Small portions of lean red meat can certainly fit into a healthy diet. Fortunately, the USDA has recently made it easier for you. There are now Nutrient Fact labels for ground meat and turkey, as well as for many popular cuts of raw meats and poultry. Look for the lowest percentage of saturated fat on the labels. You'll see grams of saturated fat and a percent Daily Value (DV). The DV is in the context of eating 2000 calories and 20 grams of saturated fat per day but aim for the lowest grams of fat and lowest percentages available. For example: if you choose a 4-ounce portion of ground beef of varying fat percentages, 95% lean contains 2.5 grams of saturated fat (13% DV), 90% lean has 4.5 grams of saturated fat (23% DV) and 80% contains 9 grams of saturated fat (43% DV). According to USDA regulations, extra-lean cuts of beef are: eye of round, roast or steak, sirloin tip side steak, top and bottom round and steak and top sirloin steak. Look for the words Choice or Select, instead of Prime. Another way to decrease unhealthy fats is to trim meat before cooking, drain after cooking and let fats harden and then discard. Placing cooked items in the refrigerator will allow fats to harden or rise to the surface of liquids so they can easily be cut or scooped away.