There are at least 29 cuts of beef that meet the government labeling guidelines for lean or extra lean.
According to government guidelines, a serving qualifies as "extra lean" if it has less than 5g total fat, 2g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving. A serving qualifies as "lean" if it has less than 10g total fat, 4.5g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving. In addition to the cuts listed on the chart below, 95% lean/5% fat ground beef is also considered lean. Find out how beef compares to chicken for nutrients and fat content.
Learn more about the types of fat found in beef and chicken.
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