Oh, gurrlll - you gotta get all y’all some fat pork steaks (huge and lots of fat!!!), and some boneless ribs with the fat pad included, or there’s always the quintessential ham or bacon! 
Do you like ham salad (with mayo)? My grandmother used to make that for me as a child. I don’t think I can do liver pate or anything liver, but I can make some good ham salad!
Thighs are better than breast for chicken (and cheaper)…
pork belly.
fatty steaks.
just eat bigger portions?
Chicken WITH skin is decent. Its about an even split between fat and protein, so no need to specifically give it up. Cooked in butter, olive oil its good. Also, you can make a creamy sauce for it.
Personally, I drink about 1/2 cup of heavy cream (yeah, its about 6g of carbs) but its about 40g of fat and very little protein. I add MCT powder to it to make it yummier!
Yup, great example
I have chicken thighs, usually baked though
I then make a dipping sauce w Butter
3-4 tbsp of butter , Garlic Powder, paprika, crushed red pepper, parsley, occasionally some grated Parmesan
Works for me😄
Good Luck
Don’t forget that fat contains 9 cal/g, whereas protein has 4. So if you have an equal weight of protein and fat, you have 69% fat and 31% protein. This may help. Also, an ounce of meat contains roughly 7 grams of protein, so if you want to eat 70 grams of protein, that’s a 10-oz. steak right there. And a lot of that will also be fat, as well as protein.
I like to buy a pork picnic (shoulder joint), which usually costs around a dollar a pound, and which comes with the fat still on, so it’s self-basting. I can get about ten or twelve servings from a picnic, so it’s a good value, even though there is a bone in the center. Duck and goose also have a lot of fat and are very tasty, lamb as well. If I pan-fry a chop, I use lard or tallow; I fry spinach or sauté Brussels sprouts in bacon grease. When I make bacon and eggs, I cook the eggs in the bacon grease. Any leftover grease gets saved for future meals.
You can add fat to a meal by making gravy with butter and heavy cream, and cheese sauce for your vegetable. I happen to enjoy blue cheese dressing on my salad, as well. Cheese on burgers adds fat as well. If you need recipe ideas, the Recipes forum here has lots of good ones, for free. The Diet Doctor site (Dr. Andreas Eenfeldt’s) and the Real Meal Revolution site (Dr. Tim Noakes’s) provide meal plans and recipes for a small membership fee.
How about tuna or salmon made with homemade avo mayo heaped on a romaine leaf? A few green olives stuffed with bleu cheese makes a nice side.
@damgal Admiral Chunk Light tuna per 100 grams: 1 gram of fat, 23 grams of protein. Other tuna brands are pretty much the same. If you get ‘oil pack’ then you proably get some really cheap olive pomace. Not quite what @Snolepurd is looking for. Salmon is not much better per 100 grams: 5 grams of fat, 19 grams of protein. You may find specific brands with slightly different macros, but protein is always going to be more than fat.
How about this, McSweeney’s pepperoni sticks per 100 grams: 60 grams of fat, 22.5 grams of protein, 2.5 grams of carbs. Per 40 gram stick: 24 grams of fat, 9 grams of protein, 1 gram of carbs. And before you scream “nitrates and nitrites!”, watch this:
Well, all the mayo I mix with the fish protein works for me. And since I make the mayo myself, I know what’s in it. Works for me.
Thanks paulL great suggestions. Ive had duck and liked it, i forgot all about it. And i love the gravy idea!! I fried some collard greens yd in bacon grease and i loved it, it gave me that crunch that i miss from carbs
There’s a restaurant near me that serves deep-fried spinach, which was extremely tasty. I intentionally didn’t inquire into the frying-fat, but then again, there was so little substance to the spinach that I figured I could stand a bit of soy or canola oil. (It was mostly just a crunchy taste that turned to almost nothing in the mouth.)
This makes me want to buy a deep fryer! Deep fried broccolli is the best! Didnt even realise i could do this to spinnach! Great suggestion!!
I put my deep fryer away. Instead I keep a stock pot with homemade tallow in it. Just heat it on the stove, deep fry whatever, then filter the tallow through a sieve to take out the bits left behind, and leave it in the stock pot. Cover tightly. no need to refrigerate. If you don’t heat the tallow past 350dF, it will last for months, maybe a year
