Reply to Thread

Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2025 »

Message: <blockquote data-quote="ChrisSamsDad" data-source="post: 1178954" data-attributes="member: 13978">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.</blockquote>

Top Bottom