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High-Risk Cuts to Limit These cuts are typically the highest in fat and are the most likely to cause issues: Ribeye steaks Prime rib Beef brisket Standard ground beef (70% to 80% lean) Sausage and pepperoni Lamb chops Lower-Risk, Lean Alternatives If you are craving beef, look for loin or round in the name, as these are typically the leanest options: Eye of round or top round Sirloin tip side steak Top sirloin Beef tenderloin (Filet Mignon) Extra lean ground beef (at least 93% to 95% lean) Key Takeaway: The double-slowing effect of GLP-1 medications and dietary fat means that lean cuts of meat are far better tolerated than fatty ones
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