Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

Hi, Paleos.

When I cook a pork chop, lamb's leg, or chicken etc, am I meant to eat the skin, the rind, the fatty bits? This is where I am getting mighty confused about Paleo and weight loss, good fat and bad fat.

Thanks a bundle E

flag	asked Jan 17 at 18:00 EstherVespa 41●2

I need to know the answer to this too. I am eating the fat on my bacon but I cannot bring myself to eat the fatty bits on a pork chop or steak. – Moongirl Jan 17 at 18:10

greymouser · Answer 1 · 2013-01-17 18:27:22Z UTC

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Eat skin almost unequivocally. Eat the fatty bits if you actually like them -- at least don't shy away. For e.g., I can't stand large quantities of lamb fat - even though I love the taste of smaller veins of it running through the meat.

Summary: don't shy away from fat, and enjoy the act of eating!

answered Jan 17 at 18:27

greymouser
16.4k●1●7●29

	Thank you. I'm so glad you said I can eat the skin. I LOVE chicken skin and even crispy fish skin on oily fish. – EstherVespa Jan 18 at 12:51
	The skin on fish is likely to be much more healthy overall than the skin on birds. But, at the frequency birds should be eaten, I say eat the skin and enjoy it! – greymouser Jan 18 at 14:32

ccorradino · Answer 2 · 2013-01-17 18:30:44Z UTC

I find that the better quality your cut of steak, the more edible the fat is. Rib-eye is $$$ but the fat just melts in your mouth and is so delicious. If you're timid, start there. Then you'll be able to appreciate the slightly more robust but very tasty fat on less expensive chuck. If you really can't stand it, trim it off before cooking and render it down later. Throw all your fat cuttings in a covered dish at about 250 for a couple hours, strain off the solids and use it for cooking.

Mark · Answer 3 · 2013-01-17 18:18:05Z UTC

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Only if you like things that are tasty and delicious.

answered Jan 17 at 18:18

Mark
317●1

Mark, I'm going to learn to love the fat. Watch this space – EstherVespa Jan 18 at 12:52

Aggjc · Answer 4 · 2013-01-17 20:51:09Z UTC

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In general, if you are getting your meat from grass-fed, optimal sources - Eat the fat. If you are stuck with grain-fed, typical sources, keep it lean. From what I have read, the majority of omegas (3's for the good stuff, 6's for the bad stuff) are in the fat, so this makes sense.

answered Jan 17 at 20:51

Aggjc
303●7

	Thanks- that sounds like sensible advice. The better quality the meat, the better quality the fat. I know in Italy there are shops that sell pure lard from grass-fed pigs and cows. – EstherVespa Jan 18 at 12:50
	Exactly. And props if you can get your hands on some italian grass-fed lard! – Aggjc Jan 30 at 21:25

erikaj · Answer 5 · 2013-01-17 21:15:04Z UTC

Here is where your life just got easier: Eat to your heart's content when it comes to animal fat! (Local & mostly/all grass-fed).

Speaking of hearts, I just learned from buying a beef heart recently, and un-rendered tallow, that you need to scrape an outer-membrain off. You can do this with a vegetable peeler. My butcher/farmer lady told me this. You know, just in case you ever decided to go off the deep end with fat. Mmm, deep fat.

Confused about FAT- am I meant to eat bacon rind?

5 Answers