Protein can be rightfully labeled as lean if it has no more than one to three grams of fat for every ounce, amounting to about 50 to 55 calories. Even better is very lean protein which has no more than zero to one gram of fat for every ounce, and comes to only about 30 to 35 calories. Basically, fish is considered lean protein. When you choose coldwater fish you get a bonus of healthy Omega-3 fatty acids. Examples are salmon and tuna. All other animal based proteins need careful choosing and preparations to become lean. The skin of chicken and turkey needs to be removed before cooking. Beef and pork cuts with no visible fat and no marbling should be specified. Tenderloin cuts are best. Remove or cut down on egg yolks. Choose low fat or non-fat dairy products.