A lean cut of meat is defined by having low fat and calorie content, specifically containing less than 10 grams of total fat, 4.5 grams or less of saturated fat, and under 95 milligrams of cholesterol per 100-gram serving (roughly 3.5 ounces). These cuts typically feature minimal visible marbling and are often trimmed of fat, such as loin or round cuts.

Key Characteristics and Examples:

Beef: Look for "loin" or "round" on the label, such as top sirloin, tenderloin (filet mignon), eye of round, or 90% or higher lean ground beef.

Pork: Lean options include pork tenderloin, sirloin roast, or loin chops.

Poultry: Skinless chicken breast, turkey breast, and skinless white meat are considered lean.

Game: Wild meats like venison, rabbit, and kangaroo are naturally very lean. Visible Fat: Lean cuts have little to no white streaks (marbling) throughout the meat.

Nutritional Benefits: Lean meats are considered high-quality, complete proteins providing essential amino acids, iron, and B vitamins. Selecting leaner cuts helps manage daily calorie and saturated fat intake, promoting heart health.