I'm just curious what is the leanest steak you can get at a typical supermarket?

Only recently have I made steak a mainstay in my normal diet. I have one on my off days for dinner, top round sirloin, it was the most common one I could remember reading in many threads where people post their food items.

Is beef round, or bottom round any leaner? Are there other steaks that are lean?

thanks!

I'm just curious what is the leanest steak you can get at a typical supermarket?

Only recently have I made steak a mainstay in my normal diet. I have one on my off days for dinner, top round sirloin, it was the most common one I could remember reading in many threads where people post their food items.

Is beef round, or bottom round any leaner? Are there other steaks that are lean?

thanks!

In my opinion bottom round and round eye are the leanest...I don't think there's too big a diff. between the leanest beef cuts...

See my post in the Recipe section entitled "So you bought lean cuts of beef...now what?" for some cooking tips.

btw, is your memeber name a Dennis Rodman reference?

really? i assumed bottom round would not be leanest since as it was explained to me, it's the ass portion of the cow, just ignorance on my part though what really got me to ask is how it looked to be leaner (less white) then top round

i'll be sure to check out that thread, i do feel i could do more with my steak

my name is my old number in hockey

To my knowledge there's not a cut named "top round sirloin." The round and sirloin are distinct and different parts of the cow.

The round is very lean, and includes cuts like the eye of round, bottom round (rump roast) or top round (commonly london broil). Round, however, has a great tendency to dry out and must therefore be prepared somewhat carefully.

Top sirloin is also very lean, with the vast majority of the fat confined to the outer edge of the steak, which can easily be trimmed off before or after cooking. It is much more tender than the various round cuts.

Personally, when I'm bulking and eating a lot of beef I'll just get very lean ground beef (most meat markets will have a 95% or 96% available). This gives you the benefits of lean beef but is usually a little easier on your wallet compared to actually buying whole cuts, since the butchers are able to grind up the various odd ends of things they otherwise couldn't sell and just put a lower price on it.

And as always, I highly encourage you to try shopping at a natural market if you have one available, which gives you the opportunity to purchase beef without antibiotics, growth hormones, or other various unpleasant and unhealthy chemicals added.

To my knowledge there's not a cut named "top round sirloin." The round and sirloin are distinct and different parts of the cow.

The round is very lean, and includes cuts like the eye of round, bottom round (rump roast) or top round (commonly london broil). Round, however, has a great tendency to dry out and must therefore be prepared somewhat carefully.

Top sirloin is also very lean, with the vast majority of the fat confined to the outer edge of the steak, which can easily be trimmed off before or after cooking. It is much more tender than the various round cuts.

Personally, when I'm bulking and eating a lot of beef I'll just get very lean ground beef (most meat markets will have a 95% or 96% available). This gives you the benefits of lean beef but is usually a little easier on your wallet compared to actually buying whole cuts, since the butchers are able to grind up the various odd ends of things they otherwise couldn't sell and just put a lower price on it.

And as always, I highly encourage you to try shopping at a natural market if you have one available, which gives you the opportunity to purchase beef without antibiotics, growth hormones, or other various unpleasant and unhealthy chemicals added.
that was a brain fart on my part (top round sirloin), either that or i forgot to add the coma, was rushing to post this before went to sleep!

of the top round, beef round, bottom round which would be leanest then?

i have never prepared a steak before and honestly would rather not go through it, the top round steaks i eat are very chewy, i assume this is why

i do eat lean ground beef, the leanest here is actually just 93%, and i've looked everywhere this includes Whole Foods

are there any franchise natural food places that you can name? I'll look for one on the net but I don't know any off hand

I like in NYC area, healthy foods is surprisingly hard to find, even low sugar things like ketchup etc

that was a brain fart on my part (top round sirloin), either that or i forgot to add the coma, was rushing to post this before went to sleep!

of the top round, beef round, bottom round which would be leanest then?

