I hate the fatty cuts of meat, it feels like I'm taking 5 minutes to chew a piece of rubber. Nasty. I always separate it and give it to my dog.
I eat lean beef and chicken. I eat the fat on pork. The fattier the pork the better.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 192.5lbs, press 75lbs and deadlift 210lbs
Years back I read about a restaurant in Japan that specialized in serving whole chicken skins that were stretched out flat before cooking (they probably deep-fried them). They called them "chicken crackers" and served them in a pile. I need that.
Do the same for fish skinfrom my sashimi sushi place , get like a kilo of salmon mackerel skin . But not for me for my dog ! Loves it . Same thing in wild with the bears feeding 4 salmon throw away the body meat but only go for the head & skin , for the fat & nutrients!!!
I generally cut the fat off of meat because it is largely flavorless and has an unpleasant texture. When fat is evenly distributed and adds to the juiciness of the meat (like in ground beef and sausage) it can be quite good, but the giant ring of fat around a ribeye or big chunks of gelatinous fat in a pork shoulder? Blech. Off it goes. In general, I prefer much leaner cuts of meat.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.