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Reply to "Pot roast/beef - so much fat!"
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[quote=Anonymous]If you want less fat in your finished dish, you will need to select cuts that are from the less fatty parts of the cow: Top, Eye, and Bottom round roasts, Arm and Rump roasts. Those come from the parts of the beef that have more "movement;" the cow is using those muscles daily, and there is almost no fat (called marbling) within the meat. But, because they are lean, they need to be cooked low and slow in a lot of liquid. Those cuts I listed are excellent as a slow, red-wine braise in a dutch oven. Fat adds flavor to your beef, and you do want some fat/marbling on certain cuts (Ribeyes, Sirloin, Filets, Strips/Tbones, chucks, and Porterhouses). Disclosure: I raise grass fed beef.[/quote]
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