Red meat gets a bad rap sometimes. Criticized for its high levels of fat and cholesterol, it's been avoided in the diet world for years. However, not all red meat is created equal; when choosing the right cuts in moderation, beef can be a great source of iron, protein and zinc. Between 3 ounces of cooked flank steak and 3 ounces of cooked 80/20% ground beef, which is the leaner choice?
The Winner: Flank Steak!
If you're going to eat steak, it's best to prepare it yourself at home. The cuts found on restaurant menus are often triple (or quadruple) the appropriate serving size. (A 12-ounce ribeye steak from Applebee's is 670 calories—and that's without side dishes!) The cut of steak and steak seasoning you choose can also make a huge difference in the nutritional profile. Check out the chart below to see how your favorites stack up! (All values are for 3 ounces of cooked meat.)
Additionally, try to buy organic beef whenever possible to cut back on preservatives, hormones, and other additives. If available to you, organic varieties that are also grass-fed are best; some research suggests that grass-fed beef is higher in omega-3 fatty acids than corn-fed or soy-fed beef.
Click here to learn more about the best and worst cuts of meat!
Do you eat red meat? What's your favorite way to prepare it?
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