Trim off visible fat before and after cooking. Do not add flour, bread crumbs, coating mixes, or fat to these foods when preparing them. Weigh meat after removing bones and fat, and after cooking. Three ounces of cooked meat is about equal to 4 ounces of raw meat. 1 small chicken leg or thigh or cup cottage cheese or tuna.
Restaurants usually serve prime cuts of meat, which are high in fat and calories.
Examples of lean veal are chops and roasts. Most beef products fall into this category. Most pork products fall into this category. Examples are chops, loin roast, boston butt, cutlets. Most lamb products fall into this category.