What does the fat content of a cut of meat have to do with determining the cooking process?

Answer by  MargotFernandez (169)

Fat in meat is termed, 'marbling.' Heavily-marbled meat is tender, while meat that is not marbled comes from muscle meat that is more used by the animal. Tender cuts of meat can be cooked with dry heat, such as broiling, while tougher meat is generally cooked longer and with moisture.

Answer by  gigo (1706)

The meat cooks faster because the fat gets faster hot than the meat. It is like the fat is bounded with the oil or the butter in the pan. With more fat the meat gets smoother. So it is better to take meat with more fat and remove it afterwards.