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Author Topic: Question regarding difference of fats  (Read 1924 times)

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Offline owsleytest

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Question regarding difference of fats
« on: December 14, 2019, 08:25:40 pm »
Has anyone tried specific locations of subcutaneous fat on cattle? ie, neck, ribcage, chest, shoulder, leg, etc. I am interested in knowing where the best tasting non organ fat would be.
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Offline thehadezb

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Re: Question regarding difference of fats
« Reply #1 on: December 16, 2019, 01:26:25 am »
Regarding subcutaneous fat, I have identified a spectrum between soft-creamy and hard-chewy types of fat. In my opinion, the best tasting ones are the ones that are either soft-creamy and the medium point of this spectrum. Those are commonly located in the legs, belly and lower back of the animal.
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Offline Mucklor

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Re: Question regarding difference of fats
« Reply #2 on: December 16, 2019, 02:31:49 pm »
I only have the “full experience” with sheep and their best tasting fat is by the ribs. Beef ribs are awesome too, so my guess is that it’s the same for beef.
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