Tag: Dark meat poultry

According to the USDA, a meat is considered non-lean if a 3.5-ounce serving contains more than 10 grams of total fat. Examples of non-lean meat include cuts rich in intramuscular fat (marbling) and external fat, which contribute to a richer flavor and juicier texture when cooked. Understanding which cuts fall into this category is crucial for both cooking and dietary planning.

Taurine, a vital amino acid, is most abundant in seafood, with dark meat tuna containing up to 964 mg per 100g, making it one of the richest dietary sources. This conditionally essential nutrient is found almost exclusively in animal products, impacting everything from heart function to muscle health.