It is not easy to find fatty meat!
There has been such an anti-fat movement in the last 30 years. It makes it exceptionally hard to find good fatty cuts of red meat!
I buy my meats directly from farmers. For one, I like to have that connection to the actual person who is raising my food for me! That way too, I can communicate my needs for fatty cuts more easily.
Still, meat processors are using techniques from the last thirty years, which focus on trimming fat, not leaving it on the cuts. And unless consumer demand changes, they will keep operating that way.
However, eating high protein is just as unhealthy as eating high carbs. Our bodies really prefer 70% calories from fat (and real, whole fat, not highly processed oils). I also do not believe dairy fats are healthy either, because of the casein and opioids in them, or poultry or pork, because of their high omega 6:3 ratio.
The best that I can do so far, it seems, is to order whole lamb shares. Lamb is a naturally fatty meat, which needs no additional fats on the side.
The only other meats which are naturally fatty enough are beef tongue, and if you can find them with the fat cap on them, beef brisket, beef loin, and beef short ribs. When I say "fat cap", I mean they should have a good quarter inch of fat layer on them. It's pretty rare to find nowadays, but that's actually how much fat they naturally have.
I am getting pretty discouraged trying to find fatty cuts of red meat. Sometimes it seems like a conspiracy to keep the population fat, sick, and constantly taking pharmaceuticals!
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Grassfed veal heart (with fat retained on it), beef marrow and sea salt
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