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Grass-Fed Meat & Fat

Answered on August 19, 2014
Created March 12, 2013 at 10:39 AM

I've recently started buying really good grass-fed meat from a wholesaler. I purposely buy scotch fillet (rib eye as I believe its known as in the US) for the higher fat to protein proportion (before going paleo I used to eat extremely lean kangaroo meat fearing fat). However when I look at the meat, besides seeing the nice marbling, there are huge chunks of fat almost the thickness of 2.5cms (1 inch) running through the middle of the steak. Although this may sound silly am I defeating the purpose of eating fatty meat by trimming the huge chunks of fat to only leave the rich marbling? I do eat coconut oil by the tablespoon, but the amount of fat in the steak just looks ridiculous!

Appreciate any guidance, Mike

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 14, 2013
at 01:17 PM

Absolutely! If it tastes good to you and you want it, by all means, eat it! Personally, I think it's one of the best parts of a ribeye if it has been at least slightly rendered.

5f651b42d4b06218a61e0eba945128d9

(40)

on March 14, 2013
at 12:54 PM

The producer confirmed its 'solely pasture fed' when I asked if the cow was both grass fed and. Grass finished. So I'm ok to eat that stream of thick fat, right?

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 12, 2013
at 11:38 PM

Not necessarily. If you are getting enough fat in your diet otherwise, then it would just be extra calories. If it's truly grass-fed and finished, then it is good quality fat and it would kinda be a shame to waste it. If the meat is well-marbled, you are still getting a good amount of fat by eating it.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on March 12, 2013
at 10:48 PM

If it is really grass fed (sounds like it) then the fat is pretty good for you (high in omega 3's), go ahead and eat as much of it as you like.

5f651b42d4b06218a61e0eba945128d9

(40)

on March 12, 2013
at 09:06 PM

Thanks! But what I'm trying to get at here is if I don't eat it will I be missing out on a large portion of fat I need nutritionally in the first place? I.e. am I effectively turning fatty meat into somewhat lean meat by not eating this thick stream of fat?

5f651b42d4b06218a61e0eba945128d9

(40)

on March 12, 2013
at 12:23 PM

Thanks! Looking at the in-store price list it says "AAA Angus Free Range Grass Fed Beef - Premium Angus Free Range Grass Fed Beef, 30 Months or younger sourced from our regional farmers in NSW. CAAB Verified". The actual barcode also says Grass Fed as opposed to other varieties that say Grain Fed. Will definitely double-check though, but until then do you suggest I stay away from including that thick band of fat when I cook the meat?

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4 Answers

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2
9a5e2da94ad63ea3186dfa494e16a8d1

on March 12, 2013
at 12:03 PM

Good for you for finding grass-fed rib-eyes, those are really hard for me to find. I am now seeing grass-fed sirloin and ground meat in my stores but never rib-eye, I had to buy half a steer to get that.

The amount of fat you get in the center of the cut depends on where on the rib it is cut from and how the cow was raised. In my experience, grass-fed meat has less fat and these bands of fat are usually smaller than you describe. You might want to verify that the meat is grass-fed, and just how grass-fed it is.

The labeling laws in the US for example are a bit vague and an animal can be grass-fed for part of its life but "grain finished" which means it eats primarily grains before slaughter, so most of the weight and fat gain is from grain, which kind of defeats the purpose from a nutritional POV.

5f651b42d4b06218a61e0eba945128d9

(40)

on March 12, 2013
at 12:23 PM

Thanks! Looking at the in-store price list it says "AAA Angus Free Range Grass Fed Beef - Premium Angus Free Range Grass Fed Beef, 30 Months or younger sourced from our regional farmers in NSW. CAAB Verified". The actual barcode also says Grass Fed as opposed to other varieties that say Grain Fed. Will definitely double-check though, but until then do you suggest I stay away from including that thick band of fat when I cook the meat?

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on March 12, 2013
at 10:48 PM

If it is really grass fed (sounds like it) then the fat is pretty good for you (high in omega 3's), go ahead and eat as much of it as you like.

3
10121ac7b6beb99c0fbfbf1522c50adb

on March 12, 2013
at 11:01 AM

Eat it. It's delicious.

1
8d386bf2c5ba20fcc1a2a0c805b217c9

(743)

on March 12, 2013
at 10:15 PM

You could make sure that the cow is grass-finished. If it was grain-finished, that explains the excess fat.

Assuming it's grass-finished.. EAT THAT FAT! HOLY MOLY is that stuff good or what?!

1
D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 12, 2013
at 01:00 PM

If you don't want to eat it, you don't have to. But if it tastes good and you like it, go ahead. It might be more palatable to cut it out before cooking and render it separately. Then you can use it as you would any other cooking fat.

5f651b42d4b06218a61e0eba945128d9

(40)

on March 12, 2013
at 09:06 PM

Thanks! But what I'm trying to get at here is if I don't eat it will I be missing out on a large portion of fat I need nutritionally in the first place? I.e. am I effectively turning fatty meat into somewhat lean meat by not eating this thick stream of fat?

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 12, 2013
at 11:38 PM

Not necessarily. If you are getting enough fat in your diet otherwise, then it would just be extra calories. If it's truly grass-fed and finished, then it is good quality fat and it would kinda be a shame to waste it. If the meat is well-marbled, you are still getting a good amount of fat by eating it.

5f651b42d4b06218a61e0eba945128d9

(40)

on March 14, 2013
at 12:54 PM

The producer confirmed its 'solely pasture fed' when I asked if the cow was both grass fed and. Grass finished. So I'm ok to eat that stream of thick fat, right?

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 14, 2013
at 01:17 PM

Absolutely! If it tastes good to you and you want it, by all means, eat it! Personally, I think it's one of the best parts of a ribeye if it has been at least slightly rendered.

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