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Fattiest Cuts of Meat?

by (777)
Updated February 18, 2014 at 5:39 PM
Created February 12, 2014 at 7:28 PM

What are some very high fat cuts of meat that i can look out for?

I already eat pork belly/bacon, rib eye, sausages, and found some good fatty lamb legs recently aswell

Most meat i see in the supermarkets is so lean so i'm going to start going to a butchers as i need some bones for broth & will also ask about very fatty meats whilst im there...any suggestions on good cuts to ask for, or tips on using those fatty cut is much appreciated

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301 · February 18, 2014 at 5:39 PM

Pecans seriously dry out my mouth when I eat them, so I just make sure to have a lot of water on hand, at least a liter lol. And yes hazelnuts are amazing, specially roasted Spanish hazelnuts from late in the season....amazing.

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777 · February 17, 2014 at 4:39 PM

Hazelnuts are lovely! I like the taste/texture of pecans aswell but i'm almost certainly allergic to them, they give me a spicy sensation in mouth & down my tract, then I get a few lumps around my gums a few minutes later, shame as they're lovely & buttery like you said :(

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301 · February 14, 2014 at 2:14 PM

Funny you mention that thing about walnuts, I don't really eat them much. I might sprinkle them over a salad if anything but I prefer pecans over walnuts. Maybe it's a new world thing since pecans are really common here, but I find that while they have a similar texture and mouth feel, they taste much richer (almost buttery), they also tend to have a better fatty acid profile than walnuts. Almonds and macadamias are awesome. But my favorite are the hazelnuts (filberts), by far.

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777 · February 14, 2014 at 10:59 AM

Yeah I quite like nuts, they have excellent fat to protein ratio although some give me very slight reactions, when I eat walnuts I get small lumps on my lips that go away quite quickly, luckily not with almonds/macadamias/brazils, it does make me generally wary of them though. I find they're best when I want loads of energy.

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2944 · February 14, 2014 at 4:42 AM

Maybe that's water frmo the meat...

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301 · February 13, 2014 at 11:55 PM

I haven't seen any human trials confirming this, just speculation that it might not allow full absorption of some nutrients based on certain "anti-nutrients" present in nuts. Until I actually see evidence for this, I'm not going to stop my nut consumption. And even if the nutrients are not as easily absorbed, there's still plenty of them so that even if a fraction gets absorbed, it's still better than nothing. Actually, even if all nutrients were impossible to absorb (and this is extremely unlikely) nuts are still a pretty darn good energy source.

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301 · February 13, 2014 at 11:47 PM

I think I stay at around 9% PUFA by weight when it comes to the fat I eat. This is around the same percentage of PUFA in human body fat, so I figure if the human body is fine with it, so am I.

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301 · February 13, 2014 at 11:45 PM

I eat fish nearly everyday, primarily sardines or herring so I get a lot of n3, not that I care much for n3s to be honest, I just like fish. Also I eat mainly olive oil (only 10% is n6), butter (3% n6), cocoa butter (3% n6), animal fat (mostly lard which is 11% n6), the highest n6 consumption I get is probably almonds (fat is 17% n6). Even though I avoid n6, I don't worry too much, there's plenty of monounsaturated fat and saturated fat in my diet (monounsaturated more than anything else). My CRP is great as is my entire lipid profile. I have no inflammation or any other issues to report.

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777 · February 13, 2014 at 7:09 PM

You can buy it in strips and it does look like very thick strips of bacon horizontally, they normally come without the skin though. I'd suggest buying an actual pork belly with the skin still on it though, it should look something like this http://upload.wikimedia.org/wikipedia/commons/4/49/Schweinebauch-2.jpg

With the skin means you can get the crackling ;)

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188 · February 13, 2014 at 6:56 PM

Funny thing is that I asked my local farmer and GF beef supplier how much fat I should add to the chuck roast beef if I want to grind it into burger and he said that they don't add any fat to the ground beef. Sure enough after cooking burgers, they weigh slightly less than raw.

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583 · February 13, 2014 at 6:50 PM

@TheGastronomer I've been meaning to ask you about your fatty acid profile. Reading your posts around the site I get the impression that you eat a LOT of n6 and HUFA in general. How do you reconcile this or do you refute it?

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583 · February 13, 2014 at 6:44 PM

I have GOT to try this. By pork belly, you guys are referring to the thick-bacon-looking strips of fatty pork meat right? I ask because we usually buy it pre-chopped into little cubes for soup and stew.

