There are many tips for lean cooking beef, but one of the most important is to choose the right cuts of meat. The leanest cuts of beef are the ones that come from the loin and round. These cuts are leaner because they have less fat marbled throughout the meat. When you are cooking beef, you want to cook it until it is medium rare or medium. Any longer and the beef will begin to dry out.
Select lean cuts of beef.
Choose closely trimmed CHOICE or SELECT grade beef cuts.
Trim any visable fat from meat before cooking, and trim insideseparable fat after cooking, but before eating.
Research shows that whenbeef is cooked with outside fat on, some of the fat liquifies and migratesto the meat.
On the average an additional 9 percent reduction in fat canbe achieved by trimming before cooking.
Use cooking methods which do not require additional fat (non-stickskillets, broiling, roasting on a rack, grilling and ETC.
Reduce oil called for in marinades to 1 teaspoon per 1/2 cup marinadeor eliminate completely.
Ingredients
Directions
Select lean cuts of beef.
Choose closely trimmed CHOICE or SELECT grade beef cuts.
Trim any visable fat from meat before cooking, and trim insideseparable fat after cooking, but before eating.
Research shows that whenbeef is cooked with outside fat on, some of the fat liquifies and migratesto the meat.
On the average an additional 9 percent reduction in fat canbe achieved by trimming before cooking.
Use cooking methods which do not require additional fat (non-stickskillets, broiling, roasting on a rack, grilling and ETC.
Reduce oil called for in marinades to 1 teaspoon per 1/2 cup marinadeor eliminate completely.
