If the fat in meats melt at a lower temperature thus leaving the meat, why is a fatty piece of meat still more fatty than a lean piece of meat after they have both been cooked? (Assuming you pour excess fat away)
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Fat starts to render (melt or liquefy) around 130-140 degrees. In order to get all the fat to render from a piece of meat, you have to keep it at or ~~about~~ above that temperature for hours which would cook the meat to a “well done” state. Since most people don’t like “well done” meat, it’s generally cooked to something around that temperature and then removed from the heat. A medium rare state is 130-140 in the middle. Since the meat is only at the “melting point” for fat for a short time, only some of the fat renders out of the meat.
Because….more fat? I can’t claim to know the science behind this, but if you had 2 buckets of ice and one had twice as much ice and you put the same amount of heat under them for the same amount of time (assuming it’s not enough to melt all ice)…the big bucket is going to have more ice left when you’re done.
Small pockets of fat are enclosed in tough tissue that takes time to break down. If the goal was to get the fat out efficiently you’d grind the adipose down, or cut it into small pieces with greater surface area and express them like a sponge.
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