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Not all meat is created equal. Yes, it contains a high concentration of quality protein, but the fat, saturated fat and cholesterol can roller coaster depending on the cut. That’s why it’s important to choose wisely.
By Allison Young
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Tenderloin
When it comes to pork, "the other white meat," tenderloin is one of the leanest cuts. A three-ounce serving weighs in at 139 calories, four grams of total fat, one gram of saturated fat, 24 grams of protein and 67 milligrams of cholesterol – almost the same as a skinless chicken breast. |
Spareribs
Spareribs can equal a spare tire. The Southern finger food scores high in calories (337), total fat (26 grams), saturated fat (9.5 grams) and cholesterol (103 milligrams) – and that’s without the sauce. |
Extra-lean ground beef
Be sure to read labels when buying ground beef. A three-ounce patty of 95 percent lean meat and five percent fat contains 117 calories, four grams of total fat, two grams of saturated fat, 18 grams of protein and 53 milligrams of cholesterol. |
Ground beef
The 85 percent lean meat and 15 percent fat split is a whole different story. We’re talking 218 calories, 13 grams of total fat, five grams of saturated fat, 23 grams of protein and 77 milligrams of cholesterol. |
Wild game
Bison, buffalo, ostrich, emu and elk are surprisingly lean. Elk, for example, has 95 calories, 1 gram of total fat, 0.5 grams of saturated fat, 20 grams of protein and 47 milligrams of cholesterol. |
Lamb chops
Before you chomp on lamb chops, you should know the nutritional breakdown. One serving has 200 calories, 10 grams of fat, four grams of saturated fat, 21 grams of protein and 68 milligrams of cholesterol. |
| *All nutritional information is based on a three-oz serving. |
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