Juliann Goldman and Ingrid Van Tuinen coordinated the study. Daved Alexander helped purchase the food. We then calculated numbers for each platter by adding together the lab results for its a la carte components. And while we analyzed all the meat untrimmed, since that's the way it was served, we also calculated numbers for trimmed steaks and chops. To get them, we followed one of the U.S. Department of Agriculture's protocols for trimming steak.
Some people also trim the fat that's inside their steaks.
On the other hand, most people aren't as careful as technicians. Foods that we analyzed are in bold. To view the Steakout chart .