Tag: Non lean meat

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.

According to the United States Department of Agriculture (USDA), a three-ounce serving of lean meat must have less than 10 grams of total fat. Understanding what meat is not lean meat is crucial for anyone watching their fat intake or seeking specific flavor profiles for their cooking.

According to the American Heart Association, red meats like beef, pork, and lamb generally contain more saturated fat than skinless chicken or fish. Understanding **what meat is not lean** is the first step toward making more informed dietary choices that support a healthier lifestyle, focusing on lower saturated fat and reduced health risks.