I could never eat the fatty cuts of meat, but that was because the fat was either gristly tissue or too soft and chewy that it would make me nauseous. I'm still that way with chicken skin. I'm fine with ground beef or fatty chicken thighs.
I always loved chopping vegetables, and I'm a huge fan of soups.
On the other end, I've never really like baking. Baking has to be the hardest cooking to clean up after. Too many measuring cups and bowls get coated with sticky flour .. not to mention the countertops and cutting boards and the floor! Ick. And for what... something that crumbled away into pieces and you have to clean up after that.
5'0" female, 43 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Current weight: skinny-fat 106 lbs. Resetting with the 21-day challenge.
MY PRIMAL: I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I aim for 80-90 g carb/day and advocate a two-month strict adjustment for newbies. But everybody is different and other need to tweak Primal to their own needs.