Lean Beef Cuts
Forget about sacrificing taste for nutrition. These lean beef cuts are chock-full of flavor and 10 essential nutrients.
Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
Strip Steak, Boneless
Tender, lean and perfect for grilling.
Flank Steak
Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Chateaubriand Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Sirloin Tip Side Roast
This cut is a good value and very lean, making it a great roast choice any night of the week.
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Chuck Tender Roast
Lean roast that requires slow-cooking to tenderize.
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Top Sirloin Filet
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.
Brisket Flat Half
The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.