Of course, when choosing your cut of meat, you want to choose a lean piece. Since red meats are usually higher in fat, particularly saturated fat, which can increase disease risk, choosing a leaner cut of meat can reduce fat and calories. As you probably already know, extra calories can lead to weight gain, which is a risk factor for cancer, as well. Make sure the cut of meat you choose isn’t loaded with fat before you start to cook it.

If your meat has a bunch of fat on it, try cutting off any excess fat that you can before cooking it. When you are ready to start cooking your meat, use low-temperature cooking methods when you can. By cooking meat at high temperatures, such as grilling or frying it in a pan, the technique increases cancer-causing chemicals that not many people may think about. So, it is much safer to cook your meat at a lower temperature and not expose it to an open flame when possible.