How to target back fat?

LiftAllThePizzas

Fizzling fireboxes, this thread got derailed. Sir Topham Hatt is going to be very cross!

_Witsy_

In to learn more about how to deal with this problem area. I'm still waiting for someone to give some good advice that actually makes sense and not just some "appropriate calorie deficit and strength training" nonsense.

Pfft...as if that's the answer to this kind of problem.

:flowerforyou:

Obvious answer is get a unicorn. Riding unicorns targets back fat. Geesh.

ShellyBell999

Just......IN

ZoeLifts

Do whatever cbcbrass98 did!

Hell yea!

Awe... thanks!!:blushing:

ZoeLifts

No back fat there! Probably no front fat either! :flowerforyou:

I hope there is some front fat (BOOBS)

ROFL! You guys are cracking me up.

Cliffslosinit

Sometimes you just have to let people go......

KatieJane83

IT ROLLED!!

day = made

1ConcreteGirl

This thread went epic while i slept!

How's the back fat doing?

Doing great!

I'm at a reasonable deficit and increasing my strength gains and.... oh sorry, that's the wrong answer here.

ArroganceInStep

Bump

pastryari

PhotogNerd

My only contribution to this.......It would be so much better if this thread was about fatback. Ahhhh....I miss the south.

Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.

Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes.

Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy.

At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Nowadays, pancetta is often used instead.

Natihilator

My only contribution to this.......It would so much better if this thread was about fatback. Ahhhh....I miss the south.

Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.

Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes.

Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy.

At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Nowadays, pancetta is often used instead.

All I got from this was 'bacon, **** yeah!'

ZoeLifts

My only contribution to this.......It would so much better if this thread was about fatback. Ahhhh....I miss the south.

Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.

Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes.

Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy.

At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Nowadays, pancetta is often used instead.

All I got from this was 'bacon, **** yeah!'

hmmm....bacon.....eating some right now!

PhotogNerd

My only contribution to this.......It would so much better if this thread was about fatback. Ahhhh....I miss the south.

Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat", distinct from the visceral fat that occurs in the abdominal cavity and is called "soft fat" and leaf lard.

Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork. Finely diced or coarsely ground fatback is an important ingredient in sausage making and in some meat dishes.

Fatback is an important element of traditional charcuterie. In several European cultures it is used to make specialty bacon. Containing no skeletal muscle, this bacon is a delicacy.

At one time fatback was Italy's basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes. Nowadays, pancetta is often used instead.

All I got from this was 'bacon, **** yeah!'

Essentially that was my point.....I was trying to live up to the nerd part of my username and look smartical.

Lt_Starbuck

use a foam roller....

Lisa1971

In to learn more about how to deal with this problem area. I'm still waiting for someone to give some good advice that actually makes sense and not just some "appropriate calorie deficit and strength training" nonsense.

Pfft...as if that's the answer to this kind of problem.

:flowerforyou:

Obvious answer is get a unicorn. Riding unicorns targets back fat. Geesh.

Off to walmart to get a unicorn!:laugh:

dinosnopro

How did this thread ever roll and keep going?

relentless_hope

did i hear bacon?

Ge0rgiana

did i hear bacon?

*looks around* In for the bacon!!!

ZoeLifts

did i hear bacon?

*looks around* In for the bacon!!!