Selecting cuts of beef

Many cuts of beef now meet the USDA's regulations to qualify as lean or extra lean. Of these, the following are considered extra lean:

• Eye of round roast and steak
• Sirloin tip side steak
• Top round roast and steak
• Bottom round roast and steak
• Top sirloin steak

If you still have questions about which cuts of beef are lean or extra lean, ask your butcher or grocer. If you're dining out, ask the restaurant server or chef for recommendations for lower fat options.

Keep in mind that the same cuts of beef can have different names. For example, a boneless top loin steak may also be called a strip steak, club sirloin steak or N.Y. strip steak.

Other tips when choosing cuts of beef:

• Choose cuts that are graded "Choice" or "Select" instead of "Prime," which usually has more fat.
• Choose cuts with the least amount of visible fat (marbling).
• When selecting ground beef, opt for the lowest percentage of fat.
• Limit consumption of organs, such as liver, to about 3 ounces (85 grams) a month.