What Is the Leanest Cut of Beef?

November 12, 2025 •

4 min read

A 3.5-ounce serving of beef is considered lean if it has less than 10 grams of total fat. For those prioritizing a healthy diet, knowing what is the leanest cut of beef is key to making informed nutritional choices at the butcher shop or grocery store.

Quick Summary

This guide reveals the leanest cuts of beef, including Eye of Round and Top Sirloin. It compares nutritional values, outlines suitable cooking methods, and provides tips for incorporating these cuts into a healthy diet.

Key Points

Eye of Round is the Leanest Cut: Sourced from the hindquarter, it contains the lowest fat content of all major beef cuts.
Top Sirloin Balances Leanness and Flavor: A popular and versatile choice, it offers a strong beef flavor with less fat than premium cuts like Ribeye.
Flank Steak is Flavorful but Tough: This lean cut from the abdominal muscles is best tenderized with a marinade before cooking.
Cooking Method is Key for Lean Cuts: Due to their low fat content, lean cuts require specific methods like marinating, quick searing, or slow cooking to prevent dryness.
USDA Grades Indicate Leanness: Select grade beef is leaner than Choice or Prime because it has less marbling.
Ground Beef Labels Specify Leanness: Opt for ground beef labeled 90% or 95% lean for the lowest fat content.

The Top Contenders for Leanest Beef Cut

Several cuts consistently rank as the leanest due to their origin from muscles that get significant exercise, resulting in less intramuscular fat, or marbling.

Eye of Round

Coming from the hindquarter, the Eye of Round is widely recognized as the absolute leanest cut of beef. Visually resembling a small tenderloin, this interior muscle is ultra-low in fat but also inherently less tender. It is best prepared as a roast and sliced thin, or used in preparations like beef tartare where its leanness is an asset.

Top Sirloin

Located within the loin primal cut, Top Sirloin offers a strong, beefy flavor with a lean profile. It's a versatile and popular choice for grilling or pan-searing. While not as ultra-lean as the Eye of Round, it is a significant step down in fat content from fattier steaks like Ribeye.

Flank Steak

This flat cut from the abdominal muscles is another excellent lean option. Known for its rich flavor and coarse grain, Flank Steak benefits greatly from marinating to tenderize the muscle fibers. It is ideal for grilling and stir-frying, as its thin structure allows for quick cooking.

Other Lean Options from the Round

Top Round Roast and Steak: Also from the hindquarter, the Top Round is another reliable lean choice, often used for roast beef.
Bottom Round Roast and Steak: Another economical and lean option from the hindquarter, often ground for burgers or slow-cooked.

Nutritional Breakdown: Lean vs. Fatty Beef Cuts

To put the leanness into perspective, here is a comparison of common beef cuts. The nutritional information is based on a 3.5-ounce (100g) cooked, trimmed serving.


Cut	Calories	Total Fat	Saturated Fat	Protein	Notes
Eye of Round	~130 kcal	~3.3g	~1.2g	~25g	Lowest fat content; use appropriate cooking method.
Top Sirloin	~131-207 kcal	~4.1-12g	~1.5-4.6g	~22-26g	Good balance of flavor and low fat.
Flank Steak	~141-160 kcal	~5.5-6g	~2.1-2.5g	~21-28g	Rich flavor; requires tenderizing marinade.
Tenderloin (Filet Mignon)	~170 kcal	~7g	~2.8g	~26g	Extremely tender; very low fat compared to other premium cuts.
Ribeye Steak	~199 kcal	~10.8g	~4.2g	~23.8g	Higher fat content provides more marbling and flavor.

Cooking Methods for Lean Cuts

Because lean cuts have less fat, they can become tough or dry if cooked improperly. The right cooking method is crucial for maximizing tenderness and flavor.

Marinate, Then Sear

Marinating in an acidic base (like citrus or vinegar) for a few hours can help break down muscle fibers in tougher cuts like Flank Steak, making them more tender. A quick sear over high heat is best for cuts like Top Sirloin to achieve a flavorful crust without overcooking the interior.

Slow Cooking and Braising

Cuts from the round, like Top Round or Bottom Round, are excellent candidates for slow cooking methods. Braising with moisture at a low temperature helps to break down the connective tissue, resulting in tender, succulent shredded beef.

Sous Vide

The sous vide method is perfect for tenderizing lean, inexpensive cuts. By cooking the beef in a temperature-controlled water bath for a long period, it becomes incredibly tender without losing moisture.

What About Lean Ground Beef?

When it comes to ground beef, leanness is clearly labeled with a percentage. The standard is a ratio of lean meat to fat.

90% Lean / 10% Fat: An "extra lean" option ideal for recipes where draining the fat is not desired, like meatloaf.
95% Lean / 5% Fat: Even leaner, perfect for dishes where you want minimal fat, such as sauces or chili.

Final Thoughts on Choosing a Lean Cut

When choosing what is the leanest cut of beef, the Eye of Round stands out with the lowest fat content. However, flavor and cooking method preference should also be considered. While higher fat cuts like Ribeye offer more juiciness and flavor, cuts like Top Sirloin and Flank offer a great middle-ground of leanness and taste. For those on a strict low-fat diet, sticking to the round or opting for high-percentage lean ground beef is the best bet. When purchasing, look for the USDA grading—Select is leaner than Choice or Prime, which are prized for their higher marbling.

For more information on the variety of available cuts and how to prepare them, visit the Beef It's What's For Dinner website, an authoritative resource on all things beef.

Frequently Asked Questions

The single leanest cut of beef is the Eye of Round, which comes from the hindquarter muscle of the cow. It is known for its very low fat content but is also less tender than other cuts.

Lean cuts of beef should be cooked with methods that retain moisture, such as slow cooking, braising, or using a sous vide machine. For steak cuts, marinating and then searing quickly over high heat is also recommended.

Yes, Top Sirloin is considered a lean cut of beef, offering a good balance of strong flavor and lower fat content compared to fattier cuts like Ribeye.

Higher USDA grades like Prime and Choice indicate a higher degree of marbling, or intramuscular fat, for enhanced flavor and juiciness. Conversely, the Select grade has less marbling and is therefore a leaner option.

While ground sirloin is typically a lean grind, the 'lean' or 'extra-lean' label on ground beef refers to the fat percentage, not the cut. For example, 90/10 ground beef is 90% lean, while ground sirloin is usually 90-92% lean.

Yes, grass-fed beef is generally leaner than its grain-fed counterpart. This is because grass-fed cattle are more active, resulting in less marbling. However, it is still best to verify leanness by checking the specific cut and fat content.

For a lean cut with significant flavor, Flank Steak and Top Sirloin are excellent choices. Flank Steak offers a rich, beefy taste, particularly when properly marinated and seared.