Lean meat

Date: 2007

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While it’s handy to pick up some chicken nuggets or sausages to pop under the grill, these meats often contain more fat and salt than the fresh cuts. Lean meat on the other hand can be just as easy, as well as a bit of a hero round the kitchen. Apart from being lower in fat and salt, it’s also high in vitamins and minerals, especially iron. A regular ‘superfood’, you could say.

Getting the meat right has big benefits

Getting the meat right in your diet doesn’t start at home. It starts with what’s in your shopping basket. Processed and cured meats like bacon and sausages contribute more salt to our diets than any other food. So, switching to leaner, less salty fresh meats is a really good place to start making positive changes to your diet.

Shopping - Keep these trolley tips in mind

  • a selection off uncooked meatChoose lean cuts – ask your butcher or compare fat contents on the label.
  • If you are buying minced beef choose lower fat options.
  • Choose unprocessed chicken more often than battered or breaded chicken.
  • Try not to eat too many processed meat products such as sausages, burgers, paté or pies, as these are generally high in fat and salt.

Cooking - Keep it healthy

It doesn’t matter whether you’re an old-fashioned meat-and-two-veg kind of guy or girl, or whether you’re into your stir fries, curries and pastas. There are loads of ways to cook up a delicious, healthy and meaty meal.

  • Trim off any visible fat from your meat.
  • If you buy chicken or turkey, remove the skin, which is higher in fat.
  • It’s better to grill meat rather than fry.
  • Use a metal rack above a roasting tin, so fat can run off.
  • Rebalance your recipes to use a little less meat and a little more veg.

For more information or to order a copy of this postcard email info@safefood.eu or call the safefood helpline:

NI 08000851683

ROI 1850404567