When you are preparing meat to cook, do you remove some, all or none of the fat?

I take it all off Chicken.
When making steak I take some off, bu I don't eat it when it is done.
I buy 75% or less hamburger, because I like them juicy and RARE!!! Mmmmmm!

I'm on a low fat diet and I buy the leanest meat possible. If there is any fat on it, I always try to trim off as much as possible.

Depends what cut it is and how much and what kind of fat. There is a lot of flavor and protection for moisture in fat. Most studies have found that you don't get much more fat calories from removing the fat after then before. And if you leave it on during cooking it protects the meat from drying out and holding it's shape. Same thing with bones. Bones give a lot to the meat but everyone is having them removed and missing out on all that flavor.

I generally don't trim the fat unless there is an excessive amount. A good butcher will do that for you.
A certain amount of fat adds flavor.

I remove as much as I can without mutilating the meat.

I leave it on Until well Browned (for soups/stews)then trim if it hasn't cooked away. Steaks, chops leave 1/2" all around. I generally strip & trim chicken pretty good for everything except soup. John

Some is removed... :-)

I remove most of the fat before cooking.

Depends what the meat is, and what I'm cooking.

If it's chicken, I remove as much fat as humanly possible before cooking it.

If it's lamb for a stew or soup, I leave a little bit of the fat to flavor it, and ladle it off the top before serving it.

If it's a steak... probably best to leave all the fat on while cooking and remove it while you actually eat it.