Animal proteins should be relatively lean. You should serve them in small portions.
A good guideline is to make portions about the size of a person’s fist.
- Poultry (turkey and chicken) is generally lower in fat that red meat, if you avoid
the skin. The breasts have less fat than the legs. Duck is generally high in fat,
- If using ground meat for hamburgers or meatloaf, purchase mixes labeled as being
at least 90% lean.
- Leaner cuts of beef include top loin, top sirloin, top round steaks and tips, chuck
shoulder roasts, tenderloin steak, and eye of round.
- Leaner cuts of pork include bone-in-rib chop, tenderloin, center loin, and boneless
- Leaner cuts of lamb include leg, loin, shank or arm.
Because of fats, salt and artificial ingredients, avoid or limit most processed and
deli meats: sausages, bacon, hot dogs, sandwich meats.