I’ve written about my quest for beef lean enough to fit into my low-fat diet. I now buy 96% lean ground beef [4.5 grams of at per four-ounce burger] for my occasional made-at-home hamburger and have given up eating hamburgers out [a Wendy’s single has 24.8 grams of fat], a sad turn of events since I once had them weekly.
And when it comes to steak, another old favorite, I now only have fillet mignon because it is the leanest cut available on restaurant menus [4 ounces has 14.1 grams of fat]. But recently I found another alternative which I really enjoyed, a grass-fed Angus beef ribeye from New Zealand sold frozen at Trader Joe’s. You can see on the nutrition info for it here that four ounces has 10 grams of fat, less than a traditional fillet.And it had a good beef flavor. At that level, it’s leaner than a bison steak I had at Ted’s a while back, which had 14 grams of fat per four ounces.
The downside was that it cost $12.99 a pound, or $10.94 for one of the two I bought for my wife and I recently. The steak was eight-tenths of a pound, roughly 13 ounces, so I ate half of it one night and half another since I’m not supposed to eat more than six ounces of beef at a sitting. I could have easily eaten the whole thing, it was that good.
This will definitely be on my top picks list of 2014.
One last note, if you’re adventuresome, try elk burgers too, I’ve written about how leans those can be.
John
The No Salt, No Fat, No Sugar Journal 
Thanks for sharing information on beef. I didn’t know fillet mignon was so low on fat. I just saw a nice recipe and now I’ll surely try it. Thanks for sharing!