Beef Buyer’s Guide
How to buy the healthiest beef at the grocery store.
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 with long, moist-heat cooking, such as stewing or braising. Always trim visible fat from whichever cut of beef you choose.
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