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Feel better about red meat with these lean cuts. Plus: fatty slabs to avoid.
Mike Simone
There are few things better than a perfectly cooked slab of juicy steak. The only thing that might come between a man and his beef are the negative effects that red meat, in all its marbled-with-fat and butter-basted glory, has on your heart and your waistline. But that doesn't mean you should ditch steak altogether. Red meat is packed with protein which is critical for muscle growth and recovery. It's also high in iron and vitamin B-12, which boosts the immune system and keeps red blood cells healthy. So here's a handy list of superstar steaks that you don't have to feel guilty for indulging in once the craving for a slab of bloody meat hits. Whether it’s a dinner out at your favorite restaurant or a cookout at home with the fellas, here are the cuts of juicy greatness you can put on your plate—as well as the ones to bail on at the butcher shop. Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day*. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 milligrams of cholesterol. STEAK STARS: The leanest cuts of beef**
SINFUL SLABS: These cuts pack an unhealthy calorie and fat punch**
Mike Simone
There are few things better than a perfectly cooked slab of juicy steak. The only thing that might come between a man and his beef are the negative effects that red meat, in all its marbled-with-fat and butter-basted glory, has on your heart and your waistline. But that doesn't mean you should ditch steak altogether. Red meat is packed with protein which is critical for muscle growth and recovery. It's also high in iron and vitamin B-12, which boosts the immune system and keeps red blood cells healthy. So here's a handy list of superstar steaks that you don't have to feel guilty for indulging in once the craving for a slab of bloody meat hits. Whether it’s a dinner out at your favorite restaurant or a cookout at home with the fellas, here are the cuts of juicy greatness you can put on your plate—as well as the ones to bail on at the butcher shop. Note: The American Heart Association recommends limiting lean meat, poultry and seafood consumption to six ounces per day*. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 milligrams of cholesterol. STEAK STARS: The leanest cuts of beef**
| CUT | CALORIES | FAT | SAT. FAT | PROTEIN |
| Sirloin tip side steak Taken from the sirloin tip or the top of the round. Very lean, but still holds |
206 | 5.4g | 2.06g | 39g |
| Top round steak Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round. |
240 | 7.6g | 3g | 36.9g |
| Eye of round steak Similar to the cuts taken from the tenderloin, but tougher and less juicy. |
276 | 7g | 2.4g | 49.8g |
| Bottom round steak Taken from the outer park of the round that is a well exercised area of the animal. The meat tends to be tough and typically needs marinating. |
300 | 11g | 3.8g | 47.2g |
| Top sirloin Has good flavor, but can be tough, so typically needs marinating. |
316 | 10.6g | 4g | 51.6g |
SINFUL SLABS: These cuts pack an unhealthy calorie and fat punch**
| CUT | CALORIES | FAT | SAT. FAT | PROTEIN |
| Flap steak Very flavorful, but can be fibrous and chewy. |
240 | 12g | 3.8g | 33g |
| Filet mignon (Chateaubriand or tenderloin) The most tender and sought-after of all cuts of beef. |
348 | 16g | 6g | 48g |
| Porterhouse steak Very expensive and flavorful. Cut from the choice tenderloin. |
346 | 16.4g | 6.6g | 46.2g |
| Skirt steak Also known as a flank steak. Taken from the plate or chest of the cow, it’s known for its flavor over tenderness. |
348 | 17.2g | 6.6g | 45.4g |
| New York strip steak Very tough cut of meat taken from the T-bone area. |
360 | 18g | 6g | 46g |
| T-bone steakA cut from below the porterhouse. Its high fat content means that it stays tender while cooking. | 376 | 25.6g | 10.6g | 33g |
| Rib-eye steak (rib roast, prime rib) The crème de la crème of steaks. Very marbled cut, which means it's flavorful and stays tender while cooking. |
466 | 37.6g | 15g | 30g |