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Crumb Eye
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There is no single cut of beef which might be called 'the leanest.' Once the outer layer fat is removed from the outside of some cuts they can be very lean. The thick end of a whole tenderloin, an eye of round or a peeled knuckle (a cut from the hindquarter) are examples of this. Other parts of the beef, like the tongue, heart, kidneys or liver can be quite lean as well, and properly cooked can be quite good if you can get past their origin. How you plan on using the meat would determine the best choice for you, with tenderloin being the best steak choice, marinated eye of round good for roast or steak, peeled knuckle or round roast for large roasts.
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