fattest meat

Try your local butcher rather than Tesco.. ?
However I will warn you that pork belly roast will have taken 2-3 hours to cook and needs a proper oven.

greener said:

hello!

I want to grill the fattest meat and the pork belly slices I get from Tesco do not contain much fat.
Can you tell me please how to ask for the fattest pieces? Either pork or beef or even turkey.
I have eaten in a restaurant pork belly roast and it was extremely fatty and tender, delicious. Why that doesn't resemble at all pork belly slices from Tesco? Any idea? Any other suggestion?

thanks!

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People can offer suggestions @greener but you could help them by telling us what cooking facilities are available to you.

greener said:

hello!

I want to grill the fattest meat and the pork belly slices I get from Tesco do not contain much fat.
Can you tell me please how to ask for the fattest pieces? Either pork or beef or even turkey.
I have eaten in a restaurant pork belly roast and it was extremely fatty and tender, delicious. Why that doesn't resemble at all pork belly slices from Tesco? Any idea? Any other suggestion?

thanks!

Click to expand...

Maybe it would be best not to buy them from Tesco's, just a thought. Have a look at this informative link
Know your cuts.

http://modernfarmer.com/2014/03/pork-101/

Just ask for the fattest pieces? Butchers don't need technical instructions, they'll just be as helpful as they can.
Duck and Goose are very fatty - but when cooking them, most of the fat drains off. The same happens with Belly pork, it's the way the fat drains through the meat which means it's cooked so juicily. You generally just get the crispy protein part that held the fat left over and some of the fat in the meaty part.

A great way to get animal fat is a sort of Pate called 'Rillettes' (pronounced 'Ree-ettes' - it's French) - which is Pork, Duck or Goose cooked and preserved in its own fat. It's delicious.

As for beef, the fattest cut seems to be rib - at least you always get a good portion of fat with it, but I've only ever roasted it, but you get a load of beef dripping off it, and before I went LCHF, was fabulous on toast. Also, you can get beef bones quite cheaply and cook the marrow, it's high fat, tastes great and is full of goodness - also good on toast, but nice added to stews.

Lamb is a fairly fatty meat and is my favourite of the red meats. The fat even tastes nice so it is a real treat. I read elsewhere that you use a grill to cook. People usually use grills to get the fat out of food so it will be interesting to hear how you get on.

Lamb shoulder, pork shoulder, shoulder steak. Best cooked in a slow cooker - not grilled

Grilling meat will remove fat unfortunately, so ultimately it might be a pointless exercise.

The Fattier the meat, the more fat that the grilling method will remove.


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greener said:

I don't think that grills remove fat.

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They do unfortunately. From a low fat point of view grilling is the most efficient way to cook.

You seem to have a strange desire to consume vast amounts of FAT. I can't for the life of me understand why you would want to, but I guess each to their own.




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I'd agree with the others that duck and lamb are probably the fatties meats.

I'm imagining that the pork belly you have in restaurants will have been roasted very slowly in a low oven. Grilling it won't, I believe achieve the succulence of a slow roast.

You were asking on another thread about slow cookers. Today I was in Lakeland and noticed this gadget which looks ideal for your multiple requirements, over time: http://www.lakeland.co.uk/70670/Multi-Cooka-4-5L-Family-Multi-&-Slow-Cooker

It does lots of things, including automated stirring, and it's currently reduced.

I might be getting the wrong end of the stick but sausage is the most fattening as skin is designed to keep in the juices/fat.
I think.

ickihun said:

I might be getting the wrong end of the stick but sausage is the most fattening as skin is designed to keep in the juices/fat.
I think.

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Sausages vary too much for safety. Some of the cheap ones have so much rusk in them that they will spike a diabetic badly. Fatty sausages usually give up their fat during cooking. With the cheaper sausages you can end up with a good deal more fat in the pan when you finish than when you started. The old advice of pricking sausages with a fork is so that the sausage won't burst when the fat tries to get out.

Unless you are willing to pay for high meat content sausages then they should be avoided in my opinion.

Slow cook, keep all the fat juices, buy from your local butcher, lamb, pork belly, duck


Diagnosed 13/4/16: T2, no meds, HbA1c 53, FBG 12.6, Trigs 3.6, HDL .75, LDL 4.0, BP 169/95, 13st 8lbs, waist 34" (2012 - 17st 7lbs, w 42").

15/6/16: FBG AV 4.6, Trigs 1.5, HDL 2.0, LDL 3.0, BP 112/68, BPM 66, 11st 5lbs, waist 30", PWV 7.0. Lifelong migraines and hay fever gone.

Regime: 20g LCHF, run 1 mile daily, weekly fasting.

catherinecherub said:

People can offer suggestions @greener but you could help them by telling us what cooking facilities are available to you.

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On his other thread, he mentions he only has a grill available. A George Foreman grill, the one that reduces fat. And after all the advice given on slow cookers, then states he wants something that will do it in 20mins because he can't decide what to eat hours ahead.

With sauces.

.That multi cooker from Lakeland looks just the ticket AndBreathe, but even reduced to £49 its a bit expensive unless you're sure you're going to use it.
I think Ladybird has a point - just what exactly are you looking for Greener? Any why all this obsession with fat?
There are all these people on here, trying to help you - but you keep moving the goalposts!
The easiest meals (in my opinion) are indeed the ones you sling into a slow cooker (crockpot, Tagine - call it what you will) and leave to get on with it on a low heat, and the most difficult ones are the stirfrys where you have to chop everything first, throw it in a frypan or wok in the right order then stand over and stir.
If you want tomatoes you can add a tin of chopped tomatoes. Some sauces are made from flour so remember to count this in your daily carb allowance.
My husband is a beef farmer and he says that at the meat auctions the Supermarket buyers always buy the rubbish cows - so even though it is more expensive, its better to go to a real butcher (not just 'seller of meat' like Tesco
He wil also tell you how to cook it and is worth making your friend (good for bones for your dog too if you have one).

There are lots of recipies on the internet.

PS I didn't mean to sound harsh - you are to be congratulated on the efforts you are making to cook healthy meals. Delia is also a useful source ...... you have to adapt some recipies to exclude the carbohydrate. Google Delia Smith.