Published in Obesity and Diabetes Week, March 22nd, 2004
Twelve of these beef cuts have, on average, only one more gram or less of saturated fat than a skinless chicken breast, per 3-ounce serving.
"This new data illustrates how beef is changing," said Mary K. Young, MS, RD, executive director, nutrition, National Cattlemen's Beef Association (NCBA).
"In fact, many people are surprised to learn that some of their favorite beef cuts are lean."
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