Meat, poultry, fish, and beansBeef, pork, veal, and lambChoose low-fat, lean cuts of meat. Look for the words “round,” “loin,” or “leg” in their names. Trim outside fat before cooking. Trim any inside, separable fat before eating. Baking, broiling, and roasting are the healthiest ways to prepare these meats. Limit how often you eat beef, pork, veal, and lamb. Even lean cuts contain more fat and cholesterol compared to other protein sources.PoultryChicken breasts are a good cut of poultry. They are low in fat and high in protein. Remove skin and outside fat before cooking. Baking, broiling, grilling, and roasting are the healthiest ways to prepare poultry.FishFresh fish and shellfish should be damp and clear in color. They should smell clean and have a firm, springy flesh. If fresh fish isn’t available, choose frozen or low-salt canned fish. Wild-caught oily fish are the best sources of omega-3 fatty acids. This includes salmon, tuna, mackerel, and sardines. Poaching, steaming, baking, and broiling are the healthiest ways to prepare fish.Beans and other non-meat sourcesNon-meat sources of protein also can be nutrient-rich. Try a serving of beans, peanut butter, other nuts, or seeds.Choose these foods:Lean cuts of beef, pork, veal, and lambTurkey baconGround chicken or turkeyWild-caught salmon and other oily fishHaddock and other white fishWild-caught tuna (canned or fresh)Shrimp, mussels, scallops, and lobster (without added fat)Legumes, such as beans, lentils, and chickpeasSeeds and nuts, including nut butters