Which meat has the most fat.? how to eat more fat than protein

[eiva2017]

hi…
i been vegetarian most my life and last week started eating tuna and chicken… yesterday i have ordered take away with beef and it was delicious… I did had a bit stomach pain but i think its normal since I am not use to these foods… So today I am going to shop to buy some fat meat for the first time… I have no idea how to cook it… I just will throw it in pan and cower it with lots of healthy oils and coconut fats… How do I make sure I dont eat more protein than fat? thank you!

[ApexOnKeto]

Bacon. Bacon is the gateway meat, apparently. Everyone I know who switched from vegetarian to meatatarian started with bacon. Plus it’s wonderfully fatty and goes with everything.

[Mglasbrener]

I don’t know what your budget is… bacon is one meat. It seems pork based meats tend to have more and are cheap since they’re harder to cook and are fatty thus less popular. A sous vide makes cooking tough fatty meats soooo much easier although not required. Fish at the bottom of the food chain are good also. They’re low in mercury and every thing else about them are good, fat, nutrients etc… Anchovies, sardines, mussels, etc… Avocados are also an excellent source of nutrients and good fats while having pretty low net carbs.

[Fiorella]

A good start is to experiment with learning how to cook bacon, and making meatballs. From there, you can go on to cuts of meat. Here’s a recipe for meatballs you make wish to try:

Chinese 5 Spice Pork Meatballs

This recipe features the famous Chinese 5 Spice mix. If you are not familiar with this spice blend, I would describe it as the spices typically used to make Pho soup broth. Here’s the spice mix I used: [image] Spice mix include fennel, anise seed, ginger, licorice root, cinnamon, cloves: [image] Start with ground pork and add salt, ground pepper and Chinese 5 spice (I used about two teaspoons for one pound of ground): [image] Mix thoroughly and form meatballs [image] Add few tablespoo…

If you venture off into cooking various cuts of meat…I provide some very detailed recipes (step by step with photos, showing how to prepare various cuts of protein). Maybe this will help?

Chicken Piccata

You are not going to believe how flavourful this dish is, considering that the main star is the boring chicken breast. The Italian word “piccata” means “larded”, which is exactly what the low fat chicken breast needs to boost its taste. This recipe also works with turkey breast, as well as beef and veal cutlets. First step is pounding out the chicken breast to twice its width and length. The picture below shows the before and after [image] Place the flattened breasts in a dish, in order to …

Chicken Confit

This recipe makes chicken melt in your mouth and taste like butter. The original recipe comes from the famous French “duck confit”, but it works with chicken just as well. The resultant meat is so fatty, they say it can last for weeks in your fridge (but, I never have been able to test if this is true ). At the end of this recipe, I will also show you how to separate the final by-products, to make delicious herb-flavoured rendered fat (for future cooking), as well as chicken br…

Beef cutlets with lemon

A very popular italian recipe. This one uses a very inexpensive cut of beef (eye of round). You can substitute with veal cutlets, chicken breast, pork or turkey breast. Note: this recipe has two advantages. Very fast preparation, cooks in a few minutes and it is a great way to take advantage of inexpensive, tough cuts of beef that would otherwise take many hours to cook. Start with the eye of round steak [image] Pound it out to make it thin (this tenderizes the tough cut) [image] On ea…

Indoor grill technique - Ribeye

For those who live in areas where you cannot fire up your outdoor grill during winter months. This technique can be applied to any meat you like to grill outdoors. Get your cast iron grill smoking hot [image] Pat your steak dry with a towel, and place on grill pan. (Don’t season the steak) [image] Grill for 2 minutes on each turn (adjust timing to suit your doneness preference) [image] Create the cross pattern on each side [image] Take off the grill pan. Season with salt and pepper, b…

Pork Shoulder Blade Roast with Cabbage Slaw

So, here is a very inexpensive cut of meat and vegetable side, that makes a great keto meal. Ingredients for pork: Pork shoulder blade roast Salt and pepper Dried sage (or other dried herbs of your choice) (optional) One fresh lime or lemon Ingredients for slaw: Cabbage Mayonnaise Dried anise seeds (or caraway seeds or fennel seeds or dillweed) (optional) Apple cider vinegar (or other types of vinegar) (optional) Extra virgin olive oil (optional) Salt and pepper First I started with…

Fried thick pork chops

This is a simple recipe. Quick, easy preparation and fast cooking time. Ready for dinner in a jiffy. Start with adding salt, pepper and whatever spice to the chops. In this case, I just used dried sage. Let it sit for approx 15 minutes. These chops are about 1 inch thick. [image] Heat up pan with lard until smoking hot. Place chops in the lard. [image] Cook about 4 minutes each side [image] Take out of pan, and let the chops rest at least 5 minutes [image] Here’s what they came out …

Rack of Lamb with Lemon, Dijon and Thyme

One of my favorite lamb dishes! First get your butcher to give you a lamb rack with a nice fat cap on. No worries if you get a rack without a fat cap…this recipe will still work (just missing the most delicious part!) [image] Simple ingredients needed: lemon, fresh (or dried) thyme, Dijon mustard, salt and pepper [image] Squeeze half lemon juice into a bowl, and add exact volume of Dijon mustard. Add approx 1 tablespoon fresh thyme leaves. Mix well [image] Place rack of lamb in a oven-…

[Mike_W_Ellwood]

I don’t know what country you are in, so things may be different where you are.

I’m in the UK, and one of my favourite not-too-expensive fatty meats would be shoulder (or half-shoulder) of lamb. Cooked in an oven slowly, and for me, rare to medium rare (although you may need close up advice about when it’s properly cooked if you are not used to meat).

Leg of lamb is also good, but that would be more expensive, and you’d probably need someone to share it with (although lamb also works well cold, so you could eat it over a few days).

(And of course you can make bone broth with the shoulder or leg bones).

Lamb chops are also good, but they tend to be expensive here.

If you can get it, something like scrag end (lovely name) is good. Might need long slow cooking.

Even cheaper and probably more fatty would be belly pork. See if you like it. I like it, but I like lamb and beef better.

An expensive choice would be rib-eye (beef) steak. Nice for an occasional treat, unless money is no object.