i have never prepared a steak before and honestly would rather not go through it, the top round steaks i eat are very chewy, i assume this is why

i do eat lean ground beef, the leanest here is actually just 93%, and i've looked everywhere this includes Whole Foods

are there any franchise natural food places that you can name? I'll look for one on the net but I don't know any off hand

I like in NYC area, healthy foods is surprisingly hard to find, even low sugar things like ketchup etc

Whole Foods Market (http://www.wholefoodsmarket.com/stores/index.html)
Local Harvest (http://www.localharvest.org/)
^look for groceries/co-ops

and i would definitely recommend sirloins over rounds. the fat difference isn't to much but the taste/texture is HUGE and well worth it. easy way to prepare a steak. get a cast iron skillet, throw it on the stove and get it nice n hot, preheat the oven to 400. rub some salt and pepper on the steak, throw it in the skillet for 1-1 1/2 minutes per side then put the skillet in the oven for 4-5 minutes.

Since I'm a butcher at Whole Foods Market, I am somewhat confused by you saying that you can't find anything leaner than 93%. We normally make 85%, 91%, 95%, 96% (grass fed) and a 91% Organic grind. All the stores around here are like this. There are always going to be variations be region, but I can't imagine that sales of very lean ground beef are so poor in your area that your local store doesn't even make it.

Are you actually checking in the meat case, or just looking at what's prepacked? We generally only put the fattier stuff out in prepack, since for whatever reason those folks seem to buy prepack much more often. I'd ask one of the guys there if they grind any leaner beef.

Honestly, I'm not a big fan of round. Most of the cuts from it are really more roasts than steaks, and require slow cooking to avoid drying them out. I good slow-cooked rump roast is great, but as far as steaks go you're better off with something from the rib, loin, or sirloin.

Dollar for dollar, top sirloin is a ridiculous value. My preferred cooking method is to rub the steak with olive oil, salt, fresh cracked black pepper, and garlic powder (along with whatever other seasonings I'm in the mood for) and place it in the oven under the broiler on the LOWEST rack position. Put the steak on one rack and some foil or a cookie sheet or something on the rack immediately below to catch drips. Cook for 5-6 minutes per side (depending on thickness, I usually do 5 because I like my steaks medium at best), and then move the steak to the position closest or next to closest to your broiler (I have to use the next-to-top position because otherwise it's too close and will flare up, err on the side of caution). Move the drip pan up to the position underneath, and cook the steak for an additional 3 minutes per side. This is somewhat backwards from how most steaks would be done, since usually you blast them with direct high heat and then lower it down, while here you're doing the reverse. With top sirloin, since it's so lean, this helps to retain moisture and maximize the overall tenderness of the steak. Note: When flipping the steak, do NOT use a fork. Never puncture a steak while it's cooking, as you'll let the moisture out. Use tongs or some other similiar instrument.

When the steak is done, remove it from the oven, put it on a plate, and cover it tightly with foil. Let it rest for at least 5-10 minutes, as this alllows the moisture to go back to where it's supposed to be in the meat, avoiding that fun little situation where it all rushes out the first time you cut into it.

Voila!

For ground beef patties, as well as the more expensive steak cuts (ribeyes, which are my favorite, strips, tenderloin fillets, etc.) I use one cooking method that works great for me.

Again, I rub the steak with oil and season to taste. If possible, allow it to sit in the fridge for 30 minutes to two hours before cooking to allow the flavors to penetrate (same goes for top sirloin, actually). When nearing cooking time, take it out of the fridge and allow to come back to near room temperature (otherwise the middle will still be cold and it won't cook evenly).

In any oven-safe (this is important) pan, sear the steak on high heat for 30-45 seconds per side. If you've got a liberal amount of oil on the steak you shouldn't need to add any to the pan, but if you're paranoid about smoke or you have a pan prone to that feel free to add a dash. Once seared, place in a PRE-HEATED 500 degree oven.

