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  • Aversion to Animal Fat ...

    Ever since I've been a little kid, growing up on meat, I've never been able to enjoy animal fat. I dislike the texture and the taste, if it's in my mouth I always have to spit it out, chewing on it to me is disgusting. It's got nothing to do with thinking I'll gain weight through eating it, but like I said, the texture and taste is NOT appealing to me.

    I'm talking about fat such as that found on pork or a NY strip, the visible white fat. I'm only okay with it if it's nice and crispy, my mom used to make me pork "rinds" as a kid and I loved it like that, but if it's still soft and squishy I just can't mess with it.

    My question: I'm not getting grass-fed yet, so since I'm still eating CAFO meats and poultry, is it okay to get the fat out? I've been trying to get myself accustomed to the taste, leaving the skin on the chicken, etc but like I said, unless I make it crispy I can't eat it. I wonder if I even SHOULD eat it based on the fact that it's not grass fed? I'm not going to be missing out on a superior fat source am I?
    I used to seriously post here, now I prefer to troll.

  • #2
    Well as far as I understand it, the fatty tisues are the ones containing the largest amounts of omegas, which in the case of conventional meat could throw off your ratios. I personally don't worry about it TOO much even though I eat conventional meat, since a) I like it, and b) I don't eat a lot of other fat sources, and i believe inferior fat + fish oil beats low fat intake. However since you don't even like the fat, I'd go ahead and drop it if you can get your fat from other (better) sources. In the case of conventional chicken, I would even recommend tossing the skin due to huge amounts of omega 6.

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    • #3
      I also have the same aversion so I melt grass-fed butter on top of my meats, I'll crisp up chicken skin really good, and eat fatty ground meats/sausages (cheaper, too). I still can't just eat the chew-y fat off a steak for some reason...

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      • #4
        Its all in your head. Ease into it if you need to- eat a little everyday and gradually add to it. Its an aquired taste and once you get over your head you can really enjoy a new dimension to eating meat- the way your body wants it.

        The fat is the best tasting part of cuts of meat. Try searing the outside of your steaks at a really high temp. to really carmelize the fat- it brings out a bolder flavor and helps with the texture by making it firm.

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        • #5
          OMG, that strip of fat, especially pork fat, is such a treat. I always trim it off and save it for last. It does taste better if the fat is cooked more. I don't like it soft. I like it cooked firm, so when you bite it the fat pours out.

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          • #6
            Hi IniQuity, I empathize with you on this. As much as I love fat in other forms, animal fat still grosses me out. I grew up trimming it off and spitting it out. When I am eating conventional meat, I still do this and all my CW training comes in handy! I drain the crap out of ground beef and even rinse it in hot water to get as much bad stuff out as possible. But then, like Zoe, I add grass-fed butter to the meat because it's delicious.

            As for eating grass-fed fat along with the meat, that's going to take me a lot of getting used to. Last night, I had a grass-fed steak, and a couple times, I chewed a fatty piece as much as I could, then just told myself it was good for me and swallowed it whole. I gave it a good effort, but there was a bunch left on the plate.
            "One cannot think well, love well, sleep well, if one has not dined well." -- Virginia Woolf

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            • #7
              Originally posted by MmmFat View Post
              I drain the crap out of ground beef and even rinse it in hot water to get as much bad stuff out as possible. But then, like Zoe, I add grass-fed butter to the meat because it's delicious.
              You actually rinse it? That is so sad! I like the tallow that drips out of the ground meat (but only if it's liquid!) and then when I add the butter the two fats mix together. Add a little smoked sea salt and I practically lick the plate afterward!

