Lean meat

Lean meat refers to cuts of meat that contain a low percentage of visible fat, making it an ideal option for those seeking a healthier diet without sacrificing flavor or a source of high-quality protein. This type of meat can come from different animals, with the most common being beef, pork, chicken, and turkey.

The origin of lean meat depends on the type of animal and the specific cut. In beef, for example, lean cuts include the loin, tenderloin, and round, while in chicken, the skinless breast is the leanest part. These cuts are popular in Latin American and global cuisine for their versatility and nutritional value.

Regarding its properties, lean meat is an excellent source of high biological value protein, B-complex vitamins (such as B12 and niacin), iron, and zinc. Its low fat content makes it suitable for balanced diets, helping to maintain good cardiovascular health and weight control.

In different regions of Hispanic America, lean meat may also be known by names such as fat-free meat, clean meat, or simply lean cuts of meat. These terms are often used in recipes and menus to indicate healthier options within dishes that include meat.