Zero carb when you don't like fatty meats

(Sara Lamberto) #1

I need to try zero carb b/c I am not losing fat on traditional keto, but I don’t like fattier cuts of meat. I mean I like the ones that are marbled, but I cut off the visible fat. The gelatinous quality makes me gag. Same with eating skin unless it is crunchy/crispy. I have tried charring the fat until it is crispy, but I don’t know that it’s the best idea to gobble up all the carcinogens from the blackened fat. So, is my option to add fat to the meat through oils, butter and mayo? What does your zero carb day look like?

(KCKO, KCFO 🥥) #2

You have the right idea, if you don’t like eating fat that isn’t marbled into the meat, just slap a pat of butter on it and let it melt. Works with chicken and beef especially well.

If you still buy into the carcinogens thing. You heat one side of the grill very hot and put the meat on the otherside, and let it grill that way, turning so you don’t get grill marks. (Personally can’t think of anything more boring than grilled meat without the marks. Saw a news bite just the other day that was talking about this, supposedly recent research finds that the carcinogens are not as dangerous as previously stated. Sound familiar?? )

(Todd Allen) #3

Save the fat you trim, cut it up fine and cook your other foods in it. An omelet cooked in beef or pork fat is delicious. Or put the fat in your food processor with your ground beef or other meat and enrich them. Organ meats such as liver can be wonderful after enriching them with added fat. I hardly ever buy meat but I buy a lot of beef and pork fat and use it in almost everything I prepare.

(Sara Lamberto) #4

Some brown bits and grill marks are ok with me but when I say char the fat I mean cook it until it’s a little black nugget. That can’t be ok to do regularly, but who knows :slight_smile:

#5

How have you defined traditional keto, and how long have you been at it? You could try adjusting portion sizes as well.

(Sara Lamberto) #6

20g carbs, mod protein around 65g. I don’t really have fat goals, but it makes up the remainder of my calories. I’ve been doing this since March and at first it was going well and I was feeling like my appetite was totally in check. But as time goes by I am hungrier and not losing anything. I haven’t changed anything and I haven’t been splurging.

(Jeffry Lauder) #8

I wonder if this might actually be the issue. Maybe give the switching it up episode a listen: http://2ketodudes.com/show.aspx?episode=58

#9

I’d look at food preparations of meats where it renders the fat.

Think Pulled Pork, the pork shoulder has lots of fat in the meat cut, but since the shoulder is cooked to a point where the fat is rendered, you do not have the large pieces of fat that you dislike, instead the fat is in liquid form as a delicious coating of the pulled pork.