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                         . Select lean cuts of beef.
                          2. Choose closely trimmed CHOICE or SELECT
                              grade beef cuts.
                       Trim any visable fat from meat before cooking, and
                             trim inside separable fat after cooking, but before
                             eating.  Research shows that when beef is cooked
                             with outside fat on, some of the fat liquifies and
                             migrates to the meat.  On the average an additional
                             9 percent reduction in fat can be achieved by
                              trimming before cooking.
                          4. Use cooking methods which do not require
                              additional fat (non-stick skillets, broiling, roasting on
                              a rack, grilling and ETC.
                          5. Reduce oil called for in marinades to 1 teaspoon per
                             1/2 cup marinade or eliminate completely.