While I’m beginning to appreciate fattier cuts of meat, I’m still thrown off my the gristle common in much of these cuts. You know, the stuff you chew and chew for minutes on end only to have it end up as a chewed up ball of the same overall mass as it went in?
It’s one of the reasons I love pork belly so much. No gristle and the fat just melts in your mouth.
Any suggestions for fatty meats that aren’t loaded with gristle or how to avoid these cuts?
Strip steak, i like ribeye and i love the fat bits sometimes it too much for me
I spit it out and give it to the dog. She doesn’t mind how chewed up it is
Ribeye and pork belly are a staple but slow cooking makes a big difference and if I have time I’ll throw almost anything in the sous vide
I’ve been making a keto version of cream of mushroom soup that i mix with a chuck or beef blade roast in a oven safe pot. basically beef stew or pot roast depending on where you are from. it is a creamy, fatty, delicious way to eat beef that lasts for days. Because I cook it slow, all of the fat melts into the meat and is easily gobbled up.
That parts better for you than the muscle meat itself if you could boil it into a broth? That’s the part I like to see on the raw animal bones I get when I make bone broth! Seals up leaky gut! Gristle, cartilage it’s all good!
I have the best luck with ribeyes & chuck roast, all fat little/no gristle. I detest the texture of gristle so I feel your pain.
I’ll have to try it that way. The wife likes to slow cook it in a crock pot.
I looked at a lot of them but ended up winging it. I don’t use onions. I Sautee a few tablespoons of butter and chopped mushrooms until shrooms are soft. Add 1 cup of broth and 1 cup of heavy cream. Add 2ish tablespoons of cream cheese. Stir till thick. Salt and pepper, a little garlic powder. Done!
Thanks. Sounds like it could easily be made into cream of anything (celery, chicken, etc.)