The USDA defines lean meat as having less than 10 grams of total fat, 4.5 grams or less of saturated fat and fewer than 95 milligrams of cholesterol in a 3.5-ounce portion. The food exchange system defines lean protein as a 1-ounce serving that has 2 to 3 grams of fat. That’s equal to the total fat in the USDA’s recommendation but with a smaller serving. The goal is to balance your daily consumption to meet American Heart Association recommendations for fat intake. Limit total fat to 25 to 35 percent of daily calories, saturated fat to no more than 7 percent of daily calories and cholesterol to less than 300 milligrams daily.