Some lean cuts of beef include eye of round, sirloin top, top round, bottom round and top sirloin. The U.S. Department of Agriculture set parameters for packing companies to label beef as lean or extra lean, based on cholesterol and fat content.
Based on USDA regulations, for 3.5-ounce servings, lean beef has less than 10 grams of fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol. The USDA classifies extra-lean beef as 3.5-ounce servings with less than 5 grams of fat, 3 grams of saturated fat and 95 milligrams of cholesterol. Some tips for selecting lean cuts of beef include looking for beef with the least visible fat and choosing cuts labeled as "choice" or "select."