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              • #8
                Originally posted by ZoŽ View Post
                You actually rinse it? That is so sad! I like the tallow that drips out of the ground meat (but only if it's liquid!) and then when I add the butter the two fats mix together. Add a little smoked sea salt and I practically lick the plate afterward!
                I only do this to conventional ground beef. If and when I get grass-fed, I'm sure I'll be licking the plate too!
                "One cannot think well, love well, sleep well, if one has not dined well." -- Virginia Woolf

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                • #9
                  I'm afraid I don't relate to this one. I used to consider eating the fat on my meat to be a guilty pleasure. Now, I just consider it a pleasure.
                  http://www.facebook.com/daemonized

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                  • #10
                    Originally posted by iniQuity View Post
                    ...since I'm still eating CAFO meats and poultry, is it okay to get the fat out? ...I wonder if I even SHOULD eat it based on the fact that it's not grass fed? I'm not going to be missing out on a superior fat source am I?
                    If I eat conventional meat or poultry, I do not eat the fat. If it is grass fed or pastured...I eat everything.

                    I don't relate to the not liking the taste of fat. I used to gross everyone out when I was a kid when I would take the fat from other people's steak! I love char-grilled steak fat! Since we raised our own when I was a kid, I was probably safe with regard to any bad things that are in today's CAFO meats and poultry. These days, I just don't trust eating fat from conventional growers as it contains all the bad stuff...but that is just me. I have no real scientific basis for it, although I'm sure it is out there arguing both ways on the issue. Better safe than sorry.

                    During my Body-for-Life phase, I always trimmed fat and removed skin. Now, I buy grass fed as much as possible...and eat everything! I can't believe how much flavor I was missing out on all those years. And dark meat, before it was always shunned. Now, bring it on!
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                    • #11
                      same boat here. i actively felt disgusted by and would spit out the white or soft/stringy stuff from meat cuts. i can't remember parents ever suggesting i do anything like that.. shouldn't a kid naturally be attracted to fat?

                      anyways i enjoy 80%lean/20%fat ground beef (or 85/15 with added ghee), and ghee, and homemade yogurt from milk and heavy cream. i think that should be fine and healthy on the fat front.

                      i'm sure one could acclimate themselves to any taste really, by eating bit at a time and just telling yourself how good it tastes. but i really enjoy ground beef (and subsequent chili), so i think i'll just stick with that.

                      its funny, my favorite part of the chili is the liquid fat. i took to it right away when i started eating more fatty chili. but if the same fat were solid i'd for some reason dislike it!

                      also consider making tallow/lard and seeing if you like that over solid white fat. i don't think the rendering process would affect the nutritional properties any important amount?

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                      • #12
                        Hmm, my fiance is the same way -- his distate for animal fats really puzzles me, since I believe humans should naturally prefer fatty cuts of meat to all others. He prefers filet to any other cut of beef, because it's the leanest, and won't touch the fatty bits usually found on the side of it (I get to those, so can't complain too much). I guess it's nice to know he's not the only "strange" one out there, but I still think it's a bit "unnatural" and that there must have been an element of conditioning during childhood/adolescene to it. But who really knows, I can't argue with the "I just hate the texture" argument. When cooking, I do what others suggested by adding butter, coconut oil or bacon grease to lean meats.
                        Everything in moderation, including moderation.

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                        • #13
                          Not meee. I eat cow tongue. I love cow tongue! It has more fat than protein. Huzzah!
                          Stabbing conventional wisdom in its face.

                          Anyone who wants to talk nutrition should PM me!

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                          • #14
                            Originally posted by Beef Cake View Post
                            I used to gross everyone out when I was a kid when I would take the fat from other people's steak! I love char-grilled steak fat!
                            +1

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                            • #15
                              I'll give it another shot once I get grass-fed. I bought some at WF a while back and enjoyed it with my girlfriend. I have not had much success contacting NJ farms. I was trying to see if one would bring me an order to a farmer's market that is close to me since they supposedly go to this farmer's market every week or every other week and it would make it much easier than driving 80 something miles for meat. Unfortunately no answer from them yet, I need to just call them but I have not had the time to do so with trying to finish up school.

                              I can eat skin no problem, considering it's at least somewhat fried. My parents love the fat and guzzle it up but growing up i was pretty picky and got used to removing it based on looks and texture. I need to learn to eat it once I start getting grass-fed.
                              I used to seriously post here, now I prefer to troll.

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