Beef, Fat in

No matter what cut of beef you choose for a recipe, trimming the excess fat is the key to lowering the fat and calories. A cut like rib eye steak that is not trimmed will have about 20 grams of fat per serving. Trimming it of excess fat will reduce the fat by 10 grams and about 90 calories.

The best flavor in beef comes from the marbling in the meat itself, not the fat that surrounds the cut of meat. Choose cuts that have little excess fat and light marbling for maximum flavor and minimum calories. Read More "The Health of It All..." Articles