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a list of fatty cuts of meat and types of fish?

Commented on October 23, 2013
Created October 22, 2013 at 10:59 AM

I want to spend less money by eating less and I feel like fatty cuts of meat are the way to go to feel satiated. What are some fatty cuts of meat and some fatty fish I can buy?

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on October 23, 2013
at 05:40 PM

It's possible whistlerski meant chuck roast instead of brisket; both are commonly slow-cooked, but chuck tends to be much fattier than brisket. I can usually find pastured chuck roast for $6/lb from a local farmer, which is only $1/lb more expensive than ground beef and makes it a pretty good deal.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 23, 2013
at 04:33 PM

@samc It's that way here in DC as well. Spinalis is starting to get expensive too. But when you cowpool, most people still don't know the deliciousness that is a tri-tip, you can bargain the price way down. We use craigslist to find a group interested in cow-pooling. Then line up the different cuts of meat and put in set prices. So we set the popular prices high, and after they argue over those cuts, we take what's left to complete the cow. Liver, Chuck, Tri-tip, Brisket, Ribs -- usually pretty cheap!

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 23, 2013
at 02:10 PM

According to an interview that Chris Kresser did with Dr. Nicholas Ralston, the absolute amount of mercury (Hg) is not important. What matters is the ratio of selenium (Se) to Hg. Se binds to Hg in a 1:1 ratio and renders it biologically inert. So, as long as a fish has more Se than Hg, it's OK to eat (at least from a perspective of Hg poisoning).

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 23, 2013
at 01:12 PM

Leave out the spices for the first part of cooking and you can get quite a bit of lard out of it.

Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on October 23, 2013
at 12:10 PM

Another LOL, it's what i do sometimes.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 22, 2013
at 10:22 PM

Pork shoulder roast is the cheapest fatty cut of beasty pork rub.pdfmeat I know of. It's easy to cook, too. Just add 1/4 C of water, 1/2 an onion, 3-4 sliced crimini mushrooms o a crockpot, add 3 lbs of the roast, and turn it on low for 8-10 hours (or high for 4 hrs and then low for 2-3 more).

Reserve the cooking liquid for stock to make homemade mushroom soup.

Pull apart the roast meat with two forks, and season with Beasty Rub (see attached) as desired.

Medium avatar

(238)

on October 22, 2013
at 10:18 PM

Tri-tip as well as other formerly unused cuts are now really expensive in Portland. Twice the price of a brisket, more than a GF NY strip steak when bought in 5lb pieces on a per pound basis. You really need to gain knowledge before going meat shopping. Flat Iron is another previously cheap cut that is now way overpriced.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 09:56 PM

Thank you! I was thinking about doing this with fish. The non-peeled shrimp and un-fileted fish tend to be cheaper.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 09:55 PM

Good idea! LOL

34a31e6e59ee73ac7ddfd96c3e653919

(232)

on October 22, 2013
at 08:39 PM

there is such thing as pastured foie gras. supposedly its not quite as good as the force fed, but still not very far off.

B5141236ad924674a96803ee1ccccaf1

(485)

on October 22, 2013
at 05:42 PM

Yeh i am pretty sure only super villians can stomach fois gras

Medium avatar

(238)

on October 22, 2013
at 05:37 PM

I believe that traditional Confit, means that you cook in the natural fat of the protein. Duck gets cooked in duck fat, etc.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 03:38 PM

Thank you! Do you make confit? If so, how do you make it? (what type of oil)

Medium avatar

(238)

on October 22, 2013
at 03:21 PM

Brisket is not really a fatty cut. Yeah some pieces are sold untrimmed and you have a fat cap, but generally it is a slow cook meat due to leanness. Pork belly is fat heaven, love it. foie gras is a pretty cruel invention, can't eat it.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 01:29 PM

Thanks! :]

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6 Answers

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on October 22, 2013
at 11:14 PM

I am going to get pelted, but mackerel is my favorite fish. And when you open it like a steak, and cover the fleshy side with bread crumbs, fresh herbs, garlic, olive oil and salt, all mixed into a paste, and bake it, with a glass of crisp white wine, I don't need anything else. Well maybe some potatoes. Fresh caught, it will make good sushi, and it has very little Hg and lots of O3.

