nutrientslean meat is meat with not lots of fat in it...eating chicken without removing the skin isnt horrible, but it does save some fat...the skin doesnt contain cholesterol, it contains fat and im not sure but i dont think its the bad fat actually...ur best bets for lean meat are turkey and chicken...but u can get that anywhere without going to the butcher...u can get it prepachaged...and also u can get healthy lunch meats like ham, and even healthy balogna and lean pork and steak too
Yes, streaks of fat found within lean red meat are known as intramuscular fat, or marbling. This fat can enhance the flavor and tenderness of the meat while still allowing it to be classified as lean. The amount and distribution of marbling can vary based on the cut of meat and the animal's diet and genetics.
Lean Meat - 2012 Lean Meat Interviews Stephen Harper 2-13 was released on: USA: 14 November 2012
Yes, London broil is a lean cut of meat.
Wrapping lean meat with fat before roasting. Example wrapping bacon around a lean meat and then roasting?
Lean Meat - 2012 is rated/received certificates of: Canada:14A (video rating)
Is this considered vandalism if the question is incoherent? Meat is mean, that's survival of the fittest. When meat is lean, it keeps you more fit. Meat is a lean, mean writing machine.
Lean meat, is meat without fat. Sometimes it is used like; (this meat is very lean) or people will say, this meat has a lot of fat. So I supose you could use the term "lean", anywhere from: meat having very little fat; to: meat having no fat.
Lean meat is better for you because it contains less saturated fat.
94%
lean
A meat that is low in fat. There's no precise definition, but generally skinless chicken and turkey breast, along with some types of fish such as tuna are considered lean meats. Most people would not classify beef as a lean meat.
The streaks of white fat found in lean muscle tissues are called "intramuscular fat" or "marbling." This fat is interspersed within the muscle fibers and contributes to the tenderness, flavor, and overall quality of the meat. Marbling is particularly desirable in certain cuts of meat, as it enhances the eating experience.