What cut of steak is the lowest in fat?
Question:
Answers:
Fillet Mignon (psoas muscle) or top sirloin.
Remember the marbling in the meat is fat so the less the marbling the less the fat and cholesterol. In addition, in general marbling increases the favor of the meat (fat is tastier) but the trade off is the meat tends to be tougher. The less the marbling the less favorful and more tender it is.
Also USDA grade is also important. The best is prime which is only found in resturants. Only 2% of prime meat in the US goes to general markets. The next grade is choice and that is much better then select (select sucks). Choice meat can easily be found in supermarkets.
Also remember that porterhouse is a combo of a New York Strip and Fillet Mignon.
Other Answers:
how bout tofu steak.. just messing.i don't even know if that exists
As far as I know, the very definition of filet mignon is just a piece of meat that has no fat. I'm not sure it's a specific part of the cow, just the way it's prepared. fillet mignon, or go wiut the thigh part..
A good rule of thumb is "The more marbled the meat, the higher the fat (and cholesterol) content" So a T-Bone is about the worst. Sirloin in good, ribeye and porterhouse are a little higher in fat and cholesterol. New York Strip steaks are okay also. Bon Apetit'
easy answer: sirloin
round or brisket but to remove the fat and still use a good cut just soak the meat in a wine or a little vinegar it softens the fats and they melt out more likt using coke or soda to cook a Ham it destroys the softest thing first like the fats good luck soak the meat overnight then cook
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