Most of my clients as well as BL contestants at the Ranch really enjoy chicken, turkey and fish. But after a couple weeks, I often hear about cravings for meat. Here are a couple of questions I hear.......alot!
Q I like to have lean beef occasionally. You mentioned that flank steak was a good choice, but I cannot find flank steak anywhere. My butcher doesn’t have it. What other cuts do you recommend?
A. Yes, lean red meat can occasionally (once or twice a week) be included in your meal plans. Similar cuts of meat may have different names in different parts of the country. Flank steak is another name for meat that comes from the top round. The leanest beef cuts have the word round in the name, like top round and eye of round, which is from the butt or leg area. As this leg area is well exercised, it doesn’t have as much fat as beef coming from the rib area, for example, where a rib eye is well marbled with fat. Additional trimming of excess fat before cooking reduces fat up to 50 percent and added fat can be kept to a minimum by using no added fat cooking methods, such as broiling, grilling, roasting, or moist-heat cooking methods such as braising and stewing. A 3-ounce portion of lean meat is equal in size to a deck of cards.
Top Round Steak The top round steak is cut from the top round roast. It is flavorful and a bit more tender than other round cuts, but it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which also is a name given to a flank steak.
Flank Steak A flank steak is very lean and full of flavor. It is delicious when grilled, but it will become tough if cooked too long. It is best to marinate it before cooking. The flank steak is also known by the following name: London Broil: the name often given to a flank steak, but a London Broil can also be cut from the top round
Q. Are pork chops a good source of lean protein as an alternative to so much chicken and turkey?
Pork tenderloin is the best choice for a lean and flavorful piece of pork. The nutrition profile is very similar to boneless skinless chicken breast. This cut of meat lends itself well to marinades, grilling and stir-fries.
Cheryl Forberg, RD, is a James Beard award-winning chef, a bestselling author and the former nutritionist for NBC's "The Biggest Loser." 
