Steak! - Which cut?

skinnyjeans13
skinnyjeans13 Posts: 179
edited September 26 in Food and Nutrition
Well, I've decided to satisfy my red meat craving this weekend... but I need some suggestions/advice on what cut of meat I should get. I think I remember reading that top sirloins were the best choice, but I might be completely wrong.

Anyone know what the smartest options are?

Thanks!

Replies

  • Fit4Penny
    Fit4Penny Posts: 75 Member
    I always go for either top sirloin or filet mignon, either one is a leaner cut of meat. Not sure about the other cuts. Good luck and enjoy your steak, YUM!
  • AnnaPixie
    AnnaPixie Posts: 7,439 Member
    I only eat sirloin too :bigsmile:

    I make sure i eat a steak once a fortnight, its good for you!

    Enjoy! :flowerforyou:
  • Allison4C
    Allison4C Posts: 140 Member
    have you ever tried the pre-marinated Hormel beef shoulder? you can buy it at Kroger and it's delicious. even better as left-overs in my opinion! i like the peppercorn flavor. mmmmm!!! i think it's about 120 cal for 4 oz. hope that helps!
  • ATT949
    ATT949 Posts: 1,245 Member
    "best choice" and "smartest"?



    When I Google "what beef has the lowest fat content?" I get 6.7 MM hits.



    This looks like a good description:

    http://www.askdrsears.com/html/4/t043500.asp

    Most restaurants serve choice, high end restaurants serve prime. As food prices have increased over the years (I'm old) many supermarkets sell Select as their house brand and then have Choice as an upsell.


    Tenderloin (filet) is very tender but low in flavor so it's generally served with a sauce. Lots of fat (which makes it tender) and a calorie-laden sauce - quite a combo!

    A rib eye is less tender than a filet but has more taste. Even choice rib eyes can be cut with a fork.

    The strip steak will need a knife, even if it's graded as prime. I like the mouthfeel (since it's not as tender as a ribeye or a filet) and the beef flavor is more pronounced.



    My personal favorite (and one I use to compare steaks across North America) is a strip steak, medium rare, with a little salt and pepper.

    And I still eat steak on my <1k cal diet. :-)
  • bassman2019
    bassman2019 Posts: 29 Member
    Top round is the leanest cut of beef, but due to it's low fat content it cooks really quickly and tends to get tough.
  • Grokette
    Grokette Posts: 3,330 Member
    Well, I've decided to satisfy my red meat craving this weekend... but I need some suggestions/advice on what cut of meat I should get. I think I remember reading that top sirloins were the best choice, but I might be completely wrong.

    Anyone know what the smartest options are?

    Thanks!

    I like Grass Fed Sirloin and Ribeye.
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