I’ve taken you to the grocery store with me multiple times.
Something I like to impart time and again when reviewing meat is our tried and true tests:
➡️ The Protein Test – When you check the nutrition label, is there 10g of protein per every 100 calories? One easy way to do the math is by adding a 0 to the end of the protein. For example: 23g protein — 230 calories or less? If yes, it passes.
➡️ The Lean Protein Test – Is there 10g or less of Total Fat or 4g or less of Saturated Fat? If yes, it’s considered a lean source of protein.
For those times there isn’t a nutrition label, consider:
➡️ The Eye Test – This is just what it sounds like. If there isn’t a nutrition label, using your eyes can be one of the better tools in determining whether or not a cut of meat is lean. Is there a lot of marbling? If yes, there is a higher fat content.
➡️ Naming – If a cut of steak says ‘top’, ‘sirloin’, ‘round’, ‘flank’ those are typically leaner cuts of meat.
Use this guide as your cheat sheet when shopping for beef.
