Separate the fat. Trim all visible fat on meat, including the skin on poultry meat. It’s okay to roast chicken or duck with the skin, but do not forget to remove skin and fat before eating. This also applies to beef.

Use the marinade. Serves to soften the meat marinade and keep the moisture when cooked. Marinade also adds a flavor that may be lost when you remove the fat. Choose low-fat marinade, for example a mixture of herbs or spices with wine, soy sauce, or lemon juice.

Never fried. Boil the meat with low fat method, eg baking, disate, sauteed, or baked. When you cook meat in the oven, make sure to put them in a pan so the fat pockets.

Discard unnecessary. When cooking soups or other dishes, make sure meat has been boiled is used day or two earlier. Then, chill in the refrigerator. You will find the hardened fat on top so easy to be removed.

Drain fat. After the meat finished cooking, drain the fat from the pan and rinse the meat with hot water. Then, dry the meat with paper towels.

Note the dose-food. Reducing portion means reducing the amount of fat and cholesterol intake. Do not exceed 85 grams, or about as heavy as one set of playing cards. Weighing 85 ounces of meat is also equivalent to the chest or thighs, boneless chicken skin, or two thin slices of roast beef.