Which beef cut is the leanest

Season, season and season some more. Rub it with salt and oil to help tenderise the meat. And, if you have time to spare, set it aside on the benchtop about an hour before cooking. This will make the beef more flavourful, but also easier to chew and digest, making it an overall more enjoyable meal. Rib-eye steak, T-bone steak and Porterhouse steak are all high in fat with a roughly ration of protein to fat , and they are the more expensive cuts of meat.

Your comment. All comments are held for moderation. We've gathered the best cuts of steak that are high in protein and friendly on the wallet. All of the gains, none of the financial pain. Posted on Feb 13, By Ally Burnie.

Recommended cooking method: Grill as a steak, as a roast, or stir-fry. High marbling, with no external fat Chuck Chuck is very lean, but is still full of flavour and is very versatile. Recommended cooking method: Great for casseroles, curries and stews. Rib-eye steak Rib-eye is one of the most popular steak cuts, as it is very marbled, so full of flavour and very tender. Recommended cooking method: Grill as a steak, or roast. Flap meat Flap meat has a lot of flavour, is marbled and tender.

Tri-tip Tri-tip comes from the side of the rump, usually with great intramuscular fat. Recommended cooking method: Grill as a steak, stir-fry, braised. Medium to high marbling, with external fat Rump cap Rump cap also known as picanha , sirloin cap or coulotte has good flavour and can marble well. Beef fatty beef lean beef Steak. Related posts. Barbecue , Cuts. Want Steak School to sizzle up your inbox?

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Just like any other animal, the heart of a cow is a constantly functioning organ. Four grams of beef heart contain 21 grams of protein for calories and barely a gram of saturated fat. Yes, you have to ask your butcher to special order it. But if you can clear those hurdles, this lean meat tastes incredible cubed, grilled, and tucked into tacos.

Chicken breast, this is not. There are 23 grams of protein in a four-ounce serving of this cut. You guessed it: This cut of beef comes from the area of the cow above the eye of round.

Like the eye of round, top round is a lean, hardworking muscle that takes well to slow-cooking or thin-slicing. The flavor is intensely savory and can stand up to other strong ingredients like red wine, rosemary, garlic, and gravy. A four-ounce serving of top round roast contains calories, 27 grams of protein, and one gram of saturated fat. This keeps it lean 25 grams of protein and one gram of saturated fat for calories , but also can result in a chewier meal.

One good strategy: Slice top sirloin into strips. Grandpa was on to something.