Description

Features:

Beef cuts
24 x 36"

Retail beef cuts and recommended cooking methods:
Chuck
Rib
Shank
Brisket
Plate
Flank
Loin
Sirloin
Round

These cuts meet government guidelines for "lean" and are based on cooked servings with visible fat trimmed.

Lean is defined as less than 10 grams of total fat, 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams (3.5 oz).