"We've done four already, but now we're steady..."
July 08, 2019, 11:48 AM
6guns
quote:
Originally posted by myrottiety:
quote:
Originally posted by ArtieS: I eat some of the fat. Depending on the cut, some fat is soft, and delicious, some is tough. I don't eat the tough stuff.
This sums me up. Depends on the fat.
Me too. And also depends on how much it's cooked.This message has been edited. Last edited by: 6guns,
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July 08, 2019, 12:04 PM
mark123
quote:
Originally posted by fpuhan: Never been a fat-eater, per se, but I like a well-marbled steak. Unfortunately, a high-fat diet isn't good for me right now, as I'm fighting insulin resistance. My liver is working overtime these days.
You may just want to look into the ketogenic or zero carb/carnivore diets. Check out Dr. Ken D. Berry on the subject.
July 08, 2019, 12:41 PM
mrmn50
Is this going to be a census question.? Just askin.
July 08, 2019, 12:54 PM
scsigs
I do like some fat, but depends how much and how well it's cooked.
July 08, 2019, 12:56 PM
RHINOWSO
Really depends on the steak, how it's cooked, and the fat consistency.
We normally do filets, so there is minimal to no fat. A well cooked sirloin and some of the fat is edible.
July 08, 2019, 01:17 PM
ggile
I like the flavor of some well grilled fat, so I will eat some of it, but not all.
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July 08, 2019, 02:09 PM
83v45magna
quote:
Originally posted by Warhorse: I eat some of the fat surrounding the cut of meat, but not all of it.
^^^^^^^ This, typically. Plus what Rhino said, it depends on the steak.
I returned, and saw under the sun, that the race is not to the swift, nor the battle to the strong, neither yet bread to the wise, nor yet riches to men of understanding, nor yet favour to men of skill; but time and chance happeneth to them all. -Ecclesiastes 9:11
...But the king shall rejoice in God; every one that sweareth by Him shall glory, but the mouth of them that speak lies shall be stopped. - Psalm 63:11 [excerpted]
July 08, 2019, 02:16 PM
BennerP220
I eat the fat! Its my favorite part!
As a kid and in college when I would go visit my grandmother, she would make me pork roast. We'd fight over the fat! (I know its not steak but we were the same with steak, too.)
July 08, 2019, 02:18 PM
MNSIG
I don't specifically avoid fat in my diet, but I sure as heck don't go out of my way to eat it in quantity.
July 08, 2019, 02:23 PM
berto
I eat some of the crispy good bits on some cuts but generally leave it.
July 08, 2019, 02:29 PM
P220 Smudge
quote:
Originally posted by 83v45magna:
quote:
Originally posted by Warhorse: I eat some of the fat surrounding the cut of meat, but not all of it.
^^^^^^^ This, typically. Plus what Rhino said, it depends on the steak.
Same here. If it’s soft and tender, easy to chew, I’ll eat it. If it’s chewy or gristly, I don’t bother. For example, the fat on the NY strip in the thread I posted the other day was kinda halfway between the two extremes so I had a few bites and trimmed off the rest. The fat on the ribeye on page two was like butter and there wasn’t a scrap wasted.
______________________________________________ "If the truth shall kill them, let them die.”
Endeavoring to master the subtle art of the grapefruit spoon.
July 08, 2019, 02:52 PM
jimmy123x
I eat some/ a little of the surrounding fat but not all of it. Like, on a NY strip steak, I like the fat that has been seared well (the thinner areas on the sides of the steak). But not the quarter sized blubbery section at the end.
July 08, 2019, 05:21 PM
egregore
I don't eat the fat on beef or ham.
July 08, 2019, 05:27 PM
parabellum
Sam I am
July 08, 2019, 05:27 PM
SSgt USMC/Vet
I will eat the fat but not the gristle.
July 08, 2019, 06:21 PM
arfmel
quote:
Originally posted by Warhorse: I eat some of the fat surrounding the cut of meat, but not all of it.
This
July 08, 2019, 06:50 PM
226Reasons
I eat it, but I cut off bigger portions and break it up evenly with my steak. When I was a kid I cut it off and my grandfather would eat it telling me I was wasting the best part, he was right, fat is flavor.
July 08, 2019, 07:14 PM
Skins2881
I trim my steaks before I cook them with the thinnest of layer left on it. The intermuscular fat (marbeling) is what give a good steak it's flavor and biggest component of it's grading. I love Ribeyes, there is more than enough fat in the meat, I don't need the stuff around the meat.
Jesse
Sic Semper Tyrannis
July 08, 2019, 07:26 PM
mikeyspizza
I don't eat it and trim off even the most microscopic piece.