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777 · February 13, 2014 at 5:44 PM

I've just read a few people saying bioavailability of nuts isn't that great, not sure if there's any truth in it though

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301 · February 13, 2014 at 4:11 PM

Really? I don't know where I'd be without nuts when it comes to micros. I don't soak them, I feel just fine eating them unaltered. A cup of almonds has quite a lot of nutrition: http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2. Calcium(38%), Iron (30%), Magnesium (96%), Phosphorus (69%), Potassium (29%), Zinc (29%), Copper (71%), Manganese (161%), Vitamin E (187%), Thiamin (20%), Riboflavin (85%), Niacin (24%), and Folate (18%). That's a pretty damn good mirconutrient profile for only 14 grams of net carbs (total - fiber).

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777 · February 13, 2014 at 3:40 PM

I've seen lambs necks in my local supermarket but I think they've been trimmed as they look quite lean, i'll try a butcher though, thanks

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777 · February 13, 2014 at 3:29 PM

Do you soak your nuts or anything? I don't know why but I don't trust they give me many micros despite what cronometer tells me

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777 · February 13, 2014 at 3:05 PM

Will try some beef ribs slow cooked sous vide for sure thanks for the suggestion, i forgot my mum actually gave me some left over roasted beef ribs the other week and they were extremely fatty, they lasted me 3 days as they were so rich I could only eat so much in a sitting

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301 · February 13, 2014 at 2:51 PM

Exactly right, and hitting those micros is pretty easy with a few calories from nutrient dense meats, seafood, nuts and vegetables. The rest of the energy can be derived from fat.

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777 · February 13, 2014 at 2:26 PM

Yes we know things like a high fat diet is good for you ;) and that eating straight fat probably fine long as you make sure you're still hitting your micro targets

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41312 · February 13, 2014 at 1:06 PM

Except we don't live back in the day. We know things now that we didn't know then.

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777 · February 13, 2014 at 9:03 AM

I understand the concern that straight fat contains few micronutes, and that maybe all of our calories should be in their unextracted form (with nutrients) but I also think its totally paleo (or ancestral) to eat straight fat & use it as a fuel, straight fat would've been very valuable 'back in the day' I reckon

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301 · February 12, 2014 at 10:08 PM

Eat a can of sardines, some leafy greens, or some organs. These have minimal carbs and moderate protein yet tons of nutrition. Hazelnuts and macadamias are over 80% fat and are also very nutrient dense. Problem fixed. Too much fat? According to who? The low-fat police?

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777 · February 12, 2014 at 9:56 PM

I use cronometer daily & hit all my requirements apart from magnesium, manganese & potassium (usually around 50% )

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301 · February 12, 2014 at 9:52 PM

Yes, it sure does. Every fatty part of the pig is good stuff. For fatback, smoking with hickory wood and then frying it is amazing.

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11682 · February 12, 2014 at 9:49 PM

That's too high in fat. Add what you eat on Cronometer (enable the "net carbs" option in its preferences too). You will see that by eating mostly fat, you're not getting enough vitamins/minerals from other foods.

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301 · February 12, 2014 at 9:04 PM

I would have to add chicken thighs to this list, the best part of the chicken in terms of flavor, if you ask me. Sprinkle it with salt, cumin and oregano then cook in lard, duck fat or olive oil with the skin on until the outside is golden and crispy on both sides, then take it out, drizzle lemon juice generously over it and let the meat rest. Enjoy the epic flavor explosion.

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777 · February 12, 2014 at 8:51 PM

Homer Simpson drooling going on here...

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301 · February 12, 2014 at 8:51 PM

And yes, Lard is the most amazingly delicious and underrated fat in the world. Nothing like home-made rendered lard....yumm.

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301 · February 12, 2014 at 8:50 PM

To make the perfect pork belly you have to leave it out of the fridge until it reaches room temperature. Once it's there, wipe off moisture on the surface of the skin. Pre-heat the oven to around 400 to 500 degrees F, then once you're sure it's hot enough place the pork belly on a pan/skillet skin side up and put it in the oven (careful not to burn yourself the air will be very hot). When the skin begins to blister and pop, it is almost done. Let it turn golden brown before removing it, but be careful not to burn it. Eat the belly and use fat that melts onto the pan for cooking.

