Yep, as a recent former vegetarian I find myself in an odd position. I stopped eating meat before I learned to cook and didn't grow up eating much more than hamburger, overcooked pork chops, and chicken breast. Thus, I know very little about various kinds of meat and which are the best "Primal" types.
I've gleaned from various posts that I should be eating the fattier cuts of beef, but (a) I don't know which those are because Google only wants to tell me what the leanest cuts are (damn CW), and (b) I'm buying grass-fed which is leaner than grain-fed, so now I really don't know how much fat in in those suckers. So assuming grass-fed, which cuts should I be buying?
Here's another question. The bf recently cooked up a couple...er...strip steaks? I actually can't remember which cut they were, but they were narrow and about 1" thick, and had a pretty thick band of fat along one edge. I said "We're supposed to eat that now" to which he responded "go for it." I tried a bite and it was like a hunk of rubber in my mouth. The fat in bacon, okay. But that stuff? Do you really eat it? Or do you just gnaw on it during a movie?
Okay, last one (for now): What other meats should I be trying out? I'm excited to try duck, since I've never had it and it's apparently very tasty, but it's also pricey so not a regular purchase. I like the dark meat of chicken, too. Have had pork a couple times at recent dinners out, but haven't bought any yet--totally in the dark on non-cured pork products, to be honest. And fyi, I'm still too fresh off the vegetarian boat to be eating lamb.