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Article: Lean meat. (includes related articles, and recipes)
- Article from:
- Sunset
- Article date:
- November 1, 1987
CopyrightCOPYRIGHT 1987 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Lean meat
We're hearing more about it today, but meat has actually been getting leaner for some time. Years ago, when Westerners first began to prefer lighter diets, ranchers began breeding for leaner meat, favoring more muscular, larger-framed animals that reach market weight earlier.
Compared to 30 years ago, beef cattle have 40 percent less fat, yielding meat that's 8 to 10 percent leaner. Hogs have 50 percent less fat, and pork is 6 to 8 percent leaner. Lambs have almost doubled in weight, producing more lean meat in relation to fat.
Old charts listing nutrients and calories in meat are obsolete, and not only because meat has changed. A ...