Meat cooking question

When cooking meats (excluding chicken) such as ribs, pork roast, roast beef, etc. in the oven; is it best to trim the meat of all excess fat before cooking?

I often make recipes I see online that get all 5-star rave reviews, but when I cook them it ends up a greasy, soggy mess. Am I not removing enough fat? Or am I just a terrible cook?

Re: Meat cooking question

I buy lean cuts of meat, but I leave whatever fat there is on and don't trim it until after it is cooked.


Could it be the other ingredients in the recipes that are causing the greasiness? Added oils, etc.?

ETA: I use my broiler pan even if I am baking meat, so that any excess fat drains into the bottom. Line the bottom with foil for easy clean up!

Message edited 9/7/2010 11:42:21 AM.

Re: Meat cooking question

Fat carries flavor and keeps meat moist. Too little fat and you have dry meat. A roast will yield fat in the roasting pan, but you can use those drippings for gravy - or simply suck them out of the pan a few times if the look of it bothers you. When you are finished roasting, take it out of the pan and let it rest on the cutting board.. it should not be greasy at all.

As to ribs and pork - cook 'em low and slow - that should crisp up some of the fat and also make the meat fall off the bone tender.