Drain off all fat after browning. Chill soups and stews after cooking so you can remove the hardened fat from the top. Limit your use of organ meats such as liver, brains, chitterlings, kidney, heart, gizzard, sweetbreads and pork maws. Eat 6 or more servings of breads, cereals or grains per day. Here are some examples to help you judge serving sizes of meat, poultry and fish.
Organ meats are very high in cholesterol.
Trim off all the fat before cooking meat. Drain or skim off fat from cooked meats before using juices in stews, soups, gravies, etc. Remove the skin and fat under the skin from poultry pieces before cooking. If you're roasting a whole chicken or turkey, leave the skin on to keep the bird from getting too dry while roasting. Then remove the skin before carving and serving the meat.