Poultry tends to be leaner than red meat, but if you choose dark meat and eat the skin you may end up getting more fat than if you ate red meat. A piece of chicken with skin has up to 55 percent more fat than one without the skin. When choosing ground chicken or turkey, make sure it comes from the breast without the skin or you may end up with a lot more fat. Ground chicken breast has about 125 calories and 1.4 grams of fat per 4-ounce portion, while 4 ounces of regular ground chicken, which often includes skin and dark meat, can have 170 calories and 11 grams of fat. Ground turkey is slightly leaner and lower in calories than ground chicken. Pork loin and pork leg tend to be the leanest cuts, with center loin chops and tenderloin being among the healthiest options.
Pork tenderloin has about 160 calories and 6 grams of fat per 4 ounces of uncooked meat. Canadian bacon and ham can also be relatively lean, but processed meats are less healthy than unprocessed meats. The leanest cuts of beef are those graded "select." Extra-lean cuts of beef include top sirloin steak, sirloin tip side steak, bottom round roast and steak, eye of round roast or steak and top round roast and steak. Four ounces of uncooked top sirloin contain about 156 calories and 5 grams of fat.