Meat is a good source of protein, vitamins and minerals, such as iron, selenium, zinc, and B vitamins. It is one of the main sources of vitamin B12, which is only found in foods from animals, such as meat and milk.
If you’re trying to have less fat, it’s a good idea to cut off any visible fat and skin before cooking because fat, crackling and poultry skin are much higher in fat than the meat itself.
The way you cook meat can also have a big impact on how much fat you consume.
For example lean rump steak, grilled, contains half the fat of rump steak with the fat, fried (5.9g fat per 100g and 2.5g saturated fat compared with 12.7g fat per 100g and 4.9g saturated fat).
Burts top tips for eating healthy meat:
Grill meat rather than frying.
Try not to add extra fat or oil when cooking meat.
Roast meat on a metal rack above a roasting tin, so fat can run off.