How long do you cook it? Depnds on the type of steak and the thickness. For most steaks that my market sells, we cut them 1 1/4 inches thick. For something that size I'd usually cook it about 5 minutes per side. You'll have to play around with it and adjust from there. Thin-cut pork chops will usually get 2.5 minutes per side. Salmon fillets are about the same.

Regardless of what you're cooking, though, the same rule about resting the meat applies (although with fish I never bother resting them over a couple of minutes). Keep in mind also that when it's sitting covered in foil it will continue to cook in the residual heat, so you don't want to get the steak to the exact point that you want it and then have it overcook when it's resting.

Try it out and see what you think.

Tenderloin

Since I'm a butcher at Whole Foods Market, I am somewhat confused by you saying that you can't find anything leaner than 93%. We normally make 85%, 91%, 95%, 96% (grass fed) and a 91% Organic grind. All the stores around here are like this. There are always going to be variations be region, but I can't imagine that sales of very lean ground beef are so poor in your area that your local store doesn't even make it.

Are you actually checking in the meat case, or just looking at what's prepacked? We generally only put the fattier stuff out in prepack, since for whatever reason those folks seem to buy prepack much more often. I'd ask one of the guys there if they grind any leaner beef.


That DEFFINITLY depends on where you are shopping. When I worked as a butcher we kept only 85% and 90% in the counter and had everything else imaginable on the shelf.... 77% - 96%.

I do agree that if you cannot find anything leaner than 93% you either arn't trying or live in a 3rd world country.

Glaive, wow, I can see you definitely know your stuff. I hope you will forgive my audacity in asking - but do you have any recommendations for cooking filet mignon venison steaks? The ones I buy are about 10 oz each, but I tend to cook and eat half of this at a time. As I'm in the UK, my oven has what we would call a "grill", but which I think is actually what in the US would be called a "broiler".

Since I'm a butcher at Whole Foods Market, I am somewhat confused by you saying that you can't find anything leaner than 93%. We normally make 85%, 91%, 95%, 96% (grass fed) and a 91% Organic grind. All the stores around here are like this. There are always going to be variations be region, but I can't imagine that sales of very lean ground beef are so poor in your area that your local store doesn't even make it.

Are you actually checking in the meat case, or just looking at what's prepacked? We generally only put the fattier stuff out in prepack, since for whatever reason those folks seem to buy prepack much more often. I'd ask one of the guys there if they grind any leaner beef.

Honestly, I'm not a big fan of round. Most of the cuts from it are really more roasts than steaks, and require slow cooking to avoid drying them out. I good slow-cooked rump roast is great, but as far as steaks go you're better off with something from the rib, loin, or sirloin.

Dollar for dollar, top sirloin is a ridiculous value. My preferred cooking method is to rub the steak with olive oil, salt, fresh cracked black pepper, and garlic powder (along with whatever other seasonings I'm in the mood for) and place it in the oven under the broiler on the LOWEST rack position. Put the steak on one rack and some foil or a cookie sheet or something on the rack immediately below to catch drips. Cook for 5-6 minutes per side (depending on thickness, I usually do 5 because I like my steaks medium at best), and then move the steak to the position closest or next to closest to your broiler (I have to use the next-to-top position because otherwise it's too close and will flare up, err on the side of caution). Move the drip pan up to the position underneath, and cook the steak for an additional 3 minutes per side. This is somewhat backwards from how most steaks would be done, since usually you blast them with direct high heat and then lower it down, while here you're doing the reverse. With top sirloin, since it's so lean, this helps to retain moisture and maximize the overall tenderness of the steak. Note: When flipping the steak, do NOT use a fork. Never puncture a steak while it's cooking, as you'll let the moisture out. Use tongs or some other similiar instrument.

When the steak is done, remove it from the oven, put it on a plate, and cover it tightly with foil. Let it rest for at least 5-10 minutes, as this alllows the moisture to go back to where it's supposed to be in the meat, avoiding that fun little situation where it all rushes out the first time you cut into it.

