Beef has become leaner over time due to genetic changes and improved production practices. There are 29 beef cuts that are considered lean, containing less than 10g of fat and 4.5g of saturated fat. Producers often administer growth promotants to cattle to help them build more muscle and produce leaner beef. These pellets dissolve safely as the treatment is completed. While BSE (mad cow disease) does exist, the risk to consumers is extremely low due to strict controls including a ban on ruminant-derived feed and removal of central nervous system tissues from cattle.