1. The lean cuts of beef are the ones to look for-those with more muscle than fat, such as round, rump, and tenderloin. Avoid cuts such as rib roast and steaks in which the fat is distributed throughout and cannot be removed.
2. Once you have selected your meat, have your butcher trim away all visible fat. When you get home, cut off and discard any fat that he may have missed.
3. Have hamburger ground to order from lean round or lean chuck. Do not but it already ground unless it is in packages especially marked lean ground meat. This is sold by some markets at a slightly higher price.
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