Updated 30 September 2026
Beef has a reputation for being rich, but some cuts are almost as lean as chicken. The lean cuts of beef tend to come from the hind leg (topside, silverside, rump) and from the fillet, while the fattier cuts, like ribeye, brisket and short ribs, come from the rib and the chest. Here's a butcher's guide to the leanest beef cuts, with typical fat levels and how to cook each so it stays tender.
The leanest beef cuts, ranked
Typical raw values per 100g, trimmed of visible fat:
| Cut | Fat (approx.) | Protein (approx.) | Best cooked |
|---|---|---|---|
| Topside | 3–6g | 21–23g | Roasted pink and sliced thinly |
| Silverside | 3–6g | 21–23g | Pot-roasted or braised |
| Rump (trimmed) | 3–8g | 20–23g | Grilled, griddled, stir-fried |
| Fillet | 4–9g | 20–22g | Seared, rare to medium |
| Extra lean diced beef | Low (trimmed of extra fat) | 20–23g | Slow-cooked stews and curries |
| Lean beef mince | About 10g | 19–21g | Bolognese, chilli, cottage pie |
| Sirloin (fat strip removed) | 5–10g | 20–23g | Grilled or pan-fried |
For comparison, ribeye is about 12–22g of fat per 100g and brisket 10–20g. These are typical ranges from UK and international food composition data and retail nutrition labels. The exact values depend on the animal and the trim. Lean mince's "about 10%" comes from our product listing.
What makes a beef cut lean?
Two things: marbling and trim. Hind-leg muscles like topside and silverside do a lot of work and have very little fat running through them. The fillet does almost no work, so it's tender and fairly lean. Cuts from the rib and shoulder, like ribeye and chuck, are heavily marbled, which gives flavour but adds fat. Trimming the outer fat, like the strip on a sirloin, makes a big difference.
Our lean beef
- Extra Lean Diced Beef 400g (£8.99): trimmed of extra fat, for healthier casseroles, pies and curries.
- Extra Lean Rump Steak Strips 400g (£9.99): rump, cut into strips and trimmed of fat. Ready for stir-fries, fajitas and stroganoff.
- Fillet Steak 2x 6oz (£18.99): the most tender steak, and a lean one.
- Lean Beef Mince 400g (£7.49): approximately 10% fat.
- Topside Joint 1kg (£21.99): a lean roasting joint, boned and rolled.
How to cook lean beef
Lean beef has little fat to protect it, so it's easy to overcook. The rule: cook it fast and keep it pink, or cook it slowly in liquid.
Fast and pink (steaks, strips, roasts) - Sear rump, fillet and sirloin in a very hot pan, and serve them rare to medium. See how to cook fillet steak. - Stir-fry rump strips for just 2–3 minutes over a high heat, in batches. See how to cook extra lean rump strips. - Roast topside pink, rest it well and carve it thinly across the grain. See how to cook a topside joint.
Slow and moist (diced beef) - Braise extra lean diced beef gently in stock, wine or a tomato sauce for 2–3 hours, or 7–8 hours on low in a slow cooker. Keep it at a gentle simmer, not a boil. See how to cook extra lean diced beef in the slow cooker.
Tips for tender lean beef
- Don't cook lean steaks past medium. They toughen quickly.
- Slice across the grain, and thinly.
- Marinate rump strips for 30 minutes in a little soy, garlic and oil.
- Rest steaks and roasts before slicing.
- Add moisture to lean mince with onions, tomatoes and stock.
Reading the label
On packs, look for words like "extra lean", "trimmed" or a fat percentage, as with our lean mince. For steaks and joints, look at the meat itself: less white marbling through the red muscle means a leaner cut. Trim any outer fat after cooking if you like; it keeps the meat juicier while it cooks.
Lean beef and health
Lean beef is high in protein and a good source of iron, zinc and vitamin B12. NHS advice is that if you eat more than 90g of red or processed meat a day, you should cut down to 70g or less on average. Choosing lean cuts is an easy way to enjoy beef while keeping fat and calories down.
Quick lean beef meals
- Rump strip stir-fry with ginger, garlic, broccoli and noodles, ready in 15 minutes.
- Beef fajitas with rump strips, peppers and onions.
- Lean mince chilli with plenty of beans and tomatoes.
- Extra lean beef casserole with carrots, swede and onions, in the slow cooker.
- Griddled fillet steak with a big salad and new potatoes.
- Roast topside sliced thinly for sandwiches and salads during the week.
Is lean always best?
Not for every dish. Slow-cooked brisket, short ribs and chuck need their fat and collagen to become tender, and a burger made from very lean mince can be dry. Choose lean cuts for everyday meals, stir-fries and steaks, and keep the richer cuts for weekend slow cooking.
More lean and protein guides
- The healthiest (leanest) cuts of meat
- Highest-protein meats per 100g
- Extra lean beef for a higher-protein plate
Browse our lean meat and all beef.
Lean beef FAQs
What are the lean cuts of beef?
Topside, silverside, rump, fillet and trimmed sirloin, plus extra lean diced beef and lean mince.
What is the leanest cut of beef?
Topside and silverside are usually the leanest, closely followed by trimmed rump and fillet.
Is rump steak lean?
Yes, once the outer fat is trimmed, rump is one of the leaner steaks.
Is fillet steak lean?
Yes. Fillet is tender and fairly lean, with little marbling.
How do you stop lean beef from being tough?
Cook steaks quickly and keep them pink, or braise diced lean beef slowly in liquid. Always slice across the grain.