Feature Article
Tips for eating red meat
- Choose fresh meat instead of canned or preserved ones.
- Choose lean meat. Briskets and the cuts closer to bones tend to contain more fat. Diagram 1 compares the fat content of different parts of beef and pork.
- Select dishes comprised of vegetables and red meat. It not only helps reduce the intake of red meat, but also promotes our body to absorb the iron in red meat because of the vitamin C in vegetables.
- Use low-fat cooking methods such as steaming, stewing, stir- and pan-frying with small amount of oil in a nonstick pan.
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Diagram1: Fat Content of Different Parts of Beef and Pork - Per 100g (about 2.5 taels) raw meat. Fat content is in ascending order
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Beef parts
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Fat (g)
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1. Round
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4.1
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2. Chuck
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4.2
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3. Tenderloin
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6.5
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4. Sirloin
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8.5
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5. Shank
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9.9
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6. T-bone
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14.3
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7. Rib eye
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22.0
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8. Rib
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26.1
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9. Brisket
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26.5
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Pork parts
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Fat (g)
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1. Leg
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5.4
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2. Blade shoulder
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12.4
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3. Loin
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12.6
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4. Spare rib
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23.4
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5. Brisket
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53.0
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Source: The USDA Nutrient Data Laboratory.
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