Know What Steak You’re Buying
Everyone loves a good steak, right? No offense to vegans or others, but one who in their best state wouldn’t? However, if you aren’t a butcher, it’s difficult for you to recognize a rib roast from roast beef.
This is an issue among us. Though a balanced diet allows for a reasonable quantity of beef, we don’t really know much about it. Basically, there are only two cuts available: fatty and non-fatty. However, you can’t often identify the difference between them, especially not by looking at them. Therefore, knowing what we’re buying and what to buy is essential.
Here’s some assistance:
#1. Top Sirloin
You’ll constantly hear about top sirloin. It’s the best cut of beef for getting the leanest protein with the least amount of fat. For one who’s on a healthy diet, this can’t go wrong for them. However, one needs to make sure to trim away the maximum possible external fat to consume the leanest sections.
- (8 oz. raw)
- 306 Calories
- 50 g Protein
- 11 g Fat
#2. Flank
Flank steaks come from the cow’s flank, from outside the ribs. These are another naturally lean portion. Due to its shape and size encompassing its neighbor, the skirt steak, it’s a perfect selection for fajitas. You can try seasoning it. However, keep an eye on the carbs in the marinade and keep the slicing angle against the grain.
- (8 oz. raw)
- 352 Calories
- 24 g Protein
- 16 g Fat
#3. Rib-Eye
Do you know where the fat gathers on a cow? Usually it collects on the body parts which don’t move that often. As the cow moves, the rump, or back, gets a lot of use, but the ribs don’t. Therefore, the rib-eye cut is one of the parts that get the most fat. You can save it for low-carb diet days when you need to supplement your calories.
- (8 oz. raw)
- 592 Calories
- 40 g Protein
- 48 g Fat
#4. T-bone
T-bone steaks are loin cuts and are one of the few served bone-in. The bone usually adds juiciness to the cut, however, it’s not essential in such conditions. Although the fat isn’t evident on the outside of the meat, the T-bone is a lot fattier. This makes it a suitable choice for low-carb days (including the rib-eye).
- (8 oz. raw)
- 496 Calories
- 40 g Protein
- 35 g Fat
#5. Filet Mignon
The filet mignon is the most premium & popular cut of beef. It’s thick, soft, and juicy, with no trace of high-fat content both on the in and outside portions. However, now that you are aware, you’ll probably agree that one should save filet for exceptional occasions. For example, occasions that demand dining at a fine setting.
- (8 oz. raw)
- 592 Calories
- 40 g Protein
- 48 g Fat
