Twenty-nine cuts of beef qualify as "lean" according to USDA guidelines.

Here are the cuts of meat, and their calorie and fat content, based on 3-ounce servings, visible fat trimmed.

Eye round roast and steak, 144 calories, 4 grams fat.

Sirloin tip side steak, 143 calories, 4.1 grams fat.

Top round roast and steak, 157 calories, 4.6 grams fat.

Bottom round roast and steak,139 calories, 4.9 grams fat.

Top sirloin steak, 156 calories, 4.9 grams fat.

Brisket, flat half, 167 calories, 5.1 grams fat.

Ground beef (95 percent lean), 139 calories, 5.1 grams fat.

Round tip roast and steak, 148 calories, 5.3 grams fat.

Round steak, 154 calories, 5.3 grams fat.

Shank cross cuts, 171 calories, 5.4 grams fat.

Chuck shoulder pot roast, 147 calories, 5.7 grams fat.

Sirloin tip center roast and steak, 150 calories, 5.8 grams fat.

Chuck shoulder steak, 161 calories, 6 grams fat.

Bottom round (western griller) steak, 155 calories, 6 grams fat.

Top loin (strip) steak, 161 calories, 6 grams fat.

Shoulder petite tender and medallions, 150 calories, 6.1 grams fat.

Flank steak 158 calories, 6.3 grams fat.

Shoulder center (ranch) steak, 155 calories, 6.5 grams fat.

Tri-tip roast and steak, 158 calories, 7.1 grams fat.

Tenderloin roast and steak, 170 calories, 7.1 grams fat.

T-bone steak, 172 calories, 8.2 grams fat.