Fat = Flavour.

[LMWIS]

So.

My good wife made a pot roast in the slow cooker today. The usual thing with potatoes and carrots and onions, cooked until you can pull the meat apart with a fork.

She then started to pull all the fat out of the well marbled roast I painstakingly chose at the local grocers.

My question is this.

How many of you like the fat on a roast (or steak) and find that the meal isn't as tasty if you separate the fat from the lean?

 

[ParadiseRoad]

...you're right...fat is where the flavor is...good tasting things are either a combination of fat and salt...or fat and sugar...

 

[Rustyt1953]

Roger that!

The charred fat on a steak or pork chop is the best part. Only to be rivaled by marrow.

Thanks, now I know how Pavlov's dog felt.

 

[Salty RI]

Your wife thinks Fat= Fat.

 

[da gimp]

a well marbled cut of beef commands a better price than does the similar/same cut of meat from a grass fed steer/heifer. A properly cooked well marbled cut of meat, will be tastier, juicier & more tender... even if the cut of meat from the grass fed steer/heifer is cooked by a skilled cook.

If she's looking to make it "heart healthy" by trying to make it more lean... she should save money & just buy grass fed beef. We bought a side of beef from a steer that was entirely grass fed just for the leanness...

It wasn't bad... & my lady is an excellent cook... but I'd much rather have a side of beef from a silage & grain fed steer that was about/ at least 1350 lbs when it was butchered. Then let it hang for at least 21 days and maybe 28 days if the butcher has room...to let it properly age....My oh my... meat from that animal will be so savory & delicious....

 

[ParadiseRoad]

Roger that!

The charred fat on a steak or pork chop is the best part. Only to be rivaled by marrow.

Thanks, now I know how Pavlov's dog felt.

...my Dad used to pull the round bone out of a roast as soon as it was done...and sucked the marrow out...I never got to try it...he always got there first...

 

[Arik]

Typically I cut off the fat first. Not all of it but it depends on how much is on it to begin with

Sent from my XT1650 using Tapatalk

 

[e3mrk]

Yes,The Fat is a lot of the Flavor.
I have the same argument with My Wife about Chicken.I will only buy Bone in Chicken and She always wants Bone Free. I finally convinced Her that the Bone in Chicken tastes better than the Boneless by Cooking Both and let Her taste the difference.

 

[LMWIS]

Back in the day - when a barbecue required charcoal - my dad used to finish the steaks with a bourbon flambé.

Spectacular!

 

[Onomea]

...
She then started to pull all the fat out of the well marbled roast I painstakingly chose ...

Yep, it is what they do. Know that you are not alone, LMWIS. Keep up the good fight!

 

[Absalom]

I split the difference here .

Meat needs to be cooked/fried/grilled on the bone and with the fat for fullest flavor, but personally, I can't stand the texture of fat or chewing around a bone, so I carefully remove it before actually eating.

 

[JohnRippert]

When you cook the pot roast or a well marbled ribeye the fat cooking with the beef transfers flavor. I get rid of the fat after cooking and do not eat it. When I cook pot roast in the crockpot I let it set overnight in the fridge and I peel the layer of fat off the top before reheating. There is still enough in there for taste without being over the top.

 

[da gimp]

what we prefer to eat, is much like who we fall in love with... to each is own....and ain't it grand that the good Lord gave us all such a wide selection....

 

[Longhorn1986]

If fat = flavor, then Rosie O'Donnell must taste better than a bowl of Blue Bell ice cream!

 

[revolver59]

If fat = flavor, then Rosie O'Donnell must taste better than a bowl of Blue Bell ice cream!

Just as my mouth started watering, I lost my appetite!!

 

[Marshwheeling]

Fortunately, Conchita shares my taste for well-marbled beef. Her last pot roast was fantastic. Best for me is a ribeye, seared on the outside, red on the inside, marbled with crispy fat that melts when you bite into it.

 

[vytoland]

back in the day.....pastries, bread, rolls, french fries tasted REAL good.....caused they were made with LARD......

 

[Rustyt1953]

 

[Mike G 0351]

The meat next to the bone is the best part, Especially on Pork Chops, Pork steak, Ribeye ect, ect....

 

[JohnRippert]

Every once in a while I buy some Christmas tamales made the old way, with lard. Ohhh Myyyyy.

 

[carpriver]

The best fried chicken in fried in lard, I love a ribeye or ny strip with a nice marbling of fat. Baked tater with butter and sour cream and bacon bits, ranch dressing with real mayo and sour cream. and an full strength aspirin and a defib. machine.

 

[ParadiseRoad]

 

[BC38]

So.

My good wife made a pot roast in the slow cooker today. The usual thing with potatoes and carrots and onions, cooked until you can pull the meat apart with a fork.

She then started to pull all the fat out of the well marbled roast I painstakingly chose at the local grocers.

My question is this.

How many of you like the fat on a roast (or steak) and find that the meal isn't as tasty if you separate the fat from the lean?

Heck YEAH! My wife and kids won't eat the marbling, so it is all MINE. Include just a little with every bite, ummm, UMMM! That is what makes it the BEST.

My wife cooks a nice roast in foil with onion soup mix that just falls apart. Talk about GOOD. I think I'm gonna have to put in an "order" for some...

Fortunately, Conchita shares my taste for well-marbled beef. Her last pot roast was fantastic. Best for me is a ribeye, seared on the outside, red on the inside, marbled with crispy fat that melts when you bite into it.

Oh MAN! Now you're talking!

 

[gman51]

I cook meat without trimming the fat off but after cooking then I do trim off the fat. I don't like chewing on fat. The dogs love it.
When people say they were just standing around chewing the fat it gives me bad thoughts.

 

[chaparrito]

Unless it's a taste-texture thing for why you don't eat fat, those of you removing fat after cooking think about this: How many pounds do you figure you've lost as a result?
Fat doesn't make you fat. It doesn't clog your pipes either. If your doctor still thinks that, get another doctor.

 

[soFlaNative]

That ring of fat around a slice of beef is the best. Breaks my mutt's heart when she sees me finish it off.
At the other end I made a brine with some Worchester sauce in it and soaked a lean piece of sirloin for an hour. For my fat fix I sautéed minced garlic in butter on the grill and dumped it over the meat after I flipped it for the last time. Dynamite.

 

[johngalt]

The fat does contribute a lot to the flavor. However, a little goes s long way. Fat also has over twice the calories per gram as protein or carbohydrate. Protein and carbs have 4 calories per gram, fat has 9.

 

[Kernel Crittenden]

It's not the flavor fat adds, as much as the FEEL. Fat coats your tongue and taste buds. It's that FEELING we crave. That's why ice CREAM is 10 times better tasting than fat free ice milk. Even though every ingredient maybe be identical, except the fat.

 

[Iggy]

Grass fed fat is usually kinda brown. Put'em in the feedlot and feed'em corn for 90s and the fat turns white.

That makes it easier for the average housewife to trim it off.

 

[federali]

Lean meats, such as venison, are more difficult to cook and tend to toughen unless you marinate, flash fry or slow cook. I too trim all visible fat from meat after cooking.

There is so much conflicting nutritional information available that you don't know who to believe. However, I do know that when you combine fat with carbohydrates in any form, the combination tends to land around your waist.