Meat and Poultry

Meat and poultry are rich in protein and a source of several essential vitamins. If properly processed, packaged and stored, they are also exceptionally wholesome. Due to their lower fat content, some poultry products, notably chicken, earn higher scores from nutritionists than pork or beef products, which tend to be higher in fat. However, geneticists and producers have enjoyed some success at breeding leaner cattle and hogs. In fact, it's no longer unusual to see ground beef that is 96% lean. One challenge remains: ensuring that leaner meat products maintain the flavor that higher-fat versions derive from fat.