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)

Question

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)

In: 4

Answer 1

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.