…Writing for the AP, Jim Romanoff says one can still eat beef—the lean cuts—and not be a total health pariah.
…Warning: This post may involve cooking.
…Beef, Romanoff points out, is full of protein and a great source of vitamins B6 and B12, and of zinc and selenium.
…A 3.5 ounce serving of beef is lean if it has less than 10 grams of total fat and no more than 4.5 grams of saturated fat.
…So which cuts are which?
…Top, eye, and bottom round steaks are extra lean (fewer than 5 grams of total fat and 2 of saturated).
…Top round (London broil) is extra-lean.
…The leaner cuts (these, plus should roasts and steaks) require more cooking or braising. Think pot roast!
…Short loin cuts, such as strip steak, T-bones and tenderloin, are higher in fat, though still labeled lean. These are the ones for grilling with a simple seasoning. Tender.
…Sirloin or top sirloin are the fattiest of the leans and therefore more tender and flavorful. These also take to the grill.
…To test for doneness, writes Fred Thompson, author of Barbeque Nation, touch your cheek. When you push on a steak and it feels like that—it’s rare. The tip of your nose—medium. Your forehead—well done.
…Did HA just write that your forehead is well done?
…Time to quit for the day!