The Cuts Of Meat You Should Avoid Putting In Soup - Tasting Table

"While fat tends to mean extra flavor, it can also add unwanted texture to your pot of soup. As the fat renders out with cooking, it will rise to the top, leaving you with an oily film that will make its way to your mouth. While you can remove it with a paper towel, or by skimming it out with a ladle or using Gordon Ramsay's bread hack, it's a messy business that doesn't always get rid of all the fat."

"The best cut of meat for your soup depends on what kind of meat you are using, the style of soup you are making, and whether you want the meat to be the star player or one ingredient in an ensemble. Cuts of meat with bone or cartilage, for example, are ideal for creating rich broths or stocks. Use chicken carcasses, beef shins, or pork bones to create the base of a soup."

Fatty cuts of meat can add unwanted oily texture to soup as rendered fat rises to the top and forms a film that affects mouthfeel. Removing surface fat is possible but messy and may not eliminate all greasiness. Some fatty cuts also require long cooking to break down and become tender, which suits stews more than soups. Ideal ingredients for broth include cuts with bone or cartilage like chicken carcasses, beef shins, or pork bones. For the meat component, lean, quick-cooking cuts or pre-cooked shredded poultry work well without lengthy simmering.

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