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.
Cook wisely. Some fat will drip off beef during cooking if given the opportunity.
Study up. Grass-fed beef has less fat than corn-fed beef, for example, and poultry breasts have less fat than wings and thighs.