The Facts About Meat
May 1st 2011 11:20
Red meats, white meats and fish all offer an abundance of nutrients and complete protein.
Meat is a favorite food for many people. It satisfies the appetite and provides iron and B-complex vitamins as well as protein.
But in buying meat in your supermarket or ordering it in a restaurant you should be aware of the differences in the fat content of the available meats. You should also be familiar with the various alternatives to meat as protein sources. Knowledge of these factors should enable you to live many years longer.
WHAT MEATS TO BUY
The basic problem with meat is that some meats are sources of saturated fats, cholesterol and calories. But other meats can be enjoyed, because they are low in saturated fats.
The meats you should buy are lean meats. Check this list of average percentage of fat in various cuts:
CUT OF MEAT PERCENTAGE OF FAT
Round Steak 11%
Chuck Roast 15%
Sirloin 25%
Rib Roast 33%
Porterhouse Steak 33%
Pork Loin 16%
Ham 22%
Spare Ribs
(without bone) 33%
Meat with less fat means high-quality protein at less cost--and with fewer calories.
Lean beef contains somewhat more protein, vitamins and minerals per pound than more expensive grades. Some people think beef marbled with fat tastes better. But not all cuts of beef need a lot of fat to please your taste buds. Try round steak or lean sirloin. You won't miss the fat, and you'll cut your intake of calories.
The U.S. Department od Agricultre has meat grading standards. But they are not based on the quantity of protein, vitamins and minerals in the meat. They are based on fat content. The more fat in the meat, the higher the grade.
USDA PRIME is the most expensive grade. It's also higher in fat, calories and cost per pound than USDA CHOICE.
USDA CHOICE has a high amount of fat but less than PRIME. It also costs less.
STORE BRAND LEAN is a grade of meat featured in some supermarkets. These meats are government-inspected for wholesomeness, but it is not graded by the government. It has less fat than USDA CHOICE and is usually less expensive. It's a good idea to see what grades your store carries at the meat counter.
GROUND BEEF
The U.S. Department of Agriculture has set standards for regular ground beef. Its fat content cannot be more than 30%.
Some stores carry lean and extra lean ground beef. On average, regular ground has 28% fat, and extra lean 18% fat. The fat level may vary from state to state, depending on state laws. It may also vary from one store to another.
Here are three key facts about ground beef:
1.) Regular ground beef costs less than lean and extra lean. But it contains more fat. You can remove much of the fat in cooking.
2.) Lean and extra lean cost more. But since they have less fat, they do not "cook down" to the extent that regular ground does.
3.) After cooking and draining, the fat content in regular, lean and extra lean is about the same.
Linda G..
</176761>
Meat is a favorite food for many people. It satisfies the appetite and provides iron and B-complex vitamins as well as protein.
But in buying meat in your supermarket or ordering it in a restaurant you should be aware of the differences in the fat content of the available meats. You should also be familiar with the various alternatives to meat as protein sources. Knowledge of these factors should enable you to live many years longer.
WHAT MEATS TO BUY
The basic problem with meat is that some meats are sources of saturated fats, cholesterol and calories. But other meats can be enjoyed, because they are low in saturated fats.
The meats you should buy are lean meats. Check this list of average percentage of fat in various cuts:
CUT OF MEAT PERCENTAGE OF FAT
Round Steak 11%
Chuck Roast 15%
Sirloin 25%
Rib Roast 33%
Porterhouse Steak 33%
Pork Loin 16%
Ham 22%
Spare Ribs
(without bone) 33%
Meat with less fat means high-quality protein at less cost--and with fewer calories.
Lean beef contains somewhat more protein, vitamins and minerals per pound than more expensive grades. Some people think beef marbled with fat tastes better. But not all cuts of beef need a lot of fat to please your taste buds. Try round steak or lean sirloin. You won't miss the fat, and you'll cut your intake of calories.
The U.S. Department od Agricultre has meat grading standards. But they are not based on the quantity of protein, vitamins and minerals in the meat. They are based on fat content. The more fat in the meat, the higher the grade.
USDA PRIME is the most expensive grade. It's also higher in fat, calories and cost per pound than USDA CHOICE.
USDA CHOICE has a high amount of fat but less than PRIME. It also costs less.
STORE BRAND LEAN is a grade of meat featured in some supermarkets. These meats are government-inspected for wholesomeness, but it is not graded by the government. It has less fat than USDA CHOICE and is usually less expensive. It's a good idea to see what grades your store carries at the meat counter.
GROUND BEEF
The U.S. Department of Agriculture has set standards for regular ground beef. Its fat content cannot be more than 30%.
Some stores carry lean and extra lean ground beef. On average, regular ground has 28% fat, and extra lean 18% fat. The fat level may vary from state to state, depending on state laws. It may also vary from one store to another.
Here are three key facts about ground beef:
1.) Regular ground beef costs less than lean and extra lean. But it contains more fat. You can remove much of the fat in cooking.
2.) Lean and extra lean cost more. But since they have less fat, they do not "cook down" to the extent that regular ground does.
3.) After cooking and draining, the fat content in regular, lean and extra lean is about the same.
Linda G..
</176761>
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