Meat is a good source of protein but can be high in saturated fats.
If you’re going to cook meat, cut off any visible skin and fat, consider changing to a lower fat meat and not adding any extra fat during cooking by grilling or baking.
Chicken isn’t bad, but turkey is even better, with only around 0.3g of saturated fat per 100g.
I was advised to only eat red meat once a week as it is much higher in saturated fat than white meats. For example, beef has up to 5.3g per 100g, while lamb has up to 8.5g. I’ve found other ways to amend typical red meat dishes like lasagne, using finely chopped ‘meaty’ veg, such as mushrooms and aubergine.
The British Heart Foundation encourages us to have at least one meat-free day each week, and to look to cut down on our fatty meat intake, by replacing it with fish or beans and pulses, which are a great source of protein and nutrients.
There is research, admittedly at very early stages, which suggests as our bodies metabolise red meat, a nutrient in the meat called L-carnitine could interact with the gut bacteria, leading to an increased risk of atherosclerosis, or a hardening of the arteries.