Tenderloin
a.k.a. filet mignon, tournedos, or beef medallions
Saturated fat: 2.7 grams (k) per 3-ounce serving
Distinguishing feature: Velvety tenderness
Restaurants take admission to college grades of meat than consumers exercise, co-ordinate to Ben Benson, possessor of the New York Metropolis steak house that bears his proper noun. But you can trust filets, no matter the source. "More often than not, filet is a safe bet in terms of consistency," he says.

Brisket
Saturated fat: 1.9 g per 3-ounce serving
Distinguishing characteristic: A Texas charcoal-broil all-star
Brisket comes in three cuts. Y'all want the 'first' or 'flat' cut, says Sara Moulton, host of the Food Network's Sara'due south Secrets. "It'due south leanest," she says. To break down the connective tissue, set information technology with a long, slow roast. If your grill is in storage, cook the brisket in broth or vino, she advises.

Flank
a.1000.a. London Bake (the name of the dish in which this cutting about often appears)
Saturated fatty: 2.half-dozen thousand per iii-ounce serving
Distinguishing characteristic: Flavour
'Information technology's one of the peachy beef cuts—very lean and with a lot of season if you know how to melt and slice information technology,' says John Jobbagy, of J.T. Jobbagy, a New York City meat purveyor. Don't melt it past medium rare, or it'll toughen up faster than a mama's boy at military schoolhouse. Then slice information technology across the grain.

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Rib Steak
Saturated fat: three k per 3-ounce serving
Distinguishing characteristic: Squeamish marbling with fat
This ways it'll cook upwards nice and juicy on the grill. Here'southward how to buy one: "If meat is a bright orangey red, it'southward very fresh," says Benson. "Although fresh sounds practiced, you desire something darker that's been aged for actress tenderness."

T-Bone
Saturated fatty: 3.0 yard per three-ounce serving.
Distinguishing characteristic: Contains both strip steak and filet mignon
"A T-bone is a bit of filet mignon hugging the os, and the other side is a strip loin steak," says Jobbagy. Don't misfile information technology with a porterhouse, though. A porterhouse contains a full strip steak and full filet on either side of the bone.

95 % Lean Ground beefiness
Saturated fatty: 2.5 g per 3-ounce serving
Distinguishing characteristic: Barely-there fat
Ultra-lean ground beef can dry out out fast. Keep the meat moist with vegetables, Moulton advises. Try onions, red peppers, and mushrooms. Add them raw or sauté them in a little flake of oil to soften them upward, then cool and mix into the meat.

Round Tip Roast
Saturated fatty: i.9 g per three-ounce serving
Distinguishing feature: A tough beef cut that needs tender honey
Slow, moist cooking brings out the best of this tougher cut. Moulton's recipe: Brown the meat and vegetables in a skillet; so put them in the pot along with some wine and goop. 'Make sure the liquid comes halfway up the roast,' she says. Go to work. Return home. Swallow the wholesome meal that's sitting there waiting for you lot.

Center Round Roast
Saturated fat: 1.four k per 3-ounce serving
Distinguishing feature: A fryer favorite that deserves better
"It's a dead ringer for a tenderloin," says Moulton. "Except information technology'south and then much cheaper." Which is why yous should have an approach healthier than the fryer: "Melt it similar roast beef, to medium rare, and slice it very thin."