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Mar 4, 2009 01:30 PM

Steaks ... Do you eat the fat?

When you've grilled your steak, do you eat the fat?

Not talking about the marbling.

But rather that ring of fat around the meat (sometimes referred to as the "bark").

So, do you eat the fat?

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    1. re: mamueller is indeed the best part, and I usually save it for last. I have no guilt about eating it either, since I eat steak infrequently. But I do savor the fatty bits. I could almost do without the meat.

    2. Depends on how thick it is. If it's not too thick, and has a tiny bit of char to it, then down the hatch. If it's thick and totally white, in the trash.

      6 Replies
      1. re: danhole

        Same. I will gnaw off the charred bit and gooey bit next to it, then dogs eat the thick solid white.

        1. re: danhole

          In the trash? The trash? With that face on your avatar looking up at you?

          1. re: alanbarnes

            I watch her diet more carefully than I do mine! No fat for her!

            1. re: danhole

              What a lucky Dog! That is so sweet.

            1. re: danhole

              Have to agree; a thin layer of crispy fat is delicious, but a thick layer of partially cooked fat can be off-putting. When I'm cooking at home, I usually trim my rib steaks to about 1/8 to 1/4 inch of fat, but to tell the truth, since I'm watching my weight, I usually buy AA (not AAA) beef, which usually has less visible fat and less marbling. It might not be as tender or juicy, but two friends have had heart problems in the last year, and at 50+.. I worry. Big rib steaks with a fat cap are something I only enjoy once or twice a year, and if I'm eating at a restaurant, I'll cut the fat off.

            2. No. I was always averse to that part of beef ever since I was a kid. I even had problems with the marbling when I was young. Do you know how hard it was to eat a fatty piece of meat like short ribs? Virtually impossible. I would try my best to chew on the leaner pieces of beef and wouldn't touch the fattier ones. Eye of round was my favorite cut because it was so lean. My parents were exasperated with my behavior. Luckily I outgrew that. But I still won't touch the bark.

              6 Replies
              1. re: Miss Needle

                Short ribs and steak are so different, but still, if you are adverse to fat, then that's that! You would have refused to eat the brisket I was served today. It was grandparents day at my grandsons school and the brisket they served me had so much fat on it, and covering it, that I could hardly choke it down. It was 50% fat and 50% meat, but the meat was so coated in fat it was awful. I even tried wrapping it in bread, but I ended up throwing half of it away. UGH!

                1. re: Miss Needle

                  We may have been separated at birth - my parents would always say I was leaving the best part of a pork chop. Today, if the fatty edge of the the chop is crispy, I'll eat a tiny bit for the flavor - it IS good! But even bacon - which I love - has to be one breath away from burned for me to enjoy it. It's a texture thing...... As to ribs, baby back (much leaner) over spares any day.

                  As to beef fat - gag and NEVAH! When served rib-eye, I eat the center and push away the remainder. People look at me like I've grown a second head. The filet part of a porterhouse is workable, but still suspect!

                  1. re: Miss Needle

                    The fat, connective tissue, and muscle all kind of meld into a perfect buttery perfection when short ribs are done correctly. Not to sound accusatory, but if you didnt think the short ribs were among the best of protein experiences you've ever had, they were likely not prepared correctly. Shout out for braising..

                    1. re: ZeTerroir

                      They were indeed prepared correctly in the Korean style of grilled short ribs otherwise known as kalbi. There is a world outside of braised short ribs. While it may not seem palatable to your tastes, quite a lot of Koreans and non-Koreans love it. There is also a Korean braised short rib dish called kalbi jim. I never had a problem with that because the fat and connective tissue did melt together, and I ate it whole with no problem. And if it wasn't clear in my original post, this is how I felt as a kid (meaning around 8 years old). I've overcome my fatty meat phobia, enjoying such cuts as pork belly. Had eye of round the other day and thought it was do damn tough. But I''m still not a fan of gnawing on chunks of fat.

                      1. re: Miss Needle

                        Give me kalbi, kalbi jim or bulgogi and I'm happy.

                        Kim Passadumkeg Chee

                        1. re: Passadumkeg

                          Oh, yeah. How could I forget about bulgogi. While I can happily much down the entire piece of meat in its entirety today, I had to cut around the fatty pieces when I was younger. I was definitely not a Chow Kid.

                  2. I usually allow myself one choice piece of fat and meat to start, especially a nicely charred one. After savoring that, I'll cut off the rest off. But I agree that's the best tasting part as long as it's not too thick.

                      1. re: don515

                        Me too...i trade my "real meat" for my husbands fat as well.