what is the leanest cut?
http://www.txbeef.org/nutrition.php3
http://www.beefitswhatsfordinner.com/nutrition/leancuts.asp
http://www.orbeef.org/aha.htm#lean%20cuts
There is no “leanest cut”, though tenderloin is most likely to be consistently the leanest you’ll find. It’s also one of the most expensive cuts. Stick with london broil, flank, and sirloin for relative leanness, flavor, and economy if you plan on eating beef a lot.
Eye of round is very lean and fairly inexpensive when it comes to bee in general.
anything with the word round, chuck, or loin are pretty lean anything with Rib in it damn good but higher in fat
Phill
Did you ever think to just read some food labels or consult a calorie counting book? A little self-reliance goes a long way.
In my opinion, sirloin.
It’s one of the best cuts for quality, flavor, and price.
Eye of round is great for a roast, too.
[quote]Phill wrote:
anything with the word round, chuck, or loin are pretty lean anything with Rib in it damn good but higher in fat
Phill[/quote]
…and that about covers it.
This looks pretty lean.
Here’s some maybe you haven’t tried from the Chuck Primal. Little know cuts that are quite tender and tasty. They may need a bit of marination but, react well to dry heat cooking methods like grilling, broiling or roasting.
Teres Major or Petite Tender
Flat Iron or Top Blade Steak
very economical also…
In all seriousness the information you asked for has been covered adequately and is easy to find. The problem is that if you are just used to grilling up bone-in rib eyes with a dry rub and a little butter the lean cuts just do not taste good like that and require a little more effort like Chef Lisa said.
The exception is the filet mignon, but that is too expensive for me to eat frequently. If you are lazy just stick to chicken breasts. The good thing is the lean cuts tend to be relatively inexpensive overall, but I have the price of flank steaks increase the last couple of years.
You have to take the effort to marinade and cook (see Chef Lisas recipes). The very large and heavy lean cuts, taste amazingly well and tender in the crock pots. The other cuts tend to be flat, thin and tough and work best after marinating and cut into small strips after grilling or cooking. Fajitas are usually made with flank steaks.
The only real option I have found that cooks more like a true steak is what I call the poor mans filet mignon also know as the pinwheel.
Pinwheel flank steaks
1-2 lbs. flank steak
1 (10 oz.) pkg. frozen spinach
1/2 c. (more if desired) grated Parmesan cheese
6 slices cooked bacon
Lay steak out and pound flat. Drain the spinach and spread on top of the meat. Sprinkle Parmesan cheese on top of spinach, and then lay bacon on top of cheese. Roll meat up starting with the short end. Secure with toothpicks (about 1-inch apart), then cut into 1-inch pinwheels. Cook on grill until desired doneness.
To make healthy just skip the bacon, and parmesan, and serve with a few crumbs of feta. You can also just grill plain, and marinade the meat ahead of time if you have the time.
[quote]icecold wrote:
This looks pretty lean.[/quote]
Eww. vomits in own mouth
[quote]Tank53 wrote:
icecold wrote:
This looks pretty lean.
Eww. vomits in own mouth[/quote]
Agreed.
That cut is too lean. It was supposed to be a joke. They say you can never be to rich or have a woman that is too thin, but Paris is too thin.
Here is some soap for your eyes.
I vote for the jessica biel picture over paris hilton…
thats just my take…and i likke Top Round…and I give a big vote to Eye Round steak once youve trimmed the outer rim of fat off
in fact…there are 2 or 3 jessicas that are much >> greater >> than paris…youve got
Jessica biel
Jessica Alba…and
Jessica Simpson…
Id say all 3 of those are better than that burger pic of paris