I have been getting 7 bone chuck steaks because that is what my store carries in abundance and cheap. They are awkward but tasty. Everytime I sit down to eat one with the family I can't help feel the old childhood conditioning. Maybe this was just my family because perhaps my dad had an aversion to fat and connective tissue in the meat, but I was taught one way or another that eating the fat and wiggly tough bits is basically rude. I can remember wanting to eat the fat on the steak when I was old enough to cut the meat myself. I would cut it so I got some of the fat, but leave a bit for evidence of compliance.  I know he has an aversion to fat because I never tasted lamb until I left home. He wouldn't let Mom cook it because when he was a child, every Monday after a Sunday lamb roast he got cold lamb sandwich and it grossed him out. All that cold waxy fat that I now relish! So does anyone else here feel  any amount of shame for not leaving a healthy pile of fat trimmings on their plate? Just curious,  do you deal with people in your life who can't keep their 👀 on there own plate?

On the opposite end. I grew up where if it landed on your plate, you ate it. Period.

And with that, I had an uncle that if he saw you eat fat off a steak he would just about heave. I remember saying, "Don't look at my plate". My Pops gave me a 'pops lesson' with a pop to the head. Not because I was wrong and he agreed I was not wrong. I just struggled with the 'whens' when I opened my mouth. I gave him a lot of opportunities to 'parent'.

 

Scott

I’ve never experienced that. I guess I was born a carnivore but it took me 66 years to finally embrace it.
I’ve always loved the fat especially when it’s been grilled a crispy brown over an open fire.
My dad was the same way.
When I make tallow I save the pieces that have most of the fat rendered out and will eat them as a snack when I’m wanting something between meals and sometimes I’ll mix them in my scrambled eggs.
One of the best things about buying a whole rib roast and cutting your own ribeyes is you get to keep all of the fat on the steak.
Most rib eyes you get at a restaurant or the store have had a very large portion of the fat trimmed off.


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My ex and I used to buy chuck 7 bone and chuck blade steaks all the time at Safeway in Anchorage.  Now I don't see them anywhere.  I don't go to Safeway, so maybe they still sell them there.  They are so good. You used to be able to buy many bone in cuts, but now most of it is boneless.  The bone adds a lot of flavor.  

As a child, I always loved the fat, especially crispy, the marrow, and the bones, and still do.  That's where the flavor is.  My family then, and the family I have left now, are mostly too occupied with their own meals to care about my plate. Which is fine, since I don't eat much of the food they offer. All of my family members have always been great cooks. 

 

 

I still have an aversion to chewy fat. I have to cut it so that I am eating it along with the meat. If the blob is too big, I cut it and push it to the side. 

Now I can tolerate it if it is fried to a crisp. So a lot of times I will trim the fat around my steak AND then add it to the pan. As the steak cooks, the fat trimming get crispy, and then I can enjoy both.