The smaller pieces of meat cook faster, and the dish costs less because less meat is used. The real key to eating meat healthfully is to learn the fat content of the various cuts. Familiar cuts would be round tip, round steak or top round, eye of the round, top loin, tenderloin and sirloin. Be sure to trim off any visible fat before cooking. Most of the fat in poultry is in the skin.
Some fish contain more fat than others, but it is almost always a heart-healthy type of fat.
At the grocery store, read labels. Ask the counter staff what other low-fat items they offer. Fat adds flavor and tenderness to meats. Aware of the time crunch, manufacturers are constantly developing products to speed up meal preparation. Mix the contents with water in the crockpot, put in the meat, cover it, turn it on and 6 to 8 hours later you will have a tender, flavorful roast.