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Dec 4, 2012 01:07 AM

absolute fattest meats available?

I am attempting to do an experiment with myself and an "old school" workout plan that emphasizes fat.

My question is what is, without a doubt, the most fattest meat that I can purchase? Hopefully it will be cheap so I can afford it but if not then I will have to see about something else. I am shopping at whole foods now since they are pretty much the only supermarket that will do specialty cuts for me. I asked some other supermarkets a number of questions:

Question #1: Can you cut me some steaks with a ton of fat on it (not trim it)
Answer: No, we are not allowed to sell you specialty cuts of meat with a lot of fat on it since it would be a health hazard.

Question #2: Can you prepare me some ground beef that is not lean and is 50% fat and 50% meat?
Answer: Same as above.

I stopped asking after that. Whole Foods said they will keep as much fat on it as I desire and just give them a day's notice so they can specially prepare the meat in the morning when they are trimming all the meats. (except with the special ground beef, they said I will lose 1/4 lb in the grinder. that sucks since it is so expensive...)

So, what are the fattest meats period that I can purchase?

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  1. in the US contact a rural meat locker.

    in the meantime beef short ribs, or if pork then 'country-style' ribs.

      1. re: cresyd

        yeah really, just shovel bacon. doesn't get much fattier than that.

      2. I've found some links. Seems like beef blade is the fattest. (beef bone marrow good too)

        Also, duck, pheasant, and lamb are supposedly really fatty. Guess, I will try to pick up some of each later this week.

        4 Replies
        1. re: bloodboy

          Water fowl in general (also goose) is on that list. Also, on average sausages, salamis and other cured meats rank very high on fat - but I'm not sure if that's specifically what you're looking for.

          1. re: cresyd

            Domestic duck and goose,very fat...wild duck of goose VERY LEAN
            guineas,pheasant ,very lean

          2. re: bloodboy

            pheasant is NOT fatty it is so lean it really NEEDS barding.
            goose and to a lesser extant duck will cook out all sorts of lusciousness. too much sometimes.

            1. re: bloodboy

              A duck has a lot of fat but it is mostly just under the skin, not marbled through the meat like a steak. If you can find confit duck legs, they have been cooked in duck fat so it permeates the meat and are much richer for it.

              And then there is foie gras, and fatty tuna belly o-toro and chu-toro. What about oily fish like mackerel and sardines? Are you looking for only red meat animal fat or all kinds of fat? Shoulder cuts of lamb and pork tend to be fairly fatty as well.

            2. You can get a slab of fat on a beef brisket that's as thick as the meat itself.
              And if you live in the Southern USA, just pick up a pack of Streak o' Lean. Even bacon's not as fatty as that.

              2 Replies
              1. re: jmcarthur8

                Well, I live in Hawaii so no "Streak o' Lean" here. But it seems that the fattest meats available are:

                goose & duck (water fowl) and pork belly (really thick sliced pork belly = bacon)

                @cresyd - Yeah, I'm looking for strictly raw meats that are the fattest available, not cured meat.

                1. re: bloodboy

                  Hawaii? Then Spam. Canned corned beef is also quite high in fat.

                  It helps to understand where the fat occurs in different animals and cuts.

                  The higher grade beef steaks have a lot of marbling - this is fat that is interspersed with the meat, and makes the cut flavorful and tender. Rump (back leg) beef tends to be lean, since it consists of a few large well used muscles. Front leg and shoulder has more distinct muscles, so there is more fat along with connective tissues between them. On the belly (brisket) much of the fat is on the outside of the cut.

                  Pork has much of the same structure, though there is less marbling. Pork chops, for example, tend to be lean, with a layer of fat on the outside. Pork also has a good layer of fat just under the skin. Pork fat has a lower melting point than beef, closer to human body temperature, so generally tastes better. Asian style butchers tend to leave more fat on pork, along skin.

                  Lamb fat has a higher melting point than beef, so isn't as palatable to most people. I don't think of it as being fatty, with possible exception of the breast meat.

                  In birds, most of the fat is under the skin.

                  With the exception of marbling in beef, most fat is visible and easily identified.