Instructions: 1. Select lean cuts of beef.

2. Choose closely trimmed CHOICE or SELECT grade beef cuts.

3. Trim any visable fat from meat before cooking, and trim inside separable fat after cooking, but before eating. Research shows that when beef is cooked with outside fat on, some of the fat liquifies and migrates to the meat. On the average an additional 9 percent reduction in fat can be achieved by trimming before cooking.

4. Use cooking methods which do not require additional fat (non-stick skillets, broiling, roasting on a rack, grilling and ETC.

5. Reduce oil called for in marinades to 1 teaspoon per 1/2 cup marinade or eliminate completely.

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