Lean Meat

Lean meats contain less than three grams of total fat per one ounce of meat. By choosing lean meats, the consumer avoids excessive consumption of saturated fats.
Examples include skinless white meat poultry, pork tenderloin, beef tenderloin and skinless wild game.
A typical serving size is two to three ounces of cooked meat. This is approximately the size of a deck of playing cards.
The University of Michigan Healing Foods Pyramid recommends no more than three servings of lean meat per week.
Remember, the quality of the meat depends on the diet of the animal. Grass fed animals have a better nutritional profile and higher omega-3 content (and therefore a more favorable omega-6 to omega-3 ratio) compared to grain fed animals. The same is true for dairy products and eggs.