Lean and Tasty
Dayle Hayes, R.D.
With more than two-thirds of Americans classified as overweight or obese, people are looking for new ways to lead a healthy lifestyle. Now there's good news for the millions of Americans who love the great taste of beef. Beef has changed—it's simply not your father’s steak anymore.
The latest United States Department of Agriculture (USDA) Nutrient Database shows that 29 cuts of beef meet government guidelines for lean, including many of America’s favorites like tenderloin, T-bone steak, and 95% lean ground beef. And all 29 lean beef cuts have, on average, only one more gram of saturated fat than a skinless chicken breast, per 3 ounce serving.
Beef’s fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids—the same heart-healthy kind found in olive oil that research shows may have cholesterol-lowering abilities. And, one-third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral effect. Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet.
There are 29 cuts of lean beef with fat content falling between that of a skinless chicken breast and a skinless chicken thigh when comparing cooked 3 ounce servings. Just take a look at the Helpful Resources.
Nutrition Resources
 29 Ways to Love Lean Beef |  How to Cook Lean Beef |
