Tag: Fat in meat

An average piece of lean muscle meat is composed of roughly 75% water, 20% protein, and 5% fat and minerals. Beyond these simple percentages, to truly understand what is muscle meat made of, one must look at the intricate biological structure of muscle fibers, connective tissues, and fat that make up the edible portion of an animal's skeletal muscle.

According to scientific literature, the lipids found in meat are essential for determining its flavor, juiciness, and tenderness. The function of fat in meat is a complex interplay of sensory and physiological roles that chefs and home cooks leverage to create delicious, high-quality dishes.

According to a 2022 study, meat accounts for 21% of the global dietary protein and 29% of dietary fat, underscoring its significant role as a source of macronutrients. So, what type of macronutrient is meat? This article breaks down its nutritional profile, focusing on its high protein and variable fat content.

While many assume the gelatinous texture of pig's feet is indicative of high fat content, a 3-ounce serving of simmered pig's foot contains approximately 14 grams of fat alongside a notable 19 grams of protein. This balance of macronutrients reveals a more complex nutritional story than just high fat content, with cooking method playing a crucial role in the final outcome.