September 21, 2018

Leanest Cuts of Beef


It’s Friday, and that means I’m probably going to indulge a bit and enjoy myself a bit of some red meat tonight along with an extra dirty Martini. I’ve been sampling the world’s best steaks for about twenty years, and I’ve gathered a lot of facts about the various cuts of beef. Today’s update will explain which cuts of beef are the leanest.

What are the Leanest Beef Cuts?

Today I’m going to push aside all of the negative effects of red meat and really focus on what’s important. To me, it’s a well marbled slab of beef that provides me with a blast of protein to help me build muscles as well as get some iron, B-12, and even keep the red blood cells working properly. Yep, those on the carnivore diet, this post is for you.

Source: Men’s Journal.

(In this example we’re using a 3.5 ounce slab of beef.)

#1: Sirloin Tip Side Steak

Derived from the sirloin tip, otherwise known as the top of the round. Lean and flavorful.

Fat: 5.4 grams

Sirloin Tip Side Steak

#2: Top Round Steak

Part of the round (cut from the hip), this is also flavorful but in comparison to other similar cuts, it’s more tender.

Fat: 7.6 grams

Top Round Steak

#3: Eye of Round Steak

This will have a similar taste to the cuts taken from the tenderloin, but it’s a bit tougher without as much juice.

Fat: 7.0 grams

Eye of Round steak

#4: Bottom Round Steak

Outer round, this is a tougher meat that is normally marinated. (I use this type of steak for fajitas.)

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.

Fat: 11.0 grams

Bottom Round Steak

#5: Top Sirloin

Flavorful, but tough, you’ll also want to marinate this cut.

Has good flavor, but can be tough, so typically needs marinating.

Fat: 10.6 grams

Top Sirloin

#6: Flap Steak

Chewy, but with flavor. Normally a very cheap to purchase cut.

Fat: 12.0 grams

Flap Steak

#7: Filet Mignon

One of my favorite cuts, this is tender and highly sought after.

Fat: 16.0 grams

Filet Mignon

#8: Porterhouse

Cut from choice tenderloin, this is another expensive cut that is highly sought after with a ton of flavor.

Fat: 16.4 grams


#9: Skirt Steak

Some places will call this a flank steak. Taken from the cow’s chest, it’s known for it’a tasty flavor yet isn’t very tender.

Also known as a flank steak. Taken from the plate or chest of the cow, it’s known for its flavor over tenderness.

Fat: 17.2 grams

Skirt Steak

#10: New York Strip

Another choice steak of mine if I want something on the tougher side, this is taken from the T-Bone.

Fat: 18.0 grams

New York Strip

#11: T Bone

This is taken from below the porterhouse and is very fatty, which means it’s a very tender steak.

Fat: 25.6 grams

T-Bone Steak

#12: Ribeye

My all time favorite, the ribeye steak is highly marbled and flavorful that as the name implies, comes from the rib area.

Fat: 37.6 grams


If you are looking for any of these fine cuts, I recommend checking out this vendor.


T.J. LaPanta is a Florida based aspiring comedian and health nut.
When he's not trying to hack his way through a post-graduate degree, he's slaving away in the kitchen, working out, or trying to score a date.

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