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

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.