1. Meat qualifies as “lean” if it has less than 10 grams total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving.
2. There are 29 cuts of beef that qualify as lean. Find them listed at Kentucky Beef Council’s “Get the Skinny on Lean Beef - 29 Ways to Love Lean Beef”.
3. Don’t press or pierce beef during cooking. Flavorful juices can be lost. Turn meat with a spatula or tongs.
4. Browning meat adds flavor, which is why many recipes for slow cooking start with high-heat searing. But you can skip the step if you’re in a hurry.
LAURA STONE’S MEXICAN FAJITAS
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