There are many ways to cut down on meat fat in your life, aside from participating in Meatless Mondays. You can basically aim to cook with lean meats.

Seems simple enough, but I always like a few tips when it come to healthy cooking. Here are a few tips from the Mayo Clinic on cooking with lean meat that I found helpful, so I thought I'd share them.

1. Choose lean cuts of meat and poultry. The leanest poultry choice is white meat from the breast of chicken or turkey, without the skin. Lean cuts of beef include round, chuck, sirloin or tenderloin. Lean pork includes tenderloin and loin chops.
2. Check labels on ground meat. When buying ground beef, look for packages with the highest percentage lean meat — 90 percent or higher. Most grocery stores offer several types of ground beef with varying percentages of lean meat by weight.
3. Try low-fat ground turkey or chicken breast meat. Ground poultry can have as much fat as ground beef has, or more, because it often includes dark meat and skin. To make the leanest choice, choose ground breast meat, or look for low-fat ground chicken or turkey.
4. Trim off any visible, solid fat from meat and poultry. This includes the skin on poultry. When roasting a whole chicken or turkey, leave the skin on during cooking, but remove it and the fat underneath before eating. Also, remove any visible fat from pork and beef after cooking. Remember beef labeled "choice" will have a lower fat content than those labeled "prime" or "select."
5. Use low-fat cooking methods. Low-fat cooking methods include grilling, broiling, roasting, sautéing and baking. When cooking meat in your oven, be sure to put the meat on a rack within a baking pan so that the fat drips away.