While all beef is rich in nutrients, the amount of calories, cholesterol and fat varies greatly among different cuts. Here are 20 cuts of beef that meet the government's guidelines to be labeled lean (based on a 3-ounce serving).

Title Sat. Fat / Total Fat
Eye of Round Roast and Steak 1.4g / 4.0g
Sirloin Tip Side Steak 1.6g / 4.1g
Top Round Roast and Steak 1.6g / 4.5g
Bottom Round Roast and Steak 1.7g / 4.9g
Top Sirloin Steak 1.9g / 4.9g
Brisket, Flat Half 1.9g / 4.9g
Round Tip Roast and Steak 1.9g / 5.3g
Round Steak 1.9g / 5.3g
Shank Cross Cuts 1.9g / 5.4g
Chuck Shoulder Pot Roast 1.8g / 5.7g
Sirloin Tip Center Roast and Steak 2.1g / 5.8g
Chuck Shoulder Steak 1.9g / 6.0g
Bottom Round (Western Griller) Steak 2.2g / 6.0g
Top Loin (Strip) Steak 2.3g / 6.0g
Shoulder Petite Tender and Medallions 2.4g / 6.1g
Flank Steak 2.6g / 6.3g
Shoulder Center (Ranch) Steak 2.4g / 6.5g
Tri-tip Roast and Steak 2.6g / 7.1g
Tenderloin Roast and Steak 2.7g / 7.1g
T-bone Steak 3.0g / 8.2g

Source: USDA National Nutrient Database for Standard Reference, Release 18 (2005)