Is Gravy Beef Low in Fat? A Complete Nutritional Guide

December 2, 2025 •

3 min read

Originating from the shin or leg, gravy beef is naturally a leaner cut with a lower fat content than other popular stewing meats like chuck steak. For many home cooks prioritizing nutrition, this prompts the question: is gravy beef low in fat, and how can it be used to create healthier slow-cooked dishes?

Quick Summary

Gravy beef is a naturally lean cut of meat from the shin, rich in collagen but with less fat and marbling than chuck steak, making it suitable for lower-fat, slow-cooked dishes like stews and casseroles.

Key Points

Gravy beef is naturally lean: Sourced from the shin or leg, it contains significantly less fat and marbling than popular alternatives like chuck steak.
High in connective tissue, not fat: Its tenderness comes from collagen breaking down into gelatin during slow cooking, not from melting fat.
Ideal for low-fat dishes: Its lean nature makes it perfect for healthy stews, casseroles, and curries, where excess fat can be easily removed.
Trim and skim for a leaner meal: To minimize fat content, trim visible fat before cooking and skim the rendered fat from the top after the dish cools.
Nutrient-dense Gravy beef is a good source of protein, iron, zinc, and B vitamins, contributing to a nutritious diet.
Cooking method is key: Slow, moist-heat cooking is essential for tenderizing this lean cut and achieving the best results.

Understanding Gravy Beef: A Leaner Cut from the Shin

Gravy beef, also known as stewing steak in some regions, is sourced from the shin or leg of the cow. This anatomical location is a muscle heavily used for movement, which results in a cut that is notably leaner than many other cuts destined for slow cooking. While it contains little separable fat, it is rich in connective tissue, particularly collagen. This characteristic is what makes it an excellent choice for moist, slow-cooking methods. As the meat simmers gently over several hours, the tough collagen breaks down into gelatin, creating a tender, fall-apart texture and a rich, gelatinous sauce.

The Importance of Connective Tissue

It is this high concentration of connective tissue, rather than fat, that defines the cooking method for gravy beef. A common misconception is that all beef for slow cooking must be fatty to prevent it from drying out. However, with cuts like gravy beef, the collagen provides the necessary moisture and succulent feel as it transforms. The process effectively self-bastes the meat from within, resulting in a dish that is both flavourful and moist without relying on high levels of fat.

Gravy Beef vs. Chuck Steak: A Nutritional Showdown

When comparing gravy beef to another popular braising cut, chuck steak, the difference in fat content becomes clear. Chuck steak, from the shoulder, has more marbling and a higher overall fat percentage. This distinction is crucial for those monitoring their fat intake.


Feature	Gravy Beef (from shin)	Chuck Steak (from shoulder)
Fat Content	Lower fat content, less marbling	Higher fat content, more marbling
Connective Tissue	High in collagen, needs slow cooking	Plenty of connective tissue and fat
Texture (slow cooked)	Tender, gelatinous feel	Richer, more robust texture
Flavour	Mild, savoury quality	Richer, more intense flavour
Calories	Roughly 210 calories per 85g serving	Roughly 250 calories per 85g serving

Maximizing a Low-Fat Result with Gravy Beef

While gravy beef is naturally leaner, the final fat content of your meal is also influenced by your preparation and cooking methods. For a truly low-fat result, consider these techniques:

Trim Visible Fat: Before cooking, take the time to trim off any excess visible fat from the surface of the meat chunks. This helps reduce the fat content of the final dish from the outset.
Chill and Skim: After cooking and allowing the dish to cool, a layer of rendered fat will solidify on the surface. Skim this layer off before reheating to remove a significant portion of the fat. This is an effective method for stews, casseroles, and curries.
Use Low-Fat Broth: Choose a low-sodium, fat-free beef broth as your cooking liquid. This ensures that you aren't adding unnecessary fat to the dish during the simmering process.
Incorporate Vegetables: Fill out your stew with plenty of healthy, low-calorie vegetables like carrots, celery, onions, and mushrooms. This adds bulk, nutrients, and flavour without increasing the fat content.

A Closer Look at Gravy Beef's Nutritional Profile

Beyond being a low-fat alternative to other stewing cuts, gravy beef offers several key nutrients that contribute to a healthy diet. A serving of lean, trimmed gravy beef is a powerful source of protein, which is essential for muscle repair and growth. It also provides a significant amount of iron and zinc, two minerals vital for energy, immune function, and overall health. Furthermore, it is a good source of B vitamins, including B12, which supports nerve function and mood regulation.

For a deeper dive into the nutritional composition of various beef cuts, including gravy beef, consult reputable sources like the Australian Food Composition Database published by Food Standards Australia New Zealand, which provides detailed reports on nutrient data.

Conclusion: Making the Healthier Choice

In conclusion, the answer to the question "is gravy beef low in fat?" is a resounding yes, especially when compared to cuts like chuck steak. Its natural leanness, combined with its high collagen content, makes it an ideal ingredient for flavourful, tender, and healthy slow-cooked meals. By employing simple techniques like trimming excess fat and skimming the final sauce, you can create delicious comfort food that aligns with a low-fat diet. Gravy beef proves that you don't need to sacrifice taste or texture when making healthier choices in the kitchen.

Frequently Asked Questions

Yes, gravy beef is often referred to as stewing steak, and it comes from the shin or leg of the cow. It is typically cut into smaller chunks for stews and casseroles.

Gravy beef comes from the shin and is a leaner cut with high collagen content. Chuck steak comes from the shoulder, has more marbling and higher fat content, resulting in a richer flavour.

While it has a milder flavour than fatty cuts, gravy beef develops a rich, full-bodied savoury taste when slow-cooked, thanks to the collagen breaking down into gelatin.

To make a gravy beef stew lower in fat, you can trim all visible fat from the meat, use a fat-free broth, and refrigerate the final dish so you can easily skim the solidified fat from the surface before reheating.

Raw gravy beef is tough due to its high connective tissue content. However, when cooked low and slow for an extended period, the collagen breaks down, making the meat incredibly tender and succulent.

As a naturally lean cut, gravy beef can be part of a heart-healthy diet when prepared correctly. Trimming fat, using lean ingredients, and slow-cooking helps minimize fat intake while providing valuable nutrients like protein and iron.

The best way to cook gravy beef is using slow, moist-heat methods such as braising, stewing, or simmering in a slow cooker. This allows the connective tissue to properly break down and tenderize the meat.