stewing fatty meats

[fudoc5]

i have a question about stewing cheaper fatty meat like chicken thighs,drum sticks,chuck beef,pork,lamb etc. when i stew it for say 8hrs,theres a thick layer of fat sitting on top of the stew,of course id remove it.for example,i usually remove around one cup of fat when stewing 2.5kgs of chuck steak.

so my bold question is,how much percentage fat have i actually removed from the actual meat?

[biggurl27]

Do you remove it the next day when it is solid? If so you can pretty much get all of it I re'con.

[fudoc5]

Do you remove it the next day when it is solid? If so you can pretty much get all of it I re'con.

yeah most times,sometimes i try to spoon it out.

[Sheta]

Ewwww!

I hope you try to cut off all the visible fat you can before you stew it.

[Gym rat]

Ewww is right.I also hope you cut off the fat before you stew the meet.

[biggurl27]

Yep good idea to cut off the excess fat, stew it for a few hours, leave overnight and skim off fat with a spoon only leaving clear liquid, most of the excess fat would have risen to the surface. Would stop this 20 weeks prior to comp though, as still would have higher fat content than eating fish or chicken.

[fudoc5]

yeah, try my my best to remove as much visible fat as possible,and i still end up scooping out 3/4cup of fat. being a student n all, i can only afford so much with my few coins :pfft: :pfft: hence buying cheaper meat

[fudoc5]

this is how much fat(top layer) i got out from stewing 1kg of foodtown's prime mince

[Laver]

this is how much fat(top layer) i got out from stewing 1kg of foodtown's prime mince

Excuse my french, that's fucking disgraceful.... prime mince... pfft....

In saying that, what ml is that glass.... looks like it might even be a shotty - which wouldn't make it nearly as bad.

Oh and kudos to the thread starter - Ima have to show htis to Mum and get her to do it for when I'm home for dina - she does many a stew with blade steak...

[fudoc5]

this is how much fat(top layer) i got out from stewing 1kg of foodtown's prime mince

Excuse my french, that's fucking disgraceful.... prime mince... pfft....

In saying that, what ml is that glass.... looks like it might even be a shotty - which wouldn't make it nearly as bad.

Oh and kudos to the thread starter - Ima have to show htis to Mum and get her to do it for when I'm home for dina - she does many a stew with blade steak...

thats equal to a standard cup,so at a rough guess id say just over 1/3rd cup.i uaually buy topside mince from the butchers in bushinn and stew that up with f*%k all fat in it compared to foodtowns 'prime' mince. i stewed 4.5kgs of blade steak last week and got out way less fat than the mince,but i'd cut of the fatty bits before stewing it,which sorta makes sense there.could almost store up the fat and start up a soap making company :pfft: :pfft:

[greyghost]

dude, that's disgusting.