1
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    what are the leanest cuts of beef?






    ... like the title asks... what are the leanest cuts of beef?

    top sirloin is the only one i know... beyond that i have no clue.
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    Well im not too sure how to say, cause you yanks use different terms for the cuts..

    But
    round steak
    silverside
    Rump (centre cut only)
    Topside
    butt fillet
    oh and lean mince



    arent you trying to bulk tho?

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    Top Round is pretty good - I eat it constantly. Sirloin is already fairly lean.
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    No gym for home, work out floor with 30, but is it for 20 like 30 lb when you no lift it to be for men, for 30 lbs instead? or half is 10 for 20 pounds?

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    Not part of a cow, but similar: I get buffalo (you may know it as bison). Nice and lean, really red. And cheap - at least where I live. Ground buffalo has less than half the fat of extra lean ground beef and it costs the same as regular ground beef.

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    Quote Originally Posted by Smoo_lord View Post
    Well im not too sure how to say, cause you yanks use different terms for the cuts..

    But
    round steak
    silverside
    Rump (centre cut only)
    Topside
    butt fillet
    oh and lean mince



    arent you trying to bulk tho?
    yea, you're right. i should more worried about getting ENOUGH fat rather than keeping it out of my diet

    Quote Originally Posted by Built View Post
    Not part of a cow, but similar: I get buffalo (you may know it as bison). Nice and lean, really red. And cheap - at least where I live. Ground buffalo has less than half the fat of extra lean ground beef and it costs the same as regular ground beef.
    shoot, that's pretty good. i wonder if they've got it at my wal mart...
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    Quote Originally Posted by Built View Post
    Not part of a cow, but similar: I get buffalo (you may know it as bison). Nice and lean, really red. And cheap - at least where I live. Ground buffalo has less than half the fat of extra lean ground beef and it costs the same as regular ground beef.
    Where the heck are you finding bison for the same price as ground beef? Either I'm paying way too much, or the ground beef at your stores is expensive.
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    Dunno. It's cheap in Vancouver.

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    Lean Meat!

    I try to eat wild game as much as I can. Elk is my favorite then Deer (Venison). Pheasant is also great! (all White meat)
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    i love buffalo! I make my own jerky with it.

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    I eat lots of Elk.

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    turkey chicken fish are the leenest

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    Quote Originally Posted by cadnkides View Post
    turkey chicken fish are the leenest
    A turkey chicken fish? Only if you don't mind genetically modified foods...

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    Go to the butcher, point to the leanest looking lump on display and say "Two of them please".

    There ya go.




    B.

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    Filet Mignon...leanest, most tender, and most expensive. I have to have some marbling, flavor is a must for myself!!! Fat=flavor!!! Just not large slabs of it!!!

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    Quote Originally Posted by Smoo_lord View Post
    round steak
    silverside
    Rump (centre cut only)
    Topside
    butt fillet
    oh and lean mince
    helpful.

    Quote Originally Posted by Biggly View Post
    Go to the butcher, point to the leanest looking lump on display and say "Two of them please".
    not helpful.
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  16. #16
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    I do top round london broil cut into appropriate portions (it typically comes in about 1.5lb hunk of meat)

    skirt or flank steak is also lean.

    Other than that i'll do chicken, turkey (breasts and burgers or make own burgers out of breasts), shrimp and cold cuts when in a jam (turkey breast, maybe ham if i'm feeling frisky).
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    not helpful.
    OK which is leaner, a fatty lump of center cut rump or a lean lump of flank steak?

    Who cares what it's called, you can SEE what's lean so just pick the lean bits. Here, if text is helpful:

    Beef, It's What's for Dinner

    B.
    Last edited by Biggly; 05-11-2008 at 02:21 PM.

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    Quote Originally Posted by biggfly View Post
    Filet Mignon...leanest, most tender, and most expensive. I have to have some marbling, flavor is a must for myself!!! Fat=flavor!!! Just not large slabs of it!!!
    Unless I am confusing it with another beef, filet mignon has quite a bit of fat in it.
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    Quote Originally Posted by AKIRA View Post
    Unless I am confusing it with another beef, filet mignon has quite a bit of fat in it.
    I think you are mixing it up w something else...filet is SO lean and has such little fat marbled through it that they often wrap a piece of bacon around it for some fat to aid in cooking and flavor. I rarely eat filet because the flavor isn't as savory as say a ribeye, with the ribeye showing much marbling and the filet being virtually marble free.

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    First time a wiki entry has made me hungry. Usually you get dry crap like this:

    "The sensation of hunger can often be alleviated and even mitigated entirely with the consumption of food.[citation needed]"


    B.

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    Ya me too...as soon as I posted it I started mouthwatering for some beef!!!! Me being in Montana and from Montana, all I need is to knock the hair off and wipes its ass and I 'll eat anything of the hoof!!!

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    It says its tender, not lean.
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    The tenderloin is the leanest cut of beef, and that is where the filet mignon comes from. Way over priced and quite flavorless though. Sirloin would be your best bet for a fairly lean and reasonably priced cut of beef. Unless money isn't an issue then you could just marinate tenderloin to make it flavorful.

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    After a google search, its obvious that it depends on where its cut, but filet mignon can have a lot of fat in it. Plus, who knows if youre getting a lean one in a restaurant..
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    Bacon is often used in cooking the filet because of the low levels of fat found in the filet. Filets also have low levels of marbling, or internal fat.(Wiki, further down in the article.)

    I am sure it can vary, but for the most part it is low fat. There is very little fat, or connective tissue in it because of where it is on the animal, basically hidden and a non-load bearing muscle part of the back.

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    That wiki line made me giggle, now part of my sig

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    Quote Originally Posted by biggfly View Post
    Bacon is often used in cooking the filet because of the low levels of fat found in the filet. Filets also have low levels of marbling, or internal fat.(Wiki, further down in the article.)

    I am sure it can vary, but for the most part it is low fat. There is very little fat, or connective tissue in it because of where it is on the animal, basically hidden and a non-load bearing muscle part of the back.
    Thats actually one of the reasons why I would think there was fat there. Well, not what I bolded, but what I read in Wiki. About it not moving too much?
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    Tenderloins are on the higher end of fat for lean cuts.

    Buying beef? A guide to choosing the leanest cuts - MayoClinic.com

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