It is now easier for Americans to determine what's in the meat they're eating. Although the consumption of meat is down for the fourth straight year in a row, it is still quite high at over 224 pounds of meat, poultry and fish per year, approximately .6 pounds of meat a day. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced a new rule that went into effect this week. Now it’s mandatory that raw meat sold in grocery stores, such as ground turkey, steak or chicken breast, have nutrition facts labels on their packaging or on display at deli counters. Prepackaged meats, such as bacon, hot dogs, and marinated meats have had nutrition labels for some time. The new information may not affect consumers buying decisions immediately, but chances are those who do take a look at labels will take note of the differences of fat in certain cuts of meat.
Lean Meats
The Dietary Guidelines for Americans suggests meat and poultry be lean, but many consumers are not aware of what meats are lean by the government’s definition. Three ounce portions of meat with less than 10 grams of total fat and less than 4.5 grams of saturated fat are considered lean, while 5 grams of total fat and less than 2 grams of saturated fat constitute extra lean meat. Seafood is naturally extra lean, as well as skinless chicken breast, and skinless turkey meat. Lean meats include skinless chicken thighs, and certain cuts of beef and pork such as those that include the word “round” or “loin,” like top round, bottom round, or sirloin, tenderloin, and top loin. Other lean beef cuts include T-bone steak, tri-tip roast, and flat half brisket. Buffalo meat is also a good lean meat, boasting about half the fat of lean ground beef of the same serving size. In terms of ground meats, those labeled 90% or 95% fit into the lean and extra lean parameters.
Quality Grades
There are quality grades for meats that you should pay attention to when purchasing meat. The USDA's Agricultural Marketing Service is the agency responsible for grading meat and poultry. The quality grade for beef denotes the juiciness, tenderness, and flavor of the meat. For beef there are three major grades in decreasing level of quality: prime, choice, and select, with additional grades, standard and commercial, usually sold ungraded or as a “store brand.” While prime is generally found in restaurants, the select grade is leaner than prime and choice graded beef. The grading system holds for veal and lamb. The quality grades for poultry are A, B, and C. Unlike beef, the poultry grading system has to do with the condition of the meat. Grade A poultry is virtually free from defects such as bruises, discolorations, and feathers. The grade shield for poultry can be found on ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless products. There is no grade standards for ground poultry.
Serving Size
The new labels do bring into question the serving size of meats as the USDA has not set a standardized portion size. While the Dietary Guidelines for Americans suggest 3 ounce portions of meat, many of the labels may list 4 oz. servings. Other labels may list servings in slices, cups, or other measurements. To consider the correct serving size, remember that about 85 grams is 3 ounces and 112 grams is about 4 ounces.
Courtesy of caloriecount.com
