Choosing lean protein
I've often said that I could be a vegetarian. While I like meat, I just don't crave it. And the health and ethical reasons for going veg are tempting. Yet, knowing everything that I know, I still haven't made the leap. But I do cut down on my family's overall meat intake. For example, this week we only have three dinners that contain meat -- the rest of our dinners will be vegetarian. And, when I do purchase meat, I make sure it's lean. John's Hopkins has some good tips on how to choose lean meats. Their picks for the leanest choices in each category are:
- Beef: Round steaks, roasts, top loin, top sirloin, chuck shoulder, arm roasts, ground round, and ground sirloin (at least 90% lean).
- Poultry. Chicken, turkey, and Cornish hen without skin.
- Pork. Tenderloin, center loin, pork loin, sausage with 1 gram of fat per ounce or less, and Canadian bacon.
- Lamb and Veal. Chop or roast.
- Sandwich meats. Lean turkey and lean ham.
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