Best meats whilst cutting

Here’s a breakdown of some of the best choices:

1. Poultry

Skinless chicken breast – Very high protein, low fat (about 31 g protein, 3 g fat per 100 g).

Turkey breast – Slightly leaner than chicken breast and just as versatile.Ground turkey (extra-lean) – Great for variety; aim for 93% lean or better.

2. Lean Red Meats

Eye of round steak – Very lean cut from the rear leg.

Top sirloin – Solid protein, minimal fat if trimmed.Extra-lean ground beef (90–96% lean) – Good for variety; avoid high-fat blends.Venison – Very lean and nutrient-rich.

3. Seafood

White fish (cod, tilapia, haddock, pollock) – Extremely low in fat and calories.

Salmon – Higher fat but rich in omega-3s; eat in moderation while cutting.Tuna (fresh or water-packed) – High protein, very low fat.

4. Specialty Lean Options

Bison – Leaner than most beef, nutrient-dense.

Kangaroo – Extremely lean, high in iron.Rabbit – Lean and mild flavor.

Tips While Cutting

Trim visible fat before cooking.

Avoid frying; opt for grilling, baking, air-frying, or steaming.Season with herbs and spices instead of calorie-heavy sauces.Rotate between different meats to keep micronutrient intake diverse.Keep some slightly fattier meats (like salmon or grass-fed beef) for hormonal health.