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What is the most fattiest meat?

Fatty Cuts of Meat Filet mignon, also known as Chateaubriand or tenderloin, T-bone, New York Strip, porterhouse, flap or skirt steak and rib-eye steaks all contain the highest amounts of fat.

healthyeating.sfgate.com - High Fat Vs. Lean Meat - Healthy Eating | SF Gate

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Balancing healthy and delicious can be a challenge, especially if you are an enthusiastic carnivore. Saturated fats are no friend to your heart because they raise the level of unhealthy cholesterol in your blood, which can lead to clogged arteries, heart attack, stroke and possibly cancer. It's frustrating, because those pearly striations marbling your steak add so much tenderness and flavor. Not to worry. Some cuts of meat and even some types of meat are much leaner than others. Get to know the difference between fatty and lean meats, and – health-wise – you can absolutely have your steak and eat it too.

Fatty Cuts of Meat

Generally, when you are looking at steaks, the more expensive they are, the more unhealthy saturated fat they contain. Filet mignon, also known as Chateaubriand or tenderloin, T-bone, New York Strip, porterhouse, flap or skirt steak and rib-eye steaks all contain the highest amounts of fat. If you cannot live without these, then limit yourself to no more than one 3- to 4-ounce portion per week. As far as ground beef goes, the opposite holds true: The cheaper the price, the fattier the meat.

Lean Cuts of Meat

Lean cuts of meat are not only visibly free of marbling, but they tend to be labeled with words such as "loin" "sirloin" or "round." London broil is a cooking method rather than a cut, but most supermarkets label the cut that way. It's also called top round. Flat-iron steak is not only lean, it is amazingly tender, flavorful, fast-cooking and inexpensive. It was not available to the public until 2002, and restaurants tend to hog the supply, so if you don't see it in your local market, ask the meat department. As far as ground beef goes, try to stay below 15 percent fat. Most markets offer ground beef that is 7 percent and even 3 percent fat. Lower-fat ground beef tends to be drier, so if you are using lean ground beef for burgers, add moisture with a little Worcestershire sauce, minced mushrooms or a beaten egg.

Lean Types of Meat

Beef is not the only type of meat. Skinless white-meat chicken is very lean, and it is incredibly versatile. You can substitute chicken in almost any recipe that calls for beef, though you may have to increase the amount of seasoning. Turkey is also lean, though its stronger flavor makes it slightly less adaptable than chicken. Pork follows the same rules as beef as far as fat in the cut: Anything labeled "loin," "tenderloin" or "round" is your best bet.

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