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Ok stupid question regarding lean meat
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<blockquote data-quote="phoenix" data-source="post: 35178" data-attributes="member: 12578"><p>Hana is right you can mostly see the fat on the outside of cuts of meat but some of it is 'marbled' , Its within the muscle. Unfortunately Its the fat that gives much of the flavour so very lean meat can have less flavour and can be dry. </p><p> Heres some info from a little diabetes cook book. To anyone else reading. Please don't shoot the messenger. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> Where I've put low, moderate and high , the book says, choose for preference, eat moderately and avoid. With many of the cuts in the moderate section you can cook the meat with the fat and then cut off the visible fat. Its hard to do that with roast leg of pork with crackilig though!</p><p></p><p></p><p> I've just included the most usual cuts. but there are some regional variations in names so to confuse things, your butcher may use a different term.</p><p><u>Beef</u></p><p>low fat</p><p>mince at 5%, fillet, flan or skirt trimmed of surrounding fat. </p><p>Moderate </p><p>mince at 10%, sirloin, topside, silverside, rump steak, chuck or blade steak, neck</p><p>High </p><p>mince at 15-20%, ribs, shin, rib eye steak</p><p></p><p><u>Pork</u></p><p>low</p><p>fillet</p><p>moderate</p><p>leg, loin, gammon </p><p>high</p><p>shoulder, belly, ribs</p><p></p><p><u>Lamb</u></p><p>low</p><p>none</p><p>moderate</p><p>leg,</p><p>high</p><p>shoulder, saddle, neck, chump, scrag, breast</p><p></p><p><u>Veal</u></p><p>low</p><p>escalope, fillet (won't include the rest because they're not generally available)</p><p></p><p>Poultry and Game</p><p>low</p><p>wild duck(if you happen to find one!),</p><p>chicken and turkey without skin</p><p>all other game ie venison, hare rabbit</p><p>Moderate</p><p>duck,duck breast</p><p>Chicken and turkey with skin</p><p>guinea fowl, </p><p>chicken liver</p><p>high</p><p>goose</p><p>and foie gras!!!!</p><p></p><p>Offal</p><p>low</p><p>liver</p><p>(and if you're into them heart and tripe)</p><p>moderate</p><p>kidneys</p><p>(I'll miss out the rest cos I doubt many British people would eat them today)</p><p></p><p>Incidently, although there appears to be an awful lot of fat on duck it renders (melts) easily when cooking and probably is nearer in quality to the beneficial fats found in fish than that in other meats</p><p></p><p>As Hana says the way you cook it makes a big difference. You can, for example ,fry mince off in a pan, allowing the fat to melt and then drain it off. You can brown meat for a caserole, and then drain it on kitchen paper before putting in the liquid. After cooking a casserole or stew,allow it to cool down then you can skim off any surface fat. You can cook chops, steaks etc on a grill, griddle pan or portable electric griddle, once again allowing the fat to run off.</p></blockquote><p></p>
[QUOTE="phoenix, post: 35178, member: 12578"] Hana is right you can mostly see the fat on the outside of cuts of meat but some of it is 'marbled' , Its within the muscle. Unfortunately Its the fat that gives much of the flavour so very lean meat can have less flavour and can be dry. Heres some info from a little diabetes cook book. To anyone else reading. Please don't shoot the messenger. :) Where I've put low, moderate and high , the book says, choose for preference, eat moderately and avoid. With many of the cuts in the moderate section you can cook the meat with the fat and then cut off the visible fat. Its hard to do that with roast leg of pork with crackilig though! I've just included the most usual cuts. but there are some regional variations in names so to confuse things, your butcher may use a different term. [u]Beef[/u] low fat mince at 5%, fillet, flan or skirt trimmed of surrounding fat. Moderate mince at 10%, sirloin, topside, silverside, rump steak, chuck or blade steak, neck High mince at 15-20%, ribs, shin, rib eye steak [u]Pork[/u] low fillet moderate leg, loin, gammon high shoulder, belly, ribs [u]Lamb[/u] low none moderate leg, high shoulder, saddle, neck, chump, scrag, breast [u]Veal[/u] low escalope, fillet (won't include the rest because they're not generally available) Poultry and Game low wild duck(if you happen to find one!), chicken and turkey without skin all other game ie venison, hare rabbit Moderate duck,duck breast Chicken and turkey with skin guinea fowl, chicken liver high goose and foie gras!!!! Offal low liver (and if you're into them heart and tripe) moderate kidneys (I'll miss out the rest cos I doubt many British people would eat them today) Incidently, although there appears to be an awful lot of fat on duck it renders (melts) easily when cooking and probably is nearer in quality to the beneficial fats found in fish than that in other meats As Hana says the way you cook it makes a big difference. You can, for example ,fry mince off in a pan, allowing the fat to melt and then drain it off. You can brown meat for a caserole, and then drain it on kitchen paper before putting in the liquid. After cooking a casserole or stew,allow it to cool down then you can skim off any surface fat. You can cook chops, steaks etc on a grill, griddle pan or portable electric griddle, once again allowing the fat to run off. [/QUOTE]
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Ok stupid question regarding lean meat
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