Fatty meats in traditional dishes have been accounted for obesity and cardiac dishes, but traditional dishes can reportedly bypass the fat in meats without having to compromise on the flavor. Facts provided claim that ground meats both in packaged form or freshly procured must contain only 7 grams of fat to be considered as ‘lean’.
Therefore care should be taken that patty for hamburger, meatloaf, stuffed preparations or roasts, adhere to the set standards of lean meat. An article elaborates on the fact that draining of the meat fats while cooking and after cooking, moistening meats with other ground meats and addition of spices maintains the flavor without the addition of fat.
Doubtless, health conscious diners or those suffering from obesity and health problems can cut down fats in ground meat without compromising the flavor, yet fact remains that quality of a succulent piece of meat cannot be replaced by added flavours. However, taking it the other way round, fast food giants can take the tip of cutting down fats from ground meat by adding flavours.
Considering the fact that most of the diners resort to fast foods and fast food giants are seeking healthy alternatives, replacement of fats with flavours and other meats might balance both sides.
Nevertheless, it depends on the home cooks and chefs on how to cut down the calories from traditional dishes by maintaining the quality of meat, either by cutting down oil content or the portion of meat in a serving person.
