1. A RIBeye is not located anywhere near the rump, it’s from the ribs, which are the front of the cow (just like your ribs). In fact, your “best” steak, the sirloin, is from directly in front of the rump. In fact, a sirloin is commonly known as “Top Butt” in the meat cutting world.

2. A T-bone is one of the leanest cuts; if it’s too fatty still, get a NY Strip steak, which is a boneless t-bone with no filet mignon portion. The strip will be more trimmed than a T-bone so the fat content should be lower.

3. A flank steak is NOT a steak. Flank is good or fajitas, beef and noodles, or beef rollups, but it is horrible for grilling and any restaurant trying to sell it as a steak to you is ripping you off. It’s extremely chewy. If cooked improperly.

4. What grade of meat did you base these numbers off of? Because a USDA Prime cut is more tender/fatty than a Choice cut, and a choice cut is fattier than a Select cut. If a consumer is worried about fat, go for the lower grade (USDA select) beef. Lower grade does not mean lower quality (not with the three rankings listed above) but it is a determiner of tenderness/fattiness. All good restaurants should know what grade beef they serve, and supermarkets typically stock USDA choice but they can probably order you USDA Select.

5. Salmon is a better alternative? Salmon is extremely fatty, especially farm raised. When selecting salmon, look for less white lines in the flesh, those are Omega-3s, and have the skin removed (the brown line inbetween the flesh and the skin is actually all Omega-6 fat).