Fatty cuts of meat are characterized by high amounts of intramuscular fat (marbling) and visible, renderable fat caps, resulting in a rich, tender, and flavorful product. Common examples include ribeye, brisket, short ribs, pork belly, pork shoulder, and lamb shoulder. These cuts often come from well-exercised, muscular, or belly regions of the animal and are ideal for slow cooking or grilling.

Key Characteristics of Fatty Cuts

Marbling: White streaks of fat within the muscle tissue that melt during cooking, adding flavor and moisture.

Visible Fat Caps: Thick layers of fat on the exterior of the meat.

Texture: Generally more tender and juicy compared to lean cuts, as the fat keeps the meat from drying out.

Common Fatty Cuts by Animal
Beef: Ribeye, New York strip, brisket, short ribs, chuck eye steak, picanha, and ground beef (e.g., 80/20).
Pork: Pork belly, pork shoulder, and pork butt.
Lamb: Lamb shoulder and lamb ribs.

What to Look For When selecting fatty cuts, look for generous white marbling throughout the muscle rather than just on the edges. For instance, The Bearded Butchers suggest that a Ribeye may have more than 35 grams of fat per serving.