For fatty cuts, short ribs can be a workhorse. Braised, roasted, stewed. The shanks, cut across to expose the marrow and braised. Neck meat is not very fat but stews beautifully.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 23, 2013
at 02:10 PM

According to an interview that Chris Kresser did with Dr. Nicholas Ralston, the absolute amount of mercury (Hg) is not important. What matters is the ratio of selenium (Se) to Hg. Se binds to Hg in a 1:1 ratio and renders it biologically inert. So, as long as a fish has more Se than Hg, it's OK to eat (at least from a perspective of Hg poisoning).

0
00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 22, 2013
at 10:25 PM

Regarding fish, it will be cheaper to buy bland fish (like frozen tilapia) and slather it in a rich sauce, like Tikka Masala sauce (if you eat dairy).

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2013
at 08:48 PM

If you want to save money, the key is getting big cuts that other people don't want and butchering them yourself. It's not hard, and you need only a semi-decent knife.

Cuts like the Tri-tip, the Spinalis, Chuck, etc typically get ignored for the strip, T-bone, Ribeye, etc. And you can get big portions that require you to cut them down for almost nothing.

When we cow-pool, I typically get the shank, plate, and (non-ground) $1.99/lbs because the other families do not want these cuts.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 09:56 PM

Thank you! I was thinking about doing this with fish. The non-peeled shrimp and un-fileted fish tend to be cheaper.

Medium avatar

(238)

on October 22, 2013
at 10:18 PM

Tri-tip as well as other formerly unused cuts are now really expensive in Portland. Twice the price of a brisket, more than a GF NY strip steak when bought in 5lb pieces on a per pound basis. You really need to gain knowledge before going meat shopping. Flat Iron is another previously cheap cut that is now way overpriced.

0
Medium avatar

on October 22, 2013
at 08:22 PM

Google "anti cholesterol diet" and look for the very bad meats and fishes that have to be avoided !

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 09:55 PM

Good idea! LOL

Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on October 23, 2013
at 12:10 PM

Another LOL, it's what i do sometimes.

0
B5141236ad924674a96803ee1ccccaf1

(485)

on October 22, 2013
at 02:40 PM

  • Confit anything, confit = cooked in pure fat
  • skin on dark meat poultry (drums, thighs, wings)
  • pork sirlions
  • duck eggs have twice the yolk

those are my cheaper go to's. Also just cook in a lot of fat (lard, and ghee) and have an avocado if there cheap. Im in california so i eat gobs of avo

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 03:38 PM

Thank you! Do you make confit? If so, how do you make it? (what type of oil)

0
34a31e6e59ee73ac7ddfd96c3e653919

on October 22, 2013
at 11:41 AM

pork belly, pork shoulder, berkshire pork, salmon, toro(tuna belly), fish roe, ribeyes, brisket, lamb breast, duck confit, duck breast with the skin, foie gras...

C6648ab69e5a1560c7585fe3ba7108fb

(880)

on October 23, 2013
at 05:40 PM

It's possible whistlerski meant chuck roast instead of brisket; both are commonly slow-cooked, but chuck tends to be much fattier than brisket. I can usually find pastured chuck roast for $6/lb from a local farmer, which is only $1/lb more expensive than ground beef and makes it a pretty good deal.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on October 22, 2013
at 10:22 PM

Pork shoulder roast is the cheapest fatty cut of beasty pork rub.pdfmeat I know of. It's easy to cook, too. Just add 1/4 C of water, 1/2 an onion, 3-4 sliced crimini mushrooms o a crockpot, add 3 lbs of the roast, and turn it on low for 8-10 hours (or high for 4 hrs and then low for 2-3 more).

Reserve the cooking liquid for stock to make homemade mushroom soup.

Pull apart the roast meat with two forks, and season with Beasty Rub (see attached) as desired.

Medium avatar

(238)

on October 22, 2013
at 03:21 PM

Brisket is not really a fatty cut. Yeah some pieces are sold untrimmed and you have a fat cap, but generally it is a slow cook meat due to leanness. Pork belly is fat heaven, love it. foie gras is a pretty cruel invention, can't eat it.

52ad7ee5eef0d7339d0977bd7a2ceb8a

(416)

on October 22, 2013
at 01:29 PM

Thanks! :]

B5141236ad924674a96803ee1ccccaf1

(485)

on October 22, 2013
at 05:42 PM

Yeh i am pretty sure only super villians can stomach fois gras

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