Many cuts of beef are lean, nutritious cuts of meat. Generally, cuts from the round or loin are the most lean cuts. Remember, lean meats can get tough if they’re overcooked. We recommend using low and slow methods of cooking and not cooking these cuts beyond medium (140ºF). Here’s a list of cuts of beef are considered either extra lean or lean.
- Extra Lean
- Eye of Round Roast / Steak
- Rump Roast
- Lean
- Round Steaks / Cube Steaks
- New York Strip Steaks
- Flank Steaks
- Whole Tenderloins / Tenderloin Filets
- Brisket Flats
- Tri Tip Steaks
- T-Bone Steaks
- Ground Sirloin