Taste vs "healthy"

[tommag]

Today it seems like lean meats are the norm.  USDA prime is nowhere to be found, replaced by USDA choice.  I do see waygu beef that is very nicely marbled but oh boy, the price!  I used to buy pigs from a neighbor that had nice fat pigs.  I don't know if that was the breed or diet, probably a combination.  The pork I see in the store now has little marbling and the exterior fat is trimmed very thin.  A lot of folks won't eat fat, but to me fat makes the taste.
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick.  It turned out a bit dry, even after coating it with an herbed butter I mixed up. 
Does anyone else miss the unhealthy stuff we used to get?

[specops56]

Today it seems like lean meats are the norm.  USDA prime is nowhere to be found, replaced by USDA choice.  I do see waygu beef that is very nicely marbled but oh boy, the price.  I used to buy pigs from a neighbor that had nice fat pigs.  I don't know if that was the breed or diet, probably a combination.  The pork I see in the store now has little marbling and the exterior fat is trimmed very thin.  A lot of folks won't eat fat, but to me fat makes the taste.
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick.  It turned out a bit dry, even after coating it with an herbed butter I mixed up. 
Does anyone else miss the unhealthy stuff we used to get?

The quality of meat, especially in restaurants, has more than gone downhill it's taken a dive off a cliff!

Terry

[tommag]

Today it seems like lean meats are the norm.  USDA prime is nowhere to be found, replaced by USDA choice.  I do see waygu beef that is very nicely marbled but oh boy, the price.  I used to buy pigs from a neighbor that had nice fat pigs.  I don't know if that was the breed or diet, probably a combination.  The pork I see in the store now has little marbling and the exterior fat is trimmed very thin.  A lot of folks won't eat fat, but to me fat makes the taste.
I just cooked a beef cross rib roast that had zero visible marbling and a fat cap that was less than 1/4" thick.  It turned out a bit dry, even after coating it with an herbed butter I mixed up. 
Does anyone else miss the unhealthy stuff we used to get?

The quality of meat, especially in restaurants, has more than gone downhill it's taken a dive off a cliff!

Terry

Another factor with beef is not hanging it in the cooler to age.  Theres a fair bit of weight kept by what they call cryo aging where it's vacuum packed and chilled vs dry aging on the hook.
At one time I dreamt of buying a small slaughter house and marketing my own high end beef. My advertising slogan would've been ******* Meats. Naturally aged. Naturally better!

[Rampy]

We buy local ranch raised about 80% of the time

Buffalo has that issue, it’s so lean & needs fat like butter or olive oil

Lack of fat is never a problem 🤣🤣🤣

[tommag]

We buy local ranch raised about 80% of the time

Buffalo has that issue, it’s so lean & needs fat like butter or olive oil

Lack of fat is never a problem 🤣🤣🤣

The only time I've had buffalo was a nice thick 1/2lb hamburger. They probably added fat to the grind as it was great!  Medium rare and oh so good!
I took the lettuce tomato onion and pickles off it and ate them with a fork. I put nothing but salt and pepper on it.

[Rampy]

I’ve seen beef fat added to buffalo burgers as well as bacon and even pork but then they cook em well done due to the pork

I’ve got no idea if any fat is added to the ground bison we purchased, will have to look at the label

[srjdsmith]

My wife and I could be featured in a nursery rhyme- I’m like Jack Sprat, who could eat no fat and my wife can eat no lean. I trim fat off my steaks and I try not to lose meat, but I can’t abide a mouth full of fat. My wife’s plate, however, has no trimming gs on it whatsoever which means she’s eaten all the parts I would have trimmed off!

[specops56]

Fat equals flavor. Nuff said.

Terry

[Rampy]

My wife and I could be featured in a nursery rhyme- I’m like Jack Sprat, who could eat no fat and my wife can eat no lean. I trim fat off my steaks and I try not to lose meat, but I can’t abide a mouth full of fat. My wife’s plate, however, has no trimming gs on it whatsoever which means she’s eaten all the parts I would have trimmed off!

it’s actually medically/scientifically proven eating fat is good for you as it fuels the brain and is good for you

we have been programmed by the government to think fat is bad for you but that’s actually not true 

I’ll eat the fat off a good steak or pork chop but cheap cuts of meat…..yuck the fat is not the same

[pierceg]

Costco is still.selling beef labeled as prime.
You'll pay the price but it is a better cut.