Lean describes the part of meat that contains very little fat — the muscle tissue as opposed to visible subcutaneous fat, seam fat and marbling. Lean cuts (e.g. loin, round, leg) appeal to consumers watching fat and calorie intake, though some intramuscular fat improves flavour, juiciness and tenderness, so very lean meat can eat dry if overcooked. Butchers trim and grade meat by leanness (visual scores, rib-eye fat depth), and labelling rules define what may be called ‘lean’ or ‘extra lean’ in many markets (e.g. the US requires <10% fat for ‘lean’) — claims that must be verified by analysis and supported by nutrition labelling.