You might wonder what's the best cut to use with the least fat. Are you on a mission to begin your weight loss? Although starting your weight loss mission should not be that hard, it also doesn't mean you have to sacrifice your favorite meat cuts to accommodate your weight-loss plan.
There are lots of healthy cuts that you can choose from depending on the cooking style. Of course, this will also open different flavors to choose from depending on someone's tastebuds.
Always remember that fats also provide a healthy diet. It would be best to remember to balance your diet to improve your dining experience. It would be best to consider how you will prepare your beef to ensure you get a much more balanced nutrient intake.
Bad fat and Good Fat.
Always remember that Fats in beef might be good for you. However, like anything else in life, too much fat can be harmful to you. Oleic acid, a monounsaturated lipid, is found in beef fat and is also the same healthy acid found in olive oils. In addition, most saturated fats in beef reduce heart risk by lowering LDL or bad cholesterol or reducing your total HDL, which can be called good cholesterol.
Lots of red meat has a lot of saturated fat. Saturated fats build up fats in the artery walls and make it hard. This means that it will cause elevated high blood pressure, which increases the risk of developing heart disease, be sure to limit your saturated fat intake to reduce the risk of heart attack disease.
Natural trans fat in red meat provides a naturally occurring trans-fat called trans rumeric acid and trans-vaccenic acid. This trans fat is beneficial, like unsaturated fats, that helps protect your heart by boosting HDL cholesterol levels.
Research has shown that marbling (intramuscular fat) has positive health benefits without negative effects on lipoprotein cholesterol metabolism.
Trimming external fats.
While there are many ways to cut external fats on beef, you can trim all the visible solid sections to ensure that your steak is lean as possible.
You can ask the store to pre-trim your beef, or you can do it yourself at home. Most people cook their steak with external fats and cut it off before eating. This way, the steak gets a savory flavor and moisture.
Healthy steak Cuts
Instead of being prized for its suppleness, flank steak, which comes from the cow's chest, is well-liked for its fantastic flavor. Unlike any other steak, the flank steak can be cooked with low to medium marbling without any external fats.
Recommended cooking method for the flank Steak:
Flank steak is one of the most versatile steaks that you can use for cooking, and you can Slow cook, Oven-cook, or grill the flank steak. Just make sure you tenderize the flank steak to remove unwanted fats.
Tenderloin (Eye fillet)
The Tenderloin eye fillet has little to no intramuscular fat, and this also means that the tenderloin is the most tender muscle of the beef, which is always in high demand. Therefore, the Tenderloin Eye fillet is one of the steaks you can cook with medium marbling with no external fats.
Recommended cooking method for the Tenderloin Eye Fillet:
Cooking the Tenderloin eye fillet is very easy to cook. You can grill it as a steak, or you can cook it as a steak tartare.
Eye round (girello)
The eye round steak, also known as Girello, is a lean-cut steak with little marbling. This steak is usually ideal for sandwiches or pot roasted mixed with vegetables, and the Girello steak is also served thinly sliced or scallopini style.
How to cook Girello steak:
Commonly, the eye-round steak is used for corned silverside, but it's also great to slow roast and be served with herbs and wine.
The Rump steak is also called round steak, and it's the hip section of the beef that does not generally have a lot of marbling. It is also considered the most flavorful and tender cut from the round.
Recommended cooking method for Rump (Round Steak)
You can Fry, saute, broil and braise your rump. However, we always suggest to grill, stir-frying, or roasting.
The Chuck steak is a beef cut from the chuck primal, a sizable chunk of flesh from the cow's shoulder; the chuck is also very lean and also versatile with lots of flavors.
Recommended cooking method for chuck steak
The chuck can be great for casseroles, stews, and curries, and you can also slow cook or grill the chuck.
The Rib eye steak may be the most popular steak cut of all time because of its flavorful and tender meat.
Recommended cooking method for The Rib-eye steak:
Since the rib-eye steak is very flavorful and tender, it's always recommended that you grill or roast the steak.
The flap meat cut is a slice of marbled meat that's very flavorful and tasty, and the flap meat is also one of the cuts that are easy to find in the market. The flap meat cut has the same texture as grain to flank, which means that you can cook and slice it across the grain after serving.
Recommended cooking method for flap meat
Flap meat is great in French' bavette' style, Marinated, Southwest Style, or Grilled steak.
The Tri-tip steak is a steak cut piece of the triangular tip roast, and it is also called triangle steak or Santa Maria steak. The Tri-tip steak might be the most economical piece of meat that's full of flavor, and the Tri-tip steak usually has a great intramuscular fat which plays an important role in increasing flavor, juiciness, and tenderness.
Recommended cooking method for Tri-Tip
You can grill, stir-fry, or braise the Tri-tip steak, but the best one is probably the Sta. Maria Tri-tip recipe.
The Rump cap or "Picancha" is full of flavors and can marble well. This cut provides a thick crown of fat running across the top, giving flavor depth.
Recommended cooking method for Rump cap
Rump cap is best marinated and grilled, roasted or peppercorn-rubbed