I’ve got "cholesterol"; can I continue to eat meat?

The average cholesterol content of meat is moderate, close to that of fish, less than 80 mg for a 100 g portion. However, the cholesterol content of foods is of less concern than their saturated fatty acid content, which has distinctly more influence on blood cholesterol levels.

In practice, this means you should opt for meat cuts with no visible fat, that is to say, those that are not streaked or veined with fat or those in which the fat can easily be removed from the lean. The cooking method should be appropriate, limiting any added cooking fat, and vegetable oils or fats should be preferred whenever they are necessary.

Source: IFN