You can have your steak and eat it, too. You just have to pick less fatty cuts to control your intake of unhealthy saturated fat, the type that increases your risk of cardiovascular disease. Round, sirloin, chuck and loin are your best bets when choosing a cut of beef, says the American Heart Association. But even the least fatty cuts still have more saturated fat than other protein sources like fish, so keep your intake in check.
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Your Least Fatty Choices
A 3-ounce portion of eye of round roast trimmed of all fat has 3.8 grams of total fat, 1.6 of which are saturated. A 3-ounce top loin steak has 5.7 grams of total fat, which includes 2.5 grams of saturated fat. A 3-ounce cut of top sirloin trimmed of all fat has 8.2 grams of total fat, 3.2 of which are saturated. A 3-ounce portion of chuck eye steak has 9.8 grams of total fat, including 4.2 grams of saturated fat.
Keep It Low-Fat During Cooking
You can choose the least fatty cut of steak, but if you pan-fry it in oil, its fat content skyrockets. Grill your meat instead, and refrain from adding extra fat or oil during cooking. When roasting cuts of meat, do so on a rack so the fat runs off and can be discarded.