cook as is the fat gives the meat moisture... cut it off after cooking. if u must cut it off first replace it with relish... it does the same job

I've always believed most of the flavour of the meat is in the marbleing and fat so I keep it on whilst cooking and then remove the majority afterwards. Bon appetite. :-)

Depends what you want to do with that meat. IF it is needed to keep the meed moist, then trim after cooking. IF it doesn't matter, then trim away.

I always leave it on because it helps keep the meat tender. THe only kind i dont leave on is with chicken, i always cut it off on that like for boneless skinless chicken breasts. Leave it on, then take it off afterwards.

Depends on the cut of meat and what kinda animule it comes from. What with all the hoopla about eating 'healthier' they're breeding and feeding leaner meats, then cutting and trimming the cuts leaner too. Sometimes a recipe says 'roast fat side up' and I can't even find the fat side. Pork loin especially has lost a lot. Used to be easy to roast and get a moist tender roast. Now its so lean I gotta lard it with bacon. NEVER trim fat from a steak before cooking. As word sez, meat without enuff natural fats can be dry and tuff. Sometimes, especially when roasting a long time, I trim off fat then lay it back on top, I can take it out or add more as the meat roasts and control the amount absorbed. If I am using a rack to keep the meat up and out of melted fat I don't trim as much as when its gonna sit down in the fat. If I'm browning neat that's gonna cook some more in a liquid,chili, stew, soup, etc. and for some reason can't remove the browned meat to trim and drain then I trim before browning. Then sometimes I pre-trim beef fat to render into suet for the birds. I never trim it from a steak after cooking,except to make it into bite sized pieces. And of course pork fat is for makin cracklins, specially when its got some skin on it. Yum, yum, pork fat fried in lard, and then dipped in melted butter. I gotta stop now, my pudgy fingers feel kinda strange, sorta like my blood isn't flowing into them as fast as it should, legs startin to feel the same way.

Hey debris... when im using beef as in a casserole yes i trim the fat off, but if we're having pork steaks or chops i leave it on. Most of the time we eat chicken anyway so i dont have to worry about it!

the only meat i trim the fat off is bacon the rest i cut off when its cooked

I'm not a cook or anything. But I'm assuming there a certain ways to cook it that need the fat. But otherwise I don't see it necessary to keep the fat. It's the meat that's good for you. Not the fat. Fat doesn't protein in it.

It depends. If the meat is going in something like a stew or casserole, I trim a bit so there aren't chunks of fat that we'll be eating. But if I'm cooking the meat 'as is'. like a chop or steak and want the meat to have both FAT and BONES. Both serve to protect the meat from losing moisture and keeping it's juiciness in and both of those also create more flavor, especially the bones. In taste tests, it's clear, bones equal much more flavor.

As I've been eating healthier and eating low-fat, I leave as little fat as possible when I'm cooking. I try to buy the leanest cuts possible when I'm shopping.