Marbling in beef, which derives from intramuscular fat, enhances flavor and tenderness but is high in saturated fat, posing heart health risks. While lean cuts like sirloin can be healthier choices, studies suggest that as cows develop more intramuscular fat, the saturated fat reduces and oleic acid increases, presenting potential health benefits. Registered dietitian recommendations include keeping daily saturated fat intake under 16 grams and choosing leaner cuts to balance enjoyment and health considerations.
The issue is that those fattier cuts are typically high in saturated fat, which isn't good for heart health. But quantity is worth thinking about here.
Lean cuts of red meat, such as round, sirloin, or loin, are lower in saturated fat and can be part of a healthy diet.
A study published in the "Journal of Animal Science" found that as intramuscular fat develops in a cow, the saturated fat levels in the meat drop.
This corresponds with an increase in oleic acid, which is the same healthy fatty acid found in olive oil.
Collection
[
|
...
]