Preparing lean beef

I can’t give up beef. Can you tell me the proper way of draining the fat after it has been cooked?

First of all, seek out lean beef in the supermarket meat case or at your butcher.

What do I mean by lean? Certain cuts of beef are leaner than others. That means there is little fat distributed among the meat tissues. Butchers call it “marbling.” Any cut of beef “round” is naturally lean. That includes “eye of the round,” “bottom round” and “top round.” Of course, you should know that these cuts of “round” need to be cooked a long time, because they are also tough. Among steaks, flank steak and filet mignon are the leaner options.

Grades of meat also determine leanness. “Prime” grade has the most marbling fat and is the most expensive. Top-shelf butchers and expensive steakhouses are usually the only source for “prime” grade meats. “Choice” grade is the next leanest, but the marbling varies greatly because the range of this grade is so broad. You can find “choice” grade meats at your supermarket or good neighborhood restaurants. “Select” grade beef is the leanest grade available to consumers for eating. There is little if any marbling fat and it can be a tough cut of meat. However, if you are planning to cook it a long time in moist heat, “select” grade beef is for you.

What you have in your mind?