 | | 4 / 9 Choose lean
At the meat counter, use this rule of thumb in choosing lower-fat cuts of fresh meats: "Look for the words 'round' or 'loin' in the name when shopping for beef, and the words 'loin' or 'leg' when buying pork or lamb," says Roberta Larson Duyff, R.D., author of American Dietetic Association Complete Food And Nutrition Guide. And for chicken, select the lower-fat breast meat over darker meats.
Also take note of the meat grades. "Select" grades of beef have the least marbled fat, followed by "choice" grades then "prime" beef cuts ("good" for veal and lamb cuts).
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