This nation of ours is made up of individuals who need to adjust their diets to allow for their own states of health, age, development, risks of chronic disease and personal tastes. When it comes to choosing meats as a source of protein, the key is to choose lean cuts and trim the fat from the meat before or after cooking.
Beef, chicken, fish, lamb, pork and poultry can be roasted, baked, broiled, grilled or simmered. No matter how you cut it – scientific research indicates all lean meats are high in nutritional quality.
They’re good for the body as well as the mind. Beef, pork, chicken, fish and lamb have been recognized as healthy sources of top quality protein. They also contain thiamin, pantothenic acid, niacin and vitamins B-6 and B-12.
Red meats are also excellent sources of iron, copper, zinc and manganese – minerals not easily obtained in sufficient amounts in diets without meats. Well-trimmed, lean meats contain approximately 4 to 9 percent fat when uncooked.