chicken breast fat

[musclestack]

Do you guys cut off the visible fat from your chicken breast before you cook it? I know the macros for a 4 oz. chicken breast is about 23/0/2, but how much will it effect the fat content if you cut off most of the visible fat? Should I just leave it? Are the macros listed above suitable for a breast with all the fat on? I'm bulking btw, if that makes a difference in your answers.

[baseline_9]

Yeh i trim mine up a bit just to get anything off them that i can

I wouls just count the macros as normal tho

[Damienm05]

When you think about it, 2g of fat is nothing really - a 4 ounce portion of chicken breast with a large deposit of visible fat certainly has more than 2g on it. So yes, trim it and still count the macros as normal as Base is suggesting.

[Narkissos]

Do you guys cut off the visible fat from your chicken breast before you cook it? I know the macros for a 4 oz. chicken breast is about 23/0/2, but how much will it effect the fat content if you cut off most of the visible fat? Should I just leave it? Are the macros listed above suitable for a breast with all the fat on? I'm bulking btw, if that makes a difference in your answers.

I don't cut off the visible fat...and I don't remove the skin... Not *before* cooking.

Removing both is the reason most people have to suffer tru dry meat.

If I were to remove the fat at all, I'd do it after cooking.

As to whether you should remove the visible fat period, that would depend on what your goals are...and how many grams of fat you've allotted yourself per day, and per meal.

[MBMETC]

I don't cut off the visible fat...and I don't remove the skin... Not *before* cooking.

Removing both is the reason most people have to suffer tru dry meat.

If I were to remove the fat at all, I'd do it after cooking.

As to whether you should remove the visible fat period, that would depend on what your goals are...and how many grams of fat you've allotted yourself per day, and per meal.

Would you agree that leaving the skin on allows the fat to cook into the meat thus increasing the fat content of the lean meat.

[baseline_9]

Would you agree that leaving the skin on allows the fat to cook into the meat thus increasing the fat content of the lean meat.

to some extent yes

but to a greater extent no.... removing the skin after cooking will remove most of the fat.... benefit being it will keep the meat moist

[ramacher]

does some of the fat burn off once you cook it? I usually trim all the fat off before i freeze the chicken so i don't have to prepare it every night.