Fat on meats > where has it gone ?

Question

Hi Folks,

For me, the tastiest part of a pork chop or bacon can be the fat.

I also like pork crackling, and a good layer of fat on a beef roasting joint.

I have returned to buying from a small independant butchers, as supermarkets seem to be following the current hype.

Any opinions ?

Bob

Answer 1

most supermarkets use extruded fat on joints of meat anyway

this started back in the late 80's

the meat would turn up vacuum packed already cut into its respective joints and the fat would up in separate packs

.you would then cut a piece of fat off and bash it thin then lay it on the joint

didn't  taste the same to me

Answer 2

I know what you mean....here in Cyprus, both in supermarkets, and the butchers,  virtually every inch of fat is is stripped from the meat before it goes on sale. And, yes...I miss the crackling more than anything!

Answer 3

When i shop in the supermarket,

i go through ALL the bacon on the shelf

trying to find the one with the most fat !,

same with the steaks,for me,no fat

equals no flavour !.

Answer 4

Yes,I too like some fat on my meat,rib of beef is especially tasty and boiled gammon needs a bit of fat to make it more interesting.It has disappeared because we are deemed unable to make choices on our own.Bother the nanny state!

Answer 5

Ahhh Bob, those layers of fat are long gone my old friend.The EU has seen to that.A bit of crackling never hurt anyone

Answer 6

Fat on meat is BAD for you,simple as that,but a little of what you fancy never did too much harm!