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Look tor loin or round in the name, these are the leanest cuts available.
• Trim any excess fat before cooking. By removing the fat, you can reduce the overall fat content of the beef by up to 50 percent.
• Use dry heat cooking methods, such as broiling, panbroiling, grilling or roasting on a rack, for the tender loin cuts of beef. For less tender round cuts of beef, consider moist heat npethods such as braising or stewing to help tenderize.
• Cook meats in a heavy non stick skilled without added fat or oil. Also consider reducing the oil called for in marinades. There are a number of fresh ingredients, as well, that do not contribute extra fat and calories, such as lemon juice, hot and sweet peppers, onion, garlic, tomatoes and ginger.
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