Voila!

For ground beef patties, as well as the more expensive steak cuts (ribeyes, which are my favorite, strips, tenderloin fillets, etc.) I use one cooking method that works great for me.

Again, I rub the steak with oil and season to taste. If possible, allow it to sit in the fridge for 30 minutes to two hours before cooking to allow the flavors to penetrate (same goes for top sirloin, actually). When nearing cooking time, take it out of the fridge and allow to come back to near room temperature (otherwise the middle will still be cold and it won't cook evenly).

In any oven-safe (this is important) pan, sear the steak on high heat for 30-45 seconds per side. If you've got a liberal amount of oil on the steak you shouldn't need to add any to the pan, but if you're paranoid about smoke or you have a pan prone to that feel free to add a dash. Once seared, place in a PRE-HEATED 500 degree oven.

How long do you cook it? Depnds on the type of steak and the thickness. For most steaks that my market sells, we cut them 1 1/4 inches thick. For something that size I'd usually cook it about 5 minutes per side. You'll have to play around with it and adjust from there. Thin-cut pork chops will usually get 2.5 minutes per side. Salmon fillets are about the same.

Regardless of what you're cooking, though, the same rule about resting the meat applies (although with fish I never bother resting them over a couple of minutes). Keep in mind also that when it's sitting covered in foil it will continue to cook in the residual heat, so you don't want to get the steak to the exact point that you want it and then have it overcook when it's resting.

Try it out and see what you think.
wow that's a load of info, thanks!!

I shop at pathmark or waldbaums because they are the closest to me but I've been everywhere from shopright to western beef, none have anything leaner then 93% GB and this is prepacked

there are two Wholefoods reasonable distance from me, one being about 40 minutes out the other being in the city about 20-30 minutes depending on traffic and I go there about once every couple months just to see what's there

the most lean prepacked is 93% and at the counter I asked the guy what was the leanest they had and he showed me these sirloin burgers 93% and told me some sirloin steak they had was the leanest steak I got both, they were good of course but I still have yet to see anything leaner then 93%

just to emphasize my point further as far as healthier foods go, recently these local places had a major cut down on sugarless drink mixes (koolaid and chrystal light), low carb condiments, in fact none sell anything really anymore

none even sell 0 calorie syrups, pankcake syrup, jelly, etc.. this is queens area closer to nyc

I found a place by chance (just went in to LOOK for my 0 calorie ketchup) way out on the island and I stocked up on all this stuff, they didn't have lean ground beef prepacked though

next time I go I'll ask again

bottom line though as far as steaks go, for the most part all cuts are the same amount of leanness?

I will probably go with what you recommend, don't know if I will be able to prep it as you explained but I'll give it a try - reason why I don't prepare my steaks like that is because I eat the second I walk in the house since it's already close to 4 hours since my previous meal (in class)

That DEFFINITLY depends on where you are shopping. When I worked as a butcher we kept only 85% and 90% in the counter and had everything else imaginable on the shelf.... 77% - 96%.

I do agree that if you cannot find anything leaner than 93% you either arn't trying or live in a 3rd world country.
I probably spend more time wasted running around shopping then any other one activity and mostly because most the foods I need are just not in the same place

I buy my chicken breast at waldbaums because they sell it cheap and can buy sugarless koolaid there. I buy my ground beef at pathmark because waldbaums only has 10% lean and I am anal so I prefer the 93% ones that I can get there.

every month (or whenever I get a chance) I go out about an hour just to stock up on all my "clean" stuff" that is just not available here

Don't be so sure next time. I think it's pretty obvious I've been looking if I made the efforts to post this thread asking about which steaks would be the best for me. I also don't live in a third world country, the whole foods market I'm talking about happens to be in one of the more nicer areas in the city.

