Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
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?
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.
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.
turkey chicken fish are the leenest
round steak
silverside
Rump (centre cut only)
Topside
butt fillet
oh and lean mince
Go to the butcher, point to the leanest looking lump on display and say "Two of them please".
not helpful.
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.
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.