When selecting meats for consumption, which cuts are considered leaner?

Choosing lean cuts of meat is important for a balanced diet, particularly for individuals who are monitoring their fat intake. Round, loin, and select cuts are well-known for being leaner options because they come from less fatty parts of the animal. The round cuts come from the rear leg of the animal and are generally very lean. Loin cuts are also lean, as they are taken from the back of the animal, which is less exercised. Select cuts tend to have less fat marbling compared to higher-grade cuts, making them a healthier choice overall.

In contrast, chicken thighs and ribs have more fat content, as they are typically from areas that are more exercised or have natural marbling. Prime cuts and shoulder cuts often contain a higher level of fat, which enhances flavor but does not align with the intention of selecting lean options. Similarly, choice cuts and fatty briskets are known for their rich flavor due to higher fat content, which can contribute to increased caloric intake and does not fit the criteria of being classified as lean. This makes round, loin, and select cuts the optimal choice when aiming for lean meats.