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777 · February 12, 2014 at 8:40 PM

I've yet to perfect the crispy crackling style pork belly as my little oven is pretty crap, but even slow cooked all day then making the skin/fat into a soup is a delicious way of eating it. Some salt/pepper on the meat is amazing! I've noticed it can also help plump up my long slim fingers overnight. Maybe as the belly has lots of subcutaneous fat... i've been feeling to cook with more lard recently, i must pick some up next time i'm shopping

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301 · February 12, 2014 at 8:30 PM

Pork belly! Praise the LARD!!!

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777 · February 12, 2014 at 7:41 PM

Thanks, good call on the ribs & wings/legs (dark meat), i eat some cold water fish daily usually aswell

I eat high fat, like 85%+ of my calories from fat, and i like the idea of not having to add too much extra fats/oils to my food, i prefer to have something like pork belly where its naturally very high in fat and lower in protein as then the fat tastes extra delicious aswell.

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1005 · February 13, 2014 at 11:27 PM

lamb and duck are pretty fatty, tongue is fatty, marrow and brain are mostly fat, and beef cheek is pretty fatty too (well, the beef cheeks I got were pretty fatty) but cheek is pretty tricky since you need to braise at a low temperature it for a long time

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583 · February 13, 2014 at 6:40 PM

I've been seriously contemplating asking some local butchers for ruminant fat trimmings. I've heard they can be cheap or sometimes free since most butchers throw away any fat they can't stuff into that day's ground beef. Trouble is, almost all the butchers around here operate out of supermarkets with little autonomy, so I've been told to come in the morning and make my request just as they start cutting the meat.

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2944 · February 14, 2014 at 4:42 AM

Maybe that's water frmo the meat...

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188 · February 13, 2014 at 6:56 PM

Funny thing is that I asked my local farmer and GF beef supplier how much fat I should add to the chuck roast beef if I want to grind it into burger and he said that they don't add any fat to the ground beef. Sure enough after cooking burgers, they weigh slightly less than raw.

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2944 · February 13, 2014 at 2:54 PM

Apart frmo all the other great suggestions floated, try and see if you can get lamb necks. Rahter fatty.moist/tenderafter being braised... (or you can even slow roast if you want - the tops will go crisp ;)

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777 · February 13, 2014 at 3:40 PM

I've seen lambs necks in my local supermarket but I think they've been trimmed as they look quite lean, i'll try a butcher though, thanks

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188 · February 12, 2014 at 9:39 PM

Short ribs or beef back ribs, slow cooked - especially sous vide method. What you get is perfectly cooked gooey fatty goodness.

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777 · February 13, 2014 at 3:05 PM

Will try some beef ribs slow cooked sous vide for sure thanks for the suggestion, i forgot my mum actually gave me some left over roasted beef ribs the other week and they were extremely fatty, they lasted me 3 days as they were so rich I could only eat so much in a sitting

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26017 · February 12, 2014 at 9:24 PM

Does fatback count?

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301 · February 12, 2014 at 9:52 PM

Yes, it sure does. Every fatty part of the pig is good stuff. For fatback, smoking with hickory wood and then frying it is amazing.

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11682 · February 12, 2014 at 7:33 PM

You don't have to hunt for all the fat in the world, you know. Eating other cuts of meat is just fine, just have a bit of everything. Having said that, chicken wings, turkey wings and legs, are also pretty fatty comparatively. Also, of course, lamb and lamb ribs! And let's not forget fatty fish, shall we?

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583 · February 13, 2014 at 6:50 PM

@TheGastronomer I've been meaning to ask you about your fatty acid profile. Reading your posts around the site I get the impression that you eat a LOT of n6 and HUFA in general. How do you reconcile this or do you refute it?

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301 · February 12, 2014 at 9:04 PM

I would have to add chicken thighs to this list, the best part of the chicken in terms of flavor, if you ask me. Sprinkle it with salt, cumin and oregano then cook in lard, duck fat or olive oil with the skin on until the outside is golden and crispy on both sides, then take it out, drizzle lemon juice generously over it and let the meat rest. Enjoy the epic flavor explosion.

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777 · February 12, 2014 at 7:41 PM

Thanks, good call on the ribs & wings/legs (dark meat), i eat some cold water fish daily usually aswell

I eat high fat, like 85%+ of my calories from fat, and i like the idea of not having to add too much extra fats/oils to my food, i prefer to have something like pork belly where its naturally very high in fat and lower in protein as then the fat tastes extra delicious aswell.

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