This post is not for the grease-loving.

One of the problems with meat, and red meat specifically, is that it can have incredibly high fat content. The other problem is that the low-fat cuts of meat are tough and taste like absolute crap. However, there is a happy medium that can be reached with a little extra work. This may not seem like a big deal to you right now, but as metabolisms slow down and cholesterol levels rise in inverse proportions to your hairline, you'll thank me for this post.

Ground Beef:
If not being used in tacos, casseroles, or anything else that does not involve hamburgers, brown the meat, rinse it in very hot water, and then return it to the pan to season it. This will greatly lessen the fat content.

For hamburgers, there's not much you can do but press the cooked patties in between paper towels and drain the fat off that way. Luckily, grilling meat causes most of the fat to liquify and drip off into the fire, so the fat content of this form of ground beef is less than anything pan-cooked.

Sausage and Bacon:
Not that these two types of meat are ever really healthy, but at least I can try to do some damage control. Abstain from cooking bacon and sausage in butter. You may be shuddering at the thought, but keep in mind I was raised in the South. There is PLENTY of fat on these meats to help in cooking, trust me.

For pan-cooked bacon, cook it completely and rinse in hot water. Pat dry and consume. If you want it to be a little less dry, just pat it with paper towels and pretend that leftover shineyness is a healthy glow.

For microwaved bacon, cook in stages and change the paper towels it's being cooked on frequently. Pat dry. Don't bother rinsing, since hot water will only make microwaved bacon floppier, and that is something that should be avoided at all costs. If you want my advice, you won't microwave it AT ALL.

Pork and Steak:
Try to find cuts of meat with fat edging, and not marbling. The good news is that these cuts cost less, and the bad news is that they are a little less tender and flavorful. (If you want really good steak you'll go to a steakhouse, anyway and let someone else do it for you.)

After you've cooked the meat, trim the fat off and consume the fleshy bits. MMMM.

Chicken:
Trim any breast fat before cooking white meat, and don't eat the skin. Avoid thigh meat at all costs.