However, regular consumption of red meat is associated, epidemiologically with increased risk of coronary heart disease, due to its fat composition.
Fat content can vary widely, according to the grade of meat and its cut. Several cuts of beef are lower in fat than an equal amount of some poultry choices.
Ground beef is a product with a high fat content; even extra lean ground beef gets more than 53 percent of its calories from fat and 21 percent from saturated fatty acid.
Fat especially in the form of marbling, melts during heating, thereby increasing the flavor and perceived tenderness of the meat.
According to research at the University of Missouri in 1985, beef lose mass when cooked, but the lean beef loses water and the regular beef loses fat and cholesterol.
Beef fat content
