Although beef has a bad reputation, data reveals that 10 percent or less of saturated fat and total fat in the American diet comes from beef. Further, thanks to increased beef trimming practices, the external fat in retail cuts has decreased 80 percent over the past 20 years. Today, over 66 percent of beef cuts meet the guideline for lean which is defined by the USDA and FDA as less than 10 percent fat by weight or less than 10 grams of fat per 100 grams.
In order to get a nice amount of protein without all the artery clogging fat, choose lean cuts like 95 percent lean ground beef, flank, bottom round, sirloin, T-bone, top round, tri-tip, and eye round.
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