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Extra lean is a designation given to meat products that have a fat content of no more than 5%.

A designation used in reqard to the fat content of a meat product containing 10% or less of fat.

Descriptor of wine that is thin and a bit astringent, a complement for some wine styles.

The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

The ham must contain less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily Consumed (RACC).

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

A meat product produced from a cut of pork taken from the eye of the loin, making it very lean and lacking in fat.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

A lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

A lean saltwater fish with flesh that is tender, white and mildly sweet flavored. It is a versatile fish that can be used for many purposes but when grilling, it is best to place the fish in a fish basket because rockfish does not hold together well.

A lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

A lean saltwater fish that has a white flaky flesh and a mild taste. It is available in fresh or frozen fillets.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

A lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

Descriptor of wine in reference to lean meat. “Meaty” wine is full-bodied, firm in structure, and considered “chewable”.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A lean saltwater fish with flesh that is tender, white, and mildly sweet. The Striped Bass is a saltwater fish that migrates to fresh water to spawn.