Want to avoid fatty cuts of meat in 2011, before nutrition labels appear on packages? Here's what experts recommend:
Limit red meat. White meat is far lower in fat than most cuts of red meat.
Pay attention to portion size. A 4-ounce serving of meat is about the size of a deck of cards.
Look for visible fat. Marbling and gristle may make for tender steak, but they also mean more calories and cholesterol.