Selecting meat and poultry
Look for lean cuts: Certain cuts of meat and poultry are lower in fat. Lean cuts of beef include round, chuck, sirloin and tenderloin. Lean pork or lamb includes tenderloin, loin chops and leg. The leanest poultry is white meat from the breast with no skin.
Check percentages: When buying ground beef, look for packages with the highest percentage of lean meat — 90 percent or higher
Watch the ground: Ground poultry can have as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.
Be selective: Choose beef that is labeled “Choice” or “Select” instead of “Prime,” which usually has more fat. If you can’t resist choosing the higher fat choices, use them as an occasional indulgence rather than a regular option.
|
|
|||||||||||||||||||||||||||||||||||||||||||
