Beef, Pork, and Lamb for Better Health

Meats for Better Health - Sonoma Foods

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The Sonoma Diet encourages you to eat a wide variety of meat as a source of protein, including beef, pork, and lamb. It's always best, however, to stick to the leanest cuts, which are lower in saturated fat — the kind that raises your LDL ("bad") cholesterol level. These meats often require special preparation to ensure tenderness and taste. Here's a quick guide to the best lean cuts of meat:

Beef

Chuck arm roast - This cut is usually too tough for dry heat, so try braising or stewing.
Beef round - Use moist heat or roast, but don't overcook.
Eye of round - Braise or marinate before grilling or broiling.
Round tip - Roast or cut up into kebabs. To grill, broil, or panfry, marinate first.
Top loin - Great for grilling or roasting.
Tenderloin - Try grilling, even without marinating.
Top sirloin - Grill, broil, or panfry.

Pork

Boiled, cured, or canned ham - Use in sandwiches or toss into salads.
Canadian bacon - Delicious on its own or in sandwiches and salads.
Pork tenderloin - Roast, grill, or broil, but don't overcook.
Center-cut loin chop - Grill, broil, or panfry.
Pork sirloin chop/roast - This cut takes dry heat well. Grill, broil, panfry, roast, or braise.

Lamb

Foreshank - Braise or use as stew meat.
Leg (including the shank half) - Roast, grill, or broil.
Shoulder and arm - Braise, grill, or broil.

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