It's normal to assume that meat fat is bad when most of the nutritional industrial complex has been pushing vegetable oil, starch and sugar for the past 40+ years.
If any positive mention is given to meat at all, it's about protein, and if you only want the protein then lean meat is where you'll find it.
This has been slowly changing over the past 10-15 years.
Add the fact that raw fat from grainfed animals tends to taste bad, and even most raw paleoers will tend to focus on lean cuts.
Another thing you can try is leaving meat out to get to room temperature, some even place it in the sun for a few hours to warm up. It does taste better that way.
Fortunately most people still believe fat is trash, so you are able to purchase fattier cuts more cheaply than lean ones. You can indeed buy fat trimmings from a local butcher or slaughterhouse depending on how things are structured where you live.
Everybody's always known that fat is where the taste is at, humans aren't supposed to eat a low fat diet. This is why things like heavy marbling is valued highly. Because that meat just tastes better when cooked. The reason marbled meat tastes better is because of all the fat that's inbetween the muscle. Due to the fact that it's not practical to try to remove it, people just eat it. Whereas in cuts where the fat is on the outside of the muscle, someone does the trimming either at the slaugherhouse, butcher shop or kitchen, or all of the above, until only the lean muscle remains, with the belief that lean is healthier.
