It really does depend on the cut of meat. There are some good cuts of beef that are really low fat and quite delicious. A top sirloin, for example, is pretty low in fat, but still has about twice the fat content of a skinless chicken breast. Prime rib has way more fat than it does protein.
If you're eating a lot of beef (which, in my opinion is more than once a week), then you should try to go for the lean cuts. Although cutting the outside fat removes much of the fat content, the "marbled" cut of beef will still be really high in fat, including a lot of saturated fat. And despite how one looks and feels, heart disease and high cholesterol can creep up on you before you realize it.
There's nothing wrong with eating fatty beef in moderation; I too enjoy prime rib now and again.
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Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön
Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot
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