Boxer Chow - Post your Recipes Here!

[Trainer Monkey]

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

You must be getting different cuts then I do here,no biggie,its just how the butcher cuts them first,and that does vary region to region,ours arent that marbled,theres just the underskin fat to worry about,and I just slice that off,cause even if I wasnt weight watching,I think its kind of gross tasting anyway. The dog on the other hand thinks he's having a great day when I kick it in to his dish.