Choose cuts of meat that have the least amount of visible fat and trim this visible fat off of meats. Instead of frying, prepare meats by baking, broiling, roasting, microwaving or stir-frying. Pour off the fat after browning. Chill meat juices after cooking, so that you can easily skim off the hardened fat. Then you can add the meat to stews, soups and gravy.
Organ meats are very high in cholesterol.
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