Protein is an essential nutrient for good health. However, proteins are not created equal. Some proteins such as poultry and fish are preferable because they contain low amounts of fat, according to the Harvard School of Public Health. Other proteins vary in their fat content and nutritional value.
High-Fat Meats
Organ meats such as beef liver contain higher amounts of fat than other beef cuts. A 3-ounce serving of beef liver contains 6 g of fat. This is the same amount as a similar serving of ribeye steak, which is another cut of meat higher in fat. Liver contains 142 calories and ribeye has 165. T-bone and porterhouse also contain higher amounts of fat and calories.
Low-Fat Options
Other cuts of meat such as sirloin and flank steak are lower in fat. A 3-ounce serving of top sirloin contains about 150 calories and 4 g of fat, making it a healthier option.
Considerations
You can save considerable amounts of calories and fat by trimming your meat before cooking. To retain the juicy quality that fat provides, you can sear your meat quickly in a skillet under high heat to seal in the juices.
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