Cooking meat w/ the fat on

crjohnston12

Hello. I have a question about cooking meat. We recently picked up a couple of steaks that were fairly lean, however, there is a little layer of fat around the outside. My thinking is that we should just cut that off and then cook it, but my husband thinks that maybe we should leave it on and then cut it off - thereby not eating it. Same question about chicken. Friends cooked chicken w/ skin on and then we peeled it off. I wonder how much better it is to remove the skin first, then cook.

Any thoughts?

Thanks : -)

auddii

Purely from a taste standpoint, I usually leave the fat on then trim after. It tends to keep the meat moister (more relevant for certain cuts of meat).

crjohnston12

Yep, I get that...but calorie wise and health wise, which is the better method? Cut fat / skin off before you cook - or after?

Gramps251

I normally trim mine of fat. Chicken, beef, lamb, pork. I really don't think it makes much difference if you remove it before or after cooking as long as the meat isn't in a puddle of it's own fat. Depends on the cut and how important those grams of fat are to you.

neanderthin

To me it's a confusing question. Skin on chicken or fat on a steak is essential for taste and enjoyment and fat is not evil. Calorie wise, obviously removing fat would make it less calorific.

corneredbycorn

Fat is not evil. Do not fear the fat.

Athijade

Keep the fat on. You could use the calories.

stefosaurusrawrrrr

I never really thought about this. I've never cooked meat with the fat or skin on, but it might be because everyone in my family has special dietary requirements.

Personally, I'd remove the fat and skin because the textures freak me out. Haha.

rockerbabyy

personally, i leave the fat on steaks and eat it when it hits the plate chicken skin i dont usually eat unless its cripsy but *shrug*
i would think that it wouldnt make much of a difference if you cooked it with it on and then cut it off, or just cut it off to begin with.
if you want, you can search the database here and find "trimmed" entries, or check the usda website..