Beef can be an important part of a healthy lifestyle. Calorie-for-calorie, beef is one of the most nutrient-rich foods to fuel an active and healthy way of living. The tips below offer helpful ways to incorporate Sterling Silver® Premium Meats into your everyday eating habits.

Cut lean Sterling Silver® beef or pork into pieces or slices and stir-fry or sauté with a variety of vegetables and seasonings. Try experimenting with healthy sauces too!

For lunch or dinner, treat yourself to a healthy salad topped with slices of Sterling Silver® Flank steak or NY Strip Steak.

Making a healthy sandwich with lean cuts of Sterling Silver® beef is easy! Slice the beef thin and place on whole grain bread with your choice of vegetables and cheese.

Beef soup, stew and chili are the ultimate comfort foods. Healthy beef soup, stew and chili can be easily prepared with lean cuts of Sterling Silver® beef and lots of delicious vegetables.

When shopping, look for these naturally nutrient-rich lean beef cuts**:

Beef Cut	Calories	Saturated Fat (grams)	Total Fat (grams)
Eye Round Roast and Steak*	144	1.4	4.0
Sirloin Tip Side Steak	143	1.6	4.1
Top Round Roast and Steak*	157	1.6	4.6
Bottom Round Roast and Steak*	139	1.7	4.9
Top Sirloin Steak	156	1.9	4.9
Brisket, Flat Half	167	1.9	5.1
95% Lean Ground Beef	139	2.3	5.1
Round Tip Roast and Steak*	148	1.9	5.3
Round Steak	154	1.9	5.3
Shank Cross Cuts	171	1.9	5.4
Chuck Shoulder Pot Roast	147	1.8	5.7
Sirloin Tip Center Roast and Steak*	150	2.1	5.8
Chuck Shoulder Steak	161	1.9	6.0
Bottom Round Steak	155	2.2	6.0
Top Loin (Strip) Steak	161	2.3	6.0
Shoulder Petite Tender and Medallions*	150	2.4	6.1
Flank Steak	158	2.6	6.3
Shoulder Center (Ranch) Steak	155	2.4	6.5
Tri-Tip Roast and Steak*	158	2.6	7.1
Tenderloin Roast and Steak*	170	2.7	7.1
T-Bone Steak	172	3.0	8.2

*Cuts combined for illustration purposes.

Calories and fat based on 3-ounce servings, visible fat trimmed. Less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3-ounce serving
(and 100 grams).

Source: U.S. Department of Agriculture, Agricultural Research Service, 2008. USDA Nutrient Database for Standard Reference, Release 21.
**Courtesy of the National Cattlemen’s Beef Association