It is important that you know which is the best meat option for your specific diet and lifestyle, for most types of meat, more fat means more flavor, but a healthy seasoning can boost the flavor without fat.
Don’t be fooled by fancy names, the USDA grades meat based on juiciness, flavor, and texture, but it doesn’t take nutritional information into account, therefore cuts labeled “Prime” are the fattiest, with thick marbling, which can be read as layers of fat, tender meat, and lots of flavor. “Choice” cuts are high quality but leaner, and “Select” meats are the leanest cuts with little to no marbling.
The following chart will can give you a more complete guide on how to choose the healthiest meats depending on your taste:
Recent studies have questioned the popular idea that saturated fat is linked to cardiovascular disease and other health problems, but some research actually suggests a little saturated fat can actually be beneficial to health.
Those sticking to a Paleolithic or low-carbohydrate, high-fat diet may want to seek out fattier steaks and chops.
People trying to manage high blood pressure or cholesterol are often advised to pick leaner cuts of meat.
The great meat debate isn’t just about fat content, consumers are considering more environmentally friendly and ethical choices like grass-fed beef and free-range chicken which tend to be slightly lower in overall fat and higher in omega-3 fatty acids than conventional meats because of the compounds found in grass and other naturally-occurring animal feed.