The American Meat Institute (AMI) has released a new educational video outlining for consumers the nutritional requirements a cut of meat or poultry must meet to be labeled “lean.”
The video, featuring Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation, is the seventh installment of AMI’s new “Ask the Meat Scientist” series.
Booren explains in the video that the term “lean” means that meat or poultry contains less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per serving.
She then highlights lean meat’s many nutritional and health benefits including being a rich source for iron, magnesium, zinc, niacin, selenium, riboflavin and B-vitamins that help our bodies turn food into energy.
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