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A Matter of Fat |
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| Beef cuts (trimmed of visible fat, raw) | % Fat | Grams of fat
per 4 oz (120 g) raw |
| Very Lean (under 5%
fat / at least 95% lean) INSIDE ROUND STEAK |
2.1 | 2.5 |
| SIRLOIN STEAK | 3.8 | 4.6 |
| RUMP ROAST | 4.3 | 5.2 |
| EYE OF ROUND ROAST | 4.8 | 5.8 |
| Lean (5 - 10% fat / at
least 90% lean) OUTSIDE ROUND STEAK / ROAST |
5.1 | 6.1 |
| SIRLOIN TIP / INSIDE ROUND ROAST | 5.2 | 6.2 |
| EYE OF ROUND STEAKEYE OF ROUND STEAK | 5.5 | 6.6 |
| STRIP LOIN STEAK | 5.6 | 6.7 |
| BLADE ROAST | 5.7 | 6.8 |
| TENDERLOIN | 5.8 | 7.0 |
| CROSS RIB / RIB EYE / RIB STEAK | 6.7 | 8.0 |
| T BONE / PORTERHOUSE / STEW / WING | 7.1 | 8.5 |
| BLADE STEAK | 7.2 | 8.6 |
| BRISKET | 7.3 | 8.8 |
| FLANK | 7.4 | 8.9 |
| RIB ROAST | 7.5 | 9.0 |