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Thursday, 10 December 2009

Fat or no fat?

I brought a couple of British outdoor reared Hampshire breed pork loin chops yesterday and really enjoyed the fatty aspect of the meat. I feel it gives it more flavour than just some dry pork chop that comes trimmed and pink in a pack of five from the supermarket. What is your opinion on leaving the fat on the meat or buying a piece of meat specifically reared to be fatter?


6 comments:

Gail's Man said...

I'm a vegetarian, so wouldn't eat it anyway. Eating the fat isn't supposed to be very good for your health, but neither it seems is practically everything else these days!
If you enjoyed it, what the hell..

Karen said...

I like fat on pork, as it goes nice & crispy when cooked, & when I occasionally buy beef, a piece of fat on it helps stop it drying out. And cheaper cuts of beef for a casserole are really helped by some fat, which melts down over a few hours slow cooking. But I cannot eat fat unless it's crispy - for me, bacon has to be crispy. Not that we eat much meat, perhaps only two or three times a week.

French Fancy said...

Since I said goodbye to my gall bladder 3.5 years ago I don't have any fat on meat and really watch my intake altogether - boring but necessary I'm afraid

Hope you're feeling well.

hectoria said...

Leave the fat on for cooking but you don't have to eat all of it.I work on the principle of "a little of what you fancy" where the key word is a "little". I,m a relapsed vegetarian & don't eat meat every day.Today I have been out for an excellent non meat Christmas lunch.

Ken Devine said...

Hi Phil
I don't have sufficient of any meat to allow it to be bad for me but I prefer the fat left on...it adds to it.
Lamb is my favourite meat though.

Phil Lowe said...

Hmmm, lots of differing comments this time from the vegetarian and relasped veggy point of view; from the medically unsound reasoning of French Fancy to the 'a little of what you fancy' choices. Excellent.