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Thread: do you cut the fat off of meat? page

  1. #1
    Davidil's Avatar
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    do you cut the fat off of meat?

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    I mean do you try to keep it as lean as possible or not to think about it?

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    I do cut the fat off my meat but only because I like the taste of the fat separate. Or at least I do with things like steaks. But not eat the fat off the meat at all? Blasphemy!
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    Excess, yes. I just don't like chewing it and it can be unnecessary calories.
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    It depends. I'm not a big fan of beef fat or chicken skin, but that doesn't mean that I won't put butter on both of those things. So, cut off the fat? Sometimes. Add fat to lean meats? Sometimes. Depending on your size and metabolism, the thing is to not be afraid of fat. Fat feeds your brain and keeps you nourished. For some, it aids in satiation and keeps them from over eating.

    I always have to search for the link, but somewhere Mark has a sample of his eating for a day. He gets about 50% of his calories from fat. Some like more, some less. It's all about what works for you and your goals.
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    Nope, i get grass fed beef etc so as far as im concerned, its all good... Hubby cuts the fat of his steaks though.. So i usally eat that to
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  6. #6
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    Quote Originally Posted by DinoHunter View Post
    Nope, i get grass fed beef etc so as far as im concerned, its all good... Hubby cuts the fat of his steaks though.. So i usally eat that to
    Same here- I get all the fats! My boyfriend even tries to cut out the fat blocks on his bacon, LOLOLOLOLOL.
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    Quote Originally Posted by loafingcactus View Post
    My boyfriend even tries to cut out the fat blocks on his bacon, LOLOLOLOLOL.
    No woman deserves a man who abuses bacon like that. You could do better for yourself.

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  8. #8
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    Absolutely not. Belly pork, middle cut and streaky bacon, pork chops, beef fat, nice bit of fatty lamb, chicken skin, it's all the tastiest bits. There's a point in the cooking where the fat is firm enough that your teeth slice through it (bit like perfectly cooked cephalopod) and the texture is closer to melt-in-the-mouth than chewy.

    I also scan the labels on the minced meat to pick the fattiest version. If this is the cheapo, value version and it may also have added offal to bulk it, I figure that's all well and good for extra vitamins etc.
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    I only buy the fattist meat I can find and eat every bite - except the skin which is somtimes too tough to chew.


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  10. #10
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    I don't either and I dump the fatty meat and bones in a big pot with veggies, etc. I cook the stew and re-cook it. Reminds me of my last birthday present: I asked for 5 days alone, without wife and kids. Me alone at home with my music instruments without anyone to be bothered by my guitar amp cranked up on high, etc. My mother-in-law made a huge stew that I would survive on for these 5 days. Lots of fatty beef and lama meat still on their bones with a few veggies. I ate it all and it took my 5 days exactly. That's the only thing I ate and I was pumped up, full of energy! Amazing stuff ...
    Last edited by dkJames; 07-10-2013 at 05:04 AM.

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