Fattiest Cuts of Meat?

by 777 · February 18, 2014 at 05:39 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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6 Replies

993 · 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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560 · February 14, 2014 at 04:42 AM

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.

2923 · February 13, 2014 at 03:40 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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190 · February 13, 2014 at 03:06 PM

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

25474 · February 12, 2014 at 09:52 PM

Does fatback count?

11648 · February 18, 2014 at 05:39 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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