Lean Meat

When you have chosen your lean cuts of meat, you can make these foods even healthier by reducing the amount of fat you use in preparing them. For example, marinating poultry and other meats in lemon juice and fresh dill or in pureed fruits and vegetables is a heart-friendly way to get plenty of flavor into your cooking without adding fat.

At many fish shops, you can get planks of cedar that are perfect for baking or grilling fish – simply place the fish on the cedar, cover with lemon juice and possibly herbs and grill or bake until done.

All meat processed in plants which sell their products across State lines must, under Federal law, be inspected for wholesomeness by USDA’s Food Safety and Inspection Service. This mandatory inspection program is paid for by tax dollars.

Many States operate their own inspection program for plants that produce meat for sale within State lines. These programs must be certified by USDA as equal to the Federal program. Federal and State inspectors supervise the cleanliness and operating procedures of meat packing and processing plants to make sure meat is not contaminated or adulterated.

Meat that has passed Federal inspection for wholesomeness is stamped with a round purple mark, “U.S. INSP’D & P’S’D.” The mark is put on carcasses and major cuts, so it might not appear on such cuts as roasts and steaks.

However, meat that is packaged in an inspected facility will have an inspection legend which identifies the plant on the label.