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When choosing cuts of meat, quite frequently the highest grade is the
most "marbled" in texture and also the highest in fat. Leaner pieces
are less marbled and it is recommended to cut all visible fat off before
cooking. Many higher fat products, such as sausages, are more than 50%
calories from fat, and even the leanest meats are often over 25% fat.
The best advice is to reduce portion sizes to three or four ounces,
which is much smaller than the average eight to twelve ounce steak. Also
restricting meat as the main dish to no more than four times a week is
recommended, and using meat as a garnish (such as in "stir fry" dishes)
is best. Lean cuts of beef or veal are preferable to pork or lamb which
are significantly higher in total and saturated fat. Poultry, particularly
chicken, with the skin removed before cooking, is best.
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