Feasts without the fatted calf...

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daffy2
daffy2 Member Posts: 1,636
edited 17. Dec 2013, 05:20 in Community Chit-chat archive
A flyer from the 'good with food' supermarket is advertising unfatted beef joint. Given the indifferent cooking quality of so much commercial beef I don't find that a very appealing idea, and I can't help feeling that a 'Roasting Joint Vac Pack' wouldn't have the same presence at a celebration as an adipose bullet(as we children used to call calves)

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  • stickywicket
    stickywicket Member Posts: 27,730
    edited 30. Nov -1, 00:00
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    I don't like anu kind of meat myself but I cook it for others and I've always understood it requires fat. Indeed, with a lean beef joint a good butcher will still pop in a lump of fat. Otherwise it becomes a bit like that other oddity - low fat cheddar. For me, cheese is high in fat. Cheddar is very high in fat. It can be part of a healthy diet taken in moderation which is more than can be said for a bunch of E numbers.
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  • bubbadog
    bubbadog Member Posts: 5,544
    edited 30. Nov -1, 00:00
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    You do need a small amount of fat in any meat to cook it well and leave the meat soft and juicy! My OH always looks for beef or steak with the marble effect (as chefs call it).