Tag: Juicy meat

According to Market House butchers, while marbling is crucial for flavor, thick external fat can lead to an unevenly cooked and greasy dish. Deciding whether you should trim the fat off a roast depends on the cut, cooking method, and desired outcome, balancing juicy, flavorful meat against a potential greasy mess.

Animal fat melting points vary significantly, with beef tallow melting around 45–50°C and pork lard at 30–48°C, a key factor in how fat behaves during cooking. This initial phase of change sets the stage for a cascade of chemical and physical transformations that define the final product's flavor, texture, and juiciness.

While millions of American households traditionally serve turkey for their holiday meals, a significant number choose ham as an equally impressive centerpiece. For those seeking a delicious change of pace, there are compelling reasons to eat ham instead of turkey, including its superior juiciness and versatile flavor profile.