Shopping tips for getting the best value when you buy beef and pork.
If you love meat there are plenty of good reasons to keep it in your diet. Just be choosy about the cuts you buy—some are lean while others are loaded with fat. It’s important to watch your portions too. A reasonable portion size of meat is 3 ounces cooked: that’s a piece of steak about as big as deck of cards. Here are some things to look for when you’re buying beef and pork at the supermarket to help you make healthier choices.
Tender cuts in the “loin” category, such as tenderloin, top loin and sirloin, and flavorful cuts like flank and strip steak are lean and best for quick-cooking, dry-heat techniques like sautéing, grilling and broiling. Tough cuts like chuck and round become tender in long, moist-heat cooking, such as stewing or braising. Always trim visible fat from whichever cut of beef you choose.