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Meats: Keep it Lean

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Start with lean cuts of meat.

The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.

The leanest pork choices include pork loin, tenderloin, center loin, and ham.
Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choices.

Choose extra lean ground beef. The label should say at least "90% lean." You may be able to find ground beef that is 93% or 95% lean.
Buy skinless chicken parts or take off the skin before cooking.
Trim away all of the visible fat from meats and poultry before cooking. This can lower total fat per serving by 50%!
Choose lean turkey, roast beef, ham, or low-fat lunch meats for sandwiches instead of luncheon meats with more fat, such as regular bologna or salami.
Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying.
Drain off any fat that appears during cooking.
Skip or limit the breading on meat, poultry, or fish. Breading adds fat and calories. It will also cause the food to soak up more fat during frying.