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or in the restaurant, ask for one of* beefs leanest cuts: sirloin, tenderloin, eye of round, top loin, topround, round tip. ■
Pork’s low-cal six
Today’s pork is up to 60 percent leaner than the pork 20 years ago. It1 is tender and delicious when cooked to an internal temperature of 160 de- • grees F.
Cured meats are actually some-' what of a trade-off. Although they can be lower in calories, fat, satu-" rated fat and cholesterol, the sodium content is high. The six leanest cuts of pork are: fresh ham steak, tenderloin, fresh rump half, fresh shank half, center loin chop, and extra lean cured ham (high in sodium).
It’s important to remember the serving size recommended by the American Heart Association for these cuts of lean meat. The serving size is 3-4 ounces of cooked, trimmed meat or 6 ounces total for the day. , That’s not the 8 or 10 ounce sirloin ’ most of us like to enjoy outdoors on ’ the grill or in our favorite restaurant.
But the point is, we can still en- * joy red meats on a heart-healthy diet • if we do so in smaller portions and use cooking techniques that do not add additional fat and cholesterol to 1 our diets. An easy way to “eye” a 3 ■ ounce portion of meat is to pick a piece about the size and thickness of a deck of cards or the size of your’ palm and the thickness of the first’ joint in your finger.
The two following recipes are* from the publication “A Guide to* Heart Healthy Eating — Lean Beef1 & Pork.” If you would like a copy of’ the publication or additional infor- ’ mation on heart-healthy eating, please call or come by the Extension* Office at 675-3619. '
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