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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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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Anonymous 0 Comments

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.

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