1. Go lean! Here’s what to look for.
Choose round, sirloin, or tenderloin (including New York strip and filet mignon); these cuts have about the same amount of fat as a piece
of skinless chicken breast. Avoid prime and T-bone.
2. Spring for grass-fed if you can find it.
It’s more expensive, but it has higher levels of omega-3 fatty acids than grain-fed beef.
3. It sounds obvious, but—eat less.
The perfect meat portion
is three ounces (about the size of a deck of cards), which is a lot smaller than many restaurant portions.