If you think that living a clean lifestyle means choking down one flavourless cut of steak after another, it's time to get smart and learn the cut of steak that are high in protein. It pays to know your cuts of beef whether you're eating out at a steakhouse or choosing a cut from your butcher, especially if you're watching your calorie intake to get lean. It is not bad to let loose on your inner carnivore side and dig into a thick piece of steak once in a while. After all, beef is high in protein and other nutrients that are certainly essential to an active body.

Preparing the meal and added spices can make or break any cut of steak, so that doesn't mean you have to be stuck with a dry piece of beef. But getting the best cut of meat has an equivalent prize and the first thing comes to mind is if you can afford high-quality meats. I put together a list of steaks that are better protein-to-fat ratio than their counterparts and also pocket friendly.

Eye of Round - Protein to fat ratio is seven to one. It is overlooked most of the time as one of the leanest cuts at the butcher, not only that it is also one of the most economical. It is cut from near the rear legs, or the "round" part of the cow. Behind that is a shipload of muscle-sculpting protein. This steak delivers nutritious amount of highly absorbable iron that boosts your energy for workouts.

To prepare the Eye of round, try to marinate it for an hour or more in a mixture of oil, soy sauce, and salt to help tenderize the meat and add moisture as it can be slightly tough and dry.

Top Sirloin - Protein ratio is five to one. This cut of steak provides good flavour and moderately tender meat at a pocket-friendly price, taken from the loin section of the cow. So you get the best of both worlds—great taste without the storming of fatty calories. Compare to other meats top sirloin is a natural source of creatine, the ultra-popular compound shown to bolster feats of strength on the gym floor.

Tip to prepare the Top Sirloin, when overcooked lean meats like sirloin can quickly become tougher than rubber so, your best defence against eating a hockey puck is to cook the steak over high heat not past medium-rare, about 3 minutes per side.

Sirloin Tip Side Steak also called knuckle steak - Protein to fat ratio is seven to one. It's not to be confused with top sirloin, this steak is a very lean cut taken from the top of the round or hip of the cow.  You can count on this steak for a source of niacin, a B vitamin when it comes to protein, necessary to convert the food you nosh on into the energy you use in the squat rack.

To Prepare Sirloin Tip Side Steak, you can make this lean cut of steak even leaner by cutting off the visible fat before cooking. Consider trimming the fat post-grilling as leaving on some of the white stuff can infuse great flavour.

Bottom Round - Protein to fat is four to one. Similar to top round, this steak is taken from the rump region of the cow. Each 3-ounce serving ponies up nearly 20 grams of top-notch protein that your transforming muscles crave, along with healthy amounts of selenium, a potent antioxidant that may aid in exercise recovery.

To Prepare Bottom Round, since this cut is not praised for being overly tender, it's a great candidate for braising or slow cooking in some liquid over a longer period of time to help tenderize the meat.

No need to completely cut these steaks out of your balance diet, but their lofty fat numbers should make them more of a splurge than a regular gastronomic occurrence.

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