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The U.S. Department of Agriculture defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains less than 2 grams saturated fat and 5 grams total fat. Cuts that are considered extra lean include eye of round roast and steak; sirloin tip side steak; top round roast and steak; bottom round roast and steak, and top sirloin steak.
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