I’ve done this- do it at a butcher you trust- sometimes the trim is from steaks that have been in the case a tad too long. It’s usually very inexpensive, though, so worth the risk of needing to toss some suboptimal portions.
Accelerating Goals April AND May: Carnivore Chat 2025
Shinita
#63
Good for you, we don’t have that here as far as I know (probably not, fat is very beloved by many). Fat price vary but it’s never particularly cheap (even if it is, meat is worth its price way more, at least for me) so I never buy any. My fattier cuts gives me enough. I barely ever even buy ribs (if it’s overly fatty. sometimes it’s not so much and it’s one of my fav cuts from my childhood) or pork belly because they are too expensive for their low protein content. Fat should be cheap!
Smoked stuff is an exception, that is awesome and I eat it in tiny amounts anyway. Well that kind of fat can be very expensive (I don’t buy that as I don’t feel the difference), more expensive than the usual deer I used to buy (unfair comparison as it’s raw meat vs smoked fat but still)… I haven’t seen any deer since months 
It’s bad enough mutton is nowhere, but not even deer…? I love pork but I don’t want it to be my only red meat option. Okay, there is 1-2 beef cuts in bigger places in the city but they are expensive and not fun enough compared to the price. I liked deer and liked mutton even more. No seafood, no fun ruminant meat? Woe is me. Except I love my pork to bits. But still. I feel like crying about it sometimes. Just a bit.
I eat lean meat lately, it was hen yesterday (not young chicken so it was way darker, harder and the skin is way thicker too. it’s probably tastier but not very noticeable for the roast, I buy those tiny hens to make tasty soup as the difference is great there. I just tend to roast the limbs as they are way too fatty for my soup but maybe I will just take off the skin next time) along with some pork loin, I still have leftover of the latter. The rest is other protein sources. And some low protein kefir… Both its fat and carb grams are higher than the protein… Well it’s the highest-fat kefir I could find, 3.6%. Is that much? Probably. I don’t eat kefir or non-Greek (=10% fat) yogurt more than about once a year. It’s sour and lovely, great dessert but brings fat and carb grams like crazy… I just touch it (really, I am very, very modest, I could eat several times more in no time) and bam, 8g of both. Still fits a lean meat and quark day but my energy need (or rather the amount I need for fat-loss) is very tiny compared to my desires and whatever my satiation needs so I better avoid such risks. (IDK why I do this, my weight typically stays the same anyway… And I am at my heaviest and unable to gain more. Still, money, health and good habits. And the tiny hope it will change one day. Without lunch skipping as I am not able to do it most of the time. Staying close to carnivore makes not overeating fat harder but it makes not overeating protein pretty easy under normal circumstances. For me, I mean, of course. Lean pork is very satiating and my single tiny hen leg couldn’t mess up my macros either.)