Since I'm a butcher at Whole Foods Market, I am somewhat confused by you saying that you can't find anything leaner than 93%. We normally make 85%, 91%, 95%, 96% (grass fed) and a 91% Organic grind. All the stores around here are like this. There are always going to be variations be region, but I can't imagine that sales of very lean ground beef are so poor in your area that your local store doesn't even make it.

Are you actually checking in the meat case, or just looking at what's prepacked? We generally only put the fattier stuff out in prepack, since for whatever reason those folks seem to buy prepack much more often. I'd ask one of the guys there if they grind any leaner beef.

Honestly, I'm not a big fan of round. Most of the cuts from it are really more roasts than steaks, and require slow cooking to avoid drying them out. I good slow-cooked rump roast is great, but as far as steaks go you're better off with something from the rib, loin, or sirloin.

Dollar for dollar, top sirloin is a ridiculous value. My preferred cooking method is to rub the steak with olive oil, salt, fresh cracked black pepper, and garlic powder (along with whatever other seasonings I'm in the mood for) and place it in the oven under the broiler on the LOWEST rack position. Put the steak on one rack and some foil or a cookie sheet or something on the rack immediately below to catch drips. Cook for 5-6 minutes per side (depending on thickness, I usually do 5 because I like my steaks medium at best), and then move the steak to the position closest or next to closest to your broiler (I have to use the next-to-top position because otherwise it's too close and will flare up, err on the side of caution). Move the drip pan up to the position underneath, and cook the steak for an additional 3 minutes per side. This is somewhat backwards from how most steaks would be done, since usually you blast them with direct high heat and then lower it down, while here you're doing the reverse. With top sirloin, since it's so lean, this helps to retain moisture and maximize the overall tenderness of the steak. Note: When flipping the steak, do NOT use a fork. Never puncture a steak while it's cooking, as you'll let the moisture out. Use tongs or some other similiar instrument.

When the steak is done, remove it from the oven, put it on a plate, and cover it tightly with foil. Let it rest for at least 5-10 minutes, as this alllows the moisture to go back to where it's supposed to be in the meat, avoiding that fun little situation where it all rushes out the first time you cut into it.

Voila!

For ground beef patties, as well as the more expensive steak cuts (ribeyes, which are my favorite, strips, tenderloin fillets, etc.) I use one cooking method that works great for me.

Again, I rub the steak with oil and season to taste. If possible, allow it to sit in the fridge for 30 minutes to two hours before cooking to allow the flavors to penetrate (same goes for top sirloin, actually). When nearing cooking time, take it out of the fridge and allow to come back to near room temperature (otherwise the middle will still be cold and it won't cook evenly).

In any oven-safe (this is important) pan, sear the steak on high heat for 30-45 seconds per side. If you've got a liberal amount of oil on the steak you shouldn't need to add any to the pan, but if you're paranoid about smoke or you have a pan prone to that feel free to add a dash. Once seared, place in a PRE-HEATED 500 degree oven.

How long do you cook it? Depnds on the type of steak and the thickness. For most steaks that my market sells, we cut them 1 1/4 inches thick. For something that size I'd usually cook it about 5 minutes per side. You'll have to play around with it and adjust from there. Thin-cut pork chops will usually get 2.5 minutes per side. Salmon fillets are about the same.

Regardless of what you're cooking, though, the same rule about resting the meat applies (although with fish I never bother resting them over a couple of minutes). Keep in mind also that when it's sitting covered in foil it will continue to cook in the residual heat, so you don't want to get the steak to the exact point that you want it and then have it overcook when it's resting.

Try it out and see what you think.

Great stuff! Thanks. That's a keeper. Makin' copies...

all ive ever seen besides the normal 75-93% is the stuff at the counter labeled as ground sirloin and ground round, however i couldnt find out what fat percentage these were. Does anyone know?

Is flank considered to be a lean cut of meat?

Great stuff! Thanks. That's a keeper. Makin' copies...
i just gave my dad a print out and he was real pleased, he always likes tinkering with steaks and stuff i figured this would interest him