These include 95% lean ground beef, sirloin steak, pork tenderloin, lamb chops, and veal.
Fattier cuts of meat, which are high in saturated fat, are what you should avoid.
This article discusses how to include red meat in alow-cholesterol diet.
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It explains the cuts of meat low in cholesterol-raising saturated fats.
It also offers additional tips for selecting and preparing red meat while watching your cholesterol levels.
In addition, it is generally recommended to limit red meat to three servings a week.
Research shows diets high in red meat can pose other health consequences, including an increased risk of cancer.
Keep in mind a standard serving size is 4 ounces raw, which cooks down to 3 ounces.
This is about the size of a deck of cards.
Use healthy cooking methods, such as baking, broiling, grilling, steaming, stewing, or roasting.
Avoid deep-fried and pan-fried meats, which increase the saturated fat content.
If you cant find that, opt for the highest percentage of lean beef available.
The higher the percentage, the lower the amount of saturated fat.
Restaurant Burger Sizes
Standard restaurant hamburgers are typically a quarter-pound, precooked weight.
Giant or jumbo burgers can be 8 ounces or more.
Sliders, on the other hand, are usually 2 ounces each.
Instead, choose leaner cuts, which are lower in saturated fat.
Sirloin, bottom round, and top round are good options.
Restaurant steaks are typically 6 ounces or more.
Terms Choice and Select represent leaner options.
Avoid meats labeled Prime, which typically signifies fattier cuts.
you could also look at the cut of beef to check for visible fat.
Leaner cuts include top or bottom round, tip sides, and beef loins.
If youre not sure what to choose from the options available, ask the butcher.
Or try thisCozy Beef Stewrecipe from the American Heart Association.
Pork
Pork can be included in a low-cholesterol diet, provided you choose leaner cuts.
Tenderloin, loin, and rounds are the better options.
Lean lamb chops or veal chops are relatively low in saturated fat.
These tender meats can be grilled, roasted, or boiled and eaten in various ways.
When ground, however, its a different story.
Ground lamb has more saturated fat than ground beef.
Ground veal, on the other hand, is somewhere between 85% and 90% lean beef.
These are great options as long as you monitor your overall sodium intake.
Select leaner cuts of meat, which are lower in cholesterol-raising saturated fats.
Healthier cuts of red meat include loins, rounds, and chops.
Beef sirloin, pork tenderloin, lamb chops, and veal are typically good options.
Look for Choice and Select cuts of beef, but avoid Prime cuts, which are fattier.
National Library of Medicine: MedlinePlus.How to lower cholesterol with diet.
Fernandez ML, Murillo AG.Is there a correlation between dietary and blood cholesterol?
Evidence from epidemiological data and clinical interventions.Nutrients.
Wolk A.Potential health hazards of eating red meat.J Intern Med.
USDA: FoodData Central.Beef, ground, 85% lean meat / 15% fat, raw.
USDA: FoodData Central.Beef, ground, 90% lean meat / 10% fat, raw.
USDA: FoodData Central.Beef, ground, 93% lean meat / 7% fat, raw.
USDA: FoodData Central.Beef, ground, 95% lean meat / 5% fat, raw.
U.S. Department of Agriculture.Beef grading shields.
Centers for Disease Control and Prevention.About healthy weight and growth.
American Heart Association.Cozy beef stew.
USDA: FoodData Central.Pork, fresh, loin, tenderloin, separable lean only, raw.
USDA: FoodData Central.Pork, cured, ham, whole, separable lean and fat, unheated.
USDA: FoodData Central.Pork, belly.
USDA: FoodData Central.Sausage, Italian, pork, mild, raw.
U.S. Department of Agriculture: AskUSDA.Is pork white meat?
USDA: FoodData Central.Canadian bacon, unprepared.
USDA: FoodData Central.Premium pork breakfast sausage made with real maple syrup.
USDA: FoodData Central.John Taylors pork roll.
USDA: FoodData Central.Pork, cured, bacon, unprepared.
USDA: FoodData Central.Veal, loin, chop, separable lean only, cooked, grilled.
USDA: FoodData Central.Veal, shoulder, blade chop, separable lean and fat, raw.
USDA: FoodData Central.Lamb, New Zealand, imported, loin chop, separable lean only, raw.
USDA: FoodData Central.Veal, ground, raw.
USDA: FoodData Central.Lamb, Australian, ground, 85% lean / 15% fat, raw.
