What I Look for When Buying Beef
When buying beef, I prefer grass-fed, grass-finished beef because of its fatty acid profile and the way the cattle are raised. Grass-fed cattle eat grass and other forage throughout their lives, while grain-fed cattle typically receive a grain-based diet, particularly during the finishing stage, and are higher in total fat, monounsaturated fats, and omega-6 fatty acids. Grass-fed beef generally contains less total fat and higher amounts of omega-3 fatty acids and certain antioxidants.
Ground Beef: Lean and High in Protein
For ground beef, I usually look for 85% lean or higher, depending on what’s available. I primarily use ground beef as a convenient protein source, so I prefer a higher lean percentage rather than paying extra for more fat. I also like grass-fed, grass-finished ground beef because it tends to be leaner, making it easier to get plenty of protein without as much fat.
Steaks: Ribeye, Filet Mignon, and New York Strip
When it comes to steaks, my three favorite cuts are ribeye, filet mignon, and New York strip. I prefer grass-fed, grass-finished options when possible, but I also pay attention to the cut itself. When choosing steaks, I look for good marbling because I love the rich flavor and tenderness that intramuscular fat provides. With ribeyes specifically, I prefer a clearly defined, larger central eye, which gives me a good balance of lean meat and the surrounding ribeye cap.
I enjoy the fat in beef, which is why I don’t always choose filet mignon. Ribeye has rich marbling that adds flavor and tenderness, while New York strip offers a balance of lean meat and fat. Filet mignon is much leaner, making it a great option when I want a tender steak without as much fat.
Why I Don’t Avoid Beef Fat
I don’t believe all dietary fat should be avoided. Fat provides energy, helps the body absorb vitamins A, D, E, and K, and supplies essential fatty acids needed for normal bodily functions. Beef also contains a mixture of saturated and monounsaturated fats.