Let's get lean
We all need a little fat in our diet. But as we've become more health-conscious, meat has become much leaner, its fat content has been cut by a third over the past thirty years. So it;s leaner than ever. And with lots of other low-fat options, you can stay lean and lovely too.
Cut the fat without cutting the taste
- Try healthier cooking methods such as dry frying, grilling or stirfry
- Choose healthier cooking oils such as sunflower, corn or olive oil
- All the essential nutrients in meat are found in the lean parts
- Cut visible fat off meat before cooking
- Use lower-fat versions of sausages, burgers and pate
- Drain and discard excess fat before serving
Did you know?
- Red meat is unequalled as a source of easily absorbed iron and zinc, and makes a major contribution to selenium and copper intakes.
- Red meat contains a "meat factor" that affects the absorption of iron, zinc and possibly other nutrients, from both meat itself and other foods. For this reason, taking vitamin pills does not fully compensate for a diet low in red meat.
- A recent study of over 400 subjects revealed an average fat intake of just 7.9g from 200g of steak. This is equal to a 246g serving of chicken breast or a 293g serving of wholemeal bread.
- Meat contributes 21% of vitamin D in the diet, much more than first thought. This meat contribution enhances the Vitamin D status and is thought to be responsible for improved bone health. An absence of meat consumption in vegetarian women has been associated with a lower bone mineral density.