Cut Determines Meat’s Fat Content

The cut, not the grade, determines the amount of fat in meat. Shoppers should keep in mind that gradings may be meaningless when comparing different cuts of meat. A Choice loin steak, which is considered a lean cut of meat, will have less fat than a Select grade chuck, because chuck is normally a fatty cut of meat whether Select or Choice. However, Select grade will be lower in fat content within each equivalent meat cut.

Here’s a chart of percentage of lean meat per 100 grams, for specific cuts, as listed in the USDA Handbook No. 8.

--Flank: 100% lean

--Chuck: 81% lean

--Round: 81% lean

--Rump: 76% lean

--Sirloin: 67% lean

--Porterhouse 58% lean