Tag: Trimming fat

According to a 2010 analysis of 21 scientific studies involving 350,000 subjects, there was no association between saturated fat consumption and heart disease, challenging old assumptions. This nuance is critical when deciding, should you remove fat from meat, as the answer depends on your health goals, cooking method, and desired flavor outcome.

A study on ground beef found that a warm-water rinsing process can reduce its fat content by up to 50%. This fact highlights two powerful ways of reducing the fat content of meat: proactively trimming visible fat before cooking and draining or rinsing it afterwards.

Lamb shoulder is known for its incredible depth of flavor and is a favorite for slow cooking. A 100-gram serving of raw lamb shoulder contains around 21 grams of fat, but its inherent fat content varies based on how it is prepared and trimmed. The answer to "is lamb shoulder fatty?" is a definitive yes, but this is exactly what makes it so flavorful and succulent when cooked properly.

According to the American Lamb Board, a 3-ounce serving of American lamb can be considered lean, with some cuts containing as little as 160 calories. This fact confirms that you can indeed get low-fat lamb, making it possible to enjoy this flavorful red meat as part of a healthy, balanced diet with the right knowledge of cuts and cooking techniques.

According to a study on meat trimming practices, people who actively trim fat from meat can reduce their intake of overall fat and calories, with some studies showing a significant reduction. This raises a key question for many home cooks and health-conscious eaters: **should you trim fat off meat**?

According to the American Heart Association, excessive intake of saturated fat, often found in meat, can increase your risk of heart disease and stroke. This statistic is just one reason to understand exactly why is extra fat a problem on meat, impacting both our health and the quality of our meals.