Easy on the Meat

June 8th 2016
By: Melanie Hollidge

It is great that BBQ season is almost back again and the gardens of St Albans and Harpenden are full of people enjoying the start of summer but when it comes to cooking meant the Department of Health have some good advice.
They suggest the best way to cut down on fat when cooking meat is to cut off any visible fat and skin before cooking – crackling and poultry skin are much higher in fat than the meat itself, so if you can’t resist them remember to have them in moderation.  Actually using the BBQ is not a bad way to cook meat as grilled meat rather than fried meat clearly reduce fat when cooking meat: trimmed pork chops that have been grilled contain around one-third the fat of roasted untrimmed chops. A lean grilled rump steak contains about half the fat of fried rump steak with the fat. And fried chicken breast in breadcrumbs contains nearly six times as much fat as chicken breast grilled without the skin.
It is also good reduce the amount of red meat you consume, this includes beef, lamb and pork although it can form part of a healthy diet, eating a lot of it along with processed meat is not so good. If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g. Ninety grams is equivalent to around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread.
Source : Department of Health