My wife eats belly pork. She prefers it. She kind of overcooks it till it is crispy and then dips it in a soy type sauce or similar. I always objected to it but now I have given it a try I found I liked it. Has to be well done though.I’ve swapped from 5 to 20% via 12% along the way. I think it’s a bit arbitrary anyway. If there’s too much fat floating around for my liking I just drain a little off but find myself doing that less and less often as I’ve adjusted to it.
Never ever would have believed I’d be eating the fat I do as I’ve always loathed the taste of it regardless of any other considerations. I’ve even eaten belly port (apart from some large soft lumps of fat that needed more cooking)
Yea! we have a mince Connoisseur who knows, apart from price, why there is different amounts of fat in Beef mince. I have been buying mince for many many years and only found this out about a year ago.The leaner minced mar is for making spag sauces, cottage pies etc. the fatter minced meat is for hamburger patties, resoles etc. for cooking on a barbeque.
Thirty years of experience in the retail and wholesale meat industry, and still keeping my hand in by cutting up bush kills.Yea! we have a mince Connoisseur who knows, apart from price, why there is different amounts of fat in Beef mince.
That makes a lot of sense thank youI'd agree with @Resurgam that it may depend on the overall amount of fat you actually need to eat to feel satisfied after your meal.
I tend to go for the higher fat mince, partly on price and partly as there's a bit of fatty juice that can help things from being too dry - as I don't like gravy.
But there's no low carb rule that dictates that you have to stuff your face with fat - all you should be doing is eating enough fat to replace the fuel you previously got from high quantities of carbs, and how you obtain that and how much you feel you need to eat is individual to you. I've always eaten normal full fat foods, and my interpretation of "low carb high fat" simply means higher in relation to the low/"lite"/reduced fat foods normally eaten in a high carb diet.
Robbity
I never knew that thanks.The leaner minced mar is for making spag sauces, cottage pies etc. the fatter minced meat is for hamburger patties, resoles etc. for cooking on a barbeque.
There is such a push for lower fat - my daughter in law even eats a low fat diet whilst breastfeeding her children, even though I have warned her against it.
Maybe get her to listen to the video in @bulkbiker's Feeding the kids thread....
I think the fattier mince is a bit cheaper too.
I normally go for the fattier mince these days. When I go to buy it I spend as little time as possible and quickly flip through the choice in front of me. Whatever is the higher of the options in fat ( 12% v 20% ) I buy.
I get quite upset when my local co-op has only 5% or 12% beef mince in and none of the 20% mince for one thing it just tastes better to me.
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