In fact, there are TWENTY NINE (29) cuts of beef that meet the government labeling guidelines for lean or extra lean. So, why settle for chicken?

Fat is an essential nutrient.  It provides for the absorption of fat-soluble vitamins and the formation of hormones.  It is also used as an energy source. But remember, don't overdo it. To choose a diet moderate in fat, select lean cuts of meat, skinless poultry, and lowfat dairy products. Balance lowfat and high fat options over time.

Half of the fatty acids in beef are monounsaturated--the same type of fatty acids found in olive oil and championed for their heart-healthy properties. In addition, approximately one-third of the saturated fat in beef is stearic acid.  Studies have shown that stearic acid does not raise blood cholesterol levels like other saturated fats do.

Lean beef fits easily into lowfat meal plans designed to decrease blood cholesterol levels. Research shows that Americans can eat six ounces of lean red meat five or more days a week as part of a cholesterol-lowering diet.  Further, both red and white meat produce the same favorable changes in blood cholesterol levels.

In other words, lean beef is just as effective as chicken when it comes to lowering blood cholesterol levels!