Choosing Healthy Meat and Protein Options

If a person really must have red meat more than a couple of times a week, they should buy the “select” cut, which is leaner than other cuts. They should pour off the fat after browning the meat and limit the cut to about three ounces per serving. When the meat is cooked, it can be sliced very thinly and fanned out to make it look larger. If the diner is worried that the lean meat will be tough, they can marinate it in soy sauce or even flavored vinegars for a few hours or overnight in the refrigerator.It’s true that red meat offers a goodly amount of protein, but so does poultry, seafood, eggs and even non-animal products like tofu and beans. Firm tofu, which is a fermented soybean product popular in Asian dishes, has 13 grams of protein per three ounces, and a half a cup of boiled lentils has 9 grams of protein. Adding kidney beans to rice is an excellent way of getting high quality protein, as the beans have some amino acids, and the rice has complementary amino acids. Amino acids are the building blocks of protein.Meat substitutes are also available. Tofu is an excellent meat substitute because it’s bland and can absorb all kinds of flavors. It can even be flavored to taste like beef. Seitan, which is gluten, is also flavored to taste like meat. It can even be stir-fried like meat and made into faux-meat loaves. Seitan and tofu also have the benefit of being low fat and so can benefit a person who’s on a weight loss program.

Consider all the options, Ladies!