Fat % table?

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Fat % table?

Postby clashloz » Fri Nov 08, 2013 12:18 pm

This is one incredible forum, so much information!!!! Is there a table of fat % in different cuts of meat (approx)? Also is there a method of estimating fat content in any piece of meat, even if this is a "rule of thumb" method.
Also what is the fat replaced with in vegetarian sausages?

Thanks in advance
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Re: Fat % table?

Postby yotmon » Fri Nov 29, 2013 8:47 pm

Hi clashloz, not all pigs have the same fat content as each other - it all depends on how they were fed/reared. Same goes with beef and lamb. Shoulder pork can hold approx 20% fat whereas a belly could be 50%. The best thing to do is visually 'guesstimate' the percentage of the meat you have or alternatively remove all the fat from the lean and weigh separately. You soon get an 'eye' for guessing the right percentage.
This link will take you to the sausage makers square that you then can use to work out the correct ratio of fat to lean you need for your recipes.

viewtopic.php?f=7&t=2204&p=18791&hilit=makers+square#p18791

Hope this helps. Yotmon.
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