Sites like Rob Wolff's lists beef,lamb,chicken as lean meats...but I've noticed for instance that lamb contains quite some fat and apart from chickenbreast,chicken is fattier too.Same goes for beef and pork... So,I'm confused....when's a meat considered lean?and what are the lean cuts of beef,lamb,chicken etc.?'Cause Paleo/Primal is considered high fat by using oils/butter/avocado/nuts,but isn't the fat in the protein calculated in?
|
6
|
|
|
|
|
10
|
That causes confusion for a lot of people. Leaner cuts of meat are the meats with less fat like chicken breast, sirloin steak, round steak/roast. If you are eating grass fed/pastured meats, you don't need to worry about fat content. However, if you are still eating conventionally produced meats, you should stick to lean cuts like the ones listed above since the fats of conventionally raised animals are virtually devoid of Omega 3s and thus are only providing more Omega 6s. They always say "lean meats" because 97%-95% of the population is still buying their meat from the grocery store. However, Sisson is starting to reduce his usage of this terminology under the assumption that his readers know the difference between the two sources of meats. He wrote about that here. |
|||||||||
|
|
3
|
I think the term 'lean meats' should be rebranded as 'unprocessed meats'. This would alleviate confusion, but as mentioned in that MDA thread, people use the term lean meats to avoid alienating mainstream nutritionists. |
||
|
|
