When I cook a pork chop, lamb's leg, or chicken etc, am I meant to eat the skin, the rind, the fatty bits? This is where I am getting mighty confused about Paleo and weight loss, good fat and bad fat.
Thanks a bundle E
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I find that the better quality your cut of steak, the more edible the fat is. Rib-eye is $$$ but the fat just melts in your mouth and is so delicious. If you're timid, start there. Then you'll be able to appreciate the slightly more robust but very tasty fat on less expensive chuck. If you really can't stand it, trim it off before cooking and render it down later. Throw all your fat cuttings in a covered dish at about 250 for a couple hours, strain off the solids and use it for cooking.
Eat skin almost unequivocally. Eat the fatty bits if you actually like them -- at least don't shy away. For e.g., I can't stand large quantities of lamb fat - even though I love the taste of smaller veins of it running through the meat.
Summary: don't shy away from fat, and enjoy the act of eating!
In general, if you are getting your meat from grass-fed, optimal sources - Eat the fat. If you are stuck with grain-fed, typical sources, keep it lean. From what I have read, the majority of omegas (3's for the good stuff, 6's for the bad stuff) are in the fat, so this makes sense.
Only if you like things that are tasty and delicious.
Here is where your life just got easier: Eat to your heart's content when it comes to animal fat! (Local & mostly/all grass-fed).
Speaking of hearts, I just learned from buying a beef heart recently, and un-rendered tallow, that you need to scrape an outer-membrain off. You can do this with a vegetable peeler. My butcher/farmer lady told me this. You know, just in case you ever decided to go off the deep end with fat. Mmm, deep fat.