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How to get more fat into meat during cooking?

by (1031)
Updated September 16, 2014 at 8:05 PM
Created March 16, 2013 at 10:07 AM

I'm lucky to have three good local butchers who stock high quality meats. However, the meat that is usually on offer seems to have been bred to be low-fat, e.g. a leg of lamb liberates zero juices, chicken only comes skinless, and you can forget about making steak au jus. In the good ol' days, roast beef would provide plenty of juices to add wine and herbs to and then reduce to make gravy, and also dripping for later use. I'm thinking about techniques like wrapping chicken in streaky bacon but there's a limit (really!) to how much bacon you can use in all your dishes. Do you have any suggestions for getting some more fat and flavour into meat?

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1031 · March 16, 2013 at 6:55 PM

The low-fat propagandists have taken hold here so the butcher gives you a funny look if you ask for fatty cuts! They just don't stock them. I even have to special order chicken livers because "there's just no call for organ meat". Good tips though about the oven temperature and brining the meat, will definitely give that a go.

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1031 · March 16, 2013 at 6:46 PM

Demi-glace is definitely the sort of thing that I was looking for. Just need to figure out now what to substitute for the flour in the roux, perhaps arrowroot?

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1031 · March 16, 2013 at 6:39 PM

Hadn't heard of chimichurri before, sounds awesome, will need to give that a try.

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5 Answers

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5802 · March 16, 2013 at 12:49 PM

I have a tub of beef tallow purchased from US Wellness Meats. I add that in to most of my meats while cooking.

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887 · March 16, 2013 at 3:12 PM

I'd say just throw some butter on top after cooking. I love butter on steak or chicken. Or an olive oil based sauce like pesto or chimichurri. Holy crap chimichurri is awesome on steak!

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1031 · March 16, 2013 at 6:39 PM

Hadn't heard of chimichurri before, sounds awesome, will need to give that a try.

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470 · March 16, 2013 at 2:42 PM

Personally I try to either go for fattier cuts in general. You could either syringe it in (only works with liquid oil, so most likely EV macadamia nut oil or EV olive oil(make sure you get the real stuff), or use some sort of coconut flour or almond flour batter and fry it. Another option is just making really high fat sauces. If you start with a base of demiglace(AMAZING-worth the time) and add some butter, or coconut oil, along with whatever else suits your tastes, you can up the fat in your meal in no time.

A08b210e4da7e69cd792bddc1f4aae4b
1031 · March 16, 2013 at 6:46 PM

Demi-glace is definitely the sort of thing that I was looking for. Just need to figure out now what to substitute for the flour in the roux, perhaps arrowroot?

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1297 · March 16, 2013 at 2:34 PM

You could try lamb shoulder over leg. It's a slow cook, but is meltingly delicious, relatively fatty & divine. Try this: http://www.jamieoliver.com/recipes/lamb-recipes/incredible-roasted-shoulder-of-lamb-with-smashed-veg-and-greens. Ihaven't checked to see if it's strictly paleo or not, but the basic idea is certainly fine.

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2944 · March 16, 2013 at 11:15 AM

Surely you can ask for some of the fatty cuts that they might have. Regradless, a leg of lamb, unless the topmost layer of fat has been trimmed (you can tell if it has), can provide a fair amount of juices, although compared to other cuts it's still not very fatty. Good enough for gravy though generally.If you want fatty then ask for necks, beef brisket, spare ribs, breastflap, any offcuts... Even if they don't have them 'out the back', it might be possible that they can source them for you.

By the way- might you also have oven on too high/too long with the lamb?

To more directly answer your question: herbs and spices. Rosemary, mint, sage etc, great with lamb. Coriander seeds, spices etc ground up, rubbed in, marinate if you want. Top with egg yolks, serve somehow with avocado. You could also brine a big cut of meat, but it may not be worth it for you...

A08b210e4da7e69cd792bddc1f4aae4b
1031 · March 16, 2013 at 6:55 PM

The low-fat propagandists have taken hold here so the butcher gives you a funny look if you ask for fatty cuts! They just don't stock them. I even have to special order chicken livers because "there's just no call for organ meat". Good tips though about the oven temperature and brining the meat, will definitely give that a go.

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