How to Choose Low Fat Meat
Read the labels of the meat you are purchasing., Choose cuts of protein that are naturally less fatty., Avoid pre-ground meat whenever possible., Substitute ground red meat with lean turkey or ground white breast meat from a chicken., Consider...
Step-by-Step Guide
-
Step 1: Read the labels of the meat you are purchasing.
Look for words such as "lean cut" or "reduced fat." Many manufacturers have pre-trimmed unnecessary fat, which can help make it easier to choose healthier cuts. -
Step 2: Choose cuts of protein that are naturally less fatty.
Great options for beef include whole chuck or round, beef tenderloins, and sirloin.
Healthier poultry selections are always skinless white meat, and low-fat pork choices include loin chops, leg pieces, and pork tenderloins. , Most manufacturers include portions of meat from fattier sections of the animal because they are less expensive, which can quickly add more fat to your diet than you intended.
If you require ground meat, choose a whole piece of lean beef, chicken, or pork, and ask the butcher to grind it on the spot for you. , These lower fat meats can make an ideal meal at a fraction of the cholesterol or fat content. , While slightly gamier in flavor, it contains less fat, which makes it a viable option for healthier eating. , The "prime" grade indicates that the meat is more marbled with fat. , Even the leanest cuts from a butcher can be hand trimmed further. , It is considered acceptable to cook these meats with the skin on for flavoring, but it should be removed before eating. , The proper serving of protein at any meal should equal 3 ounces (85 g) or roughly the equivalent to the size of a deck of cards.
Keeping to this measurement insures that you are not overeating. , Strain the meat through a colander, and run it under hot water before mixing with other ingredients or stirring. , Place the meat on a rack inside a baking dish before roasting, which allows unhealthy fats to drip away from your meat. -
Step 3: Avoid pre-ground meat whenever possible.
-
Step 4: Substitute ground red meat with lean turkey or ground white breast meat from a chicken.
-
Step 5: Consider swapping whole beef or pork for venison.
-
Step 6: Purchase steaks labeled "choice" or "select" when you require the occasional indulgence.
-
Step 7: Slice any visible fat off of your selected meat with a kitchen knife before preparing.
-
Step 8: Remove skin from chicken or turkey before serving.
-
Step 9: Reduce your portion sizes.
-
Step 10: Drain ground meat from the fatty liquid it cooks in before serving.
-
Step 11: Bake poultry in the oven for your meal.
Detailed Guide
Look for words such as "lean cut" or "reduced fat." Many manufacturers have pre-trimmed unnecessary fat, which can help make it easier to choose healthier cuts.
Great options for beef include whole chuck or round, beef tenderloins, and sirloin.
Healthier poultry selections are always skinless white meat, and low-fat pork choices include loin chops, leg pieces, and pork tenderloins. , Most manufacturers include portions of meat from fattier sections of the animal because they are less expensive, which can quickly add more fat to your diet than you intended.
If you require ground meat, choose a whole piece of lean beef, chicken, or pork, and ask the butcher to grind it on the spot for you. , These lower fat meats can make an ideal meal at a fraction of the cholesterol or fat content. , While slightly gamier in flavor, it contains less fat, which makes it a viable option for healthier eating. , The "prime" grade indicates that the meat is more marbled with fat. , Even the leanest cuts from a butcher can be hand trimmed further. , It is considered acceptable to cook these meats with the skin on for flavoring, but it should be removed before eating. , The proper serving of protein at any meal should equal 3 ounces (85 g) or roughly the equivalent to the size of a deck of cards.
Keeping to this measurement insures that you are not overeating. , Strain the meat through a colander, and run it under hot water before mixing with other ingredients or stirring. , Place the meat on a rack inside a baking dish before roasting, which allows unhealthy fats to drip away from your meat.
About the Author
Jennifer Graham
Writer and educator with a focus on practical cooking knowledge.
Rate This Guide
How helpful was this guide? Click to rate: