In a previous post, I chatted about how to choose leaner red meats. So now that you have the lowdown on the healthful choices, I thought I’d go one step further with some tips for preparing and enjoying the various cuts in healthful and tasty ways...

Marinate
Use liquids such as fruit juices, wine or low sodium meat or vegetable stock to marinate and add new flavour infusions.

Cut the Fat
Trim all visible fat off meat before cooking it – there is enough fat marbled into the meaty parts to add flavour.

Ditch the Oil
Use cooking spray to prevent sticking or a high-quality non-stick pan – its best to avoid using additional oils and fats during preparation. Limit deep and shallow frying as these add kilojoules to your meal.

Go Low-Fat
If needed, choose a low-fat sauce to accompany the meat, like a thick cherry tomato, basil and garlic sauce.

Grill, roast...
Use mostly lower fat cooking methods like grilling, steaming, roasting or braaing.

Lose the Salt
Use fresh herbs and spices to enhance flavour instead of salt or salt-based meat flavourings. Leave stews to cool after cooking – remove any excess fat that accumulates on top.

Go Lean
Ostrich or game biltong make a tasty, lean snack.

Protect Your Heart
Choose products with the Heart Mark – they’re kinder on your heart.

Enjoy your meat, going with moderate servings.