Shopping for Meat & Poultry

Grading Basics

  • Prime: has the most marbling which means they are the most tender but also the fattiest and most caloric
  • Choice: less fat and marbling, typically what you see in the supermarket. Great for grilling or roasting
  • Select: leanest grade. Use for stews or to marinate

Lean Cuts of Beef

  • Look for the words “round” or “loin” on the label
  • Eye of round, top round or London broil, bottom round, round tip, round steak
    • Sirloin, tri-tip steak, tenderloin or filet mignon, top loin
    • Flank Steak
  • Chuck shoulder or arm roasts
  • Ground round or ground sirloin

Lean Cuts of Pork

  • Look for the word “loin” on the label
    • Pork loin, tenderloin, center loin, top loin chops and roast, bone-in sirloin roast, rib chop

Lean Cuts of Lamb

  • Leg of lamb, arm and loin


  • Look for ground turkey breast or ground chicken breast (not simply ground turkey) as a lower-fat substitute for ground pork or beef
  • “Enhanced” poultry products are injected with salt-water to plump it up which increases the sodium content. Even “natural” chicken products can still be salt-injected, so be sure to read labels

Other lean cuts of meat

  • Bison (buffalo), venison, emu, ostrich, and goat
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