What is lean beef

Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day. The USDA defines an extra-lean cut of beef as a 3. Cut from the hip part of the round and considered flavorful and more tender than other cuts from the round. Taken from the outer park of the round that is a well exercised area of the animal. The meat tends to be tough and typically needs marinating.

People should prepare lean meats by broiling or baking to avoid the extra fat involved in frying and roasting. Grocery stores may market beef as either lean or extra lean. The USDA gives guidance on the fat profiles per grams g of beef, which is about 3. Lean beef has less than 10 g of fat, 4.

Extra lean beef has less than 5 g of fat, less than 2 g of saturated fat, and less than 95 mg of cholesterol per g. When choosing poultry, opting for skinless pieces helps to reduce the fat content. Skinless and boneless braised chicken has the following nutrition profile per g:.

Omega-3 fatty acids are present in foods such as fish. Their potential benefits include reducing inflammation and heart disease risk. Adversely, omega-. Ketosis is a metabolic process in which the body burns stored fat for energy, instead of glucose.

Some people try to induce ketosis with a low carb…. A keto diet prioritizes fats and proteins over carbs. It may help reduce body weight, acne, and the risk of cancer. Learn about the benefits and risks…. LDL cholesterol is low-density lipoprotein, and if levels are too high, a person could be at risk of cardiovascular disease. You have several more options when selecting lean cuts of beef. In order from leanest to fattiest, lean cuts of beef include brisket, round top roast and steak, round steak, shank cross cut, chuck shoulder pot roast, sirloin tip center roast and steak, chuck shoulder steak and bottom round steak.

Other lean cuts to look for include top loin steak, shoulder petite medallions, flank steak, shoulder center steak, tri-tip roast and steak, tenderloin roast and steak, and T-bone steak.

Round and chuck steaks are often tougher cuts -- use an acidic marinade to tenderize the meat for at least an hour before cooking it. A combination of lemon juice, light soy sauce and minced garlic, for example, tenderizes meat quickly. Do not add oil to your marinades, as this introduces unnecessary fat. Serena Styles is a Colorado-based writer who specializes in health, fitness and food.