What is fatty cuts?

What is Fatty Cuts?

"Fatty cuts" typically refers to cuts of meat that have a higher fat content. These cuts are known for their tenderness and flavor, as the fat contributes to both aspects. Here are a few examples of fatty cuts of meat:

  1. Ribeye Steak: The ribeye is a highly marbled cut from the rib section of beef. It has a good amount of fat running through the meat, which enhances its juiciness and flavor.

  2. Pork Belly: Pork belly is a fatty and flavorful cut of meat that is used to make bacon. It has layers of fat and meat that render down during cooking, resulting in a rich and succulent texture.

  3. Lamb Shoulder: Lamb shoulder is a cut that contains more fat than other parts of the lamb. This fat melts during slow cooking, making the meat incredibly tender and adding a rich flavor.

  4. Duck Leg: Duck legs, particularly the thigh portion, are known for their fatty and flavorful meat. The skin on the duck leg is also highly prized as it crisps up when cooked, providing a delightful texture.

  5. Salmon Belly: The belly portion of a salmon is considered one of the fattiest and most flavorful parts of the fish. It has a rich, buttery texture and is often sought after by seafood enthusiasts.

When cooking fatty cuts of meat, it's essential to consider the cooking method to ensure the fat renders down properly and enhances the overall taste and texture of the dish.