Question:
Is eating fattier meat bad, and why?
Since keto, I've switched to all of the fattier cuts.
Thighs and skin instead of skinless chicken breast
Untrimmed chuck roast instead of lean top round
Prime Rib instead of trimmed sirloin
and so on.
Is this bad? Why?
....what? Why?
I personally like to stick to leaner meats, and adding my own fats to them when cutting. I like to be certain of the number of protein and fats I'm getting. Most fats get drained or taken away from the meat when boiled/pan cooked so I'm not getting the desired amount.
Most fats get drained or taken away from the meat when boiled/pan cooked so I'm not getting the desired amount. To counter that, swish some vegetables in the pan after cooking your meat. The vegetables will not only absorb all the fat, but will provide you with the much needed fibers. I always throw in some spinach in the pan after I am done cooking my ground beef patty, it tastes great cooked in all that fat!
....what? Why?
Lots of people here emphasize eating lean meats and I was wondering why.
anyone have info on how much fat is actually lost when cooking? I read in one article that buying 70/30 hamburger then cooking it is similiar to buying 93/7...in the fat profile...but idk about that...a good link would be appreciated ;)
To counter that, swish some vegetables in the pan after cooking your meat. The vegetables will not only absorb all the fat, but will provide you with the much needed fibers. I always throw in some spinach in the pan after I am done cooking my ground beef patty, it tastes great cooked in all that fat! I don't eat that kind of veggies =). I only eat lettuce, plus I love adding my healthy fats, makes me feel better about a diet.
More fat is not necessarily bad. Prime beef and kobe beef are rich in marbling, the inner flecks of fat that melt away during cooking. These are partially unsaturated fats, which is why they melt away while the saturated stuff mostly stays on. On Kobe beef, the marbling is entirely unsaturated fats, and is actually very healthy, believe it or not.
Taste-wise, fat is a good thing, in moderation. Fat brings out the flavors in food, the fat-soluble flavors that would otherwise be stifled by a lean, tasteless cut.
This is partially why you add mayo on a sandwich. It brings out the taste of the meat, in addition to acting as a moisture barrier that protects the bread from getting soggy.
Now, for chicken, skin isn't bad is you roast it and render out all the fat, leaving just the crispy skin. However, if you poach it or pan fry it, the fat does stay on, and that IS all saturated fat unfortunately.
- Jon
Since keto, I've switched to all of the fattier cuts.
Thighs and skin instead of skinless chicken breast
Untrimmed chuck roast instead of lean top round
Prime Rib instead of trimmed sirloin
and so on.
Is this bad? Why?
Answer:
....what? Why?
Answer:
I personally like to stick to leaner meats, and adding my own fats to them when cutting. I like to be certain of the number of protein and fats I'm getting. Most fats get drained or taken away from the meat when boiled/pan cooked so I'm not getting the desired amount.
Answer:
Most fats get drained or taken away from the meat when boiled/pan cooked so I'm not getting the desired amount. To counter that, swish some vegetables in the pan after cooking your meat. The vegetables will not only absorb all the fat, but will provide you with the much needed fibers. I always throw in some spinach in the pan after I am done cooking my ground beef patty, it tastes great cooked in all that fat!
Answer:
....what? Why?
Lots of people here emphasize eating lean meats and I was wondering why.
Answer:
anyone have info on how much fat is actually lost when cooking? I read in one article that buying 70/30 hamburger then cooking it is similiar to buying 93/7...in the fat profile...but idk about that...a good link would be appreciated ;)
Answer:
To counter that, swish some vegetables in the pan after cooking your meat. The vegetables will not only absorb all the fat, but will provide you with the much needed fibers. I always throw in some spinach in the pan after I am done cooking my ground beef patty, it tastes great cooked in all that fat! I don't eat that kind of veggies =). I only eat lettuce, plus I love adding my healthy fats, makes me feel better about a diet.
Answer:
More fat is not necessarily bad. Prime beef and kobe beef are rich in marbling, the inner flecks of fat that melt away during cooking. These are partially unsaturated fats, which is why they melt away while the saturated stuff mostly stays on. On Kobe beef, the marbling is entirely unsaturated fats, and is actually very healthy, believe it or not.
Taste-wise, fat is a good thing, in moderation. Fat brings out the flavors in food, the fat-soluble flavors that would otherwise be stifled by a lean, tasteless cut.
This is partially why you add mayo on a sandwich. It brings out the taste of the meat, in addition to acting as a moisture barrier that protects the bread from getting soggy.
Now, for chicken, skin isn't bad is you roast it and render out all the fat, leaving just the crispy skin. However, if you poach it or pan fry it, the fat does stay on, and that IS all saturated fat unfortunately.
- Jon