Think about the following:
- Select lean cuts of meat. Choose "loin" or "round" cuts graded "USDA Select" or "Choice." Avoid choosing cuts graded "Prime." Choose cuts of pork that have "loin" or "leg" in their name.
- Trim the visible fat from meat, and remove the skin from poultry.
- Use low-fat cooking methods and rinse cooked ground beef with water to reduce its fat content before adding it